Gordon Ramsay’s Chicken Tikka Masala

Why You’ll Love This Recipe

Gordon Ramsay’s Chicken Tikka Masala is a deliciously balanced dish that’s full of bold, aromatic flavors. The marinated chicken has a smoky, charred flavor, while the creamy sauce is rich and comforting. The combination of yogurt, ginger, garlic, and an array of spices makes this dish incredibly fragrant and satisfying. Whether you’re a seasoned cook or new to Indian cuisine, this recipe is accessible and easy to follow, yet yields professional-level results. Serve it with basmati rice or naan for an unforgettable meal!

Ingredients

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

• 1/2 cup plain yogurt

• 2 tablespoons lemon juice

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon garam masala

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon chili powder (adjust to heat preference)

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• Salt and pepper, to taste

For the Sauce:

• 1 tablespoon vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon chili powder (adjust to heat preference)

• 1 cup heavy cream

• 1 tablespoon butter

• Salt, to taste

• Fresh cilantro (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken Marinade:

1. Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, cinnamon, chili powder, garlic, ginger, salt, and pepper. Mix well. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).

For the Sauce:

2. Cook the chicken: Heat a large pan or skillet over medium-high heat and add a little vegetable oil. Add the marinated chicken pieces and cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Remove from the pan and set aside.

3. Prepare the sauce: In the same pan, add a bit more oil if needed and sauté the chopped onion over medium heat until golden brown and softened, about 6-8 minutes. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

4. Add the spices: Add the cumin, coriander, garam masala, turmeric, and chili powder to the pan, and cook for another minute, stirring to release the spices’ aroma.

5. Add the tomatoes: Stir in the crushed tomatoes and cook for about 5 minutes until the sauce thickens and deepens in color.

6. Add the cream: Pour in the heavy cream and stir to combine, allowing the sauce to simmer for about 10 minutes to thicken. Add the butter and stir until it melts, creating a rich, creamy texture.

7. Combine the chicken and sauce: Return the cooked chicken to the pan with the sauce, stirring to coat the chicken in the creamy mixture. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors.

8. Taste and adjust: Taste the sauce and adjust with salt, more chili powder for heat, or more cream for richness.

9. Serve: Garnish with fresh cilantro and serve hot with basmati rice, naan, or your favorite side.

Servings and Timing

• Servings: 4

• Preparation time: 20 minutes (plus marinating time)

• Cooking time: 30 minutes

• Total time: 50 minutes

Variations

• Vegetarian version: Replace the chicken with paneer or tofu for a delicious vegetarian version of Chicken Tikka Masala.

• Spicy version: Increase the amount of chili powder or add diced green chilies for a spicier kick.

• Coconut version: Substitute the heavy cream with coconut milk for a dairy-free version with a coconut flavor.

• Lemon twist: Add a little lemon zest or a squeeze of fresh lemon juice just before serving for extra brightness.

Storage/Reheating

• Storage: Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the chicken tikka masala on the stove over low heat, adding a splash of water or cream to adjust the consistency if needed. You can also reheat in the microwave, stirring occasionally.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but thighs will be juicier and more flavorful. If using chicken breasts, be careful not to overcook them.

2. Can I make the sauce without cream?

Yes, you can make a lighter version by omitting the cream and using coconut milk or even a little bit of yogurt for a tangy flavor.

3. How do I make the chicken extra tender?

Marinating the chicken for longer (at least 4 hours, or even overnight) will help tenderize it and infuse more flavor. Cooking it on medium heat will also prevent it from becoming tough.

4. Can I make Chicken Tikka Masala ahead of time?

Yes, Chicken Tikka Masala tastes even better the next day after the flavors have had time to meld. You can make it ahead of time and store it in the refrigerator for 3-4 days or freeze it for up to 3 months.

5. How can I make this dish spicier?

Increase the amount of chili powder, add fresh green chilies, or even some ground cayenne pepper to give it more heat.

6. Can I add vegetables to the dish?

Yes, you can add vegetables like bell peppers, peas, or spinach to the sauce for added flavor and nutrition.

Conclusion

Gordon Ramsay’s Chicken Tikka Masala is a flavorful, satisfying, and easy-to-make dish that brings the authentic taste of Indian cuisine to your kitchen. With tender marinated chicken, aromatic spices, and a creamy tomato sauce, this dish is sure to impress. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe offers a fantastic way to enjoy a comforting, homemade Chicken Tikka Masala without any fuss. Enjoy it with rice or naan, and savor every bite of this rich, flavorful dish!

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