Chicken Tikka Masala

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

• 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

Chicken Tikka

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!

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

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.