Indian cuisine, paste for tikka masala, sauce concentrate, medium, 3.5 ounces (100 g)

Recipe for the pan

• For the chicken tikka masala: In a skillet, empty the contents of the Indian cuisine tikka masala curry paste and mix well with 1 2/3 cups water and 1 pound boneless chicken. Bring the contents to a boil, cover, and simmer for 15-20 minutes or until the chicken is cooked through. Stir occasionally.
• For Vegetable Tikka Masala: In a pan, empty the contents of the Indian cuisine curry tikka masala paste and mix well with 1 2/3 cups water and 7 ounces (1 ½ - 2 cups) mixed vegetables (such as potatoes, cabbage, green peas, cauliflower, carrots, baby carrots, mushrooms, etc.) and curd. Boil the contents, cover and simmer for 18-20 minutes or until vegetables are cooked. Stir occasionally.

Microwave recipe

• For the chicken tikka masala: In a microwave bowl, combine all ingredients as mentioned in the pan recipe above. Microwave on high (900 watts) in a covered bowl for 10-12 minutes or until chicken is cooked through.
• For the Vegetable Tikka Masala: In a microwave bowl, combine all ingredients as mentioned in the pan recipe above. Microwave on high (900 watts) in a covered bowl for 12-15 minutes or until vegetables are cooked through.

Serving suggestion: For a richer sauce add 1 tsp butter.Keep for 10 minutes.Garnish with chopped coriander leaves.Serve hot with naan, bread or steamed rice.