Known as an “Anglo-Indian evolution”, tikka masala was developed by the British, based on a typical Indian cuisine flavour profile. This curry is normally made with roasted pieces of chicken, slow cooked in a creamy yogurt and spice mix.
Certainly not for the feint hearted! Made from the bhut jolokia, or ghost pepper. It was at one stage recognised as the world’s hottest pepper and was believed to have aquired the name ” Ghost ” because of the somewhat milky colour the just-ripe pepper assumes, which differentiates it from other peppers. This seasoning will add fret any dish, spice rub, sauce or marinade. Use with care.
Bring the earthy flavours of the Mediterranean into your home with this brilliantly versatile and aromatic blend of garden herbs and garlic. Sprinkle generously over the skin of a nicely buttered piece of chicken or fish before roasting or simply season potato wedges, or root vegetables, pasta sauces and pizzas too.