Jamie Oliver’s Chicken Tikka Masala is made with potatoes, cauliflower, fresh coriander, a whole chicken, and tikka curry paste. This easy Chicken Tikka Masala recipe creates a delicious dinner that takes about 1 hour and 25 minutes to prepare and can serve up to 4 people.
This Chicken Tikka Masala Recipe Is From 5 Ingredients: Quick & Easy Food by Jamie Oliver.
🧡 Why You’ll Love Chicken Tikka Masala Recipe
- Simple Ingredients: Made with just five main ingredients, it’s easy to shop for and prepare.
- Quick Preparation: This recipe takes about 1 hour and 15 minutes, perfect for a hearty dinner without spending hours in the kitchen.
- Flavorful and Delicious: The tikka curry paste gives the chicken and vegetables a rich and tasty flavor.
- Healthy and Nutritious: Packed with vegetables like potatoes and cauliflower, it’s a balanced and wholesome meal.
- One-Pan Meal: Everything cooks together in one roasting tray, making cleanup a breeze.
🍗 Jamie Oliver 5 Ingredients Chicken Tikka Masala Ingredients
- 800 g (1.76 lbs) potatoes
- 1 small head of cauliflower (600 g / 1.32 lbs)
- 1 bunch of fresh coriander (30 g / 1 oz)
- 1 whole chicken (1.2 kg / 2.65 lbs)
- 2 tablespoons tikka curry paste
🍲 How To Make Jamie Oliver 5 Ingredients Chicken Tikka Masala
- Preheat the Oven: Preheat your oven to 180ºC/350ºF/gas 4.
- Prepare the Vegetables: Wash the potatoes and chop them into 3cm (1.2 inch) chunks. Trim the cauliflower stalk, remove any tough outer leaves, then chop the cauliflower and its leaves to the same size as the potatoes.
- Slice the Coriander: Finely slice the coriander stalks, reserving the leaves in a bowl of cold water.
- Season the Veggies: In a 30cm x 40cm (12 inch x 16 inch) roasting tray, toss the potatoes, cauliflower, and coriander stalks with a pinch of sea salt, black pepper, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar.
- Prepare the Chicken: Sit the chicken in the tray and rub it all over with the tikka paste, ensuring you get into all the nooks and crannies.
- Roasting: Place the chicken directly on the oven bars and scrunch everything in the tray underneath the chicken to catch the juices. Roast for 1 hour, or until everything is golden and cooked through, turning the vegetables halfway through cooking.
- Rest and Serve: Once cooked, sit the chicken on top of the vegetables to rest for 5 minutes. Sprinkle over the drained coriander leaves, then toss the vegetables in the tray juices before serving.
💭 Recipe Tips
- Use Fresh Ingredients: Ensure all vegetables and herbs are fresh for the best flavor and texture.
- Rub the Chicken Well: Make sure to rub the tikka paste thoroughly all over the chicken, getting into all the nooks and crannies for maximum flavor.
- Evenly Chop Vegetables: Cut the potatoes and cauliflower into similar-sized chunks to ensure they cook evenly.
- Turn the Vegetables: Turn the vegetables halfway through roasting to ensure they get crispy and golden on all sides.
- Let the Chicken Rest: After roasting, let the chicken rest on top of the vegetables for 5 minutes to allow the juices to redistribute, making it more tender and flavorful.
🎚 How To Store Leftovers Chicken Tikka Masala?
- Refrigerate: Let the leftover Chicken Tikka Masala cool to room temperature. Then, put it in an airtight container and refrigerate it for up to 3 days.
- Freeze: Let the Chicken Tikka Masala cool completely. Put it in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Chicken Tikka Masala?
- In The Oven: Preheat the oven to 350ºF. Put leftovers chicken tikka masala in an oven-safe dish, cover with foil, and heat for 20-25 minutes until hot.
- In The Microwave: Put leftovers chicken tikka masala in a microwave-safe container, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Put leftovers chicken tikka masala in a pan over medium heat, add a splash of water or broth, stir occasionally, and heat for 10 minutes until warm.
🍛 What To Serve With Chicken Tikka Masala?
This flavorful Chicken Tikka Masala pairs well with basmati rice, naan bread, steamed vegetables, or a cucumber raita. It also can be served alongside a fresh green salad, roasted potatoes, mango chutney, or a side of lentil dal for a delicious dinner.
FAQ’S:
Can I Use Chicken Thighs Or Breasts Instead Of A Whole Chicken?
Yes, you can use chicken thighs or breasts. Adjust the cooking time: thighs will take about 30-40 minutes, and breasts will take about 20-30 minutes. Check for doneness using a meat thermometer.
Can I Use Chicken Thighs Or Breasts Instead Of A Whole Chicken?
For even coverage, use your hands or a brush to rub the tikka paste all over the chicken, including under the skin if possible. Make sure to get into all the crevices.
How Can I Avoid Having Too Much Liquid In The Roasting Tray?
To prevent excess liquid, ensure that the chicken is not too close to the vegetables. If there’s too much liquid, carefully drain some halfway through the cooking time.
How Do I Ensure That The Chicken Cooks Evenly?
Make sure the chicken is placed on a rack or directly on the oven bars to allow even heat circulation. Rotate the tray halfway through cooking if necessary.
Jamie Oliver 5 Ingredients Chicken Tikka Masala Nutrition Facts
Serving Size: 1 serving
- Calories: 853
- Total Fat: 47.08g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 1600mg
- Total Carbohydrate: 44.17g
- Dietary Fiber: 7.61g
- Sugars: 5.12g
- Protein: 63.18g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Pesto Steak
- Jamie Oliver 5 Ingredients Pomegranate Salad
- Jamie Oliver 5 Ingredients Salmon Nicoise Salad
- Jamie Oliver 5 Ingredients Tuna Steak
Jamie Oliver 5 Ingredients Chicken Tikka Masala
Description
Jamie Oliver’s Chicken Tikka Masala is made with potatoes, cauliflower, fresh coriander, a whole chicken, and tikka curry paste. This easy Chicken Tikka Masala recipe creates a delicious dinner that takes about 1 hour and 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180ºC/350ºF/gas 4.
- Prepare the Vegetables: Wash the potatoes and chop them into 3cm (1.2 inch) chunks. Trim the cauliflower stalk, remove any tough outer leaves, then chop the cauliflower and its leaves to the same size as the potatoes.
- Slice the Coriander: Finely slice the coriander stalks, reserving the leaves in a bowl of cold water.
- Season the Veggies: In a 30cm x 40cm (12 inch x 16 inch) roasting tray, toss the potatoes, cauliflower, and coriander stalks with a pinch of sea salt, black pepper, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar.
- Prepare the Chicken: Sit the chicken in the tray and rub it all over with the tikka paste, ensuring you get into all the nooks and crannies.
- Roasting: Place the chicken directly on the oven bars and scrunch everything in the tray underneath the chicken to catch the juices. Roast for 1 hour, or until everything is golden and cooked through, turning the vegetables halfway through cooking.
- Rest and Serve: Once cooked, sit the chicken on top of the vegetables to rest for 5 minutes. Sprinkle over the drained coriander leaves, then toss the vegetables in the tray juices before serving.
Notes
- Use Fresh Ingredients: Ensure all vegetables and herbs are fresh for the best flavor and texture.
Rub the Chicken Well: Make sure to rub the tikka paste thoroughly all over the chicken, getting into all the nooks and crannies for maximum flavor.
Evenly Chop Vegetables: Cut the potatoes and cauliflower into similar-sized chunks to ensure they cook evenly.
Turn the Vegetables: Turn the vegetables halfway through roasting to ensure they get crispy and golden on all sides.
Let the Chicken Rest: After roasting, let the chicken rest on top of the vegetables for 5 minutes to allow the juices to redistribute, making it more tender and flavorful.