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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala is a delightful and aromatic dish that brings the vibrant flavors of Indian cuisine to your table. This recipe features tender chicken marinated in a creamy blend of Greek yogurt and spices, simmered in a luscious tomato sauce that balances warmth and richness. Perfect for family dinners or entertaining guests, this Chicken Tikka Masala is not only easy to prepare but also customizable to suit any palate. Serve it with fluffy basmati rice or warm naan for an unforgettable meal that’s sure to impress.

  • Total Time: 55 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (adjust to taste)
  • 1 teaspoon salt
  • 2 tablespoons butter or ghee
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder (adjust to taste)
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 cup coconut milk
  • 1 teaspoon sugar (optional, balances acidity)
  • Salt and pepper to taste
  • ¼ cup chopped cilantro (for garnish)
  • 1 tablespoon lemon juice (for finishing)

Instructions

  1. In a mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt. Mix well. Add the chicken breasts or thighs to the marinade. Ensure each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  2. In a skillet over medium heat, melt butter or ghee with oil. Add finely chopped onions and sauté until they become translucent. Stir in minced garlic and grated ginger; cook until fragrant. Add ground cumin, ground coriander, garam masala, turmeric, smoked paprika, chili powder; stir well.
  3. Add tomato paste and crushed tomatoes into the skillet. Stir in coconut milk along with sugar if using. Season with salt and pepper. Allow the sauce to simmer on low heat for about 10 minutes until it thickens slightly.
  4. Remove marinated chicken from the fridge. Add it directly into the simmering sauce. Cook uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F (75°C). Stir occasionally during cooking.
  5. Once cooked through, finish with a squeeze of fresh lemon juice. Garnish with chopped cilantro before serving warm alongside rice or naan bread.
  • Author: Juniper
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 420
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 95mg

Keywords: Marinate the chicken overnight for deeper flavor. Adjust chili powder based on your spice preference. For a vegetarian option, substitute chicken with paneer or chickpeas.