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Clean recipe · jamieoliver.com

Chicken tikka masala

This brilliant Anglo-Indian chicken curry recipe is sure to make people very happy.

Original recipe: jamieoliver.com

Yield:
4 servings
Cook:
90 min
Total:
90 min
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Ingredients

  1. 4 skinless free-range chicken breasts
  2. 2 onions
  3. 5cm piece of ginger
  4. ½ a bunch of fresh coriander
  5. 1 fresh red chilli
  6. groundnut or vegetable oil
  7. 1 x 400g tin of plum tomatoes
  8. ½ x 400g tin of light coconut milk
  9. 1 small handful of flaked almonds
  10. fat-free natural yoghurt
  11. 1 lemon
  12. TIKKA MASALA PASTE
  13. 1-2 fresh red chillies
  14. 2 cloves of garlic
  15. 5cm piece of fresh ginger
  16. 1 teaspoon cumin seeds
  17. 1 teaspoon coriander seeds
  18. 1 teaspoon cayenne pepper
  19. 1 tablespoon smoked paprika
  20. 2 teaspoons garam masala
  21. 2 tablespoons groundnut oil
  22. 2 tablespoons tomato purée
  23. 1 bunch of fresh coriander
  24. ½ tablespoon desiccated coconut
  25. 2 tablespoons ground almonds

Instructions

  1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
  2. Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
  3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
  4. Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and ½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.
  5. Slice the chicken lengthways into 2cm strips.
  6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.
  7. Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
  8. Add the chicken and 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and black pepper, add the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then bring to the boil.
  9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.
  10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Add a dollop of yoghurt and a wedge of lemon to each bowl. Delicious served with fluffy rice.