Jamie Oliver

Good old chicken tikka masala

Full of fragrant spices & fresh herbs

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Good old chicken tikka masala

Serves 4
Cooks In40 minutes plus marinating
DifficultySuper easy
Nutrition per serving
  • Calories
    225
    11%
  • Fat
    8.5g
    12%
  • Saturates
    2.7g
    14%
  • Protein
    27.5g
    55%
  • Carbs
    10.4g
    4%
  • Sugars
    8.6g
    10%
  • Salt
    0.3g
    5%
  • Fibre
    1.8g
    -

Of an adult's reference intake

Jamie's Dinners
recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Method

Ingredients

  • 6 cloves of garlic
  • 7.5 cm fresh ginger
  • 2-3 fresh red chillies
  • 2 medium onions
  • olive oil
  • 1 tablespoon mustard seeds
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons garam masala
  • 200 ml natural yoghurt
  • 4 x 120 g free-range chicken breasts , skin off
  • 1 tablespoon unsalted butter
  • 2 tablespoons tomato purée
  • 1 small handful of ground cashew nuts or almonds
  • 50 ml single cream
  • 1 bunch of fresh coriander
  • 1-2 limes
Tap For Method
Jamie's Dinners
recipe adapted from

Jamie's Dinners

By Jamie Oliver

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Tap For Ingredients

Method

  1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
  2. Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
  3. Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
  4. Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
  5. Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
  6. Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
  7. Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
  8. Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

Tip

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Nutrition per serving
  • Calories
    225
    11%
  • Fat
    8.5g
    12%
  • Saturates
    2.7g
    14%
  • Protein
    27.5g
    55%
  • Carbs
    10.4g
    4%
  • Sugars
    8.6g
    10%
  • Salt
    0.3g
    5%
  • Fibre
    1.8g
    -

Of an adult's reference intake