Chicken Tikka Masala Recipe

Tikka Masala Jamie Oliver Recipe

Yoghurt replaces the usual cream making this a far healthier version of tikka masala.

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*Post updated February 2023

This is a lovely colourful and tasty dish that just has to be served with Peshwari naan bread to mop up the deliciously creamy sauce.

Ingredients

• 2 skinless chicken breast fillets

• a small handful of flaked almonds - toasted in a dry frying pan

• 1-inch of fresh ginger

• 3 fat cloves of garlic

• 2 small red onions

• 1 fresh red chilli

• a handful of coriander 

• ½ teaspoon of turmeric

• 4 tablespoons of Total Greek yoghurt

• 1 tablespoon of garam masala

• 2 tablespoons of Pataks Tikka Masala curry paste

• 1 lemon

• 1 tin of good quality chopped tomatoes including their juice

• 200ml coconut milk

• 10g of unsalted butter

• black pepper

Top Tips!

• This recipe can easily be doubled and then once cooked it can be frozen, just don't add the toasted almonds or coriander. Of course, you must make sure it's thoroughly defrosted before reheating.

• Good quality tomatoes are the way to go, I always use the brand Cirio. The juice is thick and delicious and will ensure your sauce is tasty and not watery.




You'll find more Jamie Oliver recipes by scrolling to the very bottom of this page.

Equipment

• a food processor

• a non-stick frying pan

This chicken tikka masala is perfect for a cosy Saturday night in, or a quick and easy midweek meal.

Now for how to make a healthier chicken tikka masala!

There's no cream in this recipe, instead, Greek yoghurt is used instead of the usual cream. So it's much healthier than the usual tikka masala recipes.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken tikka masala recipe, chicken tikka masala jamie oliver, no cream,

main, curry, dinner

Indian

Yield: 2

Author: Jan Bennett

Chicken Tikka Masala - Jamie Oliver Recipe

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 skinless chicken breast fillets
• a small handful of flaked almonds - toasted in a dry frying pan
• 1-inch of fresh ginger - peeled
• 3 fat cloves of garlic - peeled
• 2 small red onions
• 1 fresh red chilli
• a handful of coriander - roughly chopped - keeping the stalks
• ½ teaspoon of turmeric
• 4 tablespoons of Total Greek yoghurt
• 1 tablespoon of garam masala
• 2 tablespoons of Pataks Tikka Masala curry paste
• 1 lemon
• 1 tin of good quality chopped tomatoes including their juice
• 200ml coconut milk
• 10g of butter
• black pepper

Instructions

1. Peel and finely slice one of the onions and put the other one aside.
2. Chop the very top off the chilli and half lengthways, deseed and put one half to one side.
3. Add the ginger, garlic, coriander stalks and one half of the chilli into a small food processor and whiz till you have a puree.
4. Slice the chicken fillets lengthways into long strips, and put them into a bowl with a spoonful of the puree.
5. Add the turmeric, garam masala, 2 tablespoons of yoghurt and half of the curry paste along with a good pinch of salt and black pepper. Give it all a good stir.
6. Finely grate and zest the lemon into the bowl. Cut the lemon in half and squeeze in the juice from one of the halves of the lemon and give it another stir.
7. Get a frying pan on high-medium heat, when it's nice and hot add the butter.
8. When it's melted, add the puree from the food processor the sliced onion and the rest of the curry paste. Turn the heat up then stir fry until the onions have softened.
9. Put the marinated chicken strips onto a griddle pan and grill for a few minutes, turning until cooked through.
10. When the onion mixture in the frying pan has started to darken, add the tin of tomatoes and coconut milk to the pan.
11. Simmer gently over medium heat until the mixture has thickened and reduced slightly.
12. Stir the cooked chicken into the sauce, taste and season. Serve the curry over some nice basmati rice, sprinkle over the toasted almonds and add a dollop of the remaining yoghurt. Scatter over the coriander leaves along with a little chopped red chilli if you wish and serve.

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