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Chicken Tikka Masala

Quick, easy and seriously tasty, this Jamie Oliver's Chicken Tikka Masala recipe, not only looks good but tastes seriously good too.

Chicken Tikka Masala

Chicken Tikka Masala Jamie Oliver Recipe

This is a lovely colourful and tasty dish that just has to be served with Peshwari naan bread to mop up the lovely sauce.

Top Tips!

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.

Good quality tomatoes are the way to go, I always use the brand Cirio. The juice is thick and delicious and will ensure your sauce is tasty and not watery. 
Cirio tinned tomatoes

If you're looking for more Jamie Oliver recipes, just scroll to the very bottom of this page and click on Celebrity Chef Recipes in the recipe tag cloud.

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This chicken tikka masala is perfect for a cosy Saturday night in, or a quick and easy midweek meal.

Healthy Chicken Tikka Masala

There's no cream in this recipe, instead, Greek yoghurt is used in place of the usual cream. So this is ideal for weight loss.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Yield: 2
Author: Jan Bennett
Chicken Tikka Masala - Jamie Oliver

Chicken Tikka Masala - Jamie Oliver

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 2 nice skinless chicken fillets
  • a 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
  • a handful of coriander - roughly chopped - keeping the stalks
  • 1/2 a teaspoon of turmeric
  • 4 tablespoons of Total Greek yoghurt
  • 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


  1. Peel and finely slice 1 of the onions and put to one side. 
  2. Chop the very top off the chilli and half lengthways, deseed and put one half to one side.
  3. Throw the ginger, coriander stalks and one half of the chilli into a small food processor and whiz till you have a puree.
  4. Slice the chicken fillets lengthways into long strips, put into a bowl with a spoonful of the puree.
  5. Add the turmeric, garam masala, 2 tablespoons of yoghurt and half of the curry paste along with a good pinch of salt and black pepper. Give it all a good stir.
  6. 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 good stir.
  7. Get a frying pan on high medium heat, when it's nice and hot add a knob of butter. 
  8. When it's melted, add the puree from the food processor the sliced onion and the rest of the curry paste.
  9. Turn the heat up then stir fry until the onions have softened.
  10. Put the marinated chicken strips onto a griddle pan and grill for a few minutes, turning until cooked through.
  11. When the onion mixture in the frying pan is starting to darken, add the tin of tomatoes and coconut milk to the pan. 
  12. Simmer gently over medium heat until the mixture has thickened and reduced slightly.
  13. 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 yoghurt.
  14. Scatter over the coriander leaves along with a little chopped red chilli if you wish and serve.
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