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Preheat your oven to 500°F (260°C).

Thinly slice the scallions. Zest the lime and cut it in half.

Toss the chicken with Hungry Tiger sauce and marinate for 30 min.

Lightly oil a baking sheet.

Arrange the chicken on the baking sheet. Bake 7–10 minutes, rotating halfway, until cooked and slightly charred.

Plate the chicken with lime halves. Garnish with lime zest, scallions, and cilantro.

Squeeze lime over before eating.

• Wash and dry all produce.
• Peel and halve the onion; thinly slice one half (use whole onion if doubling recipe).
• Roughly chop the cilantro.
• Pat the chicken dry with paper towels. Season with salt and pepper.

In a small pot, combine:

• 1⁄2 cup rice
• 3⁄4 cup water
• Pinch of salt
• Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender.

Remove from heat and keep covered until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat.
• Add sliced onion and a pinch of salt. Cook until onion is slightly softened (about 2–3 minutes).
• Add chopped green pepper and cook for 1–2 minutes until slightly softened.
• Add seasoned chicken to the pan.
• Cook until browned all over and fully cooked (5–8 minutes, until internal temp reaches 165°F/74°C).

• Stir in half a jar of Hungry Tiger Tikka Masala Sauce.
• Cook while stirring for about 2 minutes, until fragrant.
• Reduce heat to medium-low and let simmer for 1–2 minutes, until sauce thickens and chicken is fully cooked. (If sauce is too thick, add a splash or two of water.)
• Stir in half of the chopped cilantro.
• Season with salt and pepper to taste.
• Turn off heat.

• Fluff the cooked rice with a fork.
• Stir in 1 tbsp butter.
• Season with salt and pepper to taste.

• Divide the buttered rice between plates or shallow bowls.
• Top with chicken tikka masala.
• Garnish with remaining cilantro.
• Optionally, sprinkle a pinch of green chili for heat.

• Wash and dry all produce.
• Peel and halve the onion; thinly slice one half (use whole onion if doubling recipe).
• Roughly chop the cilantro.
• Chop paneer into 1/4 inch cubes.

In a small pot, combine:

• 1⁄2 cup rice
• 3⁄4 cup water
• Pinch of salt
• Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes, until rice istender.

Remove from heat and keep covered until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat.
• Add sliced onion and a pinch of salt. Cook until onion is slightly softened (about 2–3 minutes).
• Add chopped green pepper and cook for 1–2 minutes until slightly softened.
• Add paneer to the pan.
• Cook for 1–2 minutes until paneer is lightly golden and heated through, stirring gently to avoid breaking.

• Stir in half a jar of Hungry Tiger Tikka Masala Sauce.
• Cook while stirring for about 2 minutes, until fragrant.
• Reduce heat to medium-low and let simmer for 1–2 minutes, until sauce thickens and paneer is fully coated. (If sauce is too thick, add a splash or two of water.)
• Stir in half of the chopped cilantro.
• Season with salt and pepper to taste.
• Turn off heat.

• Fluff the cooked rice with a fork.
• Stir in 1 tbsp butter.
• Season with salt and pepper to taste.

• Divide the buttered rice between plates or shallow bowls.
• Top with paneer masala.
• Garnish with remaining cilantro.
• Optionally, sprinkle a pinch of green chili for heat.

• Wash and dry all produce.
• Peel and halve the onion; thinly slice one half.
• Roughly chop the cilantro.
• Pat the chicken dry with paper towels and season with salt and pepper.

In a small pot, combine:

• 1⁄2 cup rice
• 3⁄4 cup water
• Pinch of salt
• Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.

Remove from heat and keep covered.

• Heat a large drizzle of oil in a pan over medium-high heat.
• Add sliced onion and a pinch of salt; cook 2–3 minutes until softened.
• Add chopped green pepper; cook 1–2 minutes until softened.
• Add chicken and cook 5–8 minutes until browned and fully cooked (internal temp 165°F/74°C).

• Stir in half the jar of Hungry Tiger Tikka Masala Sauce.
• Cook, stirring for 2 minutes until fragrant.
• Reduce heat to medium-low; simmer 1–2 minutes until sauce thickens and chicken is fully coated.
• If sauce is too thick, add a splash of water.
• Stir in half the chopped cilantro.
• Season with salt and pepper. Turn off heat.

• Fluff the rice with a fork.
• Stir in butter.
• Season with salt and pepper.

• Warm tortillas to make them pliable.
• On each tortilla, layer:
  • A scoop of buttered rice
  • A generous portion of chicken tikka masala
  • Optional fillings like shredded cheese, sour cream, lettuce, or diced tomatoes
  • Sprinkle remaining cilantro on top.
  • Optionally, add a pinch of green chili for heat.

• Fold the sides of the tortilla in, then roll tightly from one end to the other to enclose the filling.
• Serve immediately and enjoy!

• Wash and dry all produce.
• Peel and halve the onion; thinly slice one half.
• Roughly chop the cilantro.
• Pat the chicken dry with paper towels and season with salt and pepper.
• Chop the green pepper.

• Bring a large pot of salted water to a boil.
• Add penne pasta and cook according to package instructions (usually 10–12 minutes) until al dente.
• Drain and set aside 1/4 cup of pasta water.

• Heat a large drizzle of oil in a pan over medium-high heat.
• Add sliced onion and a pinch of salt; cook 2–3 minutes until softened.
• Add chopped green pepper; cook 1–2 minutes until softened.
• Add chicken and cook 5–8 minutes until browned and fully cooked (internal temp 165°F/74°C).

• Stir in half the jar of Hungry Tiger Tikka Masala Sauce.
• Cook, stirring for 2 minutes until fragrant.
• Reduce heat to medium-low and simmer 1–2 minutes until sauce thickens and chicken is fully coated.
• If sauce is too thick, add a splash of pasta cooking water to loosen.
• Stir in half the chopped cilantro.
• Season with salt and pepper. Turn off heat.

• Add the cooked penne pasta to the pan with the chicken tikka masala sauce.
• Toss gently to combine and coat the pasta evenly.

• Stir in butter.
• Taste and adjust salt and pepper if needed.
• Serve hot, garnished with remaining cilantro and optional pinch of green chili.

• Wash and dry all produce.
• Thinly slice the onion and chop the green pepper.
• Roughly chop cilantro for garnish.

• Preheat oven to 450°F (230°C).
• If using a pizza stone, place it in the oven to preheat.

• Heat oil in a pan over medium-high heat.
• Add sliced onion with a pinch of salt; cook for 2–3 minutes until slightly softened.
• Add chopped green pepper and cook for 1–2 minutes more.
• Remove from heat.

• Roll out the pizza dough on a lightly floured surface to your desired thickness.

• Spread 1⁄2 jar of Hungry Tiger Tikka Masala Sauce evenly over the dough.
• Evenly distribute the cooked onion and green pepper mixture on top.
• Sprinkle with shredded mozzarella cheese.

• Transfer pizza to the oven on a baking sheet or pizza stone.
• Bake for 12–15 minutes, until crust is golden and cheese is bubbly and melted.

• Remove from oven.
• Garnish with fresh cilantro and optional green chili flakes.
• Slice and serve hot.