Jamie Oliver’s Speedy Chicken Tikka Masala
Grilling the thighs gets the chicken nice and gnarly on the outside, creating a contrast to the juicy white centre. Served with a creamy tikka masala sauce using fresh tomatoes, it’s a brilliant midweek curry.
- 8 chicken thigh fillets (600g), bone out, skin off
- ½ x 290g jar Patak’s Tikka Masala Paste
- 4 tablespoons natural yoghurt
- 2 onions
- olive oil
- 500g ripe tomatoes
- 300g white or brown basmati rice, to serve
- Preheat the grill to medium-high. Cut the chicken thighs into 4cm chunks, placing in a large bowl as you go.
- Rub the chicken with 2 tablespoons of the Patak’s Tikka Masala Paste and ½ a tablespoon of yoghurt, then set aside to marinate.
- Meanwhile, peel the onions. Slice one into eighths, break into petals and add to the chicken.
- Finely slice the remaining onion and place in a large pan on a medium heat with 1 tablespoon of olive oil and cook for 5 to 8 minutes, or until softened and slightly golden, stirring regularly. Add the remaining Patak’s Tikka Masala Paste and cook for 2 minutes, until fragrant.
- Roughly chop the tomatoes and add to the pan with 300ml cold water. Bring to the boil and simmer for 20 minutes, or until the sauce has thickened. Season to taste with black pepper.
- Meanwhile, cook the rice according to the packet instructions. Transfer the marinated chicken to a non-stick baking tray and place under the grill for 15 minutes, or until browned and cooked though. (Turn the heat up to high for the last 5 minutes if you want it super-crispy.)
- Ripple the remaining yoghurt through the curry. Drain the rice and divide between four bowls or plates, then spoon over the curry and top with the crispy chicken. Delicious served with a sprinkling of coriander leaves and crunchy pappadums.