For 2 (For 4)
Yoghurt: 1 pot (2 pots)
Garam Masala: 1 pod (2 pods)
Lemon: 1 (2)
Diced Chicken Breast: 1 pack (2 packs)
Carrot: 1 (2)
Onion: 1 (2)
Crushed Ginger: 1 sachet (2 sachets)
Smoky Spice Blend: 1 pod (2 pods)
Ground Cashew Nuts: 1 pod (2 pods)
Ground Cardamon: 1 pod (2 pods)
Naan Breads: 1 pack (2 packs)
Green Chilli: 1 (2)
Peppercorns: 1 pod (2 pods)
Basmati Rice: 1 bag (2 bags)
Pickle Masala: 1 pod (2 pods)
Crackle and Sizzle Blend: 1 pod (2 pods)
Dried Bay Leaf: 1 (2)
Per serving: Energy (kcal) 1148 Fat 14g of which saturates 3g Carbohydrates 199g of which sugars 6g Protein 68g Salt 0.76g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Black pepper is one of Alfred’s favourite spices; infused in a smoky, silky sauce, its heat softens, revealing floral notes that complement the chicken’s tangy yoghurt marinade.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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