Jamie Oliver's Chicken Tikka Masala

Chicken tikka masala is one of the most widely eaten Indian dishes in Britain and probably one of the most recognized worldwide.  I've made this wonderful dish many times, but just recently got around to taking some photos.  This recipe is another winner from Jamie Oliver.  I said I was making my way through his curries, so another one down!

Chicken, onions, a fresh chile, fresh ginger, curry paste, and cilantro are cooked together, and then diced tomatoes and coconut milk are added to make a creamy sauce.  Simmer for 20 minutes and serve over basmati rice with a dollop of natural yogurt, some sliced almonds, cilantro and a little lemon squeezed over.  Fabulous!!! 

We can't get enough of this dish.  As mentioned, I've made it countless times.  It's quick enough that it makes a great after work supper too.

Serve some homemade naan, chutney, and a nice cold beer on the side - perfection!

Enjoy!

Chicken Tikka Masala
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4 skinless chicken breast fillets
2 medium onions
1 fresh red chile (I used a jalapeno)
a thumb-sized piece of fresh root ginger
a small bunch of fresh cilantro
peanut or vegetable oil
a pat of butter
1/2 cup tikka masala or mild curry paste, such as Patak's (I used Patak's Tikka Paste)
sea salt and freshly ground black pepper
1 14-ounce can of diced tomatoes
1 14-ounce can of coconut milk (I prefer the full-fat coconut milk with this as it makes the sauce creamier)
1 cup natural yogurt
a small handful of sliced almonds
1 lemon

Slice the chicken breasts lengthways into 3/4-inch-thick strips.  Peel, halve, and finely slice the onions.  Finely slice your chile.  Peel and finely slice the ginger.  Pick the cilantro 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, chile, ginger, and coriander stalks and cook for 10 minutes, until softened and golden.  Add the 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.  Bring to a boil, then turn the heat down and simmer for 15 minutes with the lid on.  Take the lid off and cook for another 5 minutes, stirring occasionally.  When the meat is tender and cooked, taste and add a bit more salt and pepper - please season carefully.

Serve with basmati rice and a few spoonfuls of yogurt dolloped on top.  Sprinkle over the almonds and cilantro leaves and serve with some lemon wedges for squeezing over. 

Serves 4 - 6.

Source:  Jamie Oliver's Food Revolution

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