Jamie Oliver 5 Ingredients Chicken Tikka Masala

This Jamie Oliver 5 Ingredients Chicken Tikka Masala is a hearty, oven-roasted twist on a beloved classic. A whole chicken gets slathered in tikka curry paste and roasted over a bed of golden potatoes and cauliflower, all spiced and crisped to perfection. I made this over the weekend and loved how the curry-spiced chicken juices soaked into the vegetables. (inspired by Jamie Oliver)

Ingredients Needed

• 800g potatoes
• 1 small cauliflower (600g)
• 1 bunch fresh coriander (30g)
• 1 whole chicken (1.2kg)
• 2 tbsp tikka curry paste

How To Make Jamie Oliver 5 Ingredients Chicken Tikka Masala

1. Prep the Oven and Veggies: Preheat your oven to 180ºC/350ºF/gas 4. Chop the potatoes and cauliflower into 3cm chunks. Finely slice the coriander stalks, saving the leaves in a bowl of cold water.
2. Season and Spread: In a large roasting tray, toss the potatoes, cauliflower, and coriander stalks with salt, pepper, 1 tbsp olive oil, and 1 tbsp red wine vinegar.
3. Rub the Chicken: Place the chicken on top and rub thoroughly with tikka curry paste, getting into every nook.
4. Roast Everything Together: Sit the chicken directly on the oven bars, placing the tray of veg below to catch the juices. Roast for 1 hour, turning the veg halfway.
5. Rest and Serve: Place the chicken on the veg to rest for 5 mins. Drain coriander leaves and sprinkle on top. Toss veg in the pan juices before serving.

Why I Love This Recipe

This one-pan meal is flavorful, vibrant, and so easy. The tikka paste infuses everything with warm spice, while the potatoes and cauliflower soak up all the chicken juices. It feels comforting yet fresh.

Recipe Tips

• Even Cuts: Chop veg evenly so they cook at the same rate.
• Get Under the Skin: Rub paste under the chicken skin for maximum flavor.
• Turn Veg: Flip halfway to get golden edges.
• Rest Chicken: Always rest meat to keep it juicy.
• Drain Herbs: Wet coriander leaves can make the dish soggy—dry before serving.

How To Store This Jamie Oliver 5 Ingredients Chicken Tikka Masala

• In the Fridge: Cool completely and refrigerate in a sealed container for up to 3 days.
• In the Freezer: Freeze cooled portions in containers for up to 3 months. Thaw overnight in the fridge.
• Reheating:
  • Oven: 180ºC (350ºF) for 20–25 mins covered.
  • Microwave: Medium heat, 2–3 mins, stirring halfway.
  • Stovetop: Medium heat with a splash of water, 10 mins, stirring occasionally.

FREQUENTLY ASKED QUESTIONS

• Can I use chicken thighs or breasts?
  Absolutely! Thighs take 30–40 mins; breasts about 20–30 mins. Use a thermometer to check doneness.
• How do I rub tikka paste properly?
  Use your hands or a brush and get into every crevice—including under the skin if possible.
• How to avoid watery veg?
  Keep the chicken on a rack or oven bars above the veg to prevent sogginess.
• What ensures even chicken cooking?
  Position it high in the oven with the tray below, and rotate if needed.
• Can I use other veg?
  Sure! Try carrots, sweet potatoes, or bell peppers cut into similar sizes.

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