Chicken Tikka Jaipuri Recipe

Name: Chicken Tikka Jaipuri Recipe
Yield: 4
Cuisine: Indian
Ingredients: 600 g chicken breast chopped into chunks; 3 tbsp Matt Cooper Bites Tikka Spice Blend; 3 tbsp greek or natural yogurt; 0.25 tsp red food colouring – mixed with 3 tbsp water; 600g pre cooked chicken tikka (using Matt Cooper Bites Tikka Spice Blend) using the tikka above; 3 tbsp ghee or oil; 1 large onion (half diced small/ and the other half cut into petals); 1 red pepper (roughly chopped); 1 garlic &amp; ginger paste block (frozen blocks) or 1 tbsp each of garlic and ginger paste; 5 mushrooms (sliced thinly); 400g tin chopped tomatoes (I use mutti brand); 500ml chicken stock; 2.5 tbsp matt cooper bites tikka blend or tandoori masala; 1 tsp paprika; 2 tsp Kashmiri chilli powder; 1 tbsp mango chutney; 1 tsp garam masala; Large pinch kasuri methi; 1 tbsp coconut milk powder (maggi brand) or 2 tbsp single cream; Salt to taste; Coriander to garnish

Chicken Tikka Jaipuri Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4

What Is a Chicken Tikka Jaipuri?

Chicken tikka jaipuri is a lesser known gem on the UK curry house menu, but those who know it order it every time. It sits somewhere between a masala, a jalfrezi, and a lightly spiced balti style curry, but with its own unique twist.

What does a Jaipuri taste like?

A proper chicken tikka jaipuri has a rich, balanced flavour that sits right in the middle of sweet, savoury, and gently spiced. It’s not overly hot, but it’s not mild either. You get that slight sweetness from the mango chutney straight away, followed by a deep, savoury tomato base and warming spices.

The kasuri methi gives it that classic curry house aroma, slightly earthy and fragrant, while the charred chicken tikka and veg add a subtle smokiness. The addition of mushrooms also makes the dish unique as not many classic British curry house dishes include them.

This chicken tikka jaipuri recipe by Matt Hutson is all about making proper curry house flavour accessible at home. It’s straightforward, quick to follow, and doesn’t rely on complicated steps or hard to find ingredients.

Frying the onion petals and mushrooms before hand adds a real depth of flavours to the final dish. That caramelisation adds layers you can't replicate with anything else. Then you build the base low and slow, softened onions, garlic, ginger, and spices all coming together nicely.

Everything is built in one pan, using simple techniques that still deliver that authentic BIR style curry taste. You can have this on the table in under 30 minutes, making it perfect for weeknight cooking or a quick fakeaway.

It’s proof that you don’t need hours in the kitchen to create something that tastes like it’s come straight from your local takeaway.

Key points

If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.

More takeaway recipes

If you make this chicken tikka then you’ll have to try these recipes too:

Chicken Tikka Masala Recipe

Author:

Matt Hutson

Cook Mode

Ingredients

Tikka

600 g chicken breast chopped into chunks
3 tbsp Matt Cooper Bites Tikka Spice Blend
3 tbsp greek or natural yogurt
0.25 tsp red food colouring – mixed with 3 tbsp water

Curry

600g pre cooked chicken tikka (using Matt Cooper Bites Tikka Spice Blend) using the tikka above
3 tbsp ghee or oil
1 large onion (half diced small/ and the other half cut into petals)
1 red pepper (roughly chopped)
1 garlic & ginger paste block (frozen blocks) or 1 tbsp each of garlic and ginger paste
5 mushrooms (sliced thinly)
400g tin chopped tomatoes (I use mutti brand)
500ml chicken stock
2.5 tbsp matt cooper bites tikka blend or tandoori masala
1 tsp paprika
2 tsp Kashmiri chilli powder
1 tbsp mango chutney
1 tsp garam masala
Large pinch kasuri methi
1 tbsp coconut milk powder (maggi brand) or 2 tbsp single cream
Salt to taste
Coriander to garnish

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Directions

Chicken Tikka

Add the Tikka Spice Blend, greek yoghurt and red food colouring into a bowl. Mix and then add the diced chicken breast pieces and then mix. Leave to sit in the fridge for at least an hour but for best results, leave overnight.
Air fry the chicken at 200℃ for 16-20 minutes. You can oven bake or grill too.

The Curry

Once the ghee/oil is hot, add the onion petals and mushrooms. Spend a couple of mins getting some char/caramelisation. Then remove with a slotted spoon
Over a medium heat, add the diced onion and red pepper. Sprinkle a little salt to release moisture, gently fry for 5/10 mins, or until soft
Add the garlic & ginger paste, fry for a minute or so
Now add the dry spices (apart from the garam masala) and stir through, ensuring not to burn. Add a splash of chicken stock if need be
Once the spices are cooked out, add the tinned chopped tomatoes and stir through. Gently cook for 5 minutes
Now add the pre cooked chicken tikka and stir to coat
Increase the heat to medium/high, add the chicken stock in quarters whilst simmering, letting the curry to soak up some of the stock each time
Add the mango chutney
Now add the kasuri methi. Rub between your finger and thumb to release the flavour
Add the garam masala
Add the charred onion petals & mushrooms
Now add the coconut milk powder or cream.
Finish by checking for seasoning/salt, and garnish with freshly chopped coriander
Finish by checking for seasoning, and garnish with freshly chopped coriander