Gordon Ramsay Chicken Tikka Masala Recipe

Introduction

Chicken Tikka Masala is a beloved dish featuring tender, spiced chicken pieces simmered in a creamy, flavorful tomato sauce. This recipe inspired by Gordon Ramsay brings a perfect balance of spices and richness, ideal for a comforting homemade meal.

Ingredients

• For the Chicken Marinade:
• 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• 1 teaspoon salt
• 1 tablespoon oil
• For the Masala Sauce:
• 2 tablespoons butter or ghee
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon smoked paprika
• 1 teaspoon chili powder (adjust to taste)
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream or coconut milk
• 1 teaspoon sugar (optional, balances acidity)
• Salt and pepper to taste
• ¼ cup chopped cilantro (for garnish)
• 1 tablespoon lemon juice (for finishing)

Instructions

1. Step 1: In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well. Cut the chicken into bite-sized chunks and coat them thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Step 2: Heat a grill pan, skillet, or broiler over medium-high heat. Drizzle a little oil on the pan and sear the marinated chicken for about 4-5 minutes on each side until slightly charred and cooked through. Alternatively, bake at 400°F for 15-20 minutes. Set aside while preparing the sauce.
3. Step 3: In a deep skillet or saucepan, heat butter and oil over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in garlic and ginger, cooking for another minute until fragrant. Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices.
4. Step 4: Mix in tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Reduce heat and slowly stir in heavy cream. Add sugar, if using, and season with salt and pepper to taste.
5. Step 5: Add the grilled chicken pieces to the sauce, stirring to coat evenly. Simmer for 5 more minutes to let the flavors meld. Stir in lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut milk for a subtle tropical flavor.
• Adjust chili powder to control the heat level according to your taste.
• Marinating the chicken overnight enhances the depth of flavor and tenderness.
• Use boneless chicken thighs instead of breasts for juicier results.
• Add a splash of fenugreek leaves (kasuri methi) during the sauce simmer to boost authenticity.

Storage

Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from splitting. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought spice blends for this recipe?

Yes, pre-made tikka masala or garam masala blends can save time, but fresh spices typically provide better flavor. Adjust seasoning as needed when using blends.

What can I serve with Chicken Tikka Masala?

This dish pairs wonderfully with basmati rice, naan bread, or roti. A side of cucumber raita or a simple salad also complements the rich and spicy flavors well.

Gordon Ramsay Chicken Tikka Masala Recipe

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★★★★★

4.6 from 74 reviews

Gordon Ramsay’s Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring marinated chicken cooked to perfection and simmered in a rich, spiced tomato and cream sauce. Perfectly charred chicken pieces blend with aromatic spices and a luscious masala sauce, making an irresistible meal served best with basmati rice or naan.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• 1 teaspoon salt
• 1 tablespoon oil

For the Masala Sauce:

• 2 tablespoons butter or ghee
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon smoked paprika
• 1 teaspoon chili powder (adjust to taste)
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream or coconut milk
• 1 teaspoon sugar (optional, balances acidity)
• Salt and pepper to taste
• ¼ cup chopped cilantro (for garnish)
• 1 tablespoon lemon juice (for finishing)

Instructions

1. Marinate the Chicken: In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well. Cut the chicken into bite-sized chunks and coat them thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight, to maximize flavor.
2. Cook the Chicken: Heat a grill pan, skillet, or broiler over medium-high heat. Drizzle a little oil on the pan and sear the marinated chicken pieces for about 4-5 minutes on each side until they are slightly charred and cooked through. Alternatively, you can bake the chicken at 400°F (204°C) for 15-20 minutes. Set the cooked chicken aside while you prepare the sauce.
3. Prepare the Masala Sauce: In a deep skillet or saucepan, heat butter and oil over medium heat. Add finely chopped onions and sauté until golden brown, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking another minute until fragrant. Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder; stir for 30 seconds to toast the spices. Mix in tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens. Reduce the heat and slowly stir in the heavy cream. Add sugar if using, then season with salt and pepper to taste.
4. Combine and Serve: Add the grilled chicken pieces to the sauce and stir to coat them evenly. Simmer together for an additional 5 minutes to meld the flavors. Stir in lemon juice and garnish with fresh chopped cilantro. Serve hot with basmati rice, naan, or roti for a complete meal.

Notes

• Marinate the chicken overnight to enhance the flavor and tenderness.
• You can substitute coconut milk for a dairy-free or vegan option in the sauce.
• If you prefer less heat, reduce or omit the chili powder.
• For a smoky flavor, use smoked paprika and char the chicken properly.
• Serve the dish with naan bread or basmati rice to soak up the delicious sauce.

Keywords: Chicken Tikka Masala, Indian Chicken Curry, Spiced Chicken, Creamy Masala, Gordon Ramsay Recipe