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Chicken Tikka Masala is not just a dish; it's an experience deeply rooted in the culinary traditions of Indian cuisine. This beloved delicacy, characterized by succulent pieces of marinated chicken simmered in a fragrant and creamy tomato sauce, has captured hearts and taste buds worldwide. Its rich flavors and vibrant colors make it a standout choice for both casual dinners and festive gatherings, earning its place as one of the most popular dishes in Indian restaurants around the globe.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Bring restaurant-quality flavors to your kitchen with Gordon Ramsay’s Chicken Tikka Masala! This simple yet delicious recipe features tender chicken marinated in a blend of yogurt, spices, garlic, and ginger. Cooked in a rich tomato sauce and finished with coconut milk for creaminess, it's a perfect dish to enjoy with basmati rice or naan. Ideal for weeknight dinners or impressing guests. Try this flavorful classic today!

Ingredients
  

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

200g plain yogurt

2 tbsp lemon juice

4 garlic cloves, minced

2 inches fresh ginger, grated

2 tsp garam masala

1 tsp cumin

1 tsp paprika

1 tsp turmeric

Salt and pepper to taste

2 tbsp vegetable oil

1 large onion, finely chopped

2 green chilies, slit lengthwise (adjust for heat)

400g can of diced tomatoes

200ml coconut milk or heavy cream

Fresh coriander, chopped, for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, salt, and pepper. Add chicken pieces and mix well. Cover and let it marinate for at least 1 hour, ideally overnight in the fridge.

    Cook the Chicken: Heat vegetable oil in a large pan over medium-high heat. Remove excess marinade from the chicken and add it to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and set aside.

      Prepare the Sauce: In the same pan, add a little more oil if needed, then sauté the chopped onion until golden brown. Add the green chilies and sauté for another minute.

        Add Tomatoes and Spices: Stir in the diced tomatoes along with any remaining marinade, and cook for 5 minutes until the tomatoes break down. Add the cooked chicken back to the pan.

          Finish with Coconut Milk: Pour in the coconut milk or heavy cream, stir well, and simmer for about 10 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.

            Garnish and Serve: Sprinkle fresh coriander on top and serve hot with basmati rice or warm naan.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4