Go Back
Chicken Tikka Masala is not just a dish; it’s a culinary phenomenon that has captured the hearts and palates of food lovers around the globe. Originating from the Indian subcontinent, this flavorful dish marries the aromatic spices of Indian cuisine with the creamy richness that has made it a staple in many Western kitchens. Its unique combination of marinated chicken chunks, simmered in a spiced tomato sauce, creates a symphony of flavors that is hard to resist. The vibrant colors and inviting aromas make Chicken Tikka Masala a perfect centerpiece for any meal, whether it’s a casual dinner or a festive gathering.

Gordon Ramsay's Chicken Tikka Masala

Indulge in the rich flavors of Gordon Ramsay's Chicken Tikka Masala! This delicious recipe features tender marinated chicken cooked in a creamy, spiced tomato sauce, perfect for any occasion. With ingredients like yogurt, coconut milk, and aromatic spices, you can create an authentic taste of India right in your kitchen. Serve it with lime wedges and fresh cilantro for a delightful meal that will impress family and friends. Enjoy!
Print Recipe Pin Recipe

Ingredients
  

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

200g plain yogurt

2 tbsp vegetable oil

1 large onion, diced

4 cloves garlic, minced

1-inch piece ginger, grated

2 green chilies, slit (optional for heat)

1 tbsp garam masala

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp turmeric powder

1 tsp red chili powder

400g canned tomatoes, crushed

200ml coconut milk or double cream

Salt, to taste

Fresh cilantro, for garnish

Lime wedges, to serve

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, half of the garam masala, turmeric, cumin, coriander, and salt. Mix well and let it marinate for at least 1 hour in the refrigerator (overnight for best flavor).

    Cook the Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides (about 6-7 minutes). Remove from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the remaining oil. Sauté the diced onion until translucent and starting to brown (about 5 minutes). Add garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.

        Spices and Tomatoes: Sprinkle the rest of the garam masala, red chili powder, turmeric, cumin, and coriander into the pan. Stir for 1 minute to release the spices’ aroma. Then, add the crushed tomatoes, stirring until well combined.

          Simmer the Sauce: Bring the mixture to a simmer, then reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

            Combine Chicken and Cream: Once the sauce has thickened, return the chicken to the skillet. Stir in the coconut milk or cream, and cook for an additional 10 minutes until the chicken is cooked through and the sauce is rich and creamy.

              Finish and Serve: Taste and adjust the seasoning with salt as needed. Garnish with fresh cilantro and serve with lime wedges on the side.

                Prep Time: 1 hour | Total Time: 1 hour | Servings: 4