For company
Chicken tikka masala — Jamie's version
The British-Indian classic, invented in a Glasgow curry house in the 1970s and refined ever since. I follow Jamie Oliver's version off a cliff — creamy, tangy, charred at the edges.
Marinate overnight if you can. And char the chicken hard — that smoke is the whole thing.
Method
- 01
Marinate the chicken in yoghurt, tikka paste, lemon juice and a big pinch of salt. Ideally overnight; minimum 1 hour.
- 02
Thread onto skewers or spread on a tray. Char under a screaming grill for 8-10 minutes until blackened at the edges.
- 03
In a pot, melt ghee. Cook onions 12 minutes until golden. Add garlic, ginger, cook 2 minutes.
- 04
Add garam masala, cumin, turmeric. Stir 1 minute. Add tomatoes and simmer 10 minutes.
- 05
Blend the sauce smooth if you like it that way (Jamie does). Return to the pot.
- 06
Stir in cream and ground almonds. Add the charred chicken and any juices. Simmer 10 more minutes.
- 07
Finish with coriander. Serve with rice, naan and lemon.
Keep cooking
