Tantilizing Tikka

A tangy, fragrantly spiced curry from the north of India. We base ours on the original dish from Delhi
restaurant, Moti Mohal. A tomatoey dish with richness from added yoghurt or cream, we encourage you to add crème fraiche for extra creamy zing. The use of fenugreek leaves in the spice blend is what truly defines this as the must-have tikka!

Method, using chicken

  • Dice or slice the onion, set aside. Then finely grate the ginger and finely chop the garlic cloves. On a separate board, remove the skin and bone(s) then chop chicken thighs or breasts into good sized pieces. Set aside.
  • Pop a heavy bottomed saucepan or casserole onto a medium heat, add the butter then when foaming add the onions and gently fry until soft and see through, then add the ginger and garlic, stir for a quick minute then add the contents of your Tantilizing Tikka sachet and give it all another quick stir.
  • Add the tomatoes, the sugar if using, stir. Bring up to a bubble, a gentle simmer then add the raw chicken and cook for 20 to 25 mins if using thigh or 15 mins if using breast meat.
  • Ensure the meat is cooked. Then remove the pan from the heat, add a tablespoon of the Greek yoghurt to the pan and stir well, then add the rest of the Greek yoghurt and all the crème fraiche, stir and set aside.
  • Stir in the lemon juice, sprinkle over the coriander leaves, serve with our Vintage Pure Basmati and Naan breads.

TIPs

  • If using lamb, we’d recommend using neck or stewing lamb. Neck will take about 30 to 40 mins and stewing lamb could take about an hour and a half. Add more tomatoes or water, if the dish needs it.

    • If using vegetables, just use the timings you might normally for poaching them, remember to add any green vegetables at the end as they will require less cooking like spinach, peas, or broad beans. Frozen vegetables are perfect for using in a curry.
    • If using fish, then choose a meaty variety like cod, pollock, or monkfish and remember to only just cook it, say for 10 to 12 mins.
    • If using chicken, we’d always recommend using chicken thigh. This part of the bird is perfect for curries, has a better flavour, holds its shape, texture and is now available in so many supermarkets in de-skinned, boneless convenient packs; or simply ask your local butcher to prepare it for you.
  • Making a curry is really easy, especially when using our sachets. If in doubt, remember a very simple phrase, ‘sweat down your onions, garlic and ginger, add your meat, add your liquids, cook it through and done!’ Clearly, you can add vegetables if meat isn’t your thing!
  • It may seem like a lot of garlic, but don’t worry, you’ll be surprised at how mild it’ll turn out – trust the process!
  • In order to avoid the Greek yoghurt from splitting in your sauce, make sure to use a full fat version and to be doubly sure take a tablespoon or so of the hot cooking sauce from the pot, stir into the yoghurt, then add the yoghurty mix back into the cooking pot.
  • Curries are perfect for Slow Cooker or Dutch Oven cooking. Simply pop all the ingredients into the pot and follow the instructions for the meat or vegetables you’re using.
  • Seasoning to perfection, we believe our sachets provide the perfect balance of spice and salt, so you should not need to add any more salt to the cooking pot.
  • Our sachets are a mix of the finest spices and a little salt, as such they are super versatile and can be used as marinades, rubs, or condiments to add an Indian spicy edge to all your cooking.