Tag Archives: chicken recipe

Jamie Oliver’s Chicken Tikka Masala

Here is another simple recipe from my favourite chef, Jamie Oliver.


• 6 cloves of garlic, peeled
• 3 inches of fresh ginger, peeled
• 2–3 fresh red chillies, deseeded
• olive oil
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons garam masala
• ³⁄₄ cup plain yogurt
• 4 medium chicken breasts, skinned and cut into large chunks

• 1 tablespoon butter
• 2 medium onions, peeled and finely sliced
• 2 tablespoons tomato purée
• a small handful of ground cashew nuts or almonds
• salt to taste
• ¹⁄₂ cup heavy cream
• a handful of fresh coriander, chopped
• juice of 1–2 limes


  • Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl.
  • Chop the chillies as finely as you can and mix them in with the ginger and garlic.

  • 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 tablespoons 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 half an hour or so.

  • Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.

  • Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic! Add the tomato purée, the ground nuts, 2 cups of water and a teaspoon 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 marinaded chicken on a hot griddle pan or barbecue and sear until cooked through – you can also do this under a preheated broiler if you like.

  •  Warm the sauce and add the cream and the other tablespoon 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 once more and serve sprinkled with the chopped coriander and the lime juice.

  • Then all you need is a huge bowl of steaming rice and some poppadums !

You may also like :

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa *Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Dan Dan Noodles

Jamie Oliver Szechuan stir fry with chicken and brown rice

I have always loved Jamie Oliver as a chef. His cooking is so heart warming and yummy. I really like that he uses his hands instead of just a knife to do things in the kitchen making me feel like he is cooking at home. Anyway, I recently bought a Jamie Oliver 20 minutes meals app for my Android phone. So today we decided to try one of the recipes called Jamie Oliver Szechuan Stir Fry with Jasmine rice. It was so easy and quick. As I was cleaning the house, I asked my husband to get the ingredients ready. He thought he would surprised me and cooked the whole meal by himself. I am really impressed as it turned to be yummy and he just had to followed the recipe.

He used brown rice instead of jasmine rice as it is more healthy.


  • 2 large boneless, skinless, chicken highs
  • 1/2 teaspoon Szechuan peppercorns (Timur in Nepali)
  • 150g brown rice
  • 1 small bunch fresh coriander
  • 1 garlic clove
  • 2cm fresh ginger
  • 1/2 medium red pepper
  • 1 small bunch spring onion
  • 50g unsalted peanuts
  • 2 small dried red chilli
  • 1/2 teaspoon cornflour
  • 2 teaspoon sweet chili sauce
  • vegetable oil
  • soy sauce
  • sea salt


  • Fill your kettle and put it in to boil. Preheat your oven to the lowest setting and place your bowls in the oven to warm.
  • Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and simmer according to packet instructions until the rice to cooked. If you  have rice cooker, you can use that.
  • Meanwhile pick the coriander leaves and put to one side. Finely hop the stalks.
  • Place the wok on a medium heat.
  • Peel the garlic and ginger and slice into matchsticks. De-seed and finely slice the red pepper. Trim and slice the spring onions.
  • Slice the chicken thighs into strips and pop in a bowl with a splash of soy sauce to marinate.
  • Add the peanuts to the hot wok and toast for a few seconds until they start to smell roasted and delicious. Tip out onto a plate and put to one side.
  • Return the wok to the heat and add a splash of vegetable oil.
  • Bash up the dried chillies with Szechuan peppercorns in a pestle and mortar.
  • Add the chicken strips to the hot wok. Turn the heat up to high and season well with salt.
  • Add the bashed up chilli and peppercorns to the wok then stir-fry quickly until the chicken starts to turn golden. Meanwhile…
  • When the rice is done, drain it in a sieve then place the sieve back over the warm saucepan and cover with a lid.
  • Throw the garlic and ginger into the wok and stir-fry for 30 seconds.
  • Add the coriander stalks, spring onions and red pepper and stir-fry for another minute or two until the chicken strips are cooked through.
  • Add the cornflour and sweet chilli sauce to the wok with a splash of soy sauce and toss everything together. Turn the heat off.
  • Make you table look respectable – get the cutlery, salt and pepper and drinks laid out nicely.
  • Add a good pinch of salt to the rice. Get your warmed bowls out of the oven and divide the rice between them.
  • Spoon the stir-fry over the rice, scatter each portion with your toasted peanuts and coriander leaves and tuck in!

You may also like :

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles