CHICKEN TIKKA MASALA | CHICKEN RECIPES - JAMIE OLIVER
Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast
Total Time 40 minutes
Yield 4
Number Of Ingredients 18
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, FatContent 8.5 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 8.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.8 g fibre
CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD
This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 12
Steps:
- Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
- Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
- Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
- Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
Nutrition Facts : Calories 345 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.04 milligram of sodium
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 467 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
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ROAST TIKKA CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 467 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
- Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
- In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
- Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
- Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
- Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
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Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine American
Calories 226 kcal per serving
- Quick release, stir in coconut milk and serve garnished with cilantro.
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