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Chicken Tikka Masala is not just a dish; it’s a culinary phenomenon that has captured the hearts of food enthusiasts around the globe. Renowned for its vibrant color, rich flavor, and aromatic spices, this dish is a staple in Indian cuisine and has gained immense popularity in countless restaurants and homes alike. The marriage of tender marinated chicken with a creamy, spiced sauce makes Chicken Tikka Masala a comforting and satisfying meal that appeals to a wide range of palates.

Gordon Ramsay's Chicken Tikka Masala

Discover the magic of Gordon Ramsay's Divine Chicken Tikka Masala! This flavorful recipe features marinated chicken thighs roasted to perfection and then simmered in a rich, spiced tomato and creamy coconut sauce. Perfect for a cozy dinner, it's easy to make and sure to impress. Serve it with basmati rice or naan for a complete meal. Bring a taste of India to your kitchen with this delicious dish that's packed with flavor and warmth!
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Ingredients
  

For the Chicken Marinade:

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

150g plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon paprika

Salt, to taste

For the Sauce:

3 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1-2 green chilies, slit (optional for heat)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon turmeric

400g canned tomatoes, pureed

200ml coconut milk or heavy cream

Fresh cilantro, for garnish

Salt, to taste

Instructions
 

Prepare the Marinade:

    In a large bowl, mix the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, and salt. Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

      Cook the Chicken:

        Preheat your oven to 200°C (390°F). Spread the marinated chicken on a baking tray and roast for 15-20 minutes, until cooked through and slightly charred. Alternatively, you can grill the chicken for a smoky flavor.

          Make the Sauce:

            In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown. Stir in the minced garlic, ginger, and green chilies, cooking for an additional 2 minutes until fragrant.

              Add the Spices:

                Mix in the ground cumin, coriander, garam masala, and turmeric. Stir for a minute to toast the spices before adding the pureed tomatoes. Cook for around 10 minutes, allowing the mixture to thicken and deepen in flavor.

                  Stir in the Cream:

                    Lower the heat and add the coconut milk or heavy cream, mixing well. Let it simmer for 5–7 minutes. Adjust the seasoning with salt if necessary.

                      Combine Chicken and Sauce:

                        Add the roasted chicken pieces into the sauce, stirring to coat. Allow to simmer for another 5 minutes to blend the flavors.

                          Serve:

                            Garnish with freshly chopped cilantro and serve hot with basmati rice or naan bread for a delicious meal.

                              Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 4