Chicken Tikka Masala
Serving suggestion: Steamed rice, Asian fried rice, Asian egg noodles, roti or naan. Serve with a tomato and onion sambal or grated carrot pickled lightly in sweet vinegar (heat 1T sugar, 2T vinegar and 1t salt. Pour over 2-3 grated carrots).
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.
9 in stock (can be backordered)
A firm favourite with our customers! Chicken tikka masala was developed in the UK by the Indian community and has now become the UK’s national dish. It is similar to Butter Chicken but tends to be spicier. We use bite-size chunks of chicken thighs on the bone for more flavour and marinate for 12 hours in farm-made yoghurt mixed with garlic, ginger, and spices to infuse the meat with lots of flavour. Then we simmer in a thick, rich sauce of onion, spices, chilli, tomato and cream.
We loved this dish. Flavors and quality met our (high!) expectations.