Description
Gordon Ramsay’s Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring tender chicken marinated in yogurt and spices, cooked in a vibrant tomato and cream sauce. Perfectly balanced with aromatic spices and creamy texture, this recipe makes for a satisfying and comforting meal ideal for any occasion.
Ingredients
Scale
Chicken Marinade
- 2 large boneless, skinless chicken breasts
- 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
Sauce
- 1 tablespoon oil
- 2 tablespoons butter or ghee
- 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)
- Salt and pepper to taste
- ¼ cup chopped cilantro (for garnish)
- 1 tablespoon lemon juice (for finishing)
Instructions
- Marinate the Chicken: In a bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt. Add the chicken breasts and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
- Sauté Onions, Garlic, and Ginger: Heat oil and butter or ghee in a large skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until golden and soft. Add the minced garlic and grated ginger, cooking briefly until fragrant.
- Add Spices and Tomato Base: Stir in ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder into the skillet. Cook for a minute until the spices release their aroma. Add tomato paste and crushed tomatoes, mixing well to form a thick sauce.
- Cook the Chicken in Sauce: Add the marinated chicken pieces to the skillet, ensuring they are submerged in the sauce. Pour in the heavy cream or coconut milk to enrich the sauce. Stir gently to combine all ingredients evenly.
- Simmer Until Cooked: Reduce heat to low and let the mixture simmer gently for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender, and the sauce has thickened to a creamy consistency.
- Finish and Garnish: Adjust seasoning with salt, pepper, and optional sugar to balance acidity. Stir in lemon juice for brightness. Garnish with chopped cilantro before serving.
- Serving Suggestion: Serve the Chicken Tikka Masala hot with basmati rice or warm naan bread for an authentic and satisfying meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Adjust the chili powder to your preferred spice level.
- Butter or ghee adds richness, but oil alone can be used for a lighter version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Tikka Masala, Indian recipe, Gordon Ramsay, chicken curry, creamy chicken, tomato sauce, Indian spices
