Gordon Ramsay's Chicken Tikka Masala (Print)
Tender chicken pieces marinated in yogurt, simmered in a rich spiced tomato cream sauce - Gordon Ramsay's signature Indian dish.
# Ingredients:
→ Marinade
01 -
1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
02 -
1 cup plain yogurt
→ Cooking
03 -
2 tablespoons vegetable oil
04 -
1 large onion, finely chopped
05 -
3 cloves garlic, minced
06 -
1 tablespoon ginger, grated
07 -
1 tablespoon garam masala
08 -
1 teaspoon cumin
09 -
1 teaspoon turmeric
10 -
1 teaspoon chili powder
11 -
1 can (14 oz) diced tomatoes
12 -
1/2 cup heavy cream
13 -
Salt and pepper, to taste
14 -
Fresh coriander, for garnish
# Steps:
01 -
In a bowl, combine the chicken and yogurt. Let it marinate for at least 30 minutes, or up to overnight in your fridge for maximum flavor.
02 -
Heat vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté until golden.
03 -
Add the garlic and ginger, cooking for another minute until fragrant. Then stir in the garam masala, cumin, turmeric, and chili powder, cooking for 2 more minutes.
04 -
Mix in the diced tomatoes and allow them to simmer for about 10 minutes, giving the sauce a nice base.
05 -
Add the marinated chicken to the skillet, stirring well to coat the chicken in the spices. Cook until the chicken is browned and cooked through, about 10-15 minutes.
06 -
Once the chicken is cooked, pour in the heavy cream, stir well, and let it simmer for a few more minutes until the sauce thickens slightly.
07 -
Season with salt and pepper to taste, then garnish with fresh coriander.
# Additional Notes:
01 -
If you’re short on time, this recipe works great with store-bought tikka masala sauce—just add it in at the same point as the tomatoes!
02 -
Make it a day ahead; the flavors meld beautifully overnight.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days, and it’s even better the next day!