CHICKEN TIKKA MASALA BY JAMIE OLIVER
A popular curry recipe. Suggested to serve with rice. A cold beer wouldn't hurt either. :) Classic! (Prep time includes 30 minutes of marinating time)
Provided by LifeIsGood
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour.
- Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 C of water and 1/2 t 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 and sear until cooked through.
- Warm the sauce and add the cream and the other T of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning again and serve sprinkled with the chopped cilantro and the lime juice.
GOOD OLD CHICKEN TIKKA MASALA
Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast
Provided by Jamie Oliver
Categories Mains Jamie's Dinners Chicken Dinner Party Indian Curry
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
- Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
- Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
- Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened - it should start to smell fantastic!
- Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
- Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through - you can also do this under the grill, if you like.
- Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
- Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!
Nutrition Facts : Calories 225 calories, Fat 8.5 g fat, SaturatedFat 2.7 g saturated fat, Protein 27.5 g protein, Carbohydrate 10.4 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.3 g salt, Fiber 1.8 g fibre
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- Start off by toasting your mustard seeds in a pan with a glug of oil. Once they start to pop remove them from the pan onto the food processor or pestle and mortar and add all the other ingredients for the spice mix. Mix thoroughly. If you do not have food processor or pestle and mortar you can prepare the spice blend in a bowl by mixing all the spices and adding finely chopped chillies (if using) and garlic and ginger (grated on fine grater).
- Once your mix is ready, put half of it aside and mix another half with yoghurt. This is your marinade. Mix it with chicken chunks and set aside for minimum half an hour but the longer the better.
- Melt the butter in a large saucepan, add sliced onions and the remaining half of the spice mix then fry gently for good 10-15 minutes until onions start getting soft.
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- Spoon the dressing over the salad and serve with the remaining coriander leaves and lemon wedges.
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