Cauliflower Tikka Masala

• 1 medium head of cauliflower, leaves and stem removed, cut into 1-2 inch florets (about 6-7 cups)
• 1 jar Mayura Tikka Masala Sauce

Add cauliflower florets to a large pot or Dutch oven over medium high heat. Pour in Mayura Tikka Masala Sauce and ½ cup of water and stir to coat. Cover with lid and cook for 12-15 minutes or until the florets are fork tender. Serve with steamed rice or salad.

Chicken
Tikka Pizza

• ½ pound pizza dough*
• ¼ cup Mayura Tikka Masala Sauce
• 2 cups shredded mozzarella cheese
• 1 ½ cups cooked chicken tikka masala or plain cooked chicken cubes
• 1 tablespoons freshly chopped cilantro
• 1 scallion, trimmed of root end and cut on a diagonal into 1/8-inch slices

Preheat oven to 550 degrees F. Stretch out dough into an 11-12 inch circle on an aluminum foil or silpat lined baking sheet. Spread Mayura Tikka Masala Sauce on top of the dough in an even layer, leaving ½-inch border from the edge. Sprinkle the cheese all over the top. Scatter the chicken pieces over the cheese. Place baking sheet on the middle rack of the oven. Bake for 13-16 minutes or until the cheese is melted or golden and slightly bubbly. Remove the pizza from the oven and allow to cool for 5 minutes. Garnish with cilantro and scallions. Enjoy! *You can substitute a Boboli premade pizza crust and resume recipe instructions from “spread sauce on top of the dough” and reduce baking time by 3-5 minutes.

Naanzone

• ½ pound pizza or naan dough
• 2 cups cooked chicken tikka masala

Pre-heat oven to 550 degrees F. Stretch out dough into an 11-12 inch circle on an aluminum foil or silpat-lined baking sheet. Place tikka masala on one half of the circle, leaving at least an inch border around the edge. Fold the dough over to create a half moon shape. Pinch the outer edges of the dough together and then roll once to make a tight seal. Place the baking sheet on the middle rack in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool slightly. Cut into desired number of slices and enjoy.

Chickpea Tikka Masala

• 2 15 oz. cans chickpeas, drained or 4 cups cooked chickpeas
• 1 jar Mayura Cuisine Tikka Masala

Combine chickpeas and tikka masala in a large saucepan over medium-high heat. Stir to coat. Bring to a boil and reduce to a simmer for 5-10 minutes. Enjoy with steamed rice or over noodles.

Tikka Bolognese

• ½ cup onion, diced
• 6 cloves garlic, minced
• ½ cup celery, diced
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 jar Mayura Tikka Masala Sauce
• 1 pound rigatoni, cooked according to package directions
• 2 scallions, green part cut into thin rings (optional)

Heat oil in a Dutch oven over medium heat. Pour onions, garlic and celery into pan and saute until soft and slightly golden, 7-10 minutes. Add ground beef and cook until browned and mostly cooked through, 7-10 minutes. Drain fat (if desired). Empty the entire jar of Mayura Tikka Masala Sauce into the pan and stir until well combined. Cover and cook until beef is fully cooked or reaches internal temperature of 160 degrees F. Serve sauce with cooked pasta. Garnish with scallions. Enjoy immediately.

Tikka Spaghetti & Turkey Meatballs

• 1 jar Mayura Tikka Masala Sauce
• 1 lb. turkey meatballs prepared according to package directions
• 1 pound cooked spaghetti
• Fresh cilantro leaves for garnish, optional

Pour jar of Mayura Tikka Masala Sauce into a large saute pan over medium high heat. Add meatballs and cook until internal temperature reaches 165 degrees Fahrenheit. Place cooked pasta on a large platter and place meatballs and sauce on top. Garnish with cilantro leaves, if desired. Serve immediately.

Tofu Tikka Masala

• 1.5 pounds firm tofu, cut into ½-inch cubes, blotted dry with paper towel
• 1 tablespoon neutral oil
• 1 jar Mayura cuisine tikka masala

Heat up oil in a large non-stick skillet over medium high heat. Add tofu cubes and cook, stirring occasionally, until lightly golden brown on all sides, 6-10 minutes. Pour in sauce and stir to coat. Cook until the tofu is hot in the center and the sauce is bubbling, about 3-5 minutes. Serve with steamed rice, roasted cauliflower or buttered noodles.