Indian Curry Kits
Original Tikka Masala
3 Simple Steps | Ready in 10 mins
Our Original Tikka Masala layers sweet tomato, warming garlic and fragrant ginger with fenugreek and gentle spices to create a deliciously complex and colourful, restaurant-style curry that is incredibly versatile and so moreish.
Perfect with chicken, seafood, lamb, paneer and many vegetables.
Origin story
Tikka’ – referring to pieces of meat or vegetables – and ‘masala’ – referring to a mix of spices – is a dish that is as loved as it is mysterious and debated. Some claim that it was invented in a restaurant in Glasgow in the 1970s. Others that it was widely consumed in India long before this.
While its origins are disputable, its delicious flavours are not. For decades, it has been one of the most popular curries in Britain – and with good reason.
In our restaurant-style Original Tikka Masala, we have layered ingredients step-by-step, resulting in a curry with a mouthwatering depth of flavour and complexity.
Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp. of oil in a small pan, add spices and cook for 20 seconds (use chilli from spice pack for extra heat).
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
- Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
Serves 2-3 with naans, rice or parathas.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- Delicious with fish, seafood, duck and pork.
- Also great with paneer, mushrooms and lentils.
- For a smoky flavour, marinate skinned chicken breast or thighs in the base sauce, then grill in the oven until charred in places. Finish cooking the chicken on the hob in the main sauce until cooked through.
- Add some green chillies and green capsicum for a karahi style dish.
A mild and creamy tomato curry sauce with onion, mixed herbs and spices in individual pouches.
Onion (43%),Yogurt (Water, MILK Powder, Culture), Tomato Paste (11%), Sunflower Oil, Water, Butter (MILK), Garlic, Ginger, Ground and Whole Spices (2%), Rice Flour, Cream(MILK), Salt, Sugar, CASHEW NUTS, Chilli Powder.
For all allergens see ingredients in bold.
Contains MILK AND CASHEW NUTS
May Contain WHEAT, GLUTEN, BARLEY, OATS, TREE NUTS, PEANUTS, SESAME, SULPHITES AND SOY.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per 150g Serving | Per 100g Serving | Per 100g |
|---|---|---|---|
| Energy | 810kJ | 540kJ | 540kJ |
| Protein | 3.3g | 2.2g | 2.2g |
| Fat, total | 13.1g | 8.7g | 8.7g |
| - Saturated | 3.5g | 2.3g | 2.3g |
| Carbohydrate | 17.3g | 11.5g | 11.5g |
| - Sugars | 10.5g | 7.0g | 7.0g |
| Sodium | 618mg | 412mg | 412mg |
