Go Back
Spicy Chicken Tikka Masala stands as one of the most cherished dishes in Indian cuisine, celebrated not just for its vibrant flavors but also for its comforting qualities. This dish has garnered a global following, finding its way into homes and restaurants far beyond the borders of India. Its rich, aromatic sauce, tender chicken pieces, and the perfect blend of spices make it a delight, whether served with rice or warm naan bread. This article aims to provide a comprehensive recipe, cooking techniques, and insights into the cultural significance of Chicken Tikka Masala, allowing you to recreate this beloved dish in your own kitchen.

Gordon Ramsay's Chicken Tikka Masala

Elevate your dinner with this tempting Spicy Chicken Tikka Masala recipe! Perfectly marinated chicken thighs bring a burst of flavor, paired with a creamy, aromatic sauce that’s simply irresistible. Easy to make in under 1.5 hours, it’s great for family meals or impressing guests. Serve it hot with basmati rice or naan for an authentic touch. Get ready for a cozy night in with this delightful dish, bursting with spices and rich taste!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

500g boneless chicken thighs, cut into bite-sized pieces

150g plain yogurt

1 tbsp lemon juice

1 tbsp ginger-garlic paste

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

1 tsp garam masala

1 tsp chili powder

Salt, to taste

For the Sauce:

2 tbsp vegetable oil

1 large onion, finely chopped

2 green chilies, slit

1 tbsp ginger-garlic paste

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp chili powder (adjust to taste)

400g canned tomatoes, crushed

150ml cream

Fresh coriander leaves, for garnish

Salt, to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Add the chicken pieces and coat well. Cover and marinate for at least 1 hour (or overnight for best results).

      Cook the Chicken:

        - Preheat your grill or oven (200°C / 400°F) and cook the marinated chicken on skewers or a baking tray for about 15-20 minutes, until cooked through and slightly charred. Set aside.

          Prepare the Sauce:

            - In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

              - Stir in the slit green chilies and ginger-garlic paste, cooking for an additional 2-3 minutes until fragrant.

                - Add ground cumin, ground coriander, garam masala, and chili powder. Cook for another minute to develop the flavors.

                  - Pour in the crushed tomatoes, bring to a boil, then reduce the heat and let simmer for 10 minutes.

                    Finish the Dish:

                      - Stir in the cooked chicken pieces and cream. Simmer for an additional 5 minutes until everything is heated through and the sauce is thickened. Adjust seasoning with salt if needed.

                        Serve:

                          - Garnish with fresh coriander leaves and serve hot with basmati rice or naan bread.

                            Prep Time: 15 min | Cook Time: 30 min | Total Time: 1 hr 15 min | Servings: 4