This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Aromatic Chicken Tikka Masala
For a Tikka Masala for two that’s just a little bit special, try this recipe using one of our Tikka Masala Paste Pots with a touch of ginger, garlic, honey and fresh coriander.
Ingredients
Serves 2 people
- 3 tbsp oil
- 200g diced onion
- 1 tsp Cumin seeds
- Patak’s Tikka Masala Paste Pot (70g)
- 70ml water
- 400g Chicken thigh, (deboned, skinless), cut into pieces
- 2 tbsp tomato puree
- 200g chopped tomatoes
- 150ml double Cream 2 tbsp honey
Method
- Heat oil in a pan, add diced onions & cumin seeds and cook on a medium heat until soft and golden brown in colour.
- Add Pataks Tikka Masala Paste Pot and 70ml water and cook on a medium heat until all the water evaporates.
- Add the diced chicken and cook until the chicken is seared & coated in the spices.
- Once seared, add the tomato puree and chopped tomatoes, and cook for 15 minutes.
- Once chicken is cooked through, add the honey and stir in the cream.
- Garnish with coriander and serve with basmati rice & naan bread.
-
Serves 2 people
- 3 tbsp oil
- 200g diced onion
- 1 tsp Cumin seeds
- Patak’s Tikka Masala Paste Pot (70g)
- 70ml water
- 400g Chicken thigh, (deboned, skinless), cut into pieces
- 2 tbsp tomato puree
- 200g chopped tomatoes
- 150ml double Cream 2 tbsp honey
-
- Heat oil in a pan, add diced onions & cumin seeds and cook on a medium heat until soft and golden brown in colour.
- Add Pataks Tikka Masala Paste Pot and 70ml water and cook on a medium heat until all the water evaporates.
- Add the diced chicken and cook until the chicken is seared & coated in the spices.
- Once seared, add the tomato puree and chopped tomatoes, and cook for 15 minutes.
- Once chicken is cooked through, add the honey and stir in the cream.
- Garnish with coriander and serve with basmati rice & naan bread.
