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Tikka Masala Curry Pack

Serves: 4 – 6 Vegetarian Vegan

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.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

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.

  1. Empty the contents of the pack into a pan with 300ml water, a 400g tin of chopped tomatoes and 115g coconut cream. Simmer until coconut dissolves.
  2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
  3. Adjust salt and serve with double cream (optional), fresh coriander and browned almond flakes.


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.


Per Packet Gluten Free
Fat (g)42.520.5
Sat Fat (g)12.42.4
Carb (g)40.320.3
Carb of which Sugars (g)14.87.3
Dietary Fibre (g)8.96.7
Protein (g)4.64.6
Salt (g)3.43.2

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.


Our favourite accompaniments & top tips.