Jamie Oliver Chicken Tikka Masala

When you’re craving a cozy, flavor-packed curry, Jamie Oliver Chicken Tikka Masala hits every note just right. It’s rich and creamy, with tender chicken pieces simmered in a deeply spiced tomato and coconut milk sauce. I was surprised by how quick and satisfying this was to make on a weeknight—plus, that homemade tikka masala paste is a total game changer. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken Tikka Masala:

• 4 skinless free-range chicken breasts
• 2 onions
• 5 cm piece of ginger
• ½ a bunch of fresh coriander
• 1 fresh red chilli
• Groundnut or vegetable oil
• 1 x 400g tin of plum tomatoes
• ½ x 400g tin of light coconut milk
• 1 small handful of flaked almonds
• Fat-free natural yogurt
• 1 lemon

For the Tikka Masala Paste:

• 1–2 fresh red chillies
• 2 cloves of garlic
• 5 cm piece of ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cayenne pepper
• 1 tablespoon smoked paprika
• 2 teaspoons garam masala
• 2 tablespoons groundnut oil
• 2 tablespoons tomato purée
• 1 bunch of fresh coriander
• ½ tablespoon desiccated coconut
• 2 tablespoons ground almonds

How To Make Jamie Oliver Chicken Tikka Masala

Make the Tikka Paste:

Start by halving and deseeding the chillies, then peel the garlic and ginger. Toast the cumin and coriander seeds in a dry pan until golden—this brings out their natural oils and adds a rich depth to the paste. Grind them to a fine powder, then blitz with the rest of the paste ingredients and a bit of sea salt until smooth. Set aside.

Prep the Chicken and Veg:

Slice your chicken into 2cm strips—this helps them cook evenly and soak up the flavor. Peel and slice your onions, ginger, and chop the coriander stalks along with another red chilli. You’ll want everything prepped before the cooking starts.

Build the Base:

Heat a good glug of oil in a large casserole pan. Toss in your onions, chilli, ginger, and coriander stalks. Cook them down gently for about 10 minutes until soft and fragrant. Then stir in the chicken and a generous 140g of your tikka paste. Let it sizzle for a few minutes to coat the chicken and build flavor.

Simmer the Sauce:

Pour in the plum tomatoes—break them up a bit with your spoon—and the coconut milk. Bring it all to a boil, then reduce the heat and let it simmer gently with the lid on for 20 minutes. Remove the lid and cook for 5 more minutes so the sauce thickens up beautifully.

Serve It Up:

Finish with a handful of flaked almonds, chopped coriander leaves, a dollop of yogurt, and a squeeze of lemon. Serve it over fluffy rice and you’re in for a treat.

Why I Love This Recipe

I made this on a chilly Friday night and it instantly warmed up the whole house. The coconut milk gives it a silky richness, while the tikka paste brings serious depth without overpowering heat. It’s the kind of dish that makes you feel like a genius home cook—even if you’re just winging it. My family loved it, and I loved how customizable it is.

Recipe Tips

• Toast Your Spices: It’s a simple step but really wakes up the flavors.
• Use Fresh Ingredients: Fresh ginger and garlic elevate the dish big time.
• Control the Heat: Add just one chilli if you’re feeding spice-shy guests.
• Double the Paste: Freeze half for next time—it’s gold.
• Don’t Skip the Garnish: Yogurt, almonds, and lemon bring balance.

How To Store This Jamie Oliver Chicken Tikka Masala

At Room Temperature:

Leave it out only while serving. Don’t let it sit for more than 2 hours.

In the Fridge:

Store leftovers in an airtight container for up to 4 days.

In the Freezer:

Divide into portions and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

Gently reheat on the stove over medium heat until warmed through, or microwave for 3–4 minutes, stirring halfway.

Nutrition Facts (per serving)

• Calories: 365
• Carbs: 11g
• Protein: 28g
• Fat: 24g
• Sugar: 6.9g
• Fibre: 2.2g
• Sodium: 1301mg

Let’s Answer a Few Questions!

Can I use chicken thighs instead of breasts?
Totally! Thighs stay super juicy and work great in this curry.

Is it okay to skip the homemade paste?
Sure, store-bought works in a pinch—but homemade really levels it up.

Can I make it vegetarian?
Yes! Swap the chicken for chickpeas or paneer and it’s just as delicious.

What rice goes best with this?
Plain basmati is perfect, or try a pilaf with toasted cumin seeds.

Can I make this dairy-free?
Absolutely—just skip the yogurt topping or use a plant-based version.

Try More Recipes:

• Jamie Oliver Salmon and Noodles
• Jamie Oliver Lamb Kleftiko
• Jamie Oliver Beef Tacos