In a slow cooker, combine chicken, tomatoes, onions and tikka masala paste. Cook on high for 4 hours. Season to taste.
Serve drizzled with heavy cream and topped with cilantro.
Mix the tikka masala curry paste with half of
minutes.
Add the tikka masala curry paste and stir in
ender. Pour in Patak's Tikka Masala Sauce; stirring to mix well
Heat coconut oil in a large pot over medium-high heat.
Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
Stir in coconut milk and warm through. Serve immediately.
Heat oil in a large frying pan over high heat. Saute onion and garlic for 3-4 mins, until tender. Add tikka masala sauce. Cook, stirring, for 1-2 mins, until fragrant. Add fish and beans. Simmer, covered, for 8-10 mins, or until fish is cooked through.
Serve with rice and yogurt.
rying pan or wok, cook chicken in batches until browned all
Combine chicken with oil and tikka masala paste in a large bowl. Set aside to marinate.
Meanwhile, for the raita, combine coconut, yogurt, and lime peel and juice in a medium bowl. Season to taste.
Cook chicken in a heated oiled large skillet on medium-high heat, about 3 mins each side or until cooked through.
Serve chicken on steamed rice, topped with raita.
Heat oil in a large skillet, while oil heats, thinly slice both the green and yellow onions.
Add to the pan and stir fry until light golden brown.
Add ground chicken, pullao biryani malala and chicken tikka masala to the skillet and stir fry for around 10 minutes until the chicken is cooked through.
Pour into serving plate and top with diced tomato and ginger. Enjoy!
Spray the chicken with fry light, season and
CHICKEN RECIPE: In a large bowl
Chicken Marinade: combine marinade recipe in
ragrant. Stir in drained tomatoes, chicken broth and salt. Bring to
he chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and
Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and
ny remaining fat from the chicken and toss to coat. Marinate
Heat oil in a large saucepan over high heat. Brown lamb in batches for 2-3 mins. Set aside.
Add onion to pan and saute for 2 mins, or until tender. Return lamb to pan along with tikka masala sauce and 1/2 cup water. Bring to a boil then reduce heat and simmer for 25-30 mins, until lamb is tender and sauce has thickened.
Add pineapple, cabbage and basil. Season to taste. Heat, stirring, for 2-3 mins, until cabbage has wilted. Serve with steamed rice.
Spread the Tikka Masala paste on both sides of
ook, stirring, until browned. Add tikka masala paste and cook, stirring, until
For the chicken tikka marinade:
1. Whisk the