Tikka Masala chicken with Sweet Potato CrissCuts, the ultimate comfort food! Now you can scoop up an Indian favourite with sweet potato. A unique mix of sweet potato taste and savoury coating. As a side dish on your menu, these fries offer even more variety and choice for your customers.  

• Overview of all ingredients.
• Chop the chicken thigh into similarly sized pieces (yellow board) about 2 cm wide.
• Crush and chop the garlic on a chopping board with a chef's knife.
• Mix the garlic with the yoghurt.
• Marinate the chicken thighs in the yoghurt overnight.
• Using a small blender, make a curry paste from the powdered spices, chillies, ginger, cardamom pods and garlic.
• Remove the chicken from the marinade and place under a hot grill.
• Allow the chicken to brown.
• Finely chop the onion.
• On an induction hob, heat some oil in a pan and sauté the onion.
• Add the curry paste and tomato paste and cook briefly.
• Add the tomato passata.
• Add the chicken thighs to the pan.
• Bring to a boil and simmer gently for 20 minutes.
• When the chicken is cooked, stir in the cooking cream and season with salt.
• Transfer the tikka masala to a suitable bowl.
• Garnish with creme fraiche, chili pepper and coriander.
• Cut open the bag of Sweet potato crisscuts and shake into a bowl.
• Deep fry the Sweet Potato Crisscuts until crispy.
• Serve the tikka masala with a generous helping of Crisscuts.
• Your guests can use the Crisscuts to scoop up the tikka masala.