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Gordon Ramsay Chicken Tikka Masala Recipe

Gordon Ramsay Chicken Tikka Masala Recipe
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★★★★★

4.7 from 22 reviews

Gordon Ramsay’s Chicken Tikka Masala is a rich and creamy Indian-inspired dish featuring juicy marinated chicken cooked to perfection in a spiced tomato and cream sauce. This recipe offers a perfect balance of aromatic spices, tangy yogurt, and a silky masala sauce, making it a favorite for a comforting and flavorful meal.

Ingredients

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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 for maximum 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 for about 4-5 minutes on each side until slightly charred and cooked through. Alternatively, bake at 400°F (200°C) for 15-20 minutes. Set aside while preparing the sauce.
  3. Prepare the Masala Sauce: 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. 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.
  4. Combine and Serve: Add the grilled chicken pieces to the sauce, stirring to coat evenly. Simmer for 5 more minutes to allow the flavors to meld. Stir in lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.

Notes

  • Marinating the chicken overnight significantly enhances the flavor.
  • Adjust chili powder to your preferred spice level.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Use chicken thighs for juicier, more flavorful meat.
  • Serve with warm naan or basmati rice for a complete meal.

Nutrition

Keywords: Chicken Tikka Masala, Indian curry, Spicy chicken recipe, Gordon Ramsay recipe, Creamy chicken curry

Find it online: https://hannahdelgado.com/gordon-ramsay-chicken-tikka-masala-recipe/