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Chicken Tikka Masala is not just a dish; it’s a culinary phenomenon that has captured the hearts and taste buds of food lovers around the globe. Characterized by its vibrant orange hue and rich, aromatic flavors, this dish is a staple of Indian cuisine and has become one of the most popular choices in Indian restaurants worldwide. With its origins deeply rooted in traditional Indian cooking, Chicken Tikka Masala has also found a significant place in British cuisine, often hailed as a national dish in the UK.

Gordon Ramsay's Chicken Tikka Masala

Elevate your dinner game with Gordon Ramsay's Chicken Tikka Masala! This flavorful dish features tender, marinated chicken grilled to perfection, all smothered in a creamy, spiced tomato sauce. With a blend of yogurt, spices, and a touch of coconut milk, it’s a delightful combination of heat and richness. Perfect for serving with warm naan or fluffy basmati rice, this recipe is sure to impress your family and friends. Try it out for a deliciously satisfying meal!
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Ingredients
  

For the Chicken Marinade:

500g boneless chicken thighs, cut into bite-sized pieces

200g yogurt (plain)

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder

Salt to taste

For the Masala Sauce:

2 tablespoons vegetable oil

1 onion, finely chopped

4 garlic cloves, minced

1-inch piece of ginger, grated

2 green chilies, slit lengthwise (adjust for heat)

1 tablespoon tomato paste

400g canned diced tomatoes

1 teaspoon sugar

1 teaspoon garam masala

1 cup coconut milk (or heavy cream)

Fresh coriander leaves for garnish

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and mix until thoroughly coated. Cover and refrigerate for at least 2 hours (or overnight for best results).

    Cook the Chicken: Preheat your grill or oven (240°C/475°F). Place the marinated chicken on skewers and grill for 10-15 minutes, until browned and fully cooked. Alternatively, you can sauté them in a pan over medium heat until cooked through.

      Prepare the Sauce: In a large, deep pan, heat vegetable oil over medium heat. Add the chopped onion and sauté until golden brown. Add the minced garlic, grated ginger, and slit green chilies, cooking for an additional minute until fragrant.

        Add Tomato & Spices: Stir in the tomato paste, canned tomatoes, sugar, and garam masala. Simmer for about 10 minutes until the sauce thickens slightly, stirring occasionally.

          Compute the Creaminess: Lower the heat and stir in the coconut milk (or cream). Allow it to simmer for another 5 minutes. Taste and adjust the salt, adding more as needed.

            Combine Chicken & Sauce: Add the grilled chicken pieces to the sauce, mixing well to coat them with the creamy tomato sauce. Let it simmer for a few more minutes to combine the flavors, then remove from heat.

              Serve: Garnish with fresh coriander leaves and serve hot with basmati rice or naan.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4