Gordon Ramsay Chicken Tikka Masala (Print-Friendly Version)
Juicy chicken simmered in creamy spiced tomato masala, finished with fresh herbs. Perfect for sharing.
# Ingredients You’ll Need:
→ Chicken Marinade
01 -
2 large boneless, skinless chicken breasts (or 4 chicken thighs)
02 -
1 cup Greek yogurt
03 -
1 tablespoon lemon juice
04 -
1 tablespoon ginger-garlic paste
05 -
1 teaspoon ground turmeric
06 -
1 teaspoon garam masala
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon chili powder
11 -
1 teaspoon salt
12 -
1 tablespoon neutral oil
→ Masala Sauce
13 -
2 tablespoons butter or ghee
14 -
1 tablespoon neutral oil
15 -
1 large onion, finely chopped
16 -
2 cloves garlic, minced
17 -
1 inch fresh ginger, grated
18 -
1 teaspoon ground cumin
19 -
1 teaspoon ground coriander
20 -
1 teaspoon garam masala
21 -
1/2 teaspoon ground turmeric
22 -
1/2 teaspoon smoked paprika
23 -
1 teaspoon chili powder
24 -
2 tablespoons tomato paste
25 -
1 can (14 ounces) crushed tomatoes
26 -
1 cup heavy cream or coconut milk
27 -
1 teaspoon sugar (optional)
28 -
Salt and black pepper, to taste
29 -
1/4 cup fresh cilantro, chopped
30 -
1 tablespoon lemon juice
# How to Make It:
01 -
Combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil in a large bowl. Mix thoroughly. Cut the chicken into bite-sized pieces, add to the marinade, and coat evenly. Cover and refrigerate for a minimum of 1 hour, or overnight for optimal flavor infusion.
02 -
Preheat a grill pan, skillet, or broiler to medium-high. Drizzle oil onto the pan and sear marinated chicken for 4–5 minutes per side, until slightly charred and cooked through. Alternatively, bake at 400°F for 15–20 minutes. Set aside once cooked.
03 -
Heat butter and oil in a deep skillet or saucepan over medium heat. Add chopped onion and sauté until deep golden brown, about 5–7 minutes. Add minced garlic and grated ginger, cook 1 minute until aromatic. Stir in cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder; cook for 30 seconds to release flavors. Incorporate tomato paste, cook 2 minutes, then add crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until the sauce is thick. Reduce heat, stir in heavy cream or coconut milk, add sugar if using, and season with salt and pepper.
04 -
Add grilled chicken pieces to the sauce, stirring to ensure even coating. Allow to simmer for 5 minutes, letting flavors integrate. Finish by adding lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.
# Extra Tips:
01 -
For the most tender result, marinate the chicken overnight and allow the sauce to simmer gently for richer flavor.