Kitchens of India Tikka Masala Paste, Authentic Indian Dish, 3.5 oz, Pack of 6

"Craving for an authentic and flavorful meal? But had a long day or you are daunted by the complexity that it takes? Lift your spirits with a delicious meal of Tikka Masala without the fuss of cooking from scratch because you would not know the difference. Just add water to a pack of Kitchens of India Paste for Tikka Masala. Add tender pieces of chicken to this rich spice paste, cook it for some time either on the pan or in the microwave and voila! Your Chicken Tikka Masala is ready. You can also use the paste to create a Veg Tikka Masala with potatoes, cabbage, green peas, mushrooms, carrots, cauliflower, etc and Paneer cheese cubes. Kitchens of India Paste for Tikka Masala is an artful blend of handpicked ingredients and aromatic spices that delivers an authentic, rich flavor. The Master Chefs of the award-winning ITC hotels and restaurants, who created this have made it convenient for you to feel like an expert! Enjoy an authentic Indian treat with Kitchens of India. Pair your chicken or your vegetarian/ vegan creation with Indian flatbreads, tortilla, pitas or steamed rice. You can also garnish Tikka Masala with fresh cilantro, which is optional. Tikka Masala Potatoes Servings: 2 Time: 20 Minutes Tikka Masala Potatoes 1lb Baby New Potatoes, cut lengthways into 1cm thick slices 1 Kitchens of India Paste for Tikka Masala 1 1/2 cup Water 1 cup Green Yogurt 1/2 cup Red Onion, thinly sliced 1 Green Chili, thinly sliced Coriander Chutney 1small bunch Fresh Cilantro, roughly chopped 1 Green Chili, seeds removed and roughly chopped 1 Tablespoon Lime Juice 4 Tablespoons Olive Oil 1/4 teaspoon Salt Directions: To make the coriander chutney, add the ingredients to a food processor or blender and blitz until smooth. Set aside. Place the sliced potatoes into a large pot and enough cold water to fully cover. Add a lid then bring the pot to a boil. Reduce the heat to medium heat and simmer for 8-10 minutes, or until you can easily pierce with a fork. Add the Kitchens of India Paste for Tikka Masala and 1 1/2 cups of water to a sauce pot. Cover and bring to a simmer. Stir well and simmer on medium-low for 10 minutes. Drain the sliced potatoes, return to the pot then add the tikka masala sauce and gently mix to coat evenly. To serve, add Greek yogurt to a large serving platter then top with the coriander chutney. Next, add the tikka masala potatoes, sliced red onion and fresh chili. Drizzle with any remaining tikka masala sauce and garnish with black sesame seeds."