JAMIE OLIVER'S CHICKEN TIKKA MASALA RECIPE | COMFORT FOOD ...
Jamie Oliver has the ultimate chicken tikka masala recipe in his Comfort Food cookbook. It is a rich, warming dish, which has topped the favourite British food charts for many years. With Jamie's simple tikka masala recipe, you can recreate this delicious chicken curry in your own kitchen.
Provided by Jamie Oliver
Yield Serves 6-8
Number Of Ingredients 1
Steps:
Total time: 1 hour 20 minutes, plus marinating / 415 calories
Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt.Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.
For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.
When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas (check out the book for a quick easy recipe) or fluffy basmati rice.
Click here for Jamie’s Paratha recipe
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises (2014, Jamie’s Comfort Food) Photographer: David Loftus.
STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES
This sticky toffee pudding recipe with fresh dates is a real treat – you just can't beat it
Total Time 45 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
- While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.
Nutrition Facts : Calories 570 calories, FatContent 30.7 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 5.4 g protein, CarbohydrateContent 73.3 g carbohydrate, SugarContent 56.6 g sugar, SodiumContent 0.73 g salt, FiberContent 1.8 g fibre
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JAMIE OLIVER'S CHICKEN TIKKA MASALA RECIPE | COMFORT FOOD ...
From thehappyfoodie.co.uk
Cuisine Indian
Total time: 1 hour 20 minutes, plus marinating / 415 calories
Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt.Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.
For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.
When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas (check out the book for a quick easy recipe) or fluffy basmati rice.
Click here for Jamie’s Paratha recipe
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises (2014, Jamie’s Comfort Food) Photographer: David Loftus.
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