Another delicious curry, this one from Jamie Oliver’s Jamies Dinners. Great flavours, though surprisingly on the hot side for a Tikka Masala which is all ok by me but be warned if you are expecting the normal mildness of this dish.
Chicken Tikka Masala
6 cloves of garlic, peeled
7.5cm piece of fresh ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala
200g natural yoghurt
4 medium chicken breasts, skinned & cut into large chunks
1 tablespoon butter
2 medium onions, peeled & finely sliced
2 tablespoons tomato puree
a small handful of ground cashew nuts or almonds
sea salt
115ml double cream
a handful of fresh coriander
juice of 1-2 limes
Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl. Chop the chillies as finely as you can & mix them in with the ginger & garlic. Heat a good splash of oil in a pan & add the mustard seeds. When they start to pop, add them to the ginger & garlic mixture along with the paprika, cumin, ground coriander & 2 tablespoons of the garam masala. Put half of this mixture in a bowl, add the yoghurt & the chicken pieces to it, stir and leave to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in & add the sliced onions & the remaining half of the spice mix. Cook gently for 15 minutes or so without browning too much. Add the tomato puree, the ground nuts, half a litre of water and ½ teaspoon 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 or barbecue & sear until cooked through.
Warm the sauce and add the cream & the other tablespoon of garam masala. Taste & correct with seasoning if necessary. As soon as it boils, take off the heat & add the grilled chicken. Check the seasoning again & serve sprinkled with the chopped coriander & the lime juice & some steamed rice.
Chicken Tikka Masala
6 cloves of garlic, peeled
7.5cm piece of fresh ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala
200g natural yoghurt
4 medium chicken breasts, skinned & cut into large chunks
1 tablespoon butter
2 medium onions, peeled & finely sliced
2 tablespoons tomato puree
a small handful of ground cashew nuts or almonds
sea salt
115ml double cream
a handful of fresh coriander
juice of 1-2 limes
Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl. Chop the chillies as finely as you can & mix them in with the ginger & garlic. Heat a good splash of oil in a pan & add the mustard seeds. When they start to pop, add them to the ginger & garlic mixture along with the paprika, cumin, ground coriander & 2 tablespoons of the garam masala. Put half of this mixture in a bowl, add the yoghurt & the chicken pieces to it, stir and leave to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in & add the sliced onions & the remaining half of the spice mix. Cook gently for 15 minutes or so without browning too much. Add the tomato puree, the ground nuts, half a litre of water and ½ teaspoon 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 or barbecue & sear until cooked through.
Warm the sauce and add the cream & the other tablespoon of garam masala. Taste & correct with seasoning if necessary. As soon as it boils, take off the heat & add the grilled chicken. Check the seasoning again & serve sprinkled with the chopped coriander & the lime juice & some steamed rice.
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