Jamie Oliver​ Chicken Tikka Masala

Let me tell you — when the house smells like tikka masala, people just appear. I swear my neighbour’s dog once sat outside my kitchen window for half an hour, nose twitching, completely hypnotised. And fair enough. There’s something about that heady mix of spices, toasted almonds, and creamy coconut that makes this dish feel like a proper event. Not showy, just soul-hugging.

I first made this version on a cold Thursday when I was teetering on the edge of ordering takeaway again. I had some tired-looking coriander in the back of the fridge, a lonely tin of coconut milk, and, miraculously, all the spices. One homemade tikka paste later and I was spooning sauce straight from the pan like a heathen. No regrets.

Why You’ll Love It

• The tikka masala paste is homemade but not faffy — promise
• That silky sauce? Creamy, tangy, rich, spicy. All the moods.
• It freezes like a dream — future you will be grateful
• Way better than takeaway (and you can control the heat)
• The almonds and yoghurt on top are chef’s kiss
• It makes your kitchen smell like magic

Ingredients

For the curry:

• 4 skinless free-range chicken breasts, sliced into strips
• 2 onions, finely sliced
• 5cm piece of fresh ginger, sliced
• ½ bunch fresh coriander (leaves + stalks separated)
• 1 fresh red chilli, finely chopped
• 2 tbsp groundnut or vegetable oil
• 1 x 400g tin of plum tomatoes
• ½ x 400g tin light coconut milk
• 1 small handful flaked almonds (toasted if you’re feeling fancy)
• Fat-free natural yoghurt, to serve
• 1 lemon, cut into wedges

For the tikka masala paste:

• 1–2 fresh red chillies
• 2 cloves of garlic
• 5cm piece of fresh ginger
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp cayenne pepper
• 1 tbsp smoked paprika
• 2 tsp garam masala
• 2 tbsp groundnut oil
• 2 tbsp tomato purée
• ½ bunch fresh coriander
• ½ tbsp desiccated coconut
• 2 tbsp ground almonds
• ½ tsp sea salt

How to Make It

Make the paste first — it’s worth it:

Toast the cumin and coriander seeds in a dry pan until they smell nutty and bold — about 2 minutes. Then whizz all the paste ingredients together in a processor until smooth-ish. Don’t stress if it’s a bit chunky.

Get your chopping done:

Slice the chicken into strips. Get your onions, chilli, ginger, and coriander stalks all finely chopped and ready to go. Coriander leaves? Set them aside like a little green crown for later.

Sauté to build flavour:

Heat the oil in a large pot. Toss in the onions, chilli, ginger, and coriander stalks. Let them cook down for about 10 minutes — they should be soft and golden, not burnt. Add a splash of water if things get sticky.

Add the chicken and that gorgeous paste:

Toss in the chicken and 140g (a big spoonful) of your paste. Stir to coat everything. Your kitchen will already smell like you know what you’re doing.

Bring it all together:

Pour in the tin of tomatoes and break them up with a spoon. Add the coconut milk, stir, then cover and simmer on low for about 20 minutes. Take the lid off for the last 5 minutes so the sauce thickens and hugs the chicken.

Serve like a hero:

Spoon into bowls, top with flaked almonds, a dollop of yoghurt, and fresh coriander leaves. Lemon wedge on the side for that bright zing.

Common Mistakes and How to Dodge Them

My paste is too thick/stiff.
Add a bit more oil or a splash of water when blending. It doesn’t need to be completely smooth.

The sauce is watery.
Simmer with the lid off for longer. Let it reduce naturally — patience pays off.

It’s too spicy for me!
Dial back the chillies in the paste. You can always add more heat later, but you can’t take it out.

I used chicken breast and it went dry.
Try slicing it thinner or swapping for thighs next time — they’re more forgiving.

Storage and Reheating

• Fridge: Keeps well for 3–4 days in a sealed container.
• Freezer: Freeze in batches — it reheats like a champ.
• Reheat: Microwave works, but stovetop is best to control the texture. Add a splash of water or coconut milk to loosen it up.

Frequently Asked Questions

Can I use shop-bought paste?
Of course! But homemade does hit different. If using store-bought, still toast your spices in step one to wake them up.

Can I make this vegetarian?
Yes — swap chicken for paneer, chickpeas, or roasted cauliflower. Still tasty.

Do I need to toast the almonds?
Nope. But if you’ve got time, do it. They go golden and slightly nutty and add a little crunch.

Can I double this for a crowd?
Yes, just use a bigger pan and give it a bit more simmer time to thicken properly.

Nutrition Facts (Per Serving)

• Calories: ~420 kcal
• Fat: 24g
• Carbs: 17g
• Protein: 35g
• Sodium: 430mg
• Sugar: 6g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Laksa
• Jamie Oliver Chicken Wrapped In Bacon
• Jamie Oliver Chicken Bean Stew