Jamie Oliver’s Chicken Tikka Masala is made with chicken breasts, onions, ginger, coriander, red chilli, groundnut or vegetable oil, plum tomatoes, coconut milk, flaked almonds, natural yogurt, lemon, and a tikka masala paste, creating a savory dish that takes an hour to prepare!
Try More Jamie Oliver Recipe:
- Jamie Oliver Normandy Pork Casserole
- Jamie Oliver Chicken Tacos
- Jamie Oliver Chorizo And Butter Bean Stew
🧡 Why You’ll Love This Chicken Tikka Masala Recipe:
- Flavor Explosion: This recipe bursts with a harmonious blend of spices, creating a rich and satisfying taste experience.
- Ease of Preparation: Despite its complex flavors, it’s surprisingly easy to make, making it accessible for home cooks of all levels.
- Fresh and Wholesome: Using fresh ingredients like ginger, garlic, and coriander ensures a vibrant and healthy meal.
- Versatile and Crowd-Pleasing: It’s a versatile dish that can be enjoyed by both spice enthusiasts and those who prefer milder flavors, making it perfect for gatherings.
❓ What Is Jamie Oliver’s Chicken Tikka Masala Recipe?
Jamie Oliver’s Chicken Tikka Masala features marinated chicken strips cooked in a spiced tomato and coconut milk sauce, garnished with almonds, coriander, yogurt, and lemon.
🍗 Jamie Oliver Chicken Tikka Masala Ingredients
- 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
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
- Halve, deseed, and chop the chilies. Peel garlic and ginger.
- Toast cumin and coriander seeds in a frying pan over medium-high heat until golden.
- Grind toasted spices to a powder.
- Blend spices with remaining paste ingredients and ½ tsp sea salt until smooth. Set aside.
- Slice chicken into 2cm strips.
- Peel, halve, and slice onions. Peel and slice ginger. Chop coriander stalks and chili.
- Heat 2 tbsp oil in a casserole pan over medium-high heat. Cook onions, chili, ginger, and coriander stalks for 10 minutes until softened.
- Add chicken and 140g of the paste. Season with salt and pepper. Add tomatoes (break them up) and coconut milk. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes.
- Remove lid and cook for 5 more minutes until meat is tender and sauce reduced.
- Serve with almonds, coriander leaves, yogurt, and lemon. Enjoy with fluffy rice.
💭 Recipe Tips
- Toast Spices for Depth: Toasting cumin and coriander seeds before grinding them enhances their flavor, adding depth to the dish.
- Fresh Ingredients Matter: Use fresh ginger and garlic for a vibrant taste. They make a noticeable difference in the overall flavor profile.
- Adjust Spice Levels: Customize the heat of the dish by varying the amount of chili used in the paste. Start with less if you prefer a milder flavor.
- Simmer for Flavor: Allow the sauce to simmer gently to develop its richness and thickness, ensuring the flavors meld together perfectly.
🍚 What To Serve With Chicken Tikka Masala?
Serve Chicken Tikka Masala with Jollof Rice, Rice Salad, Yogurt Flatbread, Bread, Olive Bread, Eggy Bread, Hasselback Potatoes, Whole Roasted Cauliflower, Mustard Potato Mash,Zucchini Fritters, Brussel Sprouts Gratin,Pickled Beetroot, Apple Coleslaw, Glazed Carrots, and Rosti Potatoes.
🎚 How To Store Leftovers Chicken Tikka Masala?
- In The Fridge: Store leftover chicken tikka masala in an airtight container for up to 4 days.
- In The Freezer: Freeze leftover chicken tikka masala in portions for up to 3 months.
🥵 How To Reheat Leftovers Chicken Tikka Masala?
- On The Stove: Heat leftover chicken tikka masala in the pan over medium heat for 5 to 10 minutes until warm.
- In The Microwave: Heat leftover chicken tikka masala in a microwave-safe dish on high for 3 to 4 minutes, stirring midway in between, until hot.
FAQs
What is the difference between chicken masala and tikka masala?
Chicken masala typically refers to a spicier, tomato-based curry, while tikka masala includes marinated, grilled chicken in a creamy, mildly spiced tomato sauce.
Can I use tikka curry powder instead of garam masala for chicken tikka masala?
Yes, you can use tikka curry powder instead of garam masala for chicken tikka masala, adjusting to taste preferences accordingly.
Is chicken tikka masala better with coconut milk or heavy cream?
Chicken tikka masala is often preferred with coconut milk for its lighter texture and subtle sweetness, making it a perfect substitute for heavy cream.
How do you thicken chicken tikka masala?
To thicken chicken tikka masala, mix cornstarch, tapioca starch, or arrowroot with cold water or sauce liquid to create a slurry, then stir into the sauce.
Why is my chicken tikka masala bitter?
Your chicken tikka masala might taste bitter due to burnt spices or garlic, or an excessive amount of fenugreek added.
Jamie Oliver Chicken Tikka Masala Nutrition Facts
Amount Per Serving
- Calories 365
- Total Fat 24g
- Saturated Fat 14g
- Trans Fat 0.7g
- Cholesterol 125mg
- Sodium 1301mg
- Potassium 595.1mg
- Total Carbohydrates 11g
- Dietary Fiber 2.2g
- Sugars 6.9g
- Protein 28g
Jamie Oliver Chicken Tikka Masala
Description
Jamie Oliver’s Chicken Tikka Masala is made with chicken breasts, onions, ginger, coriander, red chilli, groundnut or vegetable oil, plum tomatoes, coconut milk, flaked almonds, natural yogurt, lemon, and a tikka masala paste, creating a savory dish that takes an hour to prepare!
Ingredients
Tikka Masala Paste:
Instructions
- Halve, deseed, and chop the chilies. Peel garlic and ginger.
- Toast cumin and coriander seeds in a frying pan over medium-high heat until golden.
- Grind toasted spices to a powder.
- Blend spices with remaining paste ingredients and ½ tsp sea salt until smooth. Set aside.
- Slice chicken into 2cm strips.
- Peel, halve, and slice onions. Peel and slice ginger. Chop coriander stalks and chili.
- Heat 2 tbsp oil in a casserole pan over medium-high heat. Cook onions, chili, ginger, and coriander stalks for 10 minutes until softened.
- Add chicken and 140g of the paste. Season with salt and pepper. Add tomatoes (break them up) and coconut milk. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes.
- Remove lid and cook for 5 more minutes until meat is tender and sauce reduced.
- Serve with almonds, coriander leaves, yogurt, and lemon. Enjoy with fluffy rice.
Notes
- Toast Spices for Depth: Toasting cumin and coriander seeds before grinding them enhances their flavor, adding depth to the dish.
Fresh Ingredients Matter: Use fresh ginger and garlic for a vibrant taste. They make a noticeable difference in the overall flavor profile.
Adjust Spice Levels: Customize the heat of the dish by varying the amount of chili used in the paste. Start with less if you prefer a milder flavor.
Simmer for Flavor: Allow the sauce to simmer gently to develop its richness and thickness, ensuring the flavors meld together perfectly.