Pan Recipe

• For Chicken Tikka Masala: In a pan, empty entire contents of Kitchens of India's Tikka Masala Curry Paste and mix well with 300 ml (1 ¼ cups) water and 1 lb boneless chicken pieces. Boil the contents, cover and simmer for 15-20 minutes or until chicken is cooked. Stir occasionally.
• For Vegetable Tikka Masala: In a pan empty entire contents of Kitchens of India's Tikka Masala Curry Paste and mix well with 300 ml (1 ¼ cups) water and 7 oz (1 ½ - 2 cups) cut mixed vegetables (like Potatoes, Cabbage, Green Peas, Cauliflower, Carrots, Mushrooms etc.) and Cottage Cheese. Boil the contents, cover and simmer for 18-20 minutes or until vegetables are cooked. Stir occasionally.

Microwave Recipe

• For Chicken Tikka Masala: In a microwave bowl, mix all ingredients as mentioned in Pan Recipe above. Microwave on High (900 Watt) in a covered bowl for 10-12 minutes or until chicken is cooked.
• For Vegetable Tikka Masala: In a microwave bowl, mix all ingredients as mentioned in Pan Recipe above. Microwave on High (900 Watt) in a covered bowl for 12-15 minutes or until vegetables are cooked.

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

Once opened use immediately. Do not use inner pouch if leaking or bloated.

Store in a cool dry place.