Gordon Ramsay Chicken Tikka Masala Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
