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Chicken Tikka Masala is not just a dish; it's a culinary phenomenon that has taken the world by storm. Originally hailing from Indian cuisine, this beloved dish has become a staple in many restaurants and homes, celebrated for its rich, creamy sauce and tender chunks of marinated chicken. The combination of spices and flavors creates a tantalizing experience for the palate, making it a favorite across various cultures.

Gordon Ramsay's Chicken Tikka Masala

Spice up your dinner with Gordon Ramsay's Chicken Tikka Masala! This mouthwatering dish features tender, marinated chicken cooked in a rich and creamy sauce made from aromatic spices, coconut milk, and tomatoes. Perfectly paired with fluffy basmati rice or warm naan, it’s a delightful meal that brings a taste of India to your kitchen. Easy to make and bursting with flavor, this recipe is sure to impress your family or guests! Give it a try!
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Ingredients
  

For the Chicken Marinade:

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

200g plain yogurt

2 tablespoons lemon juice

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon chili powder

Salt to taste

Freshly ground black pepper to taste

For the Sauce:

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

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

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

400g canned diced tomatoes

200ml coconut milk

Salt to taste

Fresh cilantro for garnish

Cooked basmati rice or naan for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper. Add the chicken pieces and coat them well. Cover and let marinate in the fridge for at least 1 hour, preferably overnight for deeper flavor.

    Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook in batches until browned and cooked through, about 8-10 minutes. Set aside.

      Prepare the Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent and golden, about 5-7 minutes.

        Add Aromatics: Stir in the minced garlic, grated ginger, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.

          Spice it Up: Add the ground coriander, cumin, and garam masala to the onion mixture. Stir well and cook for 1-2 minutes to toast the spices.

            Simmer the Sauce: Pour in the canned tomatoes and bring the mixture to a simmer. Cook for about 10 minutes until slightly thickened.

              Finish with Coconut Milk: Reduce the heat to low and stir in the coconut milk. Return the cooked chicken to the sauce, mixing well. Simmer for an additional 5 minutes. Adjust seasoning with salt as needed.

                Serve: Garnish the Chicken Tikka Masala with fresh cilantro. Serve hot with steamed basmati rice or warm naan.

                  Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 4