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Korma 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