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Chicken Tikka Masala

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HERE'S HOW WE MAKE IT

Our version of this curry house favourite uses sliced, free-range breast fillet which we're coating in a smoky, spicy, yoghurt marinade  and then vacuum-sealing to send out to you uncooked. With it will come the masala sauce - a thick and delicious tomato-based sauce blended with yoghurt rather than cream to keep it a Thinner Dinner. Chicken Tikka is usually cooked in the tandoor before being bathed in the sauce. Not having a tandoor handy, we recommend cooking the breast pieces in an unoiled, non-stick frying pan or on a hot plate till they're brown on all sides but not cooked, then adding the sauce and bring up to heat until the chicken is just cooked through. This will freeze well. Defrost both chicken and sauce completely before cooking as above.

INGREDIENTS

Free-range chicken breast, coriander, cumin, smoked paprika, garlic, ginger, tamarind, chilli, salt, yoghurt, crushed tomato, tomato paste, olive oil, diced onion, red chilli, turmeric, garam masala, bay leaves.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Serve with the sweet potato, kale and chickpea curry and steamed basmati rice or, for a fully Thinner Dinner, cauliflower "rice" - cauliflower that you've blitzed in a food processor till grain-like, then dry-fried till tender. Add a handful of frozen peas, half a teaspoon of turmeric, ground cumin and salt for spiced cauliflower rice - it's surprisingly good!

PREP, COOK AND SERVE

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