Jamie Oliver’s Inspired Chicken Tikka Masala

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Chicken Tikka Masala Dish
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Chicken Tikka Masala, Britains favourite curry? I don’t know about you but I absolutely love Rubby Murray. 😉 Being Polish I was introduced to amazing Indian cuisine some 13 years ago when I first arrived in the UK. It was love from the first sight.

Chicken Tikka Masala is considered by some part of British cuisine, dare I say British national dish even! It was invented to suit Western palates not used to the heat of traditional curries. Well, say no more, I love it no matter what. One thing I really love about it is that it is fairly quick and definitely easy to prepare in the comfort of your own home. I would definitely recommend it if you are on a budget but still fancy some take-away. This curry is your answer.

I have been making it for years. The recipe itself is based on one by Jamie Oliver whom I am a bit of a fan. The Chicken Tikka Masala page in his “Jamie’s Dinners” book looks really tatty, stained and well used. I say that is definitely a compliment for good, old Jamie. 😉

I haven’t changed the recipe much but to be honest why would you reinvent a wheel? If something works then simply say Hallelujah and get cooking. 😉

I suggest adding 2 deseeded chillies to the curry paste, however if you would like to make it children friendly 1 chilli would be enough. You can always reduce the heat further by stirring a bit of plain yoghurt in your children’s portion.

Jamie Oliver’s Inspired Chicken Tikka Masala

Yield: 4 large servings

Ingredients

    Curry Paste
  • 6 cloves of garlic, peeled
  • thumb size piece of fresh ginger, peeled
  • 1-2 fresh red chillies (deseeded)
  • 1 Tbsp of mustard seeds (black or brown are fine)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 Tbsp garam masala
    Curry
  • 3-4 chicken breasts 500-600g cut into large chunks
  • 200g natural yoghurt
  • 1 Tbsp garam masala
  • 1-2 Tbsp butter (clarified butter, ghee works beautifully here)
  • 2 medium onions, peeled and thinly sliced in half moons
  • 2 heaped Tbsp tomato puree
  • a small handful of ground almonds
  • Half tsp sea salt
  • 2 heaped Tbsp of creme fraiche or good glug of double cream
  • Juice of 1 lime + more to serve
  • small bunch of fresh coriander chopped

Instructions

  1. Start off by toasting your mustard seeds in a pan with a glug of oil. Once they start to pop remove them from the pan onto the food processor and add all the other ingredients for the paste. Mix thoroughly until you have paste consistency. If you do not have food processor you can prepare the paste in a bowl by mixing all the spices and adding finely chopped chillies, garlic and ginger (garlic and ginger would work best if grated on the fine grater).
  2. Once your paste is ready, put half of it aside and mix another half with yoghurt. This is your marinade. Mix it with your chicken chunks and set aside for minimum half hour but the longer the better really.
  3. Melt the butter in a saucepan, add sliced onions and the remaining half of the spice mix. Fry gently for good 10-15 minutes until onion starts getting soft.
  4. Add tomato puree, ground almonds and 0.5 litre of boiling water and 0.5 tsp of sea salt. Stir well and let it simmer until it visibly reduces and thickens, set aside.
  5. Now it's time to cook your chicken. The best way of cooking it would be using a griddle pan but you could do it under preheated grill if you don't have one. I have tried both methods and find griddling to be best as you have more control over your meat without it catching and/or overcooking.
  6. Once your chicken is cooked, warm your sauce up, add creme fraiche/double cream and 1 Tbsp garam masala and stir well. Once it boils, take it off the heat, add your cooked chicken, lime juice and freshly chopped coriander. Adjust seasoning if necessary.
  7. Serve with basmati rice, naan bread, some extra lime and sprinkle of coriander.
  8. Enjoy!
https://joskitchenlarder.com/2017/04/03/chicken-tikka-masala/

 

Chicken Tikka Masala Plate

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April 3, 2017
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2 Comments

  • Reply Eat Explore Etc

    It looks lovely! There’s definitely some who consider a good curry to be a British national food, myself included! Thanks for sharing. 🙂

    April 3, 2017 at 5:12 pm
    • Reply joskitchenlarder

      Thank you my lovely! 🙂

      April 3, 2017 at 6:30 pm

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