Chicken Tikka Lababdar 375g
A traditional sauce made with fresh tomatoes and exotic spices
Kohinoor
A traditinal mughlai sauce, made popular by erstwhile mughal emperors of Delhi. Made from farm fresh tomatoes, onions, capsicum, fresh cream and exotic Indian spices.
Options
£1.49
Orders from United Kingdom only
Cooking Instructions
Cut 450g of boneless chicken into 2cm (1”) cubes. Heat 1 tbsp of oil in a saucepan and fry the chicken for 3-4 minutes until lightly brown. Add the contents of the jar and stir thoroughly. Cover and simmer for 20 minutes or until the chicken is tender, stirring occasionally.
Water may be added during cooking if a thinner consistency in the gravy is desired.
Serves 2-3
Water may be added during cooking if a thinner consistency in the gravy is desired.
Serves 2-3
Recipes
Alternate Recipe
Replace chicken with 500 g. Paneer (Indian Cottage Cheese) for a vegetarian dish.
Replace chicken with 500 g. Paneer (Indian Cottage Cheese) for a vegetarian dish.
Ingredients
| Ingredients |
| Onion |
| Water |
| Tomato |
| Capsicum |
| Yoghurt |
| Vegetable Oil (Refined Sunflower Oil) |
| Concentrated Milk Paste |
| Butter |
| Melon seeds |
| Cashew nut |
| Salt |
| Garlic |
| Ginger |
| Cumin |
| Red Chilli Powder |
| Fenugreek Leaves |
| Coriander Powder |
| Cardamom Powder |
| Cinnamon |
| Cloves |
| Black Pepper |
| Fennel Seeds |
| Rose Petal |
| Bay Leaf |
| Mace |
| Nutmeg |
| Turmeric Powder |
| Mustard Powder |
| Asafoetida |
Nutritional Information
| Per 100g | |
| Energy | 188kcal |
| Protein | 3g |
| Carbohydrate | 17g |
| of which sugars | 0.8g |
| Fat | 12g |
| of which saturates | 6g |
| Fibre | 10g |
| Sodium | 0.4g |