Chicken Tikka Masala By Jamie Oliver Food

CHICKEN TIKKA MASALA BY JAMIE OLIVER

Chicken Tikka Masala by Jamie Oliver image

A popular curry recipe. Suggested to serve with rice. A cold beer wouldn't hurt either. :) Classic! (Prep time includes 30 minutes of marinating time)

Provided by LifeIsGood

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

6 garlic cloves, peeled
3 inches fresh ginger, peeled
2 -3 red chilies, deseeded
olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala, divided
3/4 cup plain yogurt (you can heap it)
4 medium chicken breasts, skinless and boneless, cut into large chunks
1 tablespoon butter
2 medium onions, peeled and finely sliced
2 tablespoons tomato puree
1 small handful of ground cashew nuts or 1 small almonds
sea salt
1/2 cup heavy cream
handful fresh cilantro, chopped
1 -2 lime, juice of

Steps:

Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour.
Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 C of water and 1/2 t of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
Put the marinated chicken on a hot griddle pan and sear until cooked through.
Warm the sauce and add the cream and the other T of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning again and serve sprinkled with the chopped cilantro and the lime juice.

GOOD OLD CHICKEN TIKKA MASALA

Good old chicken tikka masala image

Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast

Provided by Jamie Oliver

Categories Mains Jamie's Dinners Chicken Dinner Party Indian Curry

Time 40m

Yield 4

Number Of Ingredients 18

Ingredients

6 cloves of garlic
7.5 cm fresh ginger
2-3 fresh red chillies
2 medium onions
olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala
200 ml natural yoghurt
4 x 120 g free-range chicken breasts, skin off
1 tablespoon unsalted butter
2 tablespoons tomato purée
1 small handful of ground cashew nuts or almonds
50 ml single cream
1 bunch of fresh coriander
1-2 limes

Steps:

Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened - it should start to smell fantastic!
Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through - you can also do this under the grill, if you like.
Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

Nutrition Facts : Calories 225 calories, Fat 8.5 g fat, SaturatedFat 2.7 g saturated fat, Protein 27.5 g protein, Carbohydrate 10.4 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.3 g salt, Fiber 1.8 g fibre

CHICKEN TIKKA MASALA

Chicken Tikka Masala image

Cook delicious chicken tikka masala, a classic Indian dish, at home with this tasty recipe from chef Jamie Oliver's cookbook, "Jamie's Food Revolution." Photo credit: David Loftus and Chris Terry

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 tablespoon unsalted butter
2 medium onions, halved and thinly sliced
1 fresh red chile, thinly sliced
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 small bunch fresh cilantro, leaves removed, stems finely chopped
1/2 cup Tikka Masala Paste, or prepared masala paste
4 boneless skinless chicken breast halves, cut into 3/4-inch strips
Sea salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can of coconut milk
1 cup plain yogurt
3/4 cup sliced almonds
Cilantro Lime Rice, for serving
1 lemon, cut into wedges, for serving

Steps:

Heat peanut oil and butter in a large straight-sided skillet over medium-high heat. Add onions, chile, ginger, and chopped cilantro stems. Cook, stirring occasionally, until onions soften and golden, about 10 minutes.
Add curry paste and chicken; stir to coat. Season with salt and pepper. Add tomatoes and coconut milk. Fill one empty can with water and add to skillet; stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook, checking curry occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes.
Top curry with yogurt and sprinkle with almonds and cilantro leaves. Serve with rice and lemon wedges.

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