The Patak's Punjabi Style Tikka Masala Curry Kit delivers a rich and creamy sauce infused with traditional spices from a trusted UK brand. Simply add chicken or vegetables and cook for 20 minutes for an authentic Indian meal at home.
Tikka Masala Curry Kit with Spices, Patak's Spice Paste and Creamy Tomato Sauce.
This tikka masala is inspired by the Punjab region in India, a region famous for its rich, creamy curries. The spices in this dish are typical of the curries in Punjab: Cumin seeds, Dried red chilli, Fenugreek leaves, Green cardamom
Since 1958, Patak's have shared their expert family recipes so that everyone can enjoy deliciously authentic and easy-to-make Indian dishes at home.
| Energy | 468kJ/112kcal per 100g, 631kJ/152kcal per serving |
| Fat | 7.0g per 100g, 9.4g per serving |
| - of which saturates | 1.1g per 100g, 1.5g per serving |
| Carbohydrate | 8.7g per 100g, 12g per serving |
| - of which sugars | 4.8g per 100g, 6.5g per serving |
| Fibre | 2.6g per 100g, 3.5g per serving |
| Protein | 2.1g per 100g, 2.8g per serving |
| Salt | 1.4g per 100g, 1.9g per serving |
Ingredients: Water, Concentrated Tomato Paste (7%), Ground Spices (6%) (Spices (2%), Paprika, Cumin, Turmeric, Chilli, Cardamom), Rapeseed Oil, Single Cream (Milk) (4.5%), Dried Onion, Concentrated Crushed Tomato (2%), Sugar, Spirit Vinegar, Modified Maize Starch, Ginger Purée, Garlic Purée, Salt, Maize Flour, Tamarind, Garlic Powder, Onion Powder, Acidity Regulator (Lactic Acid), Paprika Extract, Whey Protein Concentrate (Milk), Dried Coriander Leaf, Cumin Seed, Dried Fenugreek Leaf
Dietary Information: Suitable for Vegetarians. For allergens, see ingredients in bold. Free From Artificial Colours, Artificial Flavours, Artificial Preservatives
Allergy Advice: May also contain Peanuts, Nuts and Mustard.
Preparation:
Shopping list: 250-300g Chicken breast or 300g butternut squash and a handful of green peas
Easy tikka masala curry for 2-3:
1. Coat the diced chicken or butternut squash with the ground spices. Then fry in a little hot oil until sealed.
2. Add the spice paste and 50ml water. Cook for 3 mins to release the flavour.
3. Stir in the sauce (and green peas, if using) and simmer for 15 mins or until cooked through.
Serve with fluffy rice and Patak's garlic & coriander naan. Enjoy with a teaspoon of Patak's aubergine pickle.
Chef's tips:
To personalise your Punjabi Style tikka masala, our chef recommends:
Storage: Store in a cool, dry place. Once opened, use immediately.
