Green Tikka Masala Paste

Meet your new store cupboard hero! This vibrant green tikka masala paste is made with a blend of aromatic spices, creamy coconut milk, fragrant curry leaves and a fresh hint of mint. Just one dollop and you can transform a run-of-the-mill dish into something magical.

Use it as a base for curries, or even as a marinade for meat and seafood. It’s also delicious swirled into soups right before serving. Read on to discover how the Cooks’ Ingredients Green Tikka Masala Paste can help elevate your dishes...

This is an easy flavour-packed weekday dinner with crispy new potatoes, moist chicken thighs and roasted vegetables all served with a drizzle of tangy Cooks’ Ingredients Green Tikka Masala Paste.

Ingredients

500g baby new potatoes, halved or quartered depending on size

2 courgettes, sliced into 1cm slices

2 peppers, finely sliced (we used red and yellow)

400g skinless and boneless chicken thighs, cut into 3cm chunks

200g Essential Waitrose Cherry Tomatoes

3 tbsp Cooks’ Ingredients Green Tikka Masala Paste

1 tbsp olive oil

To serve

1 tbsp Cooks’ Ingredients Green Tikka Masala Paste

1 tbsp olive oil

4 tbsp mango chutney

handful coriander, roughly chopped

Method

1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil, then add a pinch of salt and the potatoes. Turn down to a simmer, then cook for 10-15 mins until they’re soft with a little bite. Drain and pat dry with a kitchen towel.

2. Add the cooked potatoes, courgettes, peppers, chicken and tomatoes to a large baking dish, then pour over the Cooks’ Ingredients Green Tikka Masala Paste and oil. Using your hands, mix into the vegetables, potatoes and chicken, until everything is coated. Bake for 40 mins until the potatoes are golden and crisp and the chicken has been cooked through.

3. To serve, mix 1 tbsp of the paste with the oil and drizzle over the roasted vegetables, then add a pot of mango chutney on the side and sprinkle over the coriander.

Need a centrepiece for a dinner party? This is perfect – the Cooks’ Ingredients Green Tikka Masala Paste will pack it full of flavour. Bring to the table and serve with a fresh salad with a yogurt drizzle for the ultimate meal.

Ingredients

1 medium cauliflower head, leaves removed

3 tbsp Cooks’ Ingredients Green Tikka Masala Paste

½ lemon, juiced

For the herby drizzle

3 tbsp olive oil

pinch chilli flakes or 1 red chilli, diced

handful Cooks’ Ingredients mint and coriander, finely chopped, plus extra to serve

To serve

250g grains or rice pouch

80g rocket

100g natural yogurt (or plant-based alternative)

1 red chilli, finely sliced

Method

1. Heat the oven to 200C/180C fan/gas 6. Keeping the stalk intact, cut a little off the base of the cauliflower so it can sit upright.

2. Fill a large (large enough to fit the cauliflower, covered) saucepan with water and set over a medium heat. Once boiling, add the cauliflower and simmer for 4 mins. Remove and pat it dry using kitchen towel.

3. Mix the Cooks’ Ingredients Green Tikka Masala Paste, lemon juice and a pinch of salt in a bowl. Transfer the cauliflower to a small baking dish, then brush the paste all over so it’s completely covered, including the bottom. Bake for 30-35 mins until the cauliflower has softened, but the outside is crisp.

4. Meanwhile, make the herby drizzle by combining all the ingredients, along with a pinch of salt, then set aside.

5. To serve, heat the grain according to pack instructions, then toss with the rocket and place on a large plate. Top with the cauliflower and a drizzle of the yogurt and herby drizzle, then sprinkle over a little red chilli.

TIP: Save your waste! Shred the cauliflower leaves and use in a stir-fry.

You might also like...