Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay’s chicken tikka masala is pure comfort in a bowl creamy tangy and spiced just right Perfect for impressing dinner guests or warming up a weeknight This dish balances rich tomato sauce with just the right hit of charred marinated chicken It is the best homemade version I have tried after years of tweaking and testing

I first cracked this at home for a Friday movie night My family now requests it regularly and we always fight over the last spoonful

Gather Your Ingredients

• Boneless skinless chicken breasts or thighs: opt for thighs for more tenderness and juiciness
• Greek yogurt: coats the chicken well and keeps it moist plain whole milk yogurt also works
• Lemon juice: brightens the marinade and sauce pick a fresh lemon for best flavor
• Ginger garlic paste: gives an unmistakable aromatic kick homemade or store bought both do the job
• Turmeric powder: brings bright color and earthy notes choose a fresh batch with a vivid golden hue
• Garam masala: gives deep complex spice look for a reputable South Asian brand
• Ground cumin and coriander: offer warmth and a touch of citrus classic for tikka masala flavor
• Smoked paprika: adds gentle smokiness prefer Spanish smoked or sweet for a deeper dimension
• Chili powder: controls heat use a good quality Indian or Kashmiri chili powder for the best color
• Salt: balances everything fine sea salt works best and lets the spices shine
• Oil: helps coat and flavor the chicken use a neutral oil like canola or avocado
• Butter or ghee: in the sauce enhances richness cultured butter or ghee improves the final taste
• Large onion: important for sweetness and base flavor pick a firm yellow or white onion
• Garlic and ginger for the sauce: these mirror the marinade amp; up the aroma
• Tomato paste and crushed tomatoes: give the sauce depth and body buy high quality canned or San Marzano style
• Heavy cream or coconut milk: adds velvety texture coconut milk is great for dairy free
• Sugar (optional): just a touch cuts acidity without making the dish sweet use superfine or raw sugar
• Cilantro: bright green herb for garnish use fresh with perky leaves
• Black pepper: to finish ground fresh for vibrant heat

How to Make It

Marinate the Chicken:

In a large bowl whisk together Greek yogurt lemon juice ginger garlic paste turmeric garam masala cumin coriander smoked paprika chili powder salt and oil until smooth Cut chicken into bite sized pieces and coat thoroughly in the marinade making sure all surfaces are well covered Cover bowl and refrigerate for at least one hour overnight gives the best flavor

Cook the Chicken:

Heat a grill pan skillet or broiler over medium high until it is just about smoking drizzle with oil Lift marinated chicken out of the marinade and arrange in a single layer Sear each side for around five minutes until charred and cooked all the way through Remove from heat set aside on a plate to retain juices

Prepare the Masala Sauce:

Place butter and oil in a large saucepan over medium heat let them melt together Add finely chopped onion and slowly sauté for seven minutes stirring often until it turns deep golden brown do not rush this Add minced garlic and grated ginger stir constantly for sixty seconds until fragrant Sprinkle in cumin coriander garam masala turmeric smoked paprika and chili powder stir to toast spices for half a minute Spoon in tomato paste cook well for a full two minutes until it darkens squeezing out its rawness Pour in crushed tomatoes stir and simmer on gentle heat for ten minutes until the sauce has thickened slightly stir frequently to prevent sticking Lower the heat and slowly pour in heavy cream or coconut milk stir continuously until everything looks silky and unified Taste and add the optional sugar salt and black pepper as needed

Combine and Serve:

Add the grilled chicken pieces with their juices back into the warm sauce stir well so all meat is coated Simmer over low for five minutes to blend the flavors Stir in fresh lemon juice turn off the heat and scatter chopped cilantro on top Serve hot over fragrant basmati rice or soft naan and enjoy every bite

My father in law once declared this dish restaurant worthy after his second helping and my mother likes to make a double batch ahead of time to freeze for cozy nights in

Flavor Boosters

Add baby spinach or peas for extra vegetables Toss them in with the grilled chicken during the final simmer to keep them vibrant If garam masala is unavailable combine equal amounts cinnamon nutmeg clove cardamom cumin and coriander for a similar taste

Serving Suggestions

Spoon over fluffy basmati rice for a classic combo I love serving with garlicky naan wedges to scoop up all that luscious sauce Add a cooling cucumber raita or quick pickled onion salad for balance For gatherings set up a platter with bowls of rice bread and fresh lemon wedges so everyone can make their own plate

Creative Twists

In summertime grill the chicken outdoors for an authentic smoky vibe In colder months enrich the sauce with extra cream and serve with pilaf style rice For spring add fresh mint to the garnish or a handful of peas right at the end

This chicken tikka masala recipe is always a hit and you will love making it your own Serve it with plenty of rice or naan and enjoy every comforting spoonful

Recipe FAQs

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 1 hour, or ideally overnight in the refrigerator.

→ What cut of chicken works best?

Boneless chicken breasts or thighs work well; thighs provide extra juiciness and flavor.

→ Can I substitute cream in the sauce?

Yes, coconut milk can be used instead of cream for a dairy-free or lighter option.

→ How is the chicken cooked before being added to sauce?

The chicken is grilled, seared, or baked until lightly charred and cooked through before mixing into the sauce.

→ Is this dish spicy?

The heat comes from chili powder and can be adjusted to taste, so you can make it as mild or spicy as you like.

→ What sides go well with this meal?

Basmati rice, naan, or roti are excellent accompaniments to soak up the flavorful masala sauce.