Description
Jamie Oliver’s Chicken Tikka Masala is a flavorful dish inspired by Indian cuisine. The chicken is marinated in yogurt and spices, then cooked in a rich, creamy tomato-based sauce. It’s an aromatic and hearty meal that is perfect for serving with basmati rice or naan bread. This dish is known for its perfect balance of spice, creaminess, and tomato tang, making it a popular choice for home-cooked meals.
Ingredients
For the Chicken Marinade:
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- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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- 150g (1/2 cup) plain yogurt
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- 2 teaspoons ground cumin
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- 2 teaspoons ground coriander
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- 1 teaspoon turmeric
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- 1 teaspoon garam masala
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- 1 teaspoon smoked paprika
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- 2 cloves garlic, minced
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- 1-inch piece fresh ginger, grated
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- Salt and pepper to taste
For the Tikka Masala Sauce:
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- 1 tablespoon olive oil or vegetable oil
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 1-inch piece fresh ginger, grated
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1 teaspoon garam masala
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- 1 teaspoon smoked paprika
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- 1/2 teaspoon chili powder (optional for heat)
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- 400g (14 oz) canned crushed tomatoes
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- 200ml (3/4 cup) coconut milk or heavy cream
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- 1 tablespoon tomato paste
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- Fresh cilantro (coriander) leaves, for garnish
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- Salt and pepper to taste
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- Lemon wedges for serving
Instructions
In a large bowl, mix the plain yogurt with cumin, coriander, turmeric, garam masala, smoked paprika, minced garlic, grated ginger, salt, and pepper. Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes, or ideally overnight for maximum flavor.
Preheat your grill or a large pan over medium-high heat. If using a pan, heat a tablespoon of oil. Cook the marinated chicken pieces for 5-7 minutes, turning occasionally, until golden and cooked through. The chicken should be slightly charred on the edges but juicy inside. Remove from the heat and set aside.
In a large pan or pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the cumin, coriander, garam masala, smoked paprika, and chili powder (if using). Cook the spices for 1-2 minutes, stirring continuously to release their flavors.
Add the crushed tomatoes, tomato paste, and coconut milk or cream to the pan. Stir everything together and bring the sauce to a simmer. Let it cook for 10-15 minutes until the sauce thickens and the flavors meld together.
Once the sauce has thickened, add the cooked chicken pieces to the pan. Stir well to coat the chicken in the sauce. Let the chicken simmer in the sauce for another 5-10 minutes to absorb the flavors.
Garnish the chicken tikka masala with freshly chopped cilantro and serve with basmati rice or warm naan bread. Squeeze lemon juice over the top for extra brightness.