We participated with a stand at Fancy Foods USA in San Francisco in January 2012. A lot of wholesalers, distributors and caterers visited our booth attracting interest from major USA and Canadian grocers. The aroma of our cooking Butter Chicken & rice which we were sampling attracted a large crowd, and as usual everyone loved the taste. We look forwards to opening more opportunities in the near future.
Taste of India will soon be launching it new range of Authentic Indian Cooking Pastes. The range includes Tandoori, Korma, Tikka Masala & Roganjosh recipes.
We recieved excellent response from our participation in Fine Foods in Sydney in September 2011, and we thank our friends and customers for their valued support. We will be exhibiting at Fine Foods Show in Melbourne 11-13 March 2012 at the Brisban Convention & Exhibition Centre and look forwards to announcing some exciting new products for Australia & New Zealand Markets.
1 sachet of Taste of India Tikka Masala Paste
2 tbsp lemon juice
pinch of paprika
300g natural wholemilk yogurt
500g chicken breast fillets
1/2 cucumber, peeled and very finely chopped
20g fresh mint, leaves finely chopped
1 red onion, finely sliced
2 tomatoes, deseeded and sliced
4 chapatis
pinch of turmeric
Chicken Tikka Chapatis with Raita
Recipe Method:
1. Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.
2. Cut the chicken breast into large chunks.
3. Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.
4. To make the raita, mix the remaining yogurt and lemon juice, plus cucumber and mint together in a small bowl. Season to taste. In a separate bowl, combine the onion and tomatoes to make a salad. Cover both and chill.
5. Cook the chicken on a foil-lined grill tray under a preheated grill or barbecue over a medium heat for 15-20 minutes until the meat is thoroughly cooked and the juices run clear.
6. To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad
