Name: Gordon Ramsay’s Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 500 g boneless skinless chicken thighs, cut into bite-size pieces; 150 g plain Greek yogurt; 1 tablespoon lemon juice; 3 garlic cloves, minced; 1 tablespoon fresh grated ginger; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon chili powder; 1 teaspoon salt; 2 tablespoons neutral oil (vegetable or canola); 2 tablespoons unsalted butter; 1 large onion, finely chopped; 400 g crushed tomatoes or tomato purée; 150 ml heavy cream; Fresh cilantro, roughly chopped, for garnish

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Short Description

A rich and flavorful take on a classic dish, featuring juicy, marinated chicken thighs seared and simmered in a creamy, tomato-based masala sauce, inspired by Gordon Ramsay’s techniques.

Why You’ll Love This Recipe

Bold flavors: A vibrant blend of spices—garam masala, cumin, coriander, paprika, and chili powder—balanced by creamy tomato sauce
Tender chicken: Yogurt-based marinade ensures the chicken stays juicy and succulent
Homemade comfort: Perfect richness level with a touch of cream and butter—restaurant-worthy in your own kitchen
Easy to serve: Pairs beautifully with rice, naan, or your favorite side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g boneless skinless chicken thighs, cut into bite‑size pieces
150 g plain Greek yogurt
1 tablespoon lemon juice
3 garlic cloves, minced
1 tablespoon fresh grated ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons neutral oil (vegetable or canola)
2 tablespoons unsalted butter
1 large onion, finely chopped
400 g crushed tomatoes or tomato purée
150 ml heavy cream
Fresh cilantro, roughly chopped, for garnish

Directions

Prepare the Marinade
In a large bowl, mix Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, and salt. Add chicken pieces and toss until fully coated. Marinate for at least 1 hour—or overnight for deeper flavor.
Sear the Chicken
Heat neutral oil in a large skillet or grill pan over medium-high heat. Sear marinated chicken in batches until browned and slightly charred—but not fully cooked through. Remove and set aside.
Cook the Aromatics
In the same pan, melt butter. Add finely chopped onion and sauté until golden brown, scraping up any browned bits.
Build the Sauce
Optionally add a bit more garlic, ginger, or spices. Stir in the crushed tomatoes and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Combine and Finish Cooking
Pour in the heavy cream, stir to combine, then return the seared chicken pieces to the pan. Simmer gently over low heat for 10–12 minutes, until the chicken is cooked through and the sauce is rich and creamy.
Garnish and Serve
Sprinkle chopped fresh cilantro over the top. Serve piping hot with basmati rice, naan, or your favorite bread.

Servings And Timing

Yields 4–6 servings, depending on portion size
Prep time: ~15 minutes (plus 1 hour or overnight marination)
Cook time: ~30 minutes (including searing, sautéing, and simmering)
Total time: Approximately 1 hour 45 minutes (with minimal active cooking time)

Variations

Vegetarian version: Substitute tofu or paneer cubes in place of chicken
Extra spice: Add chopped green chilies or extra chili powder for more heat
Smoky flavor: Use smoked paprika instead of regular for a deeper, smokier note
Nut-free creaminess: Swap heavy cream for coconut cream to make it dairy-free
Herb twist: Garnish with fresh mint, parsley, or fenugreek leaves in addition to cilantro

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in a sealed, freezer-safe container for up to 2 months (cream may thicken slightly)
Reheating: Gently reheat in a saucepan over low heat; stir in a splash of water, broth, or cream if the sauce has thickened.

FAQs

How spicy is this dish?

Moderately spiced from chili powder and paprika—adjust the heat by increasing or reducing the chili powder to taste.

Can I use chicken breasts instead?

Yes, boneless chicken breasts can be used, though thighs remain juicier. Reduce cooking time slightly as breasts cook faster.

Do I have to marinate overnight?

No—but marinating for at least 1 hour allows flavors to develop. Overnight gives the best depth of flavor.

Can I prepare parts in advance?

Yes—marinate chicken and prepare tomato sauce ahead. When ready, sear chicken and combine everything to finish.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free but verify your spices and tomato purée are certified if needed.

Can I make this dairy-free?

Absolutely—use coconut cream in place of heavy cream and omit butter.

What should I serve with it?

Classic options include basmati rice, garlic naan, or flatbread. Also goes well with roti or vegetable sides.

Can I double the recipe?

Yes—just use a larger pan and cook in batches to ensure even browning and proper simmering time.

How do I adjust the creaminess?

Add more or less heavy cream to taste. For lighter sauce, use half-and-half or yogurt instead.

Can I freeze leftovers with rice?

It’s better to freeze curry sauce and chicken separately from rice. Freeze together and thaw/reheat at once for convenience.

Conclusion

Gordon Ramsay’s Chicken Tikka Masala is a decadent, easy-to-prepare curry that blends tender, marinated chicken with a rich, creamy tomato sauce. Customizable in spice and ingredients, this dish delivers comforting depth and vibrant flavor—ideal for family dinners, entertaining, or simply enjoying the flavors of Indian cuisine at home. Enjoy the balance of bold spices, creamy sauce, and tender chicken with your favorite sides.

Ezabella