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Celebrate Curry Week - Chicken Tikka Masala recipe

Wednesday, 12 October 2016

Celebrate Curry Week with a Dalit Spice Gift Set and make yourself a delicious curry. Here’s a recipe for a Chicken Tikka Masala from Jamie Oliver, though we have adapted it slightly. It does take a little bit of time, but trust us when we say it is completely worth it!

Curry Week - Chicken Tikka Masala

Curry Week - Chicken Tikka Masala Ingredients

For the chicken:

1 teaspoon ground cloves (but go easy on the cloves as they are very strong!)
1 heaped teaspoon each of; ground cumin, sweet smoked paprika, garam masala
3 lemons
6 cloves of garlic
1 thumb-sized piece of ginger
6 heaped tablespoons natural yoghurt
800g skinless boneless chicken breasts or thighs
3 fresh green or yellow chillies

For the sauce:

2 onions
4 cloves of garlic
1–2 fresh red chillies (I left the seeds in for extra heat)
30g fresh coriander olive oil
1 level tablespoon ground coriander
2 level teaspoons turmeric
1 teaspoon sweet smoked paprika
1 heaped teaspoon garam masala
6 tablespoons ground almonds
2 x 400g tins of plum tomatoes
1 chicken stock cube
2 x 400g tins of light coconut milk
2 heaped tablespoons natural yoghurt (optional - I didn't add any as I like it quite hot)
Bunch of spring onions sliced into chunks


Cut chicken into 5cm chunks and put into a large bowl.

Toast the ground cloves, cumin, paprika and garam masala in a dry pan for a minute, then mix with the yoghurt.

Grate the zest of 1 lemon and add the juice to the yoghurt mix.

Crush the garlic and grate the ginger into the yoghurt mix and add a pinch of salt.

Mix together well with the chicken so the meat is well covered.

Skewer the chicken along with the cut up green/yellow chillies and wedges of the lemon making sure not to pack to tightly together. Leave to marinate for at least two hours in the fridge – the longer the better.

For the sauce, in a food processor, combine the garlic, chillies and onions with the stalks of the coriander. This can be chopped by hand but I think it works better as finely chopped as possible.

Add this to a warm pan, on a low heat, along with a glug of olive oil and gently fry for 20mins until soft and golden. The longer you fry this for the better the flavour.

Add the powdered spices; turmeric, paprika, coriander and garam masala and cook for a minute.

Toast the ground almond in a dry pan for a minute or two taking care not to burn, and then add to the pan combining everything well.

Add in the tinned tomatoes, followed by a stock cube and 300ml of boiling water. Bring to the simmer for five minutes.

Then, add in the two tins of coconut milk and stir everything well until nice and combined.

Leave to simmer for about 40 minutes stirring occasionally until sauce is nicely thickened then season to taste.

Stir in the spring onion just before you add the chicken so they keep the crunch.

Then, when it is time to cook the chicken, heat the grill up to high and put the chicken under turning regular so it goes very golden and brown around the edges.

Take the chicken & chillies off the skewers and add into the sauce. Squeeze the lemon wedges into the sauce, but don’t add to the sauce!

Simmer for 2 minutes. You can then stir in some yoghurt (I didn’t add any as it wasn’t too hot and was already quite creamy.)

Finally, add the chopped coriander and serve.

And then...Enjoy Curry Week!

I served this curry with boiled basmati rice and naan bread. Jamie’s original recipe served it with homemade paratha bread, but this was a little much for a Monday night supper!

And of course, do let us know what you make for Curry Week in the comments below!

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