This Gordon Ramsay Chicken Tikka Masala Recipe is a creamy and rich recipe, which is made with tender chicken thighs and yogurt. It’s the perfect weeknight dinner, ready in about 45 minutes, plus marinating time.
Jump to RecipeGordon Ramsay Chicken Tikka Masala Recipe Ingredients
For the Chicken Marinade:
- 800g boneless, skinless chicken thighs, cubed
- 1 cup plain yogurt
- 1½ tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp Kashmiri chili powder
- 1 tsp salt
For the Sauce:
- 2 tbsp oil
- 2 tbsp butter
- 2 small onions, diced
- 1½ tbsp garlic, grated
- 1 tbsp ginger, grated
- 1½ tsp garam masala
- 1½ tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 400g tomato puree
- 1 tsp Kashmiri chili powder
- 1 tsp red chili powder
- 1 tsp salt
- 1¼ cup heavy cream
- 1 tsp brown sugar
- ¼ cup water (if needed)
- Fresh cilantro to garnish
How To Make Gordon Ramsay Chicken Tikka Masala Recipe
- Marinate the Chicken: In a large bowl, combine the cubed chicken thighs with all the marinade ingredients: plain yogurt, minced garlic, minced ginger, garam masala, turmeric, cumin, Kashmiri chili, and salt. Mix well to ensure the chicken is fully coated. Cover and let it rest for at least 30 minutes, or up to overnight in the refrigerator for best results.
- Sear the Chicken: Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Working in batches to avoid overcrowding, sear the marinated chicken for about 3 minutes per side until it has a nice char. Set the seared chicken aside.
- Sauté the Aromatics: In the same pan, melt the butter over medium heat. Add the diced onions and cook for 3 minutes until they begin to soften. Add the grated garlic and ginger and sauté for another minute until fragrant.
- Bloom the Spices: Stir in the sauce spices: garam masala, cumin, turmeric, and coriander. Cook for about 30 seconds, stirring constantly, until they become very aromatic.
- Build the Sauce: Add the tomato puree, Kashmiri chili powder, red chili powder, and salt. Stir well and let the sauce simmer for 10–15 minutes, allowing it to thicken and the flavors to deepen.
- Combine and Finish: Stir in the heavy cream and brown sugar until the sauce is smooth. Return the seared chicken and any accumulated juices to the pan. Let it all simmer together for 8–10 minutes. If the sauce becomes too thick, you can adjust the consistency with a splash of water.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with naan bread or basmati rice.
Recipe Tips
- How do I get a good char on the chicken? Use a cast-iron pan if you have one. It retains heat exceptionally well, which is key to getting a beautiful, flavorful crust on the chicken without overcooking it. Also, make sure not to overcrowd the pan.
- How do I know if my spices are fresh? Before you cook, smell your ground spices. If they smell vibrant and pungent, they’re good to go. If they smell muted, dusty, or faint, they’ve lost their potency and will result in a flat-tasting curry.
- How do I control the sauce consistency? The sauce thickens as it reduces. If it gets thicker than you’d like, loosen it with a splash of water at the very end. Don’t use more cream to thin it, as that will dilute the spice flavor.
- Why is my sauce splattering so much? A tomato and cream-based sauce will naturally bubble and splatter as it thickens. Using a splatter guard over your pan is a simple and effective way to keep your stovetop clean.
What To Serve With Chicken Tikka Masala
This classic curry is a restaurant favorite and pairs perfectly with traditional sides:
- Fluffy basmati rice
- Warm naan bread or garlic naan
- A cooling cucumber raita
- Mango chutney
How To Store Chicken Tikka Masala
- Refrigerate: Allow the curry to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors often improve overnight.
- Freeze: Chicken tikka masala freezes very well. Let it cool and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating gently on the stove.
Chicken Tikka Masala Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 20g
- Protein: 15g
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 750mg
- Fiber: 5g
- Sugar: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Kashmiri chili powder?
Kashmiri chili powder is a type of Indian chili powder that is known for its vibrant red color and mild heat. It’s used to give dishes like tikka masala their signature color without making them overwhelmingly spicy.
Can I use chicken breast instead of thighs?
You can, but chicken thighs are highly recommended. They are more flavorful and contain more fat, which keeps them tender and juicy during the cooking process. If you use chicken breast, be careful not to overcook it as it can dry out easily.
Can I make this dish dairy-free?
Yes. For the marinade, you can use a dairy-free plain yogurt (like coconut or soy-based). For the sauce, you can substitute the butter with more oil and use full-fat coconut cream instead of the heavy cream.
Gordon Ramsay Chicken Tikka Masala Recipe
Course: DinnerCuisine: Indian-BritishDifficulty: Easy6
servings15
minutes30
minutes180
kcalA rich, creamy, and deeply flavorful Chicken Tikka Masala that nails the restaurant-style taste with bold, layered spices.
Ingredients
Marinade: 800g boneless chicken thighs, 1 cup plain yogurt, 1½ tbsp garlic, 1 tbsp ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp Kashmiri chili, 1 tsp salt.
Sauce: 2 tbsp oil, 2 tbsp butter, 2 small onions, 1½ tbsp garlic, 1 tbsp ginger, 1½ tsp garam masala, 1½ tsp cumin, 1 tsp turmeric, 1 tsp coriander, 400g tomato puree, 1 tsp Kashmiri chili, 1 tsp red chili powder, 1 tsp salt, 1¼ cup heavy cream, 1 tsp brown sugar, ¼ cup water (optional).
Directions
- Combine all marinade ingredients with the chicken. Cover and let rest for at least 30 minutes.
- Sear the marinated chicken in a hot pan in batches, about 3 minutes per side. Set aside.
- In the same pan, melt butter and cook onions for 3 minutes. Add garlic and ginger and cook for 1 more minute.
- Stir in all the dry sauce spices and cook for 30 seconds until fragrant.
- Add tomato puree, chili powders, and salt. Simmer for 10-15 minutes to thicken.
- Stir in the cream and sugar. Return the chicken to the pan and simmer for 8-10 minutes.
- Adjust consistency with water if needed. Garnish with fresh cilantro and serve.
Notes
- Sear the chicken in a hot cast-iron pan for the best crust and flavor.
- Always use fresh, aromatic spices for the best-tasting curry.
- Use water, not more cream, to adjust the final consistency of the sauce.
- A splatter guard is useful when simmering the tomato and cream sauce to keep your stove clean.
