I always like trying out recipes from books – it’s a good job as we have over 100 now, its becoming a
small big obsession! I’ve talked before about not particularly loving Jamie Oliver, but the older I get the more he’s growing on me. I guess I’m still not a great fan of his shows, but I do like his recipes – more so the books he’s done the recent years. We tried out his Winters Night Chilli not too long ago and have ben enjoying cooking from his Comfort Food Book. In an effort to avoid the Saturday Night Takeaway, a few weeks ago we thought we’d have a go at his Chicken Tikka Masala recipe, and boy was it a good one.
I like doing these tried and tested recipe posts, and seeing as they are some of the more popular posts on this blog I guess some of you guys do too. I always like reading about people trying out recipes they’ve made from books, the swaps, tweaks and substitutions that they make and how they found cooking it.
Well, I can tell you that this one was really easy to make, but does require a fair few ingredients. If you’ve got a well stocked spice cupboard though you’ll probably be ok. We used chicken thighs that we boned out instead of chicken breast, but the way that Jamie tells you to cook the chicken on skewers on the grill or BBQ before finishing in the sauce should mean the chicken stays nice and moist.
We served the curry with some rice and chutney, alongside some simple homemade raita which I’ve included below and our hot & spicy vegetable pickles (recipe here).
The recipe for the curry itself is over on Jamies Website here. For us it was far superior to a take away tikka masala and with minimum effort it’s one we will definitely be cooking again!!
Simply mix together 4 tablespoons natural yoghurt, 1tsp each of finely chopped fresh mint and coriander and 1 tsp jarred mint sauce. Simple, quick and tasty.