Indian Cooking Sauces
This popular dish is a British variation of the Indian classic butter chicken, developed in the Scottish city of Glasgow. The aromatic orange sauce has a mild flavour and is made with tomato, garlic, fenugreek, and coconut. Complete your meal by enriching the sauce with chicken, coconut milk, red lentils, and coriander. *Do not microwave, see cooking instructions below.
1 x 375g Tilda Tikka Masala Sauce
Heat 1 tablespoon of oil in a frying pan over medium heat. Add approximately 500g of your chosen protein – chicken, lamb, beef, or a vegetarian alternative such as paneer – and stir-fry until lightly browned
Add the cooking sauce and stir well to ensure the protein is evenly coated. Cover and simmer on a low to medium heat for approximately 20 minutes, or until the protein is fully cooked through
Allow the sauce to thicken to your preferred consistency. For an extra-rich and creamy finish, stir in approximately 50ml of double cream. Garnish with freshly chopped coriander and serve with Tilda Pure Basmati Rice for the perfect midweek meal.
Tip: This cooking sauce has a mild heat level. If you prefer a little more spice, simply add a teaspoon of red chilli powder.
Water, onion, tomato puree (22%), cream (milk), sugar, desiccated coconut (2%), sunflower oil, garlic (1.3%), coriander leaves, modified tapioca starch, salt, ginger, garam masala, fenugreek leaves (0.2%), red chilli powder.
Tilda Tikka Masala Sauce 375g
Enjoy a delicious twist on a classic favourite with our Chicken Tikka Masala with Coconut Milk. Tender pieces of marinated chicken are simmered in a rich, creamy tomato and coconut sauce, infused with aromatic Indian spices for a beautifully balanced flavour.