Authentic Gordon Ramsay’s Chicken Tikka Masala Recipe
Experience the rich and vibrant flavors of authentic Gordon Ramsay’s Chicken Tikka Masala, featuring tender marinated chicken cooked to perfection in a creamy, spiced tomato sauce. This classic Indian-inspired dish combines aromatic spices with a luscious yogurt marinade and a luxurious cream sauce, perfect for serving with basmati rice or naan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
For the Chicken Marinade:
- 1 lb (450g) boneless chicken thighs or breasts, cubed
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
For the Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, cayenne pepper, garam masala, and salt. Mix well to create a smooth marinade. Add the cubed chicken, coating each piece thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight to enhance the flavor.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of oil. Once hot, place the marinated chicken pieces in batches, avoiding overcrowding. Cook each batch for 5-7 minutes, turning occasionally until all sides are golden brown and the chicken is cooked through. Remove the chicken from the pan and set aside.
- Prepare the Sauce: Using the same pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, and turmeric. Cook for another minute until the spices become fragrant.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, add a splash of water to adjust the consistency.
- Finish the Sauce: Stir in the heavy cream and return the cooked chicken back to the pan. Simmer gently for another 5-7 minutes to allow the chicken to absorb the sauce’s flavors. Taste and adjust salt or spices as needed.
- Serve: Garnish the dish generously with fresh cilantro leaves. Serve hot alongside basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- For more flavorful chicken, marinate overnight if time permits.
- Adjust cayenne pepper to control the dish’s spiciness according to personal preference.
- Use boneless chicken thighs for juicier results; breasts can be used but may be slightly drier.
- If you prefer a dairy-free version, substitute heavy cream with coconut cream and yogurt with a non-dairy alternative.
- Serve with basmati rice or naan to soak up the delicious sauce.
Keywords: Chicken Tikka Masala, Gordon Ramsay recipe, Indian chicken curry, tikka masala sauce, creamy chicken curry, Indian spiced chicken