Jamie Oliver’s Chicken Tikka Masala
If you are craving the deep, comforting flavors of your favorite Indian takeout, this incredible Chicken Tikka Masala adapted from Jamie Oliver is going to become a permanent fixture in your dinner rotation. Known for its vibrant color, fragrant spice profile, and luxuriously creamy sauce, this recipe breaks down the classic curry into surprisingly simple, manageable steps.
The magic of this dish lies in the foundational spice mix. Fresh ginger, garlic, and red chilies are combined with whole mustard seeds toasted in hot oil to unlock their essential oils. This mixture does double duty—half of it tenderizes and flavors the chicken in a yogurt marinade, while the other half forms the aromatic base for the rich tomato sauce.
Finished with a splash of heavy cream, ground cashews for texture, and fresh lime juice to balance the richness, every bite is a dynamic flavor experience. Serve this vibrant curry over a bed of fluffy basmati rice with warm, buttery naan to soak up every last drop of the sauce!
Pro-Tips for the Perfect Curry
To ensure your chicken is tender and your sauce is perfectly balanced, keep these crucial kitchen tips in mind:
- Bloom the Spices: Taking the time to pop the mustard seeds in hot oil before adding them to your aromatics is essential. This technique, known as tempering or “tadka,” draws out the deep, fat-soluble flavors of the spices and evenly distributes them throughout the dish.
- The Perfect Sear: When cooking the marinated chicken, use a hot griddle pan or cast-iron skillet. You want a high enough heat to create a beautiful, slight char on the outside of the chicken (mimicking a traditional tandoor oven) before it finishes cooking in the sauce.
- Thickening the Sauce: The recipe utilizes a handful of ground cashews or almonds to thicken the sauce. If you are grinding whole nuts yourself, pulse them in a food processor until they are a fine meal, but stop before they turn into nut butter!
Delicious Variations to Try
This recipe is incredibly versatile and easily adaptable to your pantry or dietary needs. Try these simple swaps:
- Make it Vegetarian: You can easily swap the chicken breasts for cubes of firm paneer cheese, extra-firm tofu, or a hearty mixture of roasted cauliflower florets and canned chickpeas.
- Dairy-Free Delight: To make a dairy-free version, substitute the plain yogurt with a thick, unsweetened coconut yogurt, use coconut oil instead of butter, and swap the heavy cream for full-fat canned coconut milk.
- Control the Heat: This curry has a mild-to-medium kick. If you are cooking for kids or prefer a milder dish, simply omit the red chilies or ensure every single seed and membrane is removed before chopping them.
Also Read : Oven Crisp Chicken Wings
Jamie Oliver’s Chicken Tikka Masala
4
servings20
minutes45
minutes62
kcalIngredients
The Master Spice Mix & Marinade:
6 cloves garlic, peeled
3 inches fresh ginger, peeled
2 to 3 red chilies, deseeded
Olive oil (for sautéing)
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala, divided (use 2 tbsp here, save 1 tbsp for finishing)
3/4 cup plain yogurt (heaped)
The Chicken & Sauce:
4 medium chicken breasts, boneless and skinless (cut into large chunks)
1 tablespoon butter
2 medium onions, peeled and finely sliced
2 tablespoons tomato puree (tomato paste)
1 small handful of ground cashew nuts (or ground almonds)
2 1/2 cups water
Sea salt, to taste
1/2 cup heavy cream
1 to 2 limes, juiced
Handful of fresh cilantro, chopped (for garnish)
Directions
- Prep the Aromatics: Grate the peeled garlic and ginger, placing them into a small bowl. Chop the deseeded red chilies as finely as possible and mix them in with the garlic and ginger.
- Bloom the Spices: Heat a good splash of olive oil in a saucepan over medium heat. Add the mustard seeds. As soon as they start to pop in the oil, add them directly to the ginger, garlic, and chili mixture. Stir in the paprika, ground cumin, ground coriander, and 2 tablespoons of the garam masala to create a spice paste.
- Marinate the Chicken: Transfer exactly half of this spice mixture into a large mixing bowl. Add the heaped 3/4 cup of plain yogurt and the chicken chunks. Stir well to coat the chicken completely. Set aside to marinate for about 30 minutes.
- Start the Sauce: In the same saucepan used for the mustard seeds, melt the 1 tablespoon of butter over medium heat. Add the finely sliced onions and the remaining half of the spice mixture. Cook gently for about 15 minutes, stirring occasionally, until the onions are soft and fragrant (do not let them brown too much).
- Simmer the Base: Stir the tomato puree and ground nuts into the onions. Add the 2 1/2 cups of water and 1/2 teaspoon of sea salt. Stir well and bring to a gentle simmer. Allow the sauce to reduce and thicken slightly for a few minutes, then remove it from the heat and set aside.
- Grill the Chicken: Heat a griddle pan (or large skillet) over medium-high heat. Add the marinated chicken chunks and sear them until they are beautifully charred on the outside and cooked completely through.
- Combine and Finish: Return the thickened sauce to the stove and warm it gently. Stir in the heavy cream and the final 1 tablespoon of garam masala. Taste the sauce and adjust the salt if necessary. As soon as it comes to a light boil, remove it from the heat.
- Serve: Fold the hot, grilled chicken into the creamy sauce. Serve immediately, garnished generously with chopped fresh cilantro and a heavy squeeze of fresh lime juice!
Notes
- Make-Ahead / Storage: Curries often taste even better the next day as the spices continue to meld! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Serving Suggestions: This dish is incredibly saucy. Serve it over fluffy Basmati rice or alongside warm naan bread to ensure no sauce goes to waste.