Indian Curry Pastes
Tikka Masala Curry Paste
3 Simple Steps | Ready in 10 mins
The warming and distinctive spices in this curry paste dance on your palate and invite you into a world of flavours. Notes of earthy, sweet, warming, smoky and aromatic richness create intrigue in each bite and make this curry so deliciously moreish.
This complex and indulgent Tikka Masala Curry Paste is delicious with chicken, paneer or vegetables.
Origin story
‘Tikka’ – referring to pieces of meat or vegetables – and ‘masala’ – referring to a mix of spices – is a dish that is as loved as it is mysterious and debated. Some claim that it was invented in a restaurant in Glasgow in the 1970s. Others that it was widely consumed in India long before this.
While its origins are disputable, its delicious flavours are not. For decades, it has been one of the most popular curries in Britain – and with good reason.
In our restaurant quality Tikka Masala Curry Paste we have layered ingredients step-by-step, resulting in a curry with a mouth-watering depth of flavour and complexity.
Information
Cut the meat, fish/seafood or vegetables into generous pieces.
- Heat 1 tbsp of oil in a pan, add the spices and cook for 20 seconds (use chilli from spice pack for extra heat), then add tomatoes, tomato paste, all the curry paste, 100g water and bring to a simmer while stirring to disperse paste.
- Add the protein or vegetables and simmer for 10 minutes – or, if using fish or seafood, which is inspired by the cuisines of the local area 6-10 minutes – stirring gently.
- As the finishing touch, add the cream, 2 tbsp oil and butter to simmer for 3 minutes, or until meat or other protein is cooked through.
Serves 4 with naans, rice or parathas.
Please ensure food is fully cooked and piping hot throughout before serving.
As appliances may vary, these are guidelines only.
If you don’t like whole spices, grind these in a pestle and mortar and add them at step 2 (before simmering). Alternatively, if you left the spices whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- Also great with paneer, mushrooms and lentils.
- For a smoky flavour, marinate skinned chicken breast or thighs in 2 tbsp of paste, then grill for 8 minutes until charred in places. Chop or shred and add as per step 2 and simmer with finishing touches as per step 3.
- Add some green chillies and green peppers for a karahi-style dish.
Paste of spices, onion, garlic, ginger, tomato paste and fenugreek leaf in oil.
Water, Garlic, Sunflower oil, Dehydrated Onion, Ginger, Spices (Red Chilli, Cassia , Green Cardamom, Turmeric, Clove, Black Pepper, Cumin, Bay Leaf, Black Cardamom, Mace), Tomato Paste, Salt, Sugar, Dried Fenugreek Leaf.
May contain traces of milk, mustard, nuts, sesame, peanuts, celery, sulphites, gluten & soya.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per 100g |
|---|---|
| Energy | 920kJ/220kcal |
| Fat | 16.9g |
| of which saturates | 1.7g |
| Carbohydrate | 1.7g |
| of which sugars | 1.7g |
| Fibre | 1.7g |
| Protein | 2.5g |
| Salt | 5.4g |
