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Gordon Ramsay Chicken Tikka Masala Recipe

Gordon Ramsay Chicken Tikka Masala Recipe
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★★★★★

4.9 from 20 reviews

Gordon Ramsay’s Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring tender marinated chicken cooked in a creamy, spiced tomato sauce. This recipe balances aromatic spices with creamy yogurt and heavy cream, making it perfect for a comforting meal served with rice or naan.

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

  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 allow flavors to develop fully.
  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 let the flavors meld. Stir in lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.

Notes

  • Marinate the chicken overnight for the best flavor and tenderness.
  • You can substitute heavy cream with coconut milk for a dairy-free or vegan option.
  • Adjust chili powder according to your preferred spice level.
  • Grilling the chicken adds a smoky flavor, but baking is a good alternative.
  • Serve with basmati rice, naan, or roti for an authentic meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Chicken Tikka Masala, Indian chicken recipe, Gordon Ramsay recipes, Indian curry, marinated chicken, creamy chicken curry

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