Tikka Masala Kit

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1 Spice Genie Tikka Masala Kit

1/4th cup/64g Plain Yoghurt

220g Meat / Paneer/ Tofu

1 tbsp Coriander Leaves

1/2 tbsp Ghee

1 tbsp Butter

2 Medium Tomatoes (cubed) + 1/2 cup Chopped Tomatoes

60ml Heavy or double Cream

500ml Water

*Optional

1 tsp *Chopped Green Chilies

1/4 tsp *Mustard Oil

Onion, Salt, CASHEWNUTS, Red Chilli, Garlic, Ginger, Coriander, Turmeric, Chickpea Flour, Garam Masala, Cumin, Asafoetida, Fenugreek, Cardamom, Bay Leaves.

ALLERGEN INFORMATION: For allergens, including cereals containing gluten, see ingredients in BOLD. Allergens given are indicative only.

This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, peanuts, and eggs and may contain traces of all of the above.

In a large bowl, mix your protein with yoghurt, chopped *green chillies, *MUSTARD oil, and Pack 1. Marinate for a minimum of 10 minutes. Cook the marinated protein in a pan, oven, air fryer, or grill until lightly charred.

Soak Pack 2 and Pack 3 separately in 60 ml of hot water each. Heat oil in a pan, add pack 4 until sizzling, then sauté the soaked contents of pack 2 for 5 minutes. Add cubed tomatoes and cook until soft, about 3-5 minutes. Stir in pack 5 and fry for 20 seconds. Add 1.5 cups of water, cover, and cook for 10-15 minutes. Cool for 10 minutes, remove the red chilli and bay leaves, then blend into a smooth purée. 

Heat ghee and butter in a pan, add soaked ingredients of pack 3, and cook until soft. Stir in chopped tomatoes and cook for 5 minutes. Mix in charred protein, then add pureed sauce and cream, cooking for 2 minutes. Garnish with coriander and serve hot with naan, roti, or rice.

Using Greek yoghurt will add richer flavour.

Marinate the protein overnight for better absorption of the flavours.

Cook protein over an open flame for smokiness or place a burning charcoal in a metal bowl over the curry, pour ghee on it and cover for 1 minute to infuse smoky flavour, then remove the bowl.

Let the sauce cool before blending and strain for a smoother, glossier texture.

Add cream gradually to avoid curdling.

Dietary Substitutions: To accommodate individual dietary needs, replace butter/ghee with oils such as olive, canola, or vegetable oil, margarine, or coconut oil. Non-dairy yoghurt options such as soya or nut yoghurt can also be opted for.

Creamy Curry Alternatives: For a rich curry without using cream, consider substitutes like coconut milk, nut milks, tofu, or almond and cashew cream.