Tikka Masala Curry Spice Kit
Included in the kit: Printed instructions, Turmeric Powder, Paprika, Cumin Powder, Black Pepper, Chilli Powder, Cinnamon Powder, Coriander Powder, Ground Fenugreek, Clove Powder. 18 g (Net)
Store in cool dry conditions
Ingredients are originally from Various EU countries, India, Indonesia, Thailand, China, Madagascar and packed in the UK.
Our Tikka Masala Curry Spice Kit is simple to prepare and is a tasty twist on the British classic with a creamy, mildly spicy taste. The chicken/vegetables or fish should be marinated for at least 4 hours and the dish will serve up to 4 people.
Originally, Tikka Masala is chunks of chicken/vegetables or fish, marinated in spices and yogurt, that is then baked in a tandoor oven, and served in a masala (spice mix) sauce. A tomato and coriander sauce is common, but there is no standard recipe for Tikka Masala; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and various spices. The sauce or chicken pieces (or both) are coloured orange with food dyes or using foodstuffs such as turmeric powder, paprika powder or tomato purée. Other tikka masala dishes replace chicken with lamb, fish or paneer.
The origin of chicken tikka masala is not clear. It is claimed that chicken tikka masala originated in an Indian restaurant in the UK, coming from the British Bangladeshi community which run most Indian restaurants in the UK.
This Tikka Masala Curry Spice Kit is simple to prepare and is a tasty twist on the British classic with a creamy, mildly spicy taste.
This is what else you need to make your Tikka Masala Curry Spice Kit!
Choose your main ingredient from: 500g–750g diced chicken or paneer, 2 tsp salt, 200ml natural yoghurt, 2 garlic cloves, grated, 45g ginger, grated, 3 tbsp oil, 3 medium onions, chopped, 4 garlic cloves, crushed, 3 tbsp tomato puree, 2 tsp sugar, 400ml cold water, 75ml single cream, wooden skewers
- For the marinade, empty the contents of Spice Bag A and 1 tsp of salt into a mixing bowl together with the yoghurt, grated garlic and 20g ginger and combine. Add chicken or paneer to the mixture, cover and leave in the fridge for at least 4 hours or ideally overnight.
- For the masala sauce, heat the oil in a pan and add the onions, crushed garlic and remaining ginger. Cook on a low heat for 10 minutes stirring occasionally. Stir in the contents of Spice Bag B and fry for 3 minutes.
- Add the tomato puree, salt and sugar and fry for 3 minutes. Add the water and bring to a simmer and cook for a further 5 minutes. Add the cream then remove from the heat and blend until the sauce is smooth and set aside.
- Pre-heat the grill to its hottest setting. Spread the marinated chicken or paneer pieces onto skewers and place on a grill pan lined with foil and into the grill and cook on each side until coloured and slightly charred.
- Empty the masala sauce into a pan and bring to a gentle simmer. Add the ingredients from the skewers and combine them with the masala sauce until all the ingredients are cooked and then serve.
About Tikka Masala Curry
The tikka masala curry is made with tikka meat or paneer. That is, meat or paneer that has been marinated and cooked on skewers in a Tandoor before being used in the curry preparation. The masala is the curry sauce that the tikka is served in. It is a creamy mild and colourful dish.