Chicken tikka masala recipes
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Chicken Tikka Masala
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Patak's Chicken Tikka Masala with Spinach
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Jamie Oliver's Chicken Tikka Masala
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Ingredients
- 8 Boneless skinless chicken breast
- 0.5 cup Plain yogurt
- 1 tsp. Grated fresh ginger
- 2 cloves Garlic, finely chopped
- 1 tbsp. Vegetable oil
- 1 bottle Patak’s Tikka Masala Curry Cooking Sauce
Method
- 1. Dice the chicken than set aside.
- 2. Mix together yogurt, ginger and garlic. Stir in chicken and marinate in refrigeraor for about 25 mins.
- 3. Heat the oil than add chicken with marinade and sauté until chicken turns white.
- 4. Stir in the cooking sauce and bring to boil. Reduce heat and cover. Simmer for about 10 minutes, stirring occasionally.
- 5. Serve with rice and Naan bread.
Ingredients
- 1 tbsp. Vegetable oil
- 1 tsp. Cumin seeds
- 180g Onions. chopped
- 0.5 tsp. Ginger paste
- 0.5 tsp. Garlic paste
- 130g Canned chopped tomatoes
- 4 tbsp. Patak's Tikka Masala Paste
- 50g Fresh tomatoes. sliced
- 60 ml Cream
- 1 tbsp. Lemon juice
- 1 tbsp Fresh coriander. chopped
- 400 ml Water
- 80g Baby spinach leaves
- 0.5 tsp. Black peppercorns. crushed
- 4 Chicken breasts
- 1 tbsp. Total Greek yogurt
Method
- 1. Trim the chicken breasts and slice horizontally half way through, taking care to retain the shape.
- 2. Make a marinade using 2 tbsp Patak's Tikka Masala Paste and the Greek yogurt and mix well with the chicken. Cover and marinate in the refrigerator for a minimum of 2 hours.
- 3. Heat the oil in a pan, add the cumin seeds and when they begin to crackle add the chopped onions and fry until the onion is golden brown.
- 4. Add the ginger and garlic pastes and fry for another minute. Add the remaining 2 tbps Patak's Tikka Masala Paste and continue to fry for 2 - 3 minutes, adding a little water if the mixture begins to stick to the base of the pan.
- 5. Add the canned and fresh tomatoes and cook for a further 5 minutes. Stir in the cream and water and simmer until the sauce thickens.
- 6. Sprinkle in the crushed black pepper, lemon juice and fresh coriander, mix well and adjust the seasoning if required.
- 7. Add the baby spinach leaves and cook for 1 minute until wilted.
- 8. Pan-fry the chicken breast pieces for 3 - 4 minutes, or until cooked through (depending on thickness), on each side and serve hot with the spinach and tikka masala sauce
Ingredients
- 4 skinless chicken breasts. preferably free-range or organic
- 2 medium onions
- 1 fresh red chilli
- A thumb-sized piece of fresh root ginger
- A small bunch of fresh coriander
- Groundnut or vegetable oil
- A knob of butter
- ½ of a 283g jar of Patak's tikka masala curry paste
- Sea salt and black pepper
- 1 x 400g tin of chopped tomatoes
- 1 x 400ml tin of coconut milk
- 200g natural yoghurt
- A small handful of flaked almonds
- 1 lemon
- A bunch of fresh coriander
Method
- Slice the chicken breasts lengthways into 2cm thick strips. Peel, halve and finely slice the onions. Finely slice your chilli.
- Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.
- Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger and coriander stalks, and cook for 10 minutes, until softened and golden. Add the tikka masala curry paste and the strips of chicken.
- Stir well to coat everything with the paste and season with salt and pepper.
- Add the tomatoes and the coconut milk. Fill one of the empty tins with water, pour into the pan and stir again. Bring to the boil, then turn the heat down and simmer for 20 minutes with the lid on.
- Check the curry regularly to make sure it's not drying out, and add extra water if necessary. When the meat is tender and cooked, taste and add a bit more salt and pepper - please season carefully.
- This will be fantastic served with any of my fluffy rice recipes (see left) and with a few spoonfuls of yoghurt dolloped on top. Sprinkle over the almonds and coriander leaves and serve with some lemon wedges for squeezing over.
- And a little lemon-dressed green salad would round it off nicely.
Jamie Oliver has contributed to these popular cooking recipes:
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