Gordon Ramsay’s Chicken Tikka Masala Recipe

Introduction

Gordon Ramsay’s Chicken Tikka Masala is a rich and flavorful dish that combines tender marinated chicken with a creamy, spiced tomato sauce. This recipe brings restaurant-quality flavors to your home kitchen with simple steps and accessible ingredients.

Ingredients

• 1.5 lbs boneless chicken thighs
• 1 cup Greek yogurt
• 1 tablespoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 medium onion, diced
• 1.5 cups tomato puree
• 3/4 cup heavy cream
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking

Instructions

1. Step 1: In a bowl, mix Greek yogurt, garam masala, smoked paprika, ground cumin, minced garlic, minced ginger, and salt. Add the chicken thighs and coat them well. Marinate for at least 1 hour or overnight in the refrigerator for best flavor.
2. Step 2: Heat oil in a skillet over medium-high heat. Sear the marinated chicken until browned on all sides. Remove the chicken and set aside.
3. Step 3: In the same skillet, add diced onions and sauté until golden and softened. Add additional garlic, ginger, cumin, and paprika, stirring to release their aromas.
4. Step 4: Pour in the tomato puree and simmer the sauce for a few minutes. Then blend the sauce using a blender or immersion blender until smooth. Return the sauce to the pan and stir in heavy cream.
5. Step 5: Return the browned chicken to the sauce and simmer on low heat for 15 minutes, or until the chicken is fully cooked and tender.
6. Step 6: Garnish with chopped fresh cilantro. Serve hot with basmati rice or warm naan bread.

Tips & Variations

• For extra smoky flavor, try adding a pinch of smoked chili powder or using a charcoal grill for the chicken before simmering in the sauce.
• Use yogurt with a higher fat content for a creamier marinade and richer texture.
• To make it milder, reduce the amount of garam masala or omit the smoked paprika.
• Vegetarian option: substitute the chicken with paneer or cauliflower florets, adjusting cooking times accordingly.

Storage

Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess. This dish freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may cook faster and be less tender. Adjust cooking time accordingly to avoid drying out the meat.

Is there a substitute for heavy cream?

You can use coconut cream for a dairy-free option or half-and-half for a lighter alternative, though the sauce will be less rich.

Gordon Ramsay’s Chicken Tikka Masala Recipe

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4.5 from 115 reviews

Gordon Ramsay’s Chicken Tikka Masala is a richly spiced, creamy Indian-inspired dish featuring succulent marinated chicken thighs simmered in a flavorful tomato-based sauce enriched with aromatic spices and cream. Perfectly balanced with a blend of garam masala, smoked paprika, cumin, and fresh herbs, this classic comfort food is ideal for a satisfying dinner served with rice or naan.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.5 lbs boneless chicken thighs
• 1 cup Greek yogurt
• 1 tablespoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• Salt to taste

Sauce

• 1 medium onion, diced
• 1.5 cups tomato puree
• 3/4 cup heavy cream
• 1/4 cup chopped fresh cilantro
• Oil for cooking

Instructions

1. Prepare the Marinade: In a large bowl, combine the Greek yogurt, garam masala, smoked paprika, ground cumin, minced garlic, minced fresh ginger, and salt. Add the boneless chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor infusion.
2. Sear the Chicken: Heat oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear it in the hot skillet until browned on all sides. This step locks in the flavors and juices. Once browned, set the chicken aside on a plate.
3. Sauté the Onions and Spices: In the same skillet, add a little more oil if needed and sauté the diced onions until they turn golden and translucent. Add garlic, ginger, ground cumin, and smoked paprika, stirring to release their aromas.
4. Simmer the Tomato Sauce: Pour the tomato puree into the skillet with the sautéed onions and spices. Bring the mixture to a gentle simmer, allowing all the flavors to meld together. Let it cook for several minutes.
5. Blend the Sauce: Using a blender or immersion blender, blend the sauce mixture until completely smooth. Return the smooth sauce to the skillet over low heat.
6. Add Cream and Chicken: Stir in the heavy cream to create a rich, velvety sauce. Return the browned chicken pieces to the skillet, coating them well. Simmer gently on low heat for 15 minutes or until the chicken is fully cooked and tender.
7. Garnish and Serve: Sprinkle the dish with freshly chopped cilantro for a burst of color and freshness. Serve hot with steamed basmati rice or warm naan bread for a complete meal.

Notes

• Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
• Use boneless chicken thighs for juicier, more flavorful results compared to breasts.
• Adjust the level of smoked paprika and garam masala to suit your spice preference.
• For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free yogurt alternative.
• Chicken tikka masala pairs wonderfully with basmati rice or garlic naan.

Keywords: Chicken Tikka Masala, Indian Chicken Curry, Gordon Ramsay Recipe, Creamy Chicken Curry, Spiced Chicken, Easy Indian Dinner