Tikka Masala Curry


Description

The UK’s favorite dish, Tikka means ‘little pieces’. The Tikka masala is a rich, creamy and mildly spiced masala sauce.

The Tikka masala’s origins are shrouded in mystery. Most do believe the credit should be given to immigrants who came to Britain in the sixties and seventies. It has been imported back to the subcontinent and is now considered a classical Indian dish all over the world.

Preparation

The perfect chicken Tikka masala is rich and creamy in a lush red sauce. The meat should be tender and slightly smoky from the tandoor, with beautiful aromas coming from the dish.

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins.

2. Add 2 cups of water and bring to boil OR till meat is fully cooked.

3. Serve over steamed basmati Rice and Naan.

* Chicken can be substituted with Paneer

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Tikka Masala Curry


Description

The UK’s favorite dish, Tikka means ‘little pieces’. The Tikka masala is a rich, creamy and mildly spiced masala sauce.

The Tikka masala’s origins are shrouded in mystery. Most do believe the credit should be given to immigrants who came to Britain in the sixties and seventies. It has been imported back to the subcontinent and is now considered a classical Indian dish all over the world.

Preparation

The perfect chicken Tikka masala is rich and creamy in a lush red sauce. The meat should be tender and slightly smoky from the tandoor, with beautiful aromas coming from the dish.

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins.

2. Add 2 cups of water and bring to boil OR till meat is fully cooked.

3. Serve over steamed basmati Rice and Naan.

* Chicken can be substituted with Paneer

Jalfrezi Masala Curry


Description

Jalfrezi isn’t a traditional Indian recipe, rather a popular indigenous cooking method. The literal meaning of the word Jalfrezi is “hot-fry” and entered the English language at the time of the British Raj in India

It’s a well-rounded popular Indian dish that has a fresh, zesty and spicy taste to it.

Preparation

It is best stir fired with meat or fish, fresh tomatoes, green peppers, green chilies, onions and herbs. Usually prepared with marinated meat or chicken and can also cooked with vegetables

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins

2. Add 2 cups of water and bring to boil OR till meat is fully cooked

3. Serve over steamed basmati Rice and Naan.

* Optionally add thinly sliced green peppers to the mix

Jalfrezi Masala Curry


Description

Jalfrezi isn’t a traditional Indian recipe, rather a popular indigenous cooking method. The literal meaning of the word Jalfrezi is “hot-fry” and entered the English language at the time of the British Raj in India

It’s a well-rounded popular Indian dish that has a fresh, zesty and spicy taste to it.

Preparation

It is best stir fired with meat or fish, fresh tomatoes, green peppers, green chilies, onions and herbs. Usually prepared with marinated meat or chicken and can also cooked with vegetables

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins

2. Add 2 cups of water and bring to boil OR till meat is fully cooked

3. Serve over steamed basmati Rice and Naan.

* Optionally add thinly sliced green peppers to the mix

Korma Masala Curry


Description

Korma is a favorite for the lovers of the milder dish and it’s ideal if you’re venturing into the world of Indian food for the first time. Mughlai korma originates from the north of India, and is cooked with almonds and cashews in a creamy base, with cardamoms and saffron to give it added flavor and aroma.

Preparation

It is a mild creamy rich dish, cooked slowly at low heat with cinnamon, cloves, black pepper corns and cream with a variety of meats and vegetables.

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins

2. Add 2 cups of water and bring to boil OR till meat is fully cooked

3. Serve over steamed basmati Rice and Naan.

* Chicken can be substituted with lamb, vegetable medley or Paneer

Korma Masala Curry


Description

Korma is a favorite for the lovers of the milder dish and it’s ideal if you’re venturing into the world of Indian food for the first time. Mughlai korma originates from the north of India, and is cooked with almonds and cashews in a creamy base, with cardamoms and saffron to give it added flavor and aroma.

Preparation

It is a mild creamy rich dish, cooked slowly at low heat with cinnamon, cloves, black pepper corns and cream with a variety of meats and vegetables.

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins

2. Add 2 cups of water and bring to boil OR till meat is fully cooked

3. Serve over steamed basmati Rice and Naan.

* Chicken can be substituted with lamb, vegetable medley or Paneer

Vindaloo Masala Curry


Description

This was originally a Portuguese dish transported to Goa, a region of south India, by explorers in the 16th century. The word Vindaloo takes its name from “vinho” (wine/vinegar) and “alhos” (garlic).

But over the years the Vindaloo has gone through many transformations and today’s version makes it one of the hottest curries. It includes a glorious range of spices, including garlic, vinegar, chilies, coriander, cumin, onions, ginger, peppercorns and tomatoes.

Preparation

Meats marinated in yogurt will give the dish maximum flavor. Some chefs have interpreted the “aloo” part of vindaloo, meaning potato and have introduced diced potato in the dish.

1. Empty the jar over 1.5lb lamb in a pan and sauté for 10 mins

2. Add 4 cups of water and simmer for 45 minutes or till meat is fully cooked

3. Serve over steamed basmati Rice and Naan.

* Optionally add diced potatoes to the mix

Vindaloo Masala Curry


Description

This was originally a Portuguese dish transported to Goa, a region of south India, by explorers in the 16th century. The word Vindaloo takes its name from “vinho” (wine/vinegar) and “alhos” (garlic).

But over the years the Vindaloo has gone through many transformations and today’s version makes it one of the hottest curries. It includes a glorious range of spices, including garlic, vinegar, chilies, coriander, cumin, onions, ginger, peppercorns and tomatoes.

Preparation

Meats marinated in yogurt will give the dish maximum flavor. Some chefs have interpreted the “aloo” part of vindaloo, meaning potato and have introduced diced potato in the dish.

1. Empty the jar over 1.5lb lamb in a pan and sauté for 10 mins

2. Add 4 cups of water and simmer for 45 minutes or till meat is fully cooked

3. Serve over steamed basmati Rice and Naan.

* Optionally add diced potatoes to the mix

Tadka Masala Curry


Description

This is the most common of all curries used in every Indian household to cook most kinds of lentil or beans.

Tadka is often referred to as a cooking method, where spices are fried and added to a dish to finish off the cooking or to garnish. One of the most common dishes using this form of cooking in an Indian restaurant menu is tadka dal.

Preparation

It usually involves spices such as mustard seeds, fenugreek seeds, onion seeds, garlic and ginger that are added to fried onions and tomatoes to prepare the tadka. Boil the lentils (dal) or beans and add the tadka masala to it bring to a boil.

Empty the Tadka Masala jar into the pan and add 2 lbs. of lentil or the beans.

Add 4 cups of water and simmer for 10 min.

*You may substitute with Chicken which makes great tasty chicken curry. Adjust simmer time accordingly

Tadka Masala Curry


Description

This is the most common of all curries used in every Indian household to cook most kinds of lentil or beans.

Tadka is often referred to as a cooking method, where spices are fried and added to a dish to finish off the cooking or to garnish. One of the most common dishes using this form of cooking in an Indian restaurant menu is tadka dal.

Preparation

It usually involves spices such as mustard seeds, fenugreek seeds, onion seeds, garlic and ginger that are added to fried onions and tomatoes to prepare the tadka. Boil the lentils (dal) or beans and add the tadka masala to it bring to a boil.

Empty the Tadka Masala jar into the pan and add 2 lbs. of lentil or the beans.

Add 4 cups of water and simmer for 10 min.

*You may substitute with Chicken which makes great tasty chicken curry. Adjust simmer time accordingly

Butter Masala Curry


Description

This is the most popular Indian curry of all and a favorite at Indian restaurants. This curry is perfect for parties because of its rich flavors and mild spices.

It has its genesis from the Punjab Region in Northern India and is typically the hallmark dish of Indian restaurants around the world.

The butter masala gets its richness from the cashew, almonds, cream and a hint of butter.

Preparation

A butter masala tastes best with meats that are marinated and grilled before you start cooking. It is a quick and easy recipe that is also a favorite among vegetarians.

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins

2. Add 2 cups of water and bring to boil OR till meat is fully cooked

3. Add tbsp. of butter or cream for garnish

4. Serve over steamed basmati Rice and Naan.

* You may substitute with Paneer. Adjust Simmer time accordingly

Butter Masala Curry


Description

This is the most popular Indian curry of all and a favorite at Indian restaurants. This curry is perfect for parties because of its rich flavors and mild spices.

It has its genesis from the Punjab Region in Northern India and is typically the hallmark dish of Indian restaurants around the world.

The butter masala gets its richness from the cashew, almonds, cream and a hint of butter.

Preparation

A butter masala tastes best with meats that are marinated and grilled before you start cooking. It is a quick and easy recipe that is also a favorite among vegetarians.

1. Empty the jar over 1.5lb diced chicken in a pan and sauté for 10 mins

2. Add 2 cups of water and bring to boil OR till meat is fully cooked

3. Add tbsp. of butter or cream for garnish

4. Serve over steamed basmati Rice and Naan.

* You may substitute with Paneer. Adjust Simmer time accordingly