Tikka Recipe

Tikka Recipe: just 3 steps on your culinary journey….

This paste is blended with warming spices such as cardamon, fennel, mace and cinnamon with caramelised onions, garlic and ginger to create an indulgent curry that will be a hit with all the family.

Tikka Curry Paste Pestle

 

You’ll need:

1 pouch of Pestle Tikka Paste

500g diced chicken, paneer or vegetables

400ml passata

50ml cream (dairy or non diary)

30g butter (optional)

 

Cooking instructions:

1. If using chicken or paneer, brown in a dry pan for a few minutes and then add paste & passata
2. Bring to a gentle simmer, loosely cover and cook on a low heat for 30 mins
3. Remove from heat and gently stir through cream and butter (optional)

 

Useful tips: Stir frequently and add water if sauce thickens too quickly. Allow to cool slightly before adding cream and butter.

 

Alternative uses: This paste makes an incredible marinade for BBQ’s or slow roasts – simply mix paste with 1 tbsp yogurt and 1 tsp tomato puree and marinade for 4-24 hours before cooking.

 

Nutritional info per 100g:

Energy – 506kj / 121kcal, Fat – 5g, Saturated Fat – 0.8g, Carbohydrate – 19.2g, Protein – 2.2g, Sugars – 14.5g, Salt – 2.8g. Suitable for vegetarians, vegans and contains no gluten.