Tikka Ideas, Tips and Serving Suggestions

Rafi’s Tikka is a reinvention of the British classic which has become a staple of curry houses across the UK. A more savoury, tomato-based version of the intensely coconutty dish, we guarantee this fragrant blend of cardamom, star anise, cinnamon and cloves will let you see the Tikka in a new light.

Try it with:

• Chicken, the classic - Rafi’s favourite method was to use a whole chicken cut into portions for extra flavour.
• Pork or lamb for a richer dish. Try finishing this off with baby onions and potatoes.
• Meaty white fish for a more delicate curry. Avoid stronger, oily fish like salmon or mackerel as the dish will become too rich.
• Roasted mixed peppers and cubes of paneer, pre-fried so the edges are browned and slightly crisp. Check out our easy paneer recipe here!

Top Tips:

• Add yoghurt or creme fraiche instead of creamed coconut for a lighter finish and less sweetness.
• Alternatively, a little milk and butter will make it richer and creamier.
• Try using passata instead of tinned tomatoes for a smoother blend and deeper taste.

Serving suggestions:

• Pair this rich, aromatic dish with fresh, clean accompaniments like Broccoli Upkari, Herb Salad, Gujarati Green Beans, or a simple Cabbage and Ajwain side.
• Garnish with coriander and spring onion, or try mixed herbs and toasted coconut.