This delicious Chicken Tikka Masala by Jamie Oliver is a quick and easy dish packed with creamy coconut milk and fragrant spices. Perfect for a hearty weeknight meal, it’s made with simple ingredients like chicken, tomatoes, and a homemade tikka paste. Serve it with rice for a comforting, flavorful dinner everyone will love.
Ingredients Needed
For the Curry:
- 4 skinless free-range chicken breasts (about 680g / 1.5 lbs)
- 2 onions
- 5cm (2 inches) piece of ginger
- ½ bunch of fresh coriander (cilantro)
- 1 fresh red chilli
- Groundnut oil or vegetable oil
- 1 x 400g (14 oz) tin of plum tomatoes
- ½ x 400g (14 oz) tin of light coconut milk
- 1 small handful of flaked almonds
- Fat-free natural yoghurt
- 1 lemon
For the Tikka Masala Paste:
- 1-2 fresh red chillies
- 2 cloves of garlic
- 5cm (2 inches) 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 (paste)
- 1 bunch of fresh coriander (cilantro)
- ½ tbsp desiccated coconut
- 2 tbsp ground almonds
How To Make Chicken Tikka Masala
- Make the Tikka Masala Paste: Halve, deseed, and roughly chop the chillies. Peel the garlic and ginger. Place a frying pan over medium-high heat and toast the cumin and coriander seeds for a few minutes or until golden and fragrant. Remove from heat, then grind them into a powder using a pestle and mortar or food processor. Add the ground spices, remaining paste ingredients, and ½ tsp sea salt to a food processor and blend into a smooth paste.
- Prepare the Chicken and Curry: Slice the chicken breasts into 2cm (¾ inch) strips. Peel, halve and finely slice the onions. Peel and finely slice the ginger. Pick the coriander leaves and chop the stalks. Finely chop the chilli. Heat 2 tbsp of oil in a large casserole pan over medium-high heat. Add the onions, chilli, ginger, and coriander stalks, and cook for about 10 minutes, or until softened and lightly golden.
- Cook the Chicken: Add the sliced chicken and 140g (5 oz) of the prepared tikka masala paste to the pan. Stir to coat the chicken well. Season with salt and black pepper, then add the tomatoes (breaking them up with the back of a spoon) and coconut milk. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 20 minutes. Remove the lid and cook for an additional 5 minutes to reduce the sauce and tenderize the chicken, stirring occasionally.
- Serve: Divide the curry into bowls, and sprinkle with flaked almonds and fresh coriander leaves. Add a dollop of fat-free natural yoghurt and a wedge of lemon to each bowl. Serve with fluffy rice for a complete meal.
Recipe Tips
- Toast the spices well: Lightly toasting the cumin and coriander seeds enhances their flavor, making the paste much more aromatic and flavorful.
- Use fresh chicken: For the best texture and taste, use fresh, skinless chicken breasts rather than frozen ones.
- Don’t rush the simmering: Let the curry simmer for the full 20 minutes to allow the chicken to absorb all the flavors and the sauce to thicken.
- Garnish with extra coriander: Adding fresh coriander leaves right before serving gives the curry a fresh, vibrant flavor that complements the rich sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Tikka Masala cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place the Chicken Tikka Masala in an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the Chicken Tikka Masala in a pan over medium heat, stirring occasionally, for about 5-7 minutes or until hot.
Nutrition Facts
Serving Size: 1 cup (241g)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 550mg
- Potassium: 248mg
- Total Carbohydrate: 45g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 17g
Try More Jamie Oliver Recipes:
- Jamie Oliver Thai Green Chicken Curry
- Jamie Oliver Spanish Chicken
- Jamie Oliver How To Roast A Chicken
- Jamie Oliver Chicken Noodle Soup
Jamie Oliver Chicken Tikka Masala
Description
This delicious Chicken Tikka Masala by Jamie Oliver is a quick and easy dish packed with creamy coconut milk and fragrant spices. Perfect for a hearty weeknight meal, it’s made with simple ingredients like chicken, tomatoes, and a homemade tikka paste. Serve it with rice for a comforting, flavorful dinner everyone will love.
Ingredients
For the Curry:
For the Tikka Masala Paste:
Instructions
- Make the Tikka Masala Paste: Halve, deseed, and roughly chop the chillies. Peel the garlic and ginger. Place a frying pan over medium-high heat and toast the cumin and coriander seeds for a few minutes or until golden and fragrant. Remove from heat, then grind them into a powder using a pestle and mortar or food processor. Add the ground spices, remaining paste ingredients, and ½ tsp sea salt to a food processor and blend into a smooth paste.
- Prepare the Chicken and Curry: Slice the chicken breasts into 2cm (¾ inch) strips. Peel, halve and finely slice the onions. Peel and finely slice the ginger. Pick the coriander leaves and chop the stalks. Finely chop the chilli. Heat 2 tbsp of oil in a large casserole pan over medium-high heat. Add the onions, chilli, ginger, and coriander stalks, and cook for about 10 minutes, or until softened and lightly golden.
- Cook the Chicken: Add the sliced chicken and 140g (5 oz) of the prepared tikka masala paste to the pan. Stir to coat the chicken well. Season with salt and black pepper, then add the tomatoes (breaking them up with the back of a spoon) and coconut milk. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 20 minutes. Remove the lid and cook for an additional 5 minutes to reduce the sauce and tenderize the chicken, stirring occasionally.
- Serve: Divide the curry into bowls, and sprinkle with flaked almonds and fresh coriander leaves. Add a dollop of fat-free natural yoghurt and a wedge of lemon to each bowl. Serve with fluffy rice for a complete meal.
Notes
- Toast the spices well: Lightly toasting the cumin and coriander seeds enhances their flavor, making the paste much more aromatic and flavorful.
- Use fresh chicken: For the best texture and taste, use fresh, skinless chicken breasts rather than frozen ones.
- Don’t rush the simmering: Let the curry simmer for the full 20 minutes to allow the chicken to absorb all the flavors and the sauce to thicken.
- Garnish with extra coriander: Adding fresh coriander leaves right before serving gives the curry a fresh, vibrant flavor that complements the rich sauce.
Jamie Oliver Chicken Tikka Masala