Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 9 Tyga Masala No. 2 Tyga Coconut cream powder

You will need to buy: 600g skinless chicken breasts 4 tbs vegetable oil 3 tbs natural yoghurt 50-100 ml single cream (depending on taste) 2 onions (250g) 1 lemon juice 1 tbs honey Rice

Prep:

1. Cut the chicken breasts diagonally, each one into 3 strips.
2. In a baking tray, add the chicken strips and Tyga Masala No. 9 and a good pinch of salt. Mix well before adding the yoghurt and the lemon juice. Marinade for 30 minutes to 24 hours (the longer the better but still tastes fantastic after 30 minutes!)
3. Finely dice the onions.

Cook:

1. Put the baking tray with the marinated chicken in the oven and cook at 220 degree Celsius for 15-20 minutes until cooked through.
2. Meanwhile, in a non-stick frying pan over a high heat add the oil, onions, pinch of salt and Ginger and Garlic Paste and fry on a high heat, stirring continuously so they don't burn for 5 minutes.
3. Transfer to a medium heat and add Tyga masala No. 2 and stir for 2 minutes. Add a little water if the mixture starts to stick. Add 250ml of water, the coconut powder and honey and simmer for a further 5 minutes.
4. Cut the cooked chicken tikka into bite size pieces and add to the pan, along with any juices from the baking tray. Stir through for 1 minute.
5. Add the cream and cook through slowly for 5 minutes, then serve!

VEGETARIAN Aubergine, Squash, Potato

Prep

1. Turn the oven on 220C.
2. Dice the 1 x potato, 1 x aubergine, 1 x courgette and 1 x red pepper.
3. Peel, deseed and dice the butternut squash.
4. Finely dice the onions.

Cook

1. In a bowl mix Tyga Masala No. 9, yoghurt, lemon juice, 1tbs oil and a good pinch of salt. Add the potato, squash and aubergine and mix well. Place onto a baking tray put in the oven to roast for 30 mins until they are ready to eat.
2. Meanwhile, in a non-stick frying pan over a high heat add the vegetable oil, onions, ginger and garlic paste and a pinch of salt and fry on a high heat, stirring continuously so they don't burn for 5 minutes.
3. Transfer to a medium heat and add Tyga Masala No. 2 and stir for 2 minutes. Add a little water if the mixture starts to stick.
4. Add 250ml of water, the coconut powder and the honey and simmer for 5 minutes.
5. Add the diced pepper and courgette and simmer for 5 mins.
6. Add the roasted vegetables and the cream and cook through slowly for 1 minute, then serve!

Wine Paring: Pierre De Taille Coteaux d'Aix en Provence AOP Rose 2017, Provence, France

This chicken dish is light and creamy yet is rich and tangy, the lemon and yoghurt working well. We have chosen a full bodied Rose to compliment this dish. Although pale and seemingly delicate the rose has hidden depths of flavour with a lovely mineral citrus finish. The citrus finish enhances the flavours of the food, at the same time refreshing your mouth for the next bite.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite).Tyga Masala No. 9: (paprika, Garlic, ginger, onion, cardamom, clove, cinnamon, fennel, cumin, coriander, turmeric, MUSTARD grd, garam masala & mint leaves). Tyga Masala No. 2: (Garam Masala , Coriander, Cumin & Turmeric).Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Kashmiri Chilli