Chicken Tikka Masala by Jamie Oliver
Jamie Oliver’s Chicken Tikka Masala is a flavorful and aromatic twist on an Indian classic, perfect for curry lovers looking to elevate their homemade dinners. This recipe shines with tender, yogurt-marinated chicken infused with a vibrant blend of spices like cumin, turmeric, and smoked paprika, grilled to perfection before simmering in a rich, creamy tomato sauce. The addition of fresh ginger, garlic, and double cream creates layers of indulgent flavor, while a garnish of cilantro adds a refreshing finish. Ready in just an hour, this dish pairs beautifully with fluffy basmati rice, making it a restaurant-quality meal that’s surprisingly simple to prepare at home. Whether you’re hosting a dinner or craving comfort food, this Chicken Tikka Masala is sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 200 grams natural yogurt
- 1 thumb-sized piece, grated ginger
- 4 pieces, minced garlic cloves
- 1 piece, juiced lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 pieces, finely chopped onions
- 2 tablespoons tomato paste
- 400 grams canned tomatoes
- 150 milliliters double cream
- 1 handful, chopped for garnish fresh cilantro
- 1 to taste sea salt
- 1 to taste black pepper
- 300 grams, cooked to serve basmati rice
Instructions
Cut the chicken breasts into bite-sized chunks and place them in a bowl.
In another bowl, mix the yogurt, grated ginger, minced garlic, lemon juice, ground cumin, ground coriander, ground turmeric, and smoked paprika to create a marinade.
Pour the marinade over the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Heat a large pan over medium heat and add the olive oil.
Add the finely chopped onions to the pan and sauté for 8–10 minutes until golden and soft.
Stir in the tomato paste and cook for 2 minutes to deepen the flavors.
Add the canned tomatoes and bring the mixture to a gentle simmer. Use a spoon to break down the tomatoes if needed.
In the meantime, heat a grill pan or regular frying pan over medium-high heat and cook the marinated chicken pieces for 8–10 minutes until lightly charred and cooked through.
Transfer the cooked chicken to the tomato-based sauce and stir to combine.
Pour in the double cream and season the curry with sea salt and black pepper to taste. Let it simmer for 5 minutes to meld the flavors.
Garnish the Chicken Tikka Masala with chopped fresh cilantro.
Serve hot with basmati rice cooked according to package instructions.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.2 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
