Tikka Masala Curry Paste

Tikka Masala Curry Paste
A British favourite, this cooking paste has a medium heat that is perfectly balanced out using fresh yoghurt – sourced from local Lancashire farmers.

  • Ingredients
  • Cooking
  • Storage
  • Nutrients
  • Allergen
Rapeseed oil, Coriander powder, garlic, ginger, tomato puree, chilli powder, mixed spices, coconut powder, turmeric, sugar, parsley, salt, acetic acid.
All of our sauces are made using 100% natural ingredients so you’ll need to give the jar a good shake before you start cooking as separation of ingredients is natural.
  1. Heat 2tbsp of cooking oil in a wok over a medium heat. Pan fry 500g of cubed chicken until white.
  2. Add your jar of Punjabi Butter Chicken & stir. Bring your sauce to a gentle simmer.
  3. Simply cover & cook to release the flavours. You can add a little extra water if you like and we recommend basmati rice or a warm naan bread to finish off. Enjoy!

Pasco Tip: For an added crunch garnish your Butter Chicken with roasted sliced almonds.

Store in a cool dry place away from sunlight. Once opened consume within 1 month. Stir well before use.
  per 100g
Engery 233Kcal
Protein 7.7g
Carbohydrates 18.6g
Fat 14.3g
Fibre 9.6g
Sodium 1.1g
This Paste is manufactured in a factory that handles nuts, dairy, eggs, sulphates and Mustard. Gluten free.
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