Chicken Tikka Masala (Jamie Oliver)
This recipe for Chicken Tikka Masala is an incredibly flavorful, comforting curry dish inspired by Jamie Oliver. It begins with tender chunks of chicken breast that are marinated in a spiced yogurt blend to lock in moisture and flavor. The chicken is then seared to perfection and folded into a vibrant sauce made from onions, tomato puree, and ground nuts.
To achieve its signature richness and depth, the sauce is finished with heavy cream and a final dash of garam masala. Served with a squeeze of fresh lime juice and a sprinkle of cilantro, this dish pairs perfectly with a bed of basmati rice or warm chapati.
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Chicken Tikka Masala (Jamie Oliver)
5
servings20
minutes1
hour550
kcalIngredients
6 garlic cloves, peeled
3 inches fresh ginger, peeled
2-3 red chilies, deseeded
Olive oil (for cooking)
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala (divided)
3/4 cup plain yogurt (you can heap it)
4 medium chicken breasts, skinless and boneless, cut into large chunks
1 tablespoon butter
2 medium onions, peeled and finely sliced
2 tablespoons tomato puree
1 small handful of ground cashew nuts or almonds
Sea salt
1/2 cup heavy cream
Handful fresh cilantro, chopped
1-2 limes, juice of
Directions
- Prep the Marinade Base: Grate the garlic and ginger and put to one side in a bowl. Chop the chilies as finely as possible and mix them in with the garlic and ginger.
- Toast Spices: Heat a good splash of olive oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander, and 2 tablespoons of the garam masala.
- Marinate the Chicken: Put half of this spice mix in a bowl, add the yogurt and the chicken pieces to it, stir well, and leave to marinate for about half an hour.
- Cook the Sauce Base: Melt the butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 cups of water, and 1/2 teaspoon of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly, and then set aside.
- Cook the Chicken: Put the marinated chicken on a hot griddle pan and sear until cooked through.
- Combine and Finish: Warm the sauce and add the heavy cream and the remaining 1 tablespoon of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take it off the heat and add the grilled chicken.
- Serve: Check the seasoning one last time and serve sprinkled with the chopped fresh cilantro and the fresh lime juice.
Notes
- Prep Time Note: The listed prep time includes the 30 minutes required for marinating the chicken.
- Serving Suggestions: This classic curry is best served over hot basmati rice with a side of naan or chapati bread to soak up the sauce.
- Visual Presentation: If the addition of the heavy cream lightens the color more than preferred, a quick dusting of paprika or turmeric right before serving can help restore its vibrant orange-red hue.
