Contains a whole spice pouch, a base sauce and a stir-in sauce
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
Cut the meat, fish/seafood, vegetables or paneer into generous pieces
If you don't like whole spices,powder these in a pestle and mortar and add them in at the end of step 3, alternatively if left whole remove them with a spoon before serving.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, prawns or paneer and brown lightly. Add the base sauce and simmering for 1-2 minutes.
Stir in the main sauce and more delicate ingredients (i.e. fish) and bring to boil. Cook for 3-6 minutes or until main ingredient is cooked through.
Use these handy tips to customise your dish:
Delicious with fish, seafood, duck and pork
Also great with paneer, mushrooms and lentils
Marinate skinned chicken thighs in the base sauce, grill for 8 minutes until charred shred or chop up and finish off in the main, sauce for a grat smokey flavour.
Add some green chillies and green peppers for a karahi style dish.
Onion (43%), Water, Tomato Paste (11%), Sunflower Oil, Butter (MILK), Garlic, Milk Powder, Ginger, Rice Flour, Ground and Whole Spices, Salt, Sugar, Cream (MILK) (1%), Chilli Powder, CASHEW NUTS
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||2.3g|
|of which sugars||7.0g|