MASALA RECIPES RECIPES

Name: Good old chicken tikka masala
Total time: 40 min
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
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

CHICKEN TIKKA MASALA | CHICKEN RECIPES - JAMIE OLIVER

Chicken Tikka Masala | Chicken Recipes - Jamie Oliver image

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

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:

1. 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.
2. 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.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.
8. 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 RECIPES - BBC GOOD FOOD

Chicken tikka masala recipes - BBC Good Food image

Make a warming curry the whole family will love with our top chicken tikka masala recipes. Try a healthy version or a simple slow cooker recipe.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD

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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.

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CHICKEN TIKKA MASALA | CHICKEN RECIPES - JAMIE OLIVER

Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 225 calories per serving

1. 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.
2. 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.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.
8. 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!

See details

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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.

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