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 or paneer into generous pieces
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add meat or paneer and brown lightly. Add the base sauce and simmer for 1-2 minutes.
Stir in the main sauce and more delicate ingredients (i.e. fish, prawns) and bring to a boil. Cook for 3-6 minutes or until main ingredient is cooked through.
Couper la viande, le poisson ou le paneer en gros morceaux.
Chauffer 1 cuil. à thé d’huile dans une poêle et ajouter les épices. Cuire pendant 20 secondes.
Ajouter la viande ou le paneer. Rissoler légèrement et incorporer la sauce de base. Laisser mijoter de 1 à 2 minutes.
Ajouter la sauce principale ae les ingrédients plus délicats (p. ex., le poisson les crevettes) et porter le tout à ébullition. Cuire de 3 à 6 minutes ou jusqu'à ce que l'ingrédient principal soit bein cuit.
Using 250g chicken thigh fillets (diced) or paneer cubes, marinate in the base sauce along with 1 tbs. Greek yoghurt for 10-15 minutes. Grill on an oiled baking tray for about 6 minutes until lightly charred. Heat 1 tsp. vegetable oil in a large non-stick frying pan, add the spices and cook for 20 seconds. Add the main sauce and bring to a boil. Add chicken or paneer and a small splash of water and finish cooking off in the main sauce until the chicken is done or the paneer is soft. Add in a good knob or two of butter and shake into the sauce. Serve with naan for the perfect accompaniment.
For added heat add 1-3 green chillies, pricked with the tip of a knife into the hot oil after the spices have had their moment in the pan.
This sauce works really well with both red and white meats, seafood, vegetables, eggs and paneer (Indian cheese).
For an elegant finish, top with finely julienned ginger, lightly fried until golden, a swirl of cream and a little fresh chopped coriander.
Onion, Tomato Pure, Milk Curd, Water, Sunflower Oil, Butter, Rice flour, Garlic, Salt, Ginger, Kashmiri Red Chilli Powder, Cashews,Sugar, Herbs and Spices.
Onion, Tomato Pure, Lait caillé, Eau, Huile de tournesol, Beurre, Farine de riz, Ail, Sel, Gingembre, Poudre de piment rouge cachemirien, Noix de Cajou, Sucre, Herbs et épices.
MAY CONTAIN MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
| Amount
Teneur |
% Daily value
% valeur quotidienne |
| Calories/Calories 270 |
|
| Fat / Lipides 22 g | 34% |
| Saturated/saturés 10 g
+ Trans / trans 0.3 g |
52% |
| Cholestrol / Cholestérol 35 mg |
|
| Sodium/Sodium 820 mg | 34% |
| Carbohydrate / Glucides 17 g | 6% |
| Fibre / Fibres 2 g | 8% |
| Sugars/Sucres 11 g |
|
| Protein / Protéines 3 g |
|
| Vitamin A / Vitamine A | 0% |
| Vitamin C / Vitamine C | 6% |
| Calcium / Calcium | 10% |
| Iron / Fer | 15% |
