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To create Gordon Ramsay's Exquisite Chicken Tikka Masala, the first crucial step is to focus on the marination of the chicken. The marinade is a blend of spices and yogurt that not only infuses the chicken with flavor but also tenderizes it, ensuring a juicy and delicious result.

Gordon Ramsay's Chicken Tikka Masala

Discover the vibrant flavors of Gordon Ramsay's Chicken Tikka Masala! This dish features tender marinated chicken in a creamy, spiced sauce, perfect for impressing family and friends. With a combination of yogurt, aromatic spices, and coconut milk, every bite is an explosion of taste. Serve it over fluffy basmati rice or with warm naan for a complete meal. Whether you're a novice or a seasoned chef, this recipe will elevate your cooking game!
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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

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon salt

2 cloves garlic, minced

1-inch piece ginger, grated

For the Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 green chilies, slit (adjust for spice preference)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

400g canned tomatoes, pureed

200ml coconut milk

Salt, to taste

Fresh cilantro (coriander leaves) for garnish

Squeeze of lemon juice (optional)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine yogurt, lemon juice, ground cumin, ground coriander, garam masala, paprika, turmeric, salt, garlic, and ginger. Add chicken pieces, ensuring they are well-coated. Cover and marinate for at least 1 hour (or overnight for best results).

    Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a drizzle of oil and grill the marinated chicken in batches until browned and cooked through (about 8-10 minutes). Remove from heat and set aside.

      Prepare the Sauce: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown (about 5-7 minutes). Stir in minced garlic, grated ginger, and green chilies; cook for another 1-2 minutes until fragrant.

        Spice it Up: Add ground cumin, ground coriander, and garam masala to the onion mixture. Stir continuously for about 1 minute to awaken the spices.

          Add Tomatoes: Pour in the pureed canned tomatoes and stir well. Simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld together.

            Combine Chicken and Sauce: Add the grilled chicken pieces to the sauce and mix well. Pour in coconut milk and season with salt to taste. Simmer for an additional 10 minutes until the chicken is heated through and the sauce is creamy.

              Final Touches: Check seasoning and adjust if necessary. For an extra tangy note, squeeze some fresh lemon juice over the top. Garnish with fresh cilantro.

                Serve: Serve hot with basmati rice or warm naan bread to soak up the delicious sauce.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4