Tikka Masala Kit

Description

Product description Tikka Masala KitCreate the UK's national dish using my Tikka Masala curry kit. Arguably from the Moti Mahal Restaurant, chefs created this dish to satisfy the British palate and to use up leftover chicken from the tandoor.Shopping List:400-600g of chicken (skinned), lamb, seafood, paneer or vegetables7cm piece ginger6 cloves garlic3 tbsp Greek yoghurtSalt1 lime2 tbsp mustard oil (or vegetable oil)1 tbsp vegetable oil1 large onion3 ripe tomatoes100ml double creamFresh corianderMethodMarinadeCrush the spices in Bag 1 and place in a bowl.Crush 3 cloves of garlic and grate half the ginger. Mix with the yoghurt, lime juice, oil and salt. Coat the meat, fish or vegetables of your choice and marinate for 20 mins.Place the marinated ingredients on to an oven tray and cook at 180 C, until it’s cooked through and a little charred around the edges.MasalaHeat oil in a pan add the contents of Bag 2 and sizzle until fragrant. Add minced or finely diced onions and cook for 20 mins until lightly browned.Mince the remaining garlic and ginger, fry for 2-3 mins. Add a splash of water if it sticks.Grind the contents of Bag 3 and add to the pan with a splash of water to stop the spices burning.Blend your fresh tomatoes (you can use 200g of tinned tomatoes if you prefer) and add to the pan.Salt to taste and cook for about 5 mins.Once thick, grind the contents of Bag 4 to a powder and add to the sauce. Cook for 5-10 mins to create a thick masala paste.Add the cooked ingredients from the oven to the sauce. Cook for 10 mins for lamb or chicken, 3 mins for seafood, veg or paneer.Pour in the cream and add fresh coriander to serve. Ingredients Bay leaves, Cardamoms, Cashew nuts, Cassia bark, Chilli powder, Cloves, Coriander seeds, Cumin seeds, Cumin seeds, Dried fenugreek leaves, Turmeric