TIKKA MASALA RECIPES

Recipes shown below are for use with Tikka Masala Organic Simmer Sauce:

Chicken Tikka Masala
Paneer Tikka Masala
Matar Paneer (Peas and Paneer) in Tikka sauce

CHICKEN TIKKA MASALA

Ingredients

2 tablespoons oil
1½ lbs boneless, skinless chicken thighs (trimmed and cut into bite size pieces)
1-2 green chillies, chopped (optional, for additional heat)
1 container Masala Mama organic Tikka Masala sauce
¼ - ½ cup chicken stock
1/3 cup coconut milk
Salt to taste

Method

•    Heat oil in a large saucepan or Dutch oven. Add cubed chicken thighs and sear on all sides. Drain the excess oil. Add green chillies, if using and sauté for 2 more minutes.
•    Add¼ cup stock, simmer sauce and coconut milk.
•    Simmer uncovered over medium-low heat until the chicken is cooked through.
•    The sauce should have the consistency of split pea soup. Add more stock if too thick.
•    Taste and adjust salt.

Serve hot with basmati rice or Indian naan, or grilled crusty bread.

PANEER TIKKA MASALA

Ingredients

2 tablespoons oil
1 lbor 400gm paneer, cubed
1-2 green chillies, chopped (optional, for additional heat)
1 container Masala Mama organic Tikka Masala sauce
¼ - ½ cup chicken/vegetable stock or water
1/3 cup coconut milk
Salt to taste

Method

•    Heat oil in a large saucepan or Dutch oven. Add cubed paneer and gently sear. Drain the excess oil. Add green chillies, if using and sauté for 2 more minutes.
•    Add¼ cup stock, simmer sauce and coconut milk.
•    Simmer uncovered over medium-low heat until the paneer is heated through and tender, approx. 7 minutes.
•    The sauce should have the consistency of split pea soup. Add more stock if too thick.
•    Taste and adjust salt.

Serve hot with basmati rice or Indian naan, or grilled crusty bread.

MATAR PANEER (PEAS AND PANEER) IN TIKKA SAUCE

Ingredients

2 tablespoons oil
10 oz cubed paneer
1 ½ cups frozen peas
1-2 green chillies, chopped (optional, for additional heat)
1 container Masala Mama organic Tikka Masala sauce
¼ - ½ cup chicken/vegetable stock or water
½ cup cream or coconut milk
Salt to taste

Method

•    Heat oil in a large saucepan or Dutch oven. Add cubed paneer and gently sear. Drain the excess oil. Add green chillies, if using and sauté for 2 more minutes.
•    Add¼ cup stock, simmer sauce and coconut milk.
•    Simmer uncovered over medium-low heat for 5 minuets.
•    Add the peas and simmer until the peas and paneer are heated through and tender, approx. 5 minutes.
•    The sauce should have the consistency of split pea soup. Add more stock if too thick.
•    Taste and adjust salt.

Serve hot with basmati rice or Indian naan, or rilled crusty bread.