Tikka Masala Paste Recipe

Tikka Masala Paste Recipe

Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.

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Cut the chicken breast into large chunks.

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Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.

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To make the raita, mix the remaining yogurt and lemon juice, plus cucumber and mint together in a small bowl. Season to taste. In a separate bowl, combine the onion and tomatoes to make a salad. Cover both and chill.

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Cook the chicken on a foil-lined grill tray under a preheated grill or barbecue over a medium heat for 15-20 minutes until the meat is thoroughly cooked and the juices run clear.

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To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad

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Ingredients

1 sachet of Taste of India Tikka Masala Paste

2 tbsp lemon juice

Pinch of paprika

300g natural wholemilk yogurt

500g chicken breast fillets

1/2 cucumber, peeled and very finely chopped

20g fresh mint, leaves finely chopped

1 red onion, finely sliced

2 tomatoes, deseeded and sliced

4 chapatis

Pinch of turmeric

Chicken Lime and Cucumber

Chicken Lime and Cucumber

Chicken Lime

In a shallow dish, mix together the yogurt and curry paste. Deeply score each chicken breast three times, then coat in the tandoori mixture. Cook on a grill pan under a medium-hot grill for 7-8 minutes on each side until cooked through, there is no pink meat and the juices run clear.

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Meanwhile, place the couscous in a bowl and pour over the hot stock. Set aside for 5 minutes until the liquid has been absorbed.

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Grate the zest from one of the limes and squeeze out the juice. Cut the remaining lime into 4 wedges.

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Fluff up the couscous with a fork. Stir in the lime zest and juice, olive oil, chopped coriander, cucumber and tomato. Divide the couscous and chicken between plates. Garnish each with a lime wedge and serve with mango chutney.
This dish can also be served cold as a salad

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Ingredients

Serves: 4

150g pot natural yogurt

1 sachet of tandoori curry paste

500g chicken breast fillets

200g couscous

300ml hot chicken stock

1 tbsp olive oil

2 limes

20g pack fresh coriander, chopped

1/2 cucumber, chopped

1 ripe tomato, chopped

Chana Dhal

Chana Dhal

Yellow Split Lentils with Cumin & Curry leaves.

Cooked in rice bran oil,& ready to heat & serve.

Packing: 400g Microwave Punnet

Serves: 1-2 People

Spice Level: Medium

Vegetarian Product

Microwave Instructions

  • Remove plastic cap and pull tab carefully to remove metal lid. Replace plastic cap.
  • Heat on HIGH for 2-3 minutes*
  • Leave to stand in microwave for 1 minute, then stir carefully.
  • • Heat times may vary depending on microwave power. (1000W)

Cautions:

  • Do not microwave without removing metal lid.
  • When removing lids take care — contents may splash and stain clothing.
  • Once opened, keep refrigerated and use within 3 days.

IngredientsWater, Chick Peas Split (20%), Tomato (8%), Canola Oil (4.5%), Onion (3.3%), Garlic, Salt, Cumin Seeds, Asafoetida, Red Chilli Powder Turmeric Powder, Curry Leaves.

Allergen information

Made on equipment that processes dairy, nuts, soy & sesame products.

Nutrition Information

Typical Values

Per 100g

Per 200g Serve

Energy Value 
(Calories

626 kJ
150 kcal

1252 kJ
299 kcal)

Protein

5.7 g

11.4 g

Carbohydrate
(of which Sugars

15.4 g
0.2 g

30.8 g
0.4 g)

Fat
(of which Saturates

7.2 g
1.2 g

14.5 g
2.4 g)

Fibre

6.8 g

13.6 g

Sodium

0.3 g

0.6 g

Roganjosh Paste Recipe

Roganjosh Paste Recipe

Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.

.

Cut the chicken breast into large chunks.

.

Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.

.

To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad

.

 

Ingredients

1 sachet of Taste of India Tikka Masala Paste

2 tbsp lemon juice

Pinch of paprika

300g natural wholemilk yogurt

500g chicken breast fillets

1/2 cucumber, peeled and very finely chopped

20g fresh mint, leaves finely chopped

1 red onion, finely sliced

2 tomatoes, deseeded and sliced

4 chapatis

Pinch of turmeric

Mattar Paneer

Mattar Paneer

Traditional Cottage Cheese & Green Peas cooked in a rich creamy gravy.

Cooked in rice bran oil, & ready to heat & serve.

Packing: 400g Microwave Punnet

Serves: 1-2 People

Spice Level: Medium

Vegetarian Product

Microwave Instructions

  • Remove plastic cap and pull tab carefully to remove metal lid. Replace plastic cap.
  • Heat on HIGH for 2-3 minutes*
  • Leave to stand in microwave for 1 minute, then stir carefully.
  • • Heat times may vary depending on microwave power. (1000W)

Cautions:

  • Do not microwave without removing metal lid.
  • When removing lids take care — contents may splash and stain clothing.
  • Once opened, keep refrigerated and use within 3 days.

IngredientsWater, Paneer (Cottage Cheese)(25%), Green Peas (15%), Tomato Paste (7%), Onion Paste (6%), Cream (4%), Cashew Nuts (3%), Rice Bran Oil (3%), Salt, Sugar, Herbs & Spices.

Allergen information

Made with equipment that processes Eggs, Dairy, Nuts, Soya, Sesame, Crustacea & Gluten products.

Nutrition Information

Typical Values

Per 100g

Per 200g Serve

Energy Value
(Calories

697 kJ
167 kcal

1394 kJ
334 kcal)

Protein

7.7 g

15.4 g

Carbohydrate
(of which Sugars

5.5 g
1.3 g

11 g
2.6 g)

Fat
(of which Saturates

12.7 g
5.8 g

25.4 g
11.6 g)

Fibre

3.3 g

6.6 g

Sodium

0.2 g

0.4 g

 

Beef (38%), Water, Tomato Paste (6%), Onion (5%), Desiccated Coconut (4%), Rice Bran Oil (3%), Garlic (3%), Ginger (2%), Chilli Powder, Salt, Tamarind, Pomogranate Extract, Herbs & Spices.

Made with equipment that processes Eggs, Dairy, Nuts, Soya, Sesame, Crustacea & Gluten products.