Chicken Tikka Masala
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.
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.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family
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!