Good old chicken tikka masala

Good old chicken tikka masala

Full of fragrant spices & fresh herbs

Good old chicken tikka masala

40 mins plus marinating

Super easy

serves 4

About the recipe

Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast.


nutrition per serving

225

Calories


8.5g

Fat


2.7g

Saturates


8.6g

Sugars


0.3g

Salt


27.5g

Protein


10.4g

Carbs


1.8g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Dinners

Jamie's Dinners

By Jamie Oliver

Ingredients

6 cloves of garlic

7.5cm piece of 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

200ml natural yoghurt

4 x 120g free-range chicken breasts, skin off

1 tablespoon unsalted butter

2 tablespoons tomato purée

1 small handful of ground cashew nuts or almonds

50ml single cream

1 bunch of fresh coriander

1–2 limes

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!

Tags