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Gordon Ramsay Chicken Tikka Masala

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Gordon Ramsay Chicken Tikka Masala is a vibrant and flavorful dish that brings the essence of Indian cuisine to your dinner table. This recipe features tender chicken marinated in a rich mixture of spices and yogurt, then simmered in a creamy tomato sauce that’s both aromatic and comforting. Perfect for family meals or entertaining guests, this chicken tikka masala is versatile enough to pair with basmati rice, naan bread, or even a fresh salad. The blend of spices creates an explosion of flavor with every bite, making it a delightful experience for the senses.

Ingredients

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  • 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
  • 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
  • 2 tablespoons butter or ghee
  • 1 tablespoon oil
  • 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, balances acidity)
  • Salt and pepper to taste
  • ¼ cup chopped cilantro (for garnish)
  • 1 tablespoon lemon juice (for finishing)

Instructions

  1. Begin by mixing together Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt in a bowl. Add the chicken pieces to this marinade. Mix well until all pieces are coated. Cover and refrigerate for at least 30 minutes or up to overnight for stronger flavor.
  2. Heat oil in a skillet over medium-high heat. Remove the chicken from marinade letting excess drip off. Cook in batches until golden brown on all sides; about 8-10 minutes per batch. Transfer cooked chicken to a plate.
  3. In the same skillet used for chicken, add butter or ghee. Sauté onions until soft and translucent. Stir in garlic and grated ginger; cook until fragrant. Add ground cumin, ground coriander, garam masala, turmeric, smoked paprika, chili powder; stir for another minute.
  4. Add tomato paste and crushed tomatoes into skillet; mix well. Let it simmer for about 5 minutes before adding heavy cream or coconut milk. Stir until combined.
  5. Return the cooked chicken to the sauce. Simmer on low heat for about 15 minutes until chicken is cooked through. Adjust seasoning with salt and pepper if needed. Optionally stir in sugar to balance acidity.
  6. Garnish with chopped cilantro and drizzle with lemon juice just before serving.

Nutrition

Find it online: https://sweetrecipecorner.com/gordon-ramsay-chicken-tikka-masala/