Chicken tikka masala from Jamie's Dinners: The Essential Family Cookbook by Jamie Oliver

  • cashew nuts
  • chicken breasts
  • cilantro
  • ground coriander
  • heavy cream
  • ground cumin
  • fresh ginger
  • limes
  • mustard seeds
  • paprika
  • tomato purée
  • yogurt
  • garam masala
  • red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for alternative meat.

  • averythingcooks on October 22, 2020

    I have made JO's tikka masala from "Food Revolution" before and we definitely liked that one better than this one. I followed this exactly as written with the exception of some extra veg (orange peppers, some broccoli & a small handful of peas at the end). The issue seemed to be that, although it smelled great in the pan, the sauce was very "one note". Maybe my homemade garam masala has aged out of maximum flavour?? As a fix, I added some extra salt, pickled pepper brine & some honey. It was a good one bowl over rice but I'll stick to the Food Revolution one or maybe give the one in "Comfort Food" a try. I will say I was surprised as we have really liked all of his versions of curries but also that he has 3 different tikka masala recipes in 3 different books.

  • JJ2018 on March 14, 2019

    This was nice enough but not life changing. I blended to get a smooth sauce which I preferred

  • ithyt on October 17, 2015

    6.10 Mine didn't look very appealing but tasted great - good spice level.

  • sarahcooks on July 27, 2012

    This recipe turned out better for me than any other british style curry I've ever tried. I did make one change - I was using roasted tomatoes I had in the freezer so I already had the food processor out, so after I sauteed the onions I pureed them. In the future I'd probably puree them before cooking them as I've seen that done in indian cookbooks. I also added a little sugar to really try and recreate that restaurant flavor. It was a bit hit and it smelled so amazing during cooking.

  • Breadcrumbs on March 09, 2011

    p. 29 We loved this dish. I knew it was going to be a hit as soon as I started to combine the spices with the garlic and ginger; the aromas were simply intoxicating. I used Vij's garam masala as the recipe called for 3tbsp so it seemed a high quality spice was in order. Ground nuts are also called for, I used cashews which we ground. JO suggests this be served w heaps of basmati, some freshly squeezed lime, poppadums and lots of cold beer! While we took his suggestions (but opted for Tilia Torrontes), we’d have been just fine without any accompaniments as the masala was truly scrumptious. When I was blending my spices I was truly blown away by how enticing I found the aromas. I’ll be looking at all my JO books with a renewed respect and interest after tonight. For us, and me in particular, this was one of those kitchen moments I won’t soon forget. Photos: http://chowhound.chow.com/topics/769171#6366369

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