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Chicken Tikka Masala is not just a dish; it's a culinary phenomenon that has captivated taste buds around the world. This beloved dish, rooted in Indian cuisine, has found its way into the hearts (and stomachs) of food lovers globally. Its rich, creamy sauce combined with tender pieces of marinated chicken creates a symphony of flavors that is hard to resist. With its origins often debated between India and the UK, Chicken Tikka Masala has transcended cultural boundaries to become a staple in many households and restaurants alike.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Indulge in Gordon Ramsay's Chicken Tikka Masala, a flavorful classic that’s perfect for any occasion. This recipe features tender marinated chicken, baked to perfection, simmered in a rich and creamy sauce with aromatic spices. Easy to prepare, it’s ideal for pairing with fluffy basmati rice or warm naan. Perfect for family dinners or entertaining guests, this dish promises to impress and delight everyone at the table! Save this recipe for your next meal adventure.
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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 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon ginger-garlic paste

Salt to taste

For the Tikka Masala Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

2 green chilies, slit lengthwise (optional)

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1 can (400g) diced tomatoes

1 cup heavy cream

Salt and sugar to taste

Fresh cilantro for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, cayenne pepper, ginger-garlic paste, and salt. Add chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour (preferably overnight).

    Cook the Chicken: Preheat your oven to 200°C (400°F). Spread the marinated chicken pieces on a baking tray. Bake for about 15-20 minutes until cooked through and slightly charred, turning once halfway. Alternatively, you can grill the chicken on skewers.

      Prepare the Sauce: In a large skillet over medium heat, add oil. Once hot, add chopped onions and sauté until golden brown (about 6-8 minutes). Stir in minced garlic, ginger, and green chilies; cook for another minute until fragrant.

        Add Spices: Sprinkle in ground coriander, cumin, and garam masala. Cook while stirring for 1-2 minutes to toast the spices, enhancing their flavors.

          Incorporate Tomatoes: Pour in the diced tomatoes and stir well. Allow to simmer for about 10 minutes until the mixture thickens.

            Finish the Sauce: Lower the heat and pour in the heavy cream. Stir until fully combined, then season with salt and a pinch of sugar to balance the acidity. Add the cooked chicken pieces into the sauce, ensuring they are coated well. Simmer for another 5-7 minutes to meld the flavors.

              Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan. Enjoy the burst of flavors in this classic dish!

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