Cooking Instructions:
Indian Tikka Masala Recipe
*from asianhomegourmet.com
Serves 4
Ingredients
1 packet Indian Tikka Masala Spice Paste
450g (1 lb) deboned chicken meat, cut into bite-sized pieces
3 tbsp yogurt or cream
1 tbsp vegetable oil
1 large onion, coarsely chopped
1/2 cup (110 ml) water
Double cream or yogurt as garnish (optional)
Directions
1. Marinate chicken with Spice Paste and yogurt or cream for at least 10 minutes
2. Heat oil in a non-stick saucepan on medium heat. Add onion, stir-fry until soft
3. Add marinated meat, stir fry for 3 minutes. Stir in water and bring to a boil. Simmer for 15 minutes or until cooked. Stir occasionally. Serve hot with naan bread or rice & enjoy!
Cooking Tips: Lamb, beef, fish, seafood, or vegetable may be used instead of chicken.
Recipe Suggestion:
Roast Tikka Masala Chicken
*recipe from asianhomegourmet.com
Serves 3
Ingredients
1 packet Asian Home Gourmet Indian Tikka Masala SpicePaste©
3 pieces (450g/1 lb) chicken thighs, deboned
110ml (½ cup) sherry
Side:
3 medium-sized cooked potatoes, peeled and cut into cubes
2 tbsp lemon juice
1 tbsp vegetable oil
Directions
Mix 2 tbsp SpicePaste© and wine in a small bowl. Place meat in a plastic bag and pour the marinade, turn around to coat evenly. Refrigerate for at least 1 hour.
Preheat oven at 180°C (350°F). Roast meat for 35 minutes or until cooked. Turn and baste once.
Heat oil in a non-stick pan on medium heat. Add remaining SpicePaste© and lemon juice; stir-fry for ½ minute. Stir in potatoes and heat through for 1 minute. Serve hot with roast chicken & enjoy!
Tomato Paste (15%), Soybean Oil, Distilled Vinegar, Onion, Salt, Ginger, Garlic, Coriander, Red Chilli, Fenugreek, Cumin, Herbs and Spices, Colour (Paprika, Turmeric Oleoresins).
*Allergen Advice: Contains Soy.
Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.
