JamieOliver.com

86 comments

1. collette furlong/ dublin Sun 28 Jun 2009 @ 14:03 I have just made the chcken tikka masala, it tastes good but i think i did go wrong some where. It is more of a chicken curry and not a chicken tikka if you know what i mean.

2. Jana Sat 20 Jun 2009 @ 17:28 Can you translate this recipe in german?

3. jamie Tue 02 Jun 2009 @ 15:09 hi jamie is there some way you can double the ingredients to make bigger amounts for a bigger groups of people?

4. So what Sun 17 May 2009 @ 19:54 Nope this is not Tikka Masala. Yes it may be true that Tikka masala is not a genuine authentic Indian dish but it exists now by virtue of the British curry house so a standard is set. Sorry jamie but this does not make the grade.

5. dave pemberton Tue 28 Apr 2009 @ 14:40 fantastic food totaly enjoyed it, love the food and watching your programmes, my other half always gets me to record the programmes and try the recipes.
Keep up the programmes and all the good work.

6. andrea Sat 25 Apr 2009 @ 17:24 i love curry and i love jamie but i didnt enjoy this... though i did tweak it a bit nevertheless still lovey ya jme xxxxx

7. Trimmtrab Wed 22 Apr 2009 @ 16:04 Yes, I enjoyed this recipe, I live alone so amounts above were enough for a meal tonight and one for later in the week. Took me 5 mins to prepare last night and half an hour to actually make this afternoon.

Only problem is yoghurt and double cream is sold in 200ml minimum so to vary my diet and keep my waistline to a minimum, I\'ll probably sling what\'s left - not good on my pocket

I added some extra chillies to give it more of a kick and served with basmati and plain naan.

8. lisa Thu 16 Apr 2009 @ 18:41 mmmmmm just yummy j. thanks a bunch we all loved it a good family meal! xxxx

9. rob Sat 07 Feb 2009 @ 19:21 thanks jamie one of the best currys i have had in a long time . i only did one thing different i put 2 chillis in only because i like it hot baby !!!!!!!!!!!!!

10. Yasmine Fri 06 Feb 2009 @ 23:06 Hello,

I just made this for my husband and sisters-in-law and they liked it a lot. I did add more vegetable units (more peppers and onions, that is) and my husband did the shopping so he got me creme fraiche with 18% fat, which was a bit off xD

However, the marinade and spices came out brilliant. Thanks for sharing :)

11. alisa Fri 06 Feb 2009 @ 15:00 ab fab recipe! easy to make and delicious, one of the best I got from this site. Only changes I made were using a whole red chilli peper and keeping the seeds, but this made it very spicy, so only for those who can handle it. Keep up the good work!

12. Sheo Thu 05 Feb 2009 @ 22:55 great recipe Jamie :)
FOR YOUGHURT THAT CURDLES
try and use full fat youghurt as light yoghurt always seems to curdle and make sure that the youghurt is at room temperature before you use it as it may curdle if it's cooked straight from the fridge.

13. Thomas Barter Thu 05 Feb 2009 @ 17:47 Jamie,
This recipe is Pukka and im definatly going to show 3 mates how to cook it!! i want to be your apprentice!
Tom

14. Graham Sat 10 Jan 2009 @ 21:20 From South Africa. Will try this one

15. anja Thu 08 Jan 2009 @ 20:42 if the curry comes out watery its usually because you\'ve used chicken that\'s been plumped up with water as happens with cheaper products.i got the same problem when i made a curry at a friend\'s house and they had bought value chicken.

16. Søren Andersen Wed 07 Jan 2009 @ 18:22 I tried making this with... Mixed results :)
I had to tweak it quite a bit to get a satisfactory result...
I'd recommend the following:

Use 500g of tomatoes instead - it's just too thick even with cream added otherwise.
The piches for spice? Yeah - forget pich, think 2-3 teaspoons of each. :)
Also, add some garam masala to the finished product to taste - otherwise it was just too bland for me.

Pretty decent, though

17. daniela from spain Sat 03 Jan 2009 @ 15:53 ittt waaa sooo nice OMG it was delicious thanks jamie had it for xmas too really nice

18. Mili Fri 12 Dec 2008 @ 02:23 I made this, but for some reason it was watery, I followed the instructions word for word except for heavy cream I used heavy whipping cream. I don't know what I did wrong and I would really like to enjoy it as much as all of you. Can someone please tell me how to make it thick or what I did wrong? Plus it wasn't like the picture were it was a think layering on the chicken. SOMEONE PPPLLEASSSE HELP!

19. Beth Kyriakou Sun 07 Dec 2008 @ 13:56 Having to watch cholestral, I tried this using light cream, low fat yogurt and it still turned out good. Thx.

20. stephanie Tue 25 Nov 2008 @ 18:40 Just made this for our tea tonight! My teenage son who is normaly a very fussy eater woofed this down. Try home-made naan with cumin seeds and raisins and as a dip, yoghurt, paprika and lime juice. Very, very yummy - all of it!!!!

21. intesar Tue 25 Nov 2008 @ 08:18 Hi, jamie
I cooked this recipe.... it was so delicious and my family also like it..
thank you again..
Your recipes like always nice....

22. intesar Sun 23 Nov 2008 @ 08:10 Hi, you are my best chef.
I realy try some of your recipes, and it was great.
thanks chef for inspiration us

23. mags Sat 22 Nov 2008 @ 16:13 excellent chicken madras curry recipe on this site best i ever tried gonna do it with lamb mm well done

24. Candice Marwick Mon 10 Nov 2008 @ 11:50 http://www.telegraph.co.uk/gardening/main.jhtml?xml=/gardening/2007/09/02/garden-jamie-oliver102.xml&page=3

this is the link to the bbq ribs/chicken/lamb with the homemade bbq sauce made by Jamie Oliver! :) had to look for it everywhere for my mum!
Keep up the gr8 cookin Jamie :)

25. Dana Mon 20 Oct 2008 @ 11:01 This is a great recipe! I have tried it as well as many of your recipes; the only problem is that i am from Romania and some of the spices you use are not to be found in my country, or better said are harder to find and quite expensive. I love your shows and i am happy to tell you that you have changed the way i cook. Keep up the good work! All the best, Dana!

26. dave Wed 15 Oct 2008 @ 01:13 try grilling your chicken pieces on a wet skewer until they blacken slightly it will taste even better

27. Phoebe, Leanne and Ferne Mon 13 Oct 2008 @ 20:18 We have been watching your programme and are going to start a ministry of food in the local youth club at lydney in the forest of dean.

28. pete Sat 04 Oct 2008 @ 01:23 Nathan Walmsley and Joe t... grow up you ignorant pigs...

P

29. emn Thu 02 Oct 2008 @ 00:10 Hi Jamie,

I'm from Portugal. I used to see some of your programes here on some chanel's and i really love the way you cook, is fun and always with a smile.
I really like indian food so i tryed to make this Chicken Tikka Masala today and it turned out delicious. Thank you and keep up with the good work.

emn***

30. joe t Wed 01 Oct 2008 @ 12:11 this is shit

31. maisie&lucy Tue 30 Sep 2008 @ 15:01 wow my tuby is well grumbly.. sme sheriee xx

32. sheriee Tue 30 Sep 2008 @ 14:54 i luv this dish i eat it every day lol

33. Davidoff! Sun 28 Sep 2008 @ 23:22 MMMMMMMMMMMMMMMMM!!!!!!!!!!! enough said! worked lovely, tasted great and easy enough to make. First thing i\\\\\\\'ve truely made from scratch! thanks jamie! THUMBS UP!

34. chris bedford from northhants Fri 26 Sep 2008 @ 10:53 everyone read nathan walmsley's his its good but he is so wrong your class jamie knock him out

35. LIZ Tue 23 Sep 2008 @ 14:22 I have read the recipe and it looks really good, however, there is no list of ingredients required and more importantly, quantities! Can anyone help?

36. kumarjatin83 Sun 14 Sep 2008 @ 14:22 Well...

...m sure this will turn out as a good chicken dish but actually IT IS NOT A CHICKEN TIKKA MASALA

37. Jason John Neagoe from Malta Wed 23 Jul 2008 @ 14:40 Hi Jamie....this recipe was fantastic and i have cooked it over and over again....its the same taste as the tikka masala as i tasted in london nothing different....but it was so easy to do....love ur recipes
thanks a million XD

38. Alison from Australia (Visitor) Fri 18 Jul 2008 @ 15:19 Thank you Jamie I am grateful you have shared your knowledge with us with this reciepe. I now dont have to buy pastes shop bought and am now enabled to just look in my kitchen cupboard with the knowledge of what I can smack up tonight and she'll be right on the night, You Beauty Good On Ya Mate!!! No good having all these herbs & spices in the cupboard unless you know how to use them!!!!!!! Right?

39. Naima Fri 11 Jul 2008 @ 22:16 i cannot cook at all but looking through these delicious looking dishs i think that i may have to cook!!!

40. Donny Sun 06 Jul 2008 @ 15:27 Thanks so much for this recipe. My girlfriend just loved it. Well at the time she ate it she wasn`t my girlfriend yet. So you might just have helped me a little on that one. Thank you so much. I`ll be stalking your site from now one. It`s just brilliant.
Going to start my first year of cooking school in 2 months, and hopefully I will be atleast half as good as you.
Greetz
Don

41. harvey Tue 24 Jun 2008 @ 20:18 what you have to remember the currys you buy from takeaways are mass made crap with often packaged, tinned products, nothing will taste better than a freshly prepared curry.
ive never bought a curry since making a chicken curry with a recipe from an asian friend.

42. Iain C Sat 14 Jun 2008 @ 09:58 i have tried curries with yoghurt in the past, but the yoghurt always seems to curdle... can ayone help me?

43. Bev Connoy Sun 08 Jun 2008 @ 20:18 Hey Jamie

Love this recipe. Tried it a while ago from your book - didn't it have mustard seeds in it? Anyway, it's still a favourite of mine - love it with chutney and nan bread.

44. steve cole Tue 03 Jun 2008 @ 04:56 just to clarify , chicken tikka masala is usually marinated in the same way as tandoori chicken or tandoori tikka chicken for at least 24 hours. it is then half cooked in the tandoor and sliced lengthways (always use thigh not breast as it is jucier) . Jamie is right on the money with the red and green peppers and tons of fresh coriander..... but , he seems to have turned it into more of a butter chicken masala by using the cream and tomato puree except a butter chicken would usually have cashews and/or almonds also .
a tikka masala is usually a drier curry ( less sauce)
anyway, jamie is golden when it comes to curries and i'm sure he is aware of the bastardisation of the dish.

45. Paulo Hasse Verdial Tue 27 May 2008 @ 01:20 hi there! can anyon explain me what is double cream? i just cant find any translation for it... what is made of? paulohasse@gmail.com Thank you so much!!
Jamie you should have this site in a portuguese version... it would be great for a lot of admirers... I can translate it if you like ;)

46. tezza Thu 15 May 2008 @ 17:27 beef curry? fling the chicken, dump in some beef!! simple.

47. Yasmin Roworth Fri 09 May 2008 @ 09:25 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

48. Alison O Brien Thu 08 May 2008 @ 15:14 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.

49. Christopher Ruiters Thu 08 May 2008 @ 11:50 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

50. fmills Wed 07 May 2008 @ 12:44 Does anyone know where I will find the recipe for the beef wrapped in proscuitto?

51. Bracor Wed 07 May 2008 @ 09:09 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

52. ness Tue 06 May 2008 @ 18:17 does anyone have the recipe for leg of lamb in red wine - long slow roast.

53. Inez Snow Sun 04 May 2008 @ 13:31 Hello

Does anyone have a recipe for a brilliant beef curry?

54. jodiie Sun 04 May 2008 @ 12:26 does anyone have jamies recipe for bbq ribs ?

55. izzy Sun 04 May 2008 @ 08:53 what about bacon!!!!!!!!!!!!!

56. lisa Sun 04 May 2008 @ 03:25 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?

57. erika Sat 03 May 2008 @ 20:13 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

58. julie Fri 02 May 2008 @ 23:19 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.

59. Pam Magrath Thu 01 May 2008 @ 23:05
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.

60. Megan Faulkner Wed 30 Apr 2008 @ 17:00 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

61. carol Tue 29 Apr 2008 @ 21:47 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

62. lynda m Sat 12 Apr 2008 @ 11:12 the best curry ever by far!!!!

63. Danny Tue 01 Apr 2008 @ 20:16 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.

64. lisa Thu 06 Mar 2008 @ 19:04 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.

65. Jooles Tue 04 Mar 2008 @ 10:56 Well i made this as i said i would and it was absolutly lovely and soooo easy to.
Cheers Jamie.

66. Emma Wed 27 Feb 2008 @ 16:39 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 :)

67. james DINGWALL Sat 23 Feb 2008 @ 10:38 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.

68. Jooles Thu 21 Feb 2008 @ 11:00 What the heck is all this about..... i thought we were supposed to be chatting about Chicken Tikka masala........

69. Jooles Wed 20 Feb 2008 @ 11:43 This recipe looks yum, im cooking for three on friday (23rd feb) so will give this a go.

70. Maree Sun 17 Feb 2008 @ 02:11 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

71. Maree Sun 17 Feb 2008 @ 02:05 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

72. Maree Sun 17 Feb 2008 @ 02:04 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

73. sarcy Fri 15 Feb 2008 @ 21:42 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!

74. ADAM Sat 09 Feb 2008 @ 16:59 yes ive seen this recipe on another site and on there it did say grill the chicken.

gona try it tonight : )

75. Rebecca Wed 30 Jan 2008 @ 22:11 I hope this is a good recipe, I'm going to make it at school for my mum and my brother. Any tips?

76. Ali Wed 30 Jan 2008 @ 19:07 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.

77. rancidbanana Sun 27 Jan 2008 @ 17:02 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.

78. BM Sat 26 Jan 2008 @ 16:23 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!!

79. Hayley Fri 18 Jan 2008 @ 12:43 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.

80. FiFi Mon 07 Jan 2008 @ 20:26 I am probably the biggest curry lover ever & this was outstanding! The best home made curry recipe I have ever tried.
Thanks x

81. Ian Sun 06 Jan 2008 @ 03:47 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.

82. Ruchi Tue 30 Oct 2007 @ 12:20 This wasnt the real "indian" tikka masala...but yeah close to chicken with thick gravy. nevertheless tasted delicious.

83. Pineapple Tue 09 Oct 2007 @ 15:11 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.....

84. Kimberlee Tue 09 Oct 2007 @ 11:42 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

85. hally Fri 28 Sep 2007 @ 02:27 definitely NOT chicken tikka masala..tikka means grilled or bbq pieces of chicken..this one looks like curry or cream chicken

86. Afrah Jameel Thu 20 Sep 2007 @ 11:19 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.

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