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Chicken Tikka Masala is not just a dish; it is a culinary phenomenon that has captured the hearts of food lovers globally. Its origins are somewhat debated, with various stories attributing its creation to different places and cultures. Many believe that Chicken Tikka Masala was born in the Indian subcontinent, particularly as a result of the cultural exchanges that occurred during British colonial rule. The fusion of Indian spices and British culinary preferences has led to this iconic dish's emergence, marking it as a symbol of the culinary fusion that defines modern British cuisine.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Discover the rich and aromatic flavors of Gordon Ramsay's Chicken Tikka Masala! This mouthwatering dish features tender marinated chicken grilled to perfection and simmered in a creamy, spiced tomato sauce. With a blend of yogurt, garam masala, and fresh spices, it’s an easy way to elevate your weeknight dinners. Perfectly paired with basmati rice or naan, this recipe serves four and promises a delicious meal that will impress your family and friends. Get cooking!
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Ingredients
  

For the chicken marinade:

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

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon chili powder

Salt to taste

For the sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

1 green chili, finely chopped (adjust to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

400g chopped tomatoes (canned or fresh)

1 cup heavy cream

Salt to taste

Fresh coriander (cilantro) for garnish

Instructions
 

Marinate the Chicken:

    In a large bowl, combine the yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric, chili powder, and salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour (preferably overnight).

      Cook the Chicken:

        Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess, and grill until cooked through and lightly charred (about 5-7 minutes). Set aside.

          Prepare the Sauce:

            In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown (about 5-7 minutes). Stir in the garlic, ginger, and green chili, cooking for another minute until fragrant.

              Spice it Up:

                Add the ground cumin, ground coriander, paprika, and turmeric to the onion mixture. Stir well for about 30 seconds to toast the spices.

                  Add Tomatoes:

                    Pour in the chopped tomatoes, stir, and allow the mixture to simmer for 10 minutes, letting the flavors meld and the sauce thicken.

                      Creamy Finish:

                        Lower the heat, then stir in the heavy cream and season with salt. Add the grilled chicken pieces and simmer for an additional 5-7 minutes, ensuring the chicken is heated through and coated in the sauce.

                          Serve:

                            Garnish with fresh coriander. Serve hot with basmati rice or naan bread for a complete meal.

                              Prep Time: 15 minutes | Total Time: 1 hour (plus marination) | Servings: 4