A national treasure! Our recipe creates a rich sauce with coconut and tomatoes, balanced with a special mix of aromatic spices and ajwain seeds.
Origin of the name: Tikka means small pieces and masala means blend of spices. Generally cubed pieces of chicken or lamb are first cooked in a 'tandoor' clay oven and then served with a rich creamy, aromatic sauce.
Try it with: Chicken - Rafi's favourite Tikka used a whole chicken cut into portions to bring out the maximum amount of flavour.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Sugar, Dried Onion, Desiccated Coconut, Ginger Puree, Maize Starch, Garlic Puree, Lemon Juice, Dried Coriander Leaf, Paprika Extract, Food Acids: Acetic and Lactic Acid, MUSTARD Powder), Garlic Flakes, Spices, Fresh Chilli.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Carb of which sugars (g)||13.14|
Tikka masala is great with paneer! As I am vegetarian I use paneer, capsicum and potato. It’s a nice vegetarian alternative to chicken tikka masala. I also use fresh onion, tomato puree, milk and some butter to make it rich and creamy. I serve it with fresh home-made naan bread and salad.Pooja