Indulge in the rich, flavour‑packed delight of this version of Gordon Ramsay’s take on the classic Indian‑inspired dish, Chicken Tikka Masala. With juicy marinated chicken, a deeply spiced tomato sauce, and a swirl of cream, this recipe elevates your curry game while still being accessible for home cooks.
Why You’ll Love This Recipe
You’ll savor beautifully marinated chicken thighs, which stay tender through cooking and absorb flavour deeply.
The spice blend is toasted and built in layers, delivering depth and complexity—thanks to Ramsay’s emphasis on proper technique.
The sauce is creamy but balanced: tangy tomato, warm spices, a hint of sweetness, and rich cream to finish.
It’s versatile: pair it with basmati rice, naan, or your favourite flatbread for a satisfying meal.
It makes enough to serve a group and works for weekend dinners or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade: plain yogurt chicken thighs (boneless) garlic, minced ginger, minced garam masala turmeric ground cumin Kashmiri chili powder (or smoked paprika) salt
For the Sauce: vegetable oil butter onions, finely diced garlic, grated ginger, grated garam masala cumin turmeric ground coriander tomato purée Kashmiri chili powder red chili powder salt heavy cream brown sugar water (as needed) fresh cilantro for garnish
Directions
Marinate the chicken: Combine yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder and salt. Toss the chicken thighs in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes — overnight if possible for deeper flavour.
Sear the chicken: Heat oil in a heavy skillet or cast‑iron pan over medium‑high heat. Remove excess marinade from the chicken, then cook in batches, about 3 minutes per side, until golden‑brown char appears. Remove and set aside.
Build the sauce base: In the same pan, add butter and let it melt. Add the diced onions and sauté until soft and beginning to colour (about 3‑5 minutes). Then stir in the grated garlic and ginger until fragrant (~1‑2 minutes).
Toast the spices: Add garam masala, cumin, turmeric and coriander to the onion mixture, stirring constantly for ~30 seconds until the spices bloom and become aromatic.
Add the tomato base: Stir in the tomato purée, Kashmiri chili powder, red chili powder and salt. Simmer the sauce for about 10‑15 minutes until it deepens in colour and reduces slightly.
Finish the sauce: Stir in the heavy cream and brown sugar, then return the seared chicken (and any juices) to the pan. Simmer everything together for another 8‑10 minutes, until the chicken is fully cooked and the sauce is thick and coating the chicken. Add a small amount of water if the sauce is too thick.
Garnish and serve: Sprinkle chopped fresh cilantro (coriander) over the dish. Serve immediately with steamed basmati rice, naan or your favourite flatbread.
Servings and timing
Servings: 6 servings (approximate) Prep time: ~15 minutes (not including marinating time) Cook time: ~30 minutes Total time: ~45 minutes (or longer if you marinate overnight)
Variations
Use chicken breasts instead of thighs if you prefer lean meat—but note they may be slightly less juicy.
Substitute heavy cream with coconut cream for a dairy‑free version, though flavour will slightly differ.
Increase or reduce chili powder/Kashmiri chili to adjust spice heat to your liking.
Add roasted cauliflower or paneer cubes instead of chicken for a vegetarian twist.
For a smokier flavour, grill the chicken pieces rather than searing in a pan.
Storage/Reheating
Store leftover curry in an airtight container in the fridge for up to 3 days. To reheat: warm gently on the stovetop over medium‑low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much. For longer storage: freeze in a suitable container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of chicken should I use?
Chicken thighs are recommended because they remain juicy and tender during simmering. Ramsay’s version uses boneless thighs.
Do I really need to marinate the chicken?
Yes. Marinating helps infuse the chicken with flavour and tenderise it. You should aim for at least 30 minutes, but longer (even overnight) enhances depth of flavour.
Can I skip searing the chicken and just cook it in the sauce?
While you can, you’ll miss out on the char and flavour layers that searing provides. Ramsay emphasises the importance of browning the chicken before adding it to the sauce.
How spicy is this dish?
Moderately spicy. The presence of Kashmiri chili powder gives colour and gentle heat. You can adjust red chili powder up or down according to your preference.
Can I use chicken breast instead of thighs?
Yes, you can. Just be careful not to overcook the breast meat, as it can dry out more quickly than thighs.
What type of cream should I use?
Heavy cream gives the best richness and texture in the sauce. Using a lighter cream or milk may result in a thinner sauce and less creamy finish.
What do I serve this curry with?
Best paired with basmati rice or naan bread. You could also serve with steamed vegetables or a simple cucumber‑raita to balance the richness.
Can I prepare parts of this ahead of time?
Yes. You can marinate the chicken in advance (even overnight). The sauce base (onions + spices + tomato) could be prepared and refrigerated, then reheated and finished when ready to serve. However, for best flavour, aim to combine and serve fresh.
Will this dish freeze well?
Yes. Freeze cooled curry in an airtight container up to 3 months. Thaw overnight and reheat gently on the stove.
Conclusion
This Gordon Ramsay Chicken Tikka Masala hits all the marks: deeply flavoured chicken, fragrant spices, a robust tomato‑cream sauce, and a satisfying depth you’ll want again and again. With a bit of prep and technique, you’ll turn out a dish worthy of a restaurant while still enjoying the comforts of home. Enjoy cooking—and even more, enjoy diving into that first spoonful.
Bread with red caviar is a quick, elegant appetizer that combines soft or toasted bread with rich, briny red caviar. Often served at celebrations and holiday spreads, this dish is simple to prepare and delivers luxurious flavor in every bite.
Ingredients
1 fresh baguette or 12 slices of white or rye bread
2–3 tablespoons unsalted butter or cream cheese (optional)
4 ounces red caviar (salmon roe)
Fresh dill or chopped chives (optional, for garnish)
Lemon wedges (optional, for serving)
Instructions
Slice the baguette or bread into 12 thin, even pieces. Toast lightly if desired for extra texture.
Spread a thin layer of butter or cream cheese on each slice, if using.
Spoon about 1–2 teaspoons of red caviar onto each bread slice, spreading gently to cover.
Garnish with fresh dill, chives, or a small squeeze of lemon juice if desired.
Serve immediately as an appetizer or elegant snack.
Notes
Assemble just before serving to prevent soggy bread.Use toasted rye or pumpernickel for a traditional twist.For a dairy-free option, skip the butter and serve on plain toasted bread.Pairs beautifully with champagne or dry white wine.
