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In the realm of culinary delights, few dishes can rival the rich, aromatic appeal of Chicken Tikka Masala. Renowned chef Gordon Ramsay has elevated this beloved classic to new heights, presenting a recipe that artfully combines tender chicken, an array of vibrant spices, and a creamy, tantalizing sauce. This dish is not just a meal; it is a celebration of flavor that transcends borders, bringing together the best of Indian culinary traditions with a global twist.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Experience the rich flavors of Gordon Ramsay's Chicken Tikka Masala, a delicious and aromatic dish perfect for any night of the week. This recipe features marinated chicken thighs cooked to perfection in a creamy coconut sauce, seasoned with spices like garam masala, cumin, and turmeric. Serve it alongside fluffy basmati rice for a satisfying meal that serves four. Elevate your dinner game with this classic recipe that's sure to impress!
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Ingredients
  

500g boneless, skinless chicken thighs, cut into pieces

150g plain yogurt

2 tbsp lemon juice

4 cloves garlic, minced

1 inch ginger, grated

2 tsp garam masala

1 tsp cumin

1 tsp paprika

1 tsp turmeric

1/2 tsp salt

1 tbsp vegetable oil

1 onion, finely chopped

1 green chili, slit lengthwise (optional)

400g canned tomatoes

200ml coconut milk

Fresh coriander, chopped (for garnish)

Cooked basmati rice, to serve

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt. Add the chicken pieces, mix well to coat, and let it marinate for at least 1 hour (or overnight for maximum flavor).

    Cook the Chicken: Heat the vegetable oil in a large pan over medium-high heat. Add the marinated chicken (discard any excess marinade) and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

      Prepare the Sauce: In the same pan, add the chopped onion and green chili (if using). Cook until the onion turns translucent, about 5 minutes. Add canned tomatoes and cook for another 5-7 minutes until it thickens and the raw tomato flavor cooks off.

        Combine Chicken and Sauce: Add the browned chicken back into the pan. Pour in the coconut milk, stir well, and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the chicken is tender and cooked through.

          Final Touch: Taste and adjust seasoning if necessary. If you prefer a thicker sauce, cook it for an additional few minutes.

            Serve: Garnish with chopped fresh coriander and serve hot with basmati rice or naan.

              Prep Time, Total Time, Servings: 15 min, 45 min, serves 4 |