BIR Masala Paste
Our masala paste is ideal for recreating the taste of British Indian Restaurant tikka masala at home. We make it from a blend of spices, tomatoes, coconut and a few other secret ingredients. It is mildly spicy, yet rich in flavour and slightly sweet, with the trademark red colour, the hallmarks of a great tikka masala.
Our new masala paste pouches will last a month without having to be frozen or chilled
350g portion - makes 5 curries.
Onions, Water, Vegetable Oil, Garlic, Ginger, Salt, Tomato Puree, Plum Tomato, Coriander Powder, Turmeric, Cumin, Paprika, Garam Masala, Chili Powder, Cinnamon Powder, Nutmeg, Mace, Fennel Seeds, Cardamom Powder, Fresh Tomato, Fenugreek Leaves.
For allergens see ingredients in bold.
Prepared in a kitchen that handles nuts, sesame and mustard.
=== INGREDIENTS ===
½ chef's spoon (30g) vegetable ghee
½ chef's spoon (15g) coconut powder
½ chef's spoon (15g) almond powder
1 chef’s spoon (25g) sugar
1 chef’s spoon (70g) BIR masala paste
1 chef’s spoon (35g) tinned coconut milk
150g pre-cooked chicken tikka
400g BIR base gravy (heated & diluted)
2 chef’s spoon (50ml) single cream
Makes takeaway size portion (serves 1 to 2 people)
=== COOKING INSTRUCTIONS ===
Prep time: 5 mins | Cooking time: 10 mins
- Heat the pan on a medium high heat and add the vegetable ghee
- Add the coconut powder, almond powder and sugar and stir for around 10 seconds
- Add the masala paste and stir for a further 30 seconds
- Add the coconut milk and stir for 10 seconds
- Add the pre-cooked chicken tikka and stir so that all the chicken pieces are coated with the sauce for 1 minute
- Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan
- Turn the heat down to a medium heat and add the single cream, simmer for another 3-4 mins until the sauce starts to thicken and curry is an even red colour