Kit Contains:

Tyga Masala No. 5 Ginger & Garlic Paste Methi Sachet Tyga Masala No. 2 Kashmiri Chilli Tyga Masala No. 6

You will need to buy: 750g chicken 2 onions 2 tomatoes 4 tbsp vegetable oil/rapeseed oil/olive oil 2 tbsp coriander leaves 1 tbsp tomato puree 1 pinch of salt 300g rice

Prep:

1. Finely dice the onions.
2. Chop the chicken into bite size chunks.
3. Finely chop one tomato and cut the other into 8 pieces.
4. Chop the coriander leaves, keeping separate.
5. If you dislike whole spices, grind Tyga Masala No. 5 in a pestle and mortar.

Cook:

1. Heat 3 tbs oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, Tyga Masala No. 6, Methi leaf sachet, finely chopped tomato, the ground or whole spices from Tyga Masala No. 5 and 1 tsp salt. Stir continuously, for 4 minutes.
2. Reduce to a medium heat and add Tyga Masala No. 2, Tomato Puree and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3 tsp for hot), Stir continuously for 30 seconds.
3. Add 300ml water and simmer for 2 minutes, stirring occasionally.
4. Add chicken, cover with a lid and cook for 15 minutes or until chicken is cooked through. Stir occasionally.
5. Add the tomato cut into 8 pieces, cover and cook for a further 5 minutes.
6. Sprinkle with the coriander leaves.

VEGETARIAN COURGETTE METHI Prep

1. Finely dice 2 onions. 2.Cut 4 large courgettes into bite size chunks.
2. Finely chop one tomato and cut the other into 8 pieces.
3. Chop the coriander leaves, keeping separate.
4. If you dislike whole spices, grind Tyga Masala No. 5 in a pestle and mortar. Cook
5. As recipe.
6. As recipe.
7. As recipe.
8. Add courgette , cover with a lid and cook for 10 - 15 minutes or until cooked through. Stir occasionally.
9. Add the tomato cut into 8 pieces, cover and cook for a further 5 minutes.
10. Sprinkle with the coriander leaves.

Wine Paring: The Cloud Factory Marlborough Sauvignon Blanc, New Zealand Our Chicken Methi is a medium-weight curry dish with a complex spice profile, with cardamom, cloves and leafy herbs all combining to create its impressive depth of flavour. Acidic notes with mild bitter undertones from the Methi leaves need a heavier weight white wine or a Pinot Noir to offer the perfect balance, so we chose a Marlborough Sauvignon Blanc, which boasts zesty, fresh citrus and tropical fruit notes along with tangy minerals. The citrus in the wine lifts the herbs in the dish, leaving you with a clean, refreshed palate.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 5: (cloves, green cardamom pods). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Methi sachet.