Mughlai Chicken Tikka Lababdar 375g
Creamy and slightly nutty sauce with tomatoes and onions infused with spices.
Form: Ready to cook pouch.
Function: Use with vegetables and meat to create a quick, authentic curry.
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 |
| Water |
| Onion |
| Tomato |
| Capsicum |
| Yogurt |
| Butter |
| Vegetable Oil (Refined Sunflower Oil) |
| Melon Seeds |
| Cashew Nut |
| Concentrated Milk Paste |
| Salt |
| Garlic |
| Ginger |
| Cumin |
| Red Chilli Powder |
| Fenugreek Leaves |
| Coriander Powder |
| Cardamom Powder |
| Cinnamon |
| Cloves |
| Black Pepper |
| Fennel Seeds |
| Rose Petals |
| 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 |