Afrah Jameel [Visitor]

hey Jamie , thanks for the recipe.i just cant wait to try it but since this recipe is yours it seems i dont have to worry because i know it will turn out well. Thanks again.

hally [Visitor]

definitely NOT chicken tikka masala..tikka means grilled or bbq pieces of chicken..this one looks like curry or cream chicken

Kimberlee [Visitor]

This recipe was delicious. I live in a small town in southern Spain and it is very hard to find most ingrediants required in curries. This was simple and so much better then the canned curries. Thanks Jamie

Pineapple [Visitor]

While, this did taste good I am uncertain it is a 'real' tikka masala;-) Or was I just unable to make the recipe correctly - I don't know.....

Ruchi [Visitor]

This wasnt the real "indian" tikka masala...but yeah close to chicken with thick gravy. nevertheless tasted delicious.

Ian [Visitor]

To all the people who have written that this isn't 'real' tikka masala - there is no such dish as tikka masala in India, yes tikka means grilled smart arse but masala means sauce... this dish was invented in the west - and IS a curry.

FiFi [Visitor]

I am probably the biggest curry lover ever & this was outstanding! The best home made curry recipe I have ever tried.
Thanks x

Hayley [Visitor]

thanks to ian for pointing out the MASALA part of this dish....nonces. and does hally have a bbq or grill?? cause im poor and dont...and thats the whole point of Jamie Oliver...he makes these recipes so we can make them easily.

BM [Visitor]

Someone has borrowed my book and i'm trying to find the correct instructions. I've used this recipe in his book before and there seems to be vital instructions missing here e.g. half the spice should be used for the marinade (using the yoghurt too), then make the sauce. The main missing instruction though is grilling the chicken before adding into the sauce. It would be more enjoyable if this is updated with full instructions, as I've made it a few times and it's damn tasty!!

rancidbanana [Visitor]

jut about to cook this dish and was thinking that the chicken should be grilled before going n the dish cheers bm.as for ians comments dont be so rude cooking is meant to be fun and a learning process and i think jamie shows that in his programs.

Ali [Visitor]

i hope this recipe works im cooking for my mum and dad on saturday because i never cook at home but i do cooking at school.

Rebecca [Visitor]

I hope this is a good recipe, I'm going to make it at school for my mum and my brother. Any tips?

ADAM [Visitor]

yes ive seen this recipe on another site and on there it did say grill the chicken.

gona try it tonight : )

sarcy [Visitor]

Made this last night. Absolutely superb and not too spicy. Didn't grill the chicken first. 20 mins simmering in the sauce and it melts in the mouth. Garam masala smells so good! I'm looking forward to making this again. Next time I'll remember to slice up the chicken before I marinade!

Maree [Visitor]

Havent tried this recipe but make curry at least once a fortnight. If I am organised, i make my own masala (sauce), if I am not use Pataks or Sharwoods pastes/sauces.

Always start the night before and de-skin the chicken, score ot with kitchen scissors and put on those disposable latex gloves to massage the masala and yoghurt mix into the flesh- saves orange hands. Then, it's into the fridge overnight with a few massages-zip-lock bags are great for marinades that are not "too liquidy". Make naan and sambals (sides) the next day.
Baste chicken with left-over marinade prior to cooking-since I am lazy, that usually means a couple of massages in the zip-lock bag.

I either bake the chicken in the oven or bbq it. Think, from own experience, baking works best. Baste it with the marinade left in the bag whilst cooking.

*Tip; I cook my "tikka" or "tandoori" (since I dont own a tandoor in a Scanpan with a rack. For easy cleanup, I spray the rack and the inside of the pan with oil. Baked on youghurt and masala is an absolute pain to clean up, otherwise.

Make naan and when "tikka" or "tandoori" is almost ready, preheat the griller/broiler (lined with Alfoil) and put in the teardrop naan. Dont leave the kitchen! They burn very quickly. Use Madhur Jaffery's recipe for naan. Always (almost) add a couple of cloves, minced, to the recipe and top with kalonji/nigella seeds.

Hope this has been of help :D

Maree [Visitor]

Havent tried this recipe but make curry at least once a fortnight. If I am organised, i make my own masala (sauce), if I am not use Pataks or Sharwoods pastes/sauces.

Always start the night before and de-skin the chicken, score ot with kitchen scissors and put on those disposable latex gloves to massage the masala and yoghurt mix into the flesh- saves orange hands. Then, it's into the fridge overnight with a few massages-zip-lock bags are great for marinades that are not "too liquidy". Make naan and sambals (sides) the next day.
Baste chicken with left-over marinade prior to cooking-since I am lazy, that usually means a couple of massages in the zip-lock bag.

I either bake the chicken in the oven or bbq it. Think, from own experience, baking works best. Baste it with the marinade left in the bag whilst cooking.

*Tip; I cook my "tikka" or "tandoori" (since I dont own a tandoor in a Scanpan with a rack. For easy cleanup, I spray the rack and the inside of the pan with oil. Baked on youghurt and masala is an absolute pain to clean up, otherwise.

Make naan and when "tikka" or "tandoori" is almost ready, preheat the griller/broiler (lined with Alfoil) and put in the teardrop naan. Dont leave the kitchen! They burn very quickly. Use Madhur Jaffery's recipe for naan. Always (almost) add a couple of cloves, minced, to the recipe and top with kalonji/nigella seeds.

Hope this has been of help :D

Maree [Visitor]

Havent tried this recipe but make curry at least once a fortnight. If I am organised, i make my own masala (sauce), if I am not use Pataks or Sharwoods pastes/sauces.

Always start the night before and de-skin the chicken, score ot with kitchen scissors and put on those disposable latex gloves to massage the masala and yoghurt mix into the flesh- saves orange hands. Then, it's into the fridge overnight with a few massages-zip-lock bags are great for marinades that are not "too liquidy". Make naan and sambals (sides) the next day.
Baste chicken with left-over marinade prior to cooking-since I am lazy, that usually means a couple of massages in the zip-lock bag.

I either bake the chicken in the oven or bbq it. Think, from own experience, baking works best. Baste it with the marinade left in the bag whilst cooking.

*Tip; I cook my "tikka" or "tandoori" (since I dont own a tandoor in a Scanpan with a rack. For easy cleanup, I spray the rack and the inside of the pan with oil. Baked on youghurt and masala is an absolute pain to clean up, otherwise.

Make naan and when "tikka" or "tandoori" is almost ready, preheat the griller/broiler (lined with Alfoil) and put in the teardrop naan. Dont leave the kitchen! They burn very quickly. Use Madhur Jaffery's recipe for naan. Always (almost) add a couple of cloves, minced, to the recipe and top with kalonji/nigella seeds.

Hope this has been of help :D

Jooles [Visitor]

This recipe looks yum, im cooking for three on friday (23rd feb) so will give this a go.

Jooles [Visitor]

What the heck is all this about..... i thought we were supposed to be chatting about Chicken Tikka masala........

james DINGWALL [Visitor]

This turned out to be excellent and easy. I am lost on the comments about “authentic” chicken tikka masala. What does it matter ? if there were such a thing probably half the ingredients wouldn’t be in the supermarket. Here’s something, authentic or not that just tastes great and is easy to do. A full 24 hours in the fridge really did it to get the taste right through the chicken. Would suggest slightly less yoghurt and cream – a common sense judgment on covering it as opposed to drowning it. I think I had 100 ml yoghurt and only about 50 ml cream – or something like that.

Emma [Visitor]

Hey, I'm vegan so I'll be making this with tofu..quick question, do you think I should soak the tofu, or maybe the veggies in the marinade to help get the full flavour?

Thanks in advance :)

Jooles [Visitor]

Well i made this as i said i would and it was absolutly lovely and soooo easy to.
Cheers Jamie.

lisa [Visitor]

This seemed rather bland. I added more of the spices hoping to liven it up. Will definitely use much more chilli next time and take the advise of BM to grill the chicken first and include the yoghurt in the marinade. Hopefully this will make it a curry rather than chicken in gravy.

Danny [Visitor]

While tikka masala is a Western dish, a big component is the chicken being grilled, hence the "tikka". I am a big fan of Chicken Tikka, but not so much the masala sauce added afterward. The recipe as described is a chicken masala curry, and really shouldn't have the word "Tikka" in the name. But that is just nit-picking and doesn't affect the end result in any way.

lynda m [Visitor]

the best curry ever by far!!!!

James Bond C.I.A GOV [Visitor]

evil side of society used women to escort or bdsm , that why born a Other World kingdom called Owk.cz Chickens life in a cage ,its a hell to life there for chicken , chickens died we want soup , if an Egg is "Still Good" and this is a surprise so Very Important Announcement! so that for Jamie 0liver's very tasty Onion SOup.

carol [Visitor]

Please help. We saw you make a recipe using juniper berries, it sounded delicious. We searched all over Tasmania for the berries and now we've lost the recipe. It's so good to see you happy and enthusiastic again

Regards
Carol

Megan Faulkner [Visitor]

I had a BBQ sauce recipe that I got from a TV show I saw in Holland and have lost it. It was awesome and wondered if you could send it to me -- Jamie did chicken, pork, ribs in it and it had a bottle of ketchup, half bottle of balsamic vinegar, fresh herbs, worchester sauce, can't remember much else. Anyway, if I could get it again, it would be amazing. Thank you,
Megan Faulkner

Pam Magrath [Visitor]

I am trying to find a recipe Jamie did on TV a while ago - It was a roast let of lamb done with Rosemary and olive oil and covered in foil and baked for 4 hours. I would like to do this for my daughter's birthday.. He also did some delicious baked vegies to go with it. Could you help, I have been searching through all the recipes but to no avail. Thankyou, regards Pam.

julie [Visitor]

i need some taste low fat meal for all the family .....my child and me have just planted some coriander and basil plants and we dont have a clue what to make with the coriander and basil well what dishes so do you think you could give me tips on that and tasteeee veg what i could do in my steamer.

erika [Visitor]

Hi Jamie, it´s Erika from Spain. There´s a programm on the tv, in the andalucian channel that shows your programm. It would be great if you could visit Andalucia and make a live-programm!
Thank you to make us love cooking.
Kisses

lisa [Visitor]

Does anyone have Jamie's recipe for slow roasted beef fillet? I know you have to marinade it in herbs & balsamic,& cook for 4hrs? Not really sure though,& weight to time ratio?

izzy [Visitor]

what about bacon!!!!!!!!!!!!!

jodiie [Visitor]

does anyone have jamies recipe for bbq ribs ?

Inez Snow [Visitor]

Hello

Does anyone have a recipe for a brilliant beef curry?

ness [Visitor]

does anyone have the recipe for leg of lamb in red wine - long slow roast.

Bracor [Visitor]

Last year you made rib on your Jamie at home program ( Australia) my hubby was drooling over the screen so much I didn't get to copy down the recipe. Can you help ?

Thanks
Bracor

fmills [Visitor]

Does anyone know where I will find the recipe for the beef wrapped in proscuitto?

Christopher Ruiters [Visitor]

Hi everyone! Darn it Jamie...finally I've found a brownie recipe from a chef I really trust with food! It would be nice if you posted a lovely Malva pudding recipe! I'll give the brownies a try and see what I get.

Hey, your cooking inspires me ALOT!! Kind regards

Chris

Alison O Brien [Visitor]

Hi jamie,
Iv been thinkin about that BBQ sauce you made on one of your programmes aired in Ireland over the past couple of months and Id love to try it. Iv had many google attempts for it but to no avail!! You did ribs with it. It sounds so wholesome!
Im a big fan of cooking and would love to surprise my boyfriend for our 3 year anniversary next week with it!! Im sure it would work wonders with some meats on the barbeque too!! Please can you send me the recipe??
Your an inspiration in my house and I personally love the foods you cook
Ali.

Yasmin Roworth [Visitor]

Hi Jamie! This recipe for tikka masala was simply amazing. my husband was very impressed with it, i did it as we got back from honeymoon, left chicken to marinade in fridge over night.while my husband was in bed all the next day threw it all together! we love it! thanks and keep up your amazing work.
Yasmin

tezza [Visitor]

beef curry? fling the chicken, dump in some beef!! simple.