Tikka Masala Recipe - Jamie Oliver

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.  A lovely colourful dish that, in my opinion just has to be served with naan bread to mop up the lovely sauce.

Tikka Masala Recipe

This recipe can easily be doubled and then once cooked it can be frozen - just don't add the toasted almonds or coriander. Of course you must make sure it's thoroughly defrosted before reheating.

Print Recipe

To serve 2 you will need:
2 nice skinless chicken fillets
small handful of flaked almonds - toasted in a dry frying pan
a knob of fresh ginger - peeled
3 fat cloves of garlic - peeled
2 small red onions
1 fresh red chilli
handful of coriander - roughly chopped - keeping the stalks
1/2 a teaspoon of turmeric
4 tablespoons of Total Greek yogurt
1 tablespoon of garam masala
2 tablespoons of Pataks Tikka Masala curry paste
1 lemon
1 tin of good quality chopped tomatoes including their juice
200ml coconut milk
a knob of butter
black pepper

How to do it:
Peel and finely slice 1 of the onions and put to one side.  Chop the very top off the chilli and halve length ways - deseeded and put one half to one side.
Throw the ginger, coriander stalks and one half of the chilli into a small food processor and whiz till you have a puree.

Slice the chicken fillets length-ways into long strips, put into a bowl with a spoonful of the puree.
Add the turmeric, garam masala, 2 tablespoons of yogurt and half of the curry paste along with a good pinch of salt and black pepper.  Give it all a good stir.

Finely grate and zest the lemon into the bowl.  Cut the lemon in half and squeeze in the juice from one of the halves of lemon.  Give it another stir.
Get a frying pan on high medium heat, when it's nice and hot add a knob of butter.  When it's melted, add the puree form the processor the sliced onion and the rest of the curry paste.
Turn the heat up then stir fry until the onions have softened.

Put the marinated chicken strips onto a griddle pan and grill for a few minutes, turning until cooked through.
When the onion mixture in the frying pan is starting to darken, add the tin of tomatoes and coconut milk to the pan.  Simmer gently over a medium heat until the mixture has thick end and reduced slightly.

Stir the cooked chicken into the sauce, taste and season.  Serve the curry over some nice basmati rice, sprinkle over the toasted almonds and add a dollop of the remaining yogurt.  

Tikka Masala Recipe
Scatter over the coriander leave along with a little chopped red chilli if you wish and serve.

This is my slightly titivated version of Jamie's recipe.  Original recipe can be found on the Jamie Oliver recipe app for iPhone/iPad   

1 comment

  1. I have to admit to being a little bit dubious about Jamie Oliver recipes usually - but this does look really good. I've been struggling to find a healthy(ish) and actually tasty Tikka Masala recipe, but if this gets your seal of approval I'll give it a try!

    C x


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