Tikka chilli

 Tikka Chilli, The Indo-TexMex Fusion You Didn’t Know You Needed 🔥

Tikka chilli fusion dish served on warm garlic naan, topped with melted cheddar cheese and fresh coriander leaves.

Sometimes you don’t overthink dinner — you just go full mad scientist and pray to the spice gods.

This Tikka Chilli is exactly that: Indian street food + TexMex soul + British chaos from a Heinz can.

And yes — it absolutely works.

🧂 Ingredients (serves 1–2 )

300 g minced chicken

2–3 garlic cloves, smashed or finely chopped

Fresh chillies, sliced (adjust fire level at your own risk)

1 roasted or slightly burnt bell pepper (red or yellow)

Spice mix: cumin, turmeric, curcuma, crushed coriander seeds, mustard seeds

1 can Heinz Tikka Baked Beans (non-negotiable)

1 naan bread (garlic naan if you respect yourself)

Grated cheddar (go generous)

Fresh coriander leaves

Optional final flex: splash of nam prik just before eating

🍳 Method (no nonsense)

1. Pan-fry the minced chicken, garlic and chillies on high heat until it starts getting golden.

2. Add the roasted/burnt peppers and your spice mix — let the mustard seeds pop like fireworks.

3. Throw in the Heinz tikka beans and let it bubble into glorious fusion chaos. No shame. Keep faith.

4. Serve instantly over a hot naan.

5. Top with grated cheddar and fresh coriander like street food royalty.

6. If you’re a savage: nam prik shot before first bite. Do NOT warn guests. Watch reactions.

🍺 What to drink with it?

Mango lassi if you want cooling contrast

Cold lager or IPA if you want to ride the fire instead of fighting it

Another fusion idea:

Tzatziki meets Raïta