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Chicken Tikka Masala has carved its niche as one of the most beloved dishes not only in Indian cuisine but also in the hearts of food lovers around the world. This dish, characterized by its tender chicken pieces marinated in a rich blend of spices and served in a creamy tomato sauce, has become a staple in many households and restaurants alike. Its origins may be debated, but its popularity is undeniable, making it a go-to choice for both casual dinners and special celebrations.

Gordon Ramsay's Chicken Tikka Masala

Discover the rich flavors of Gordon Ramsay's Chicken Tikka Masala! This delicious recipe features marinated chicken thighs grilled to perfection and simmered in a creamy, spiced tomato sauce. With vibrant spices like cumin, coriander, and garam masala, it’s a dish that’s both comforting and satisfying. Perfect for serving with fluffy basmati rice or warm naan, it’s a great option for family dinners or entertaining. Try this mouthwatering dish and impress your guests!
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Ingredients
  

For the Marinade:

500g (1 lb) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tbsp lemon juice

2 tbsp ground cumin

2 tbsp ground coriander

1 tbsp garam masala

1 tsp turmeric

1 tsp chili powder

1 tsp salt

3 cloves garlic, minced

1-inch piece ginger, grated

For the Sauce:

2 tbsp vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 green chilies, finely chopped (adjust to heat preference)

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp smoked paprika

400g (14 oz) canned tomatoes (crushed or whole)

1 cup heavy cream

Salt to taste

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, salt, garlic, and ginger. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

    Cook the Chicken: Preheat the grill or a stovetop grill pan over medium-high heat. Grill the marinated chicken pieces for about 5-7 minutes on each side until fully cooked and slightly charred. Once done, set aside.

      Prepare the Sauce: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic, ginger, and green chilies, cooking for an additional 1-2 minutes until fragrant.

        Spice it Up: Stir in the ground cumin, coriander, garam masala, and smoked paprika, cooking for 1 minute to coat the onions with the spices.

          Add Tomatoes and Cream: Pour in the canned tomatoes, breaking them up with a spoon. Let it simmer for about 10 minutes until slightly thickened. Stir in the heavy cream and cooked chicken. Season with salt to taste.

            Finish and Serve: Allow the mixture to simmer gently for another 5 minutes, letting the flavors meld. Garnish with fresh cilantro and serve hot with basmati rice or naan.

              Prep Time, Total Time, Servings:

                Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4