Jamie Oliver Chicken Tikka Masala

Jamie Oliver Chicken Tikka Masala

Tender chicken breast pieces soak up a rich, fragrant tikka masala sauce, layered with warming spices, tomatoes, and coconut milk. Each bite balances creamy, tangy, and spicy notes, making this curry a true crowd-pleaser.

Jamie Oliver Chicken Tikka Masala recipe delivers a moderate nutritional profile. Each serving provides a good source of protein from chicken, fibre from onions and tomatoes, and healthy fats from groundnut oil and almonds. The use of coconut milk and almonds adds richness, while the option for fat-free yoghurt helps keep it lighter.

Ingredients

• 4 skinless free-range chicken breasts
• 2 onions
• 5cm piece of ginger
• ½ bunch of fresh coriander
• 1 fresh red chilli
• 2 tablespoons groundnut or vegetable oil
• 1 x 400g tin of plum tomatoes
• ½ x 400g tin of light coconut milk
• 1 small handful of flaked almonds
• Fat-free natural yoghurt (for serving)
• 1 lemon

Tikka Masala Paste

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

Method

1. Make the Tikka Masala Paste
   1. Halve, deseed, and roughly chop the chillies. Peel the garlic and ginger.
   2. Toast cumin and coriander seeds in a dry frying pan over medium-high heat until fragrant and golden.
   3. Grind the toasted spices using a pestle and mortar or blitz in a food processor.
   4. Add the ground spices to a food processor with the remaining paste ingredients and ½ teaspoon sea salt. Blend until smooth. Set aside.
2. Prepare the Chicken and Vegetables
   1. Slice the chicken breasts lengthways into 2cm strips.
   2. Peel, halve, and finely slice the onions. Peel and finely slice the ginger.
   3. Pick the coriander leaves for garnish; finely chop the stalks and the chilli.
3. Cook the Curry Base
   1. Heat 2 tablespoons of oil in a large casserole pan over medium-high heat.
   2. Add onions, chilli, ginger, and coriander stalks. Cook for about 10 minutes, stirring, until softened and lightly golden.
4. Simmer the Chicken Tikka Masala
   1. Add the chicken strips and 140g of the tikka masala paste. Stir to coat the chicken evenly.
   2. Season with salt and black pepper. Add the tinned tomatoes, breaking them up with a spoon, and pour in the coconut milk.
   3. Bring to the boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
   4. Remove the lid and cook for another 5 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
5. Finish and Serve
   1. Divide the curry into bowls. Sprinkle with flaked almonds and fresh coriander leaves.
   2. Add a spoonful of yoghurt and a wedge of lemon to each serving.
   3. Serve hot, ideally with fluffy rice or naan.

Top tip: Toast the flaked almonds in a dry pan for extra crunch and flavour before sprinkling over the curry.

Suggested Wine Pairing

• Majestic: The Ned Sauvignon Blanc 2023 –
  View at Majestic
  Zesty, vibrant, and aromatic, this Sauvignon Blanc cuts through the richness of the tikka masala sauce, refreshing your palate with citrus and tropical fruit notes.
• Tesco: Tesco Finest Argentinian Malbec –
  View at Tesco
  This juicy Malbec offers dark berry flavours and gentle spice, complementing the bold spices in the curry without overpowering the dish.
• Sainsbury’s: Taste the Difference Pinot Grigio –
  View at Sainsbury’s
  Crisp and light, this Pinot Grigio balances the creamy sauce and subtle heat, making it an easy match for chicken tikka masala.

Each of these wines is under £12.50 and pairs beautifully with the aromatic, spicy profile of chicken tikka masala. For optimal enjoyment, serve lightly chilled.

What can you serve with this

1. Steamed Basmati Rice – Fluffy, aromatic rice perfectly soaks up the tikka masala sauce.
2. Warm Naan Bread – Ideal for scooping up every drop of the creamy curry.
3. Mango Chutney – Adds a sweet, tangy contrast to the spices.
4. Cucumber Raita – Cools the palate and balances the heat from the curry.
5. Spiced Potato Wedges – A crispy, comforting side that complements the curry’s flavours.

FAQs for Chicken Tikka Masala

• What is chicken tikka masala? – It’s a popular Anglo-Indian curry featuring grilled or sautéed chicken in a creamy, spiced tomato sauce.
• Can I make chicken tikka masala ahead of time? – Yes, it tastes even better the next day as the flavours develop. Reheat gently before serving.
• Can I freeze chicken tikka masala? – Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Defrost and reheat thoroughly.
• Is chicken tikka masala spicy? – It has a gentle heat, but you can adjust the chilli to suit your taste.
• What’s the best cut of chicken for tikka masala? – Breast is lean and quick to cook, but thigh meat adds extra juiciness and flavour.
• Can I make it vegetarian? – Swap chicken for paneer, tofu, or mixed vegetables for a delicious vegetarian version.
• What’s the difference between tikka masala and butter chicken? – Tikka masala is spicier and tangier, while butter chicken is creamier and milder.
• How do I thicken the sauce? – Simmer uncovered for a few extra minutes, or add a spoonful of ground almonds.
• Can I use shop-bought tikka masala paste? – Yes, for convenience, but homemade paste gives the freshest flavour.
• What wine goes with chicken tikka masala? – Aromatic whites or fruity reds pair well; see our wine pairing section above for suggestions.

Nutri-score Health Check

This chicken tikka masala recipe receives a Nutri-Score of C. The score reflects a balance between lean protein and fibre-rich vegetables, and the moderate use of oil, coconut milk, and almonds.

Positive Factors

• Chicken breast is a lean source of protein.
• Onions, tomatoes, and coriander provide fibre and vitamins.
• Fat-free yoghurt keeps the dish lighter.

Negative Factors

• Coconut milk and almonds add saturated fat and calories.
• Oil increases the fat content.

This Nutri-Score has been automatically calculated from the recipe ingredients and is only a guide.