MCUCTM

Chicken Tikka Masala Medium (250g)

$20.00

127 in stock

Chicken Tikka Masala is a popular chicken curry with a creamy tomato sauce is excellent served with breads or rice and can also be used as a marinade for tikka (boneless cuts of cubed meat). Recipe below.

Best used for cooking chicken or vegetables.

This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.

Chicken Tikka

700g skinless chicken breast cut into 1 inch cubes, 1 ? tbsp (18.75g) Chicken Tikka Masala, 1 tsp ginger paste, 1 tsp garlic paste, butter ? cup yoghurt.

Mix the curry blend, yoghurt, ginger and garlic together and marinate the chicken cubes in this for 20 minutes, grill the chicken and baste with butter.

SKU MCUCTM Categories Curry Masala, Mudgeeraba Spices Tags Chicken, Cream, Gluten Free, Tomato, Vegan, Vegetable, Vegetarian

Description

Nutrition Information

Servings per package:

Serving size:

Average Qty
per Serving

Average Qty per 100g

Energy

79 kJ

1580 kJ

Protein

0.7 g

14.4 g

Fat, total

0.9 g

17.9 g

-saturated

0.1 g

1.5 g

Carbohydrate

1.4 g

28.1 g

-sugars

0.6 g

11.2 g

Sodium

9 mg

180 mg

Ingredients

Cumin Seed, Coriander Seed, Paprika, Chilli Powder, Black Pepper, Turmeric, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway, Cloves, Bay Leaves, Dried Mint, Nutmeg

Recipe

Ingredients:

1/2 cup oil
1 large onion
1 tsp ginger paste
2 cloves garlic
1 green chilli (optional)
1 red chilli (optional)
1/2 green cored capsicum
1 1/2 tbsp Chicken Tikka Masala
1kg Chicken breast cut into 1 inch cubes
Squeeze of lemon juice
1 tbsp chopped coriander
1 tsp garlic paste
1 tbsp tomato paste
1 tbsp almond meal
1/4 cup cream
1 cup water
Salt to taste

Method:

Heat the oil in a large pan until hot.
Add the onion, ginger, garlic, chillies and capsicum, sauté.
Lower the heat, add the Chicken Tikka Masala to the pan, stir well and fry until aromatic.
Add the meat and seal on high heat, stir well.
Add the tomato paste, ground almonds, water, lemon juice and salt and simmer for 15 minutes.
Puree the sauce in a blender and return the sauce to the pan and add the chicken and seal it well.
Add the cream and simmer for a few minutes.
Garnish with chopped coriander, yoghurt and cumin seeds.
Serve the curry with rice, Naan bread, yoghurt and chutney.