This Chicken Tikka Masala recipe delivers deep, authentic flavor while being approachable for home cooks. The marinated, seared chicken remains juicy and flavorful, while the creamy spiced sauce is both vibrant and indulgent. Gordon Ramsay’s version emphasizes technique and layering of spices for a result that’s elevated, balanced, and incredibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breast or thighs, cut into chunks
Plain yogurt
Lemon juice
Garlic, minced
Fresh ginger, grated
Garam masala
Ground cumin
Ground coriander
Paprika
Chili powder (or cayenne, for heat)
Salt
Vegetable oil or ghee
Onion, finely chopped
Tomato purée or crushed tomatoes
Heavy cream or plain Greek yogurt
Fresh cilantro, chopped (for garnish)
Directions
In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, and salt. Add chicken pieces, mix well, and marinate for at least 1 hour or overnight.
Heat oil in a skillet over medium-high heat. Add the marinated chicken and sear until browned and cooked through. Remove from the pan and set aside.
In the same pan, add more oil if needed and sauté the chopped onion until soft and golden.
Stir in garlic, ginger, and additional garam masala. Cook for 1 minute to bloom the spices.
Add tomato purée and simmer for 10–15 minutes, stirring occasionally, until thickened and deepened in color.
Lower the heat and stir in heavy cream. Return the chicken to the pan and simmer for 5–10 minutes, allowing the flavors to meld.
Adjust salt and spice to taste. Garnish with chopped cilantro before serving.
Servings and timing
This recipe serves 4 people and takes approximately 1 hour and 15 minutes, including marination and cooking.
Variations
Vegetarian Version: Substitute chicken with paneer, tofu, or chickpeas.
Spice Level: Adjust chili powder or add fresh green chilies for more heat.
Coconut Twist: Replace cream with coconut milk for a dairy-free option with a tropical touch.
Grill for Smoky Flavor: Grill the marinated chicken for a more traditional tandoori-style flavor before adding it to the sauce.
Lighter Option: Use Greek yogurt instead of cream to reduce fat without sacrificing creaminess.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water or cream to loosen the sauce. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator and reheat as needed.
FAQs
What makes this version of chicken tikka masala “Gordon Ramsay-style”?
Gordon Ramsay’s method focuses on layering spices, precise searing, and balancing richness with acidity. His version is refined but still accessible to home cooks.
Can I marinate the chicken for less than an hour?
Yes, but the flavor improves with more time. Try to marinate for at least 30 minutes if you’re short on time.
Is this dish spicy?
It has a moderate spice level, but you can easily adjust it by increasing or reducing the chili powder.
Can I use chicken thighs instead of breast?
Yes, chicken thighs stay juicy and are ideal for this recipe.
Do I need a grill or tandoor?
No. Searing the chicken in a hot skillet gives a similar charred flavor without special equipment.
What’s the best tomato base to use?
Tomato purée or crushed tomatoes work well. Avoid overly watery tomatoes for a richer sauce.
Can I make it dairy-free?
Yes. Use coconut milk or a plant-based yogurt and cream alternative.
What should I serve with chicken tikka masala?
Basmati rice, naan bread, or jeera rice are classic pairings. A side of cucumber raita also balances the heat.
Can I double the recipe?
Absolutely. Simply scale up the ingredients and use a large enough pot to hold everything comfortably.
How do I thicken the sauce if it’s too runny?
Simmer it longer uncovered, or stir in a spoonful of yogurt or cream at the end to add richness and body.
Conclusion
Gordon Ramsay’s Chicken Tikka Masala brings gourmet depth to a beloved classic, making it a standout dish for any night of the week. The tender chicken, richly spiced sauce, and creamy finish create a comforting, flavorful meal that’s sure to become a staple in your kitchen. Whether you’re a longtime curry lover or trying tikka masala for the first time, this recipe delivers every time.
Gordon Ramsay’s Chicken Tikka Masala is a flavorful, restaurant-style Indian-inspired dish with marinated chicken in a rich, creamy tomato-based sauce layered with fragrant spices. Perfect with naan or basmati rice.
Ingredients
1.5 lbs chicken breast or thighs, cut into chunks
1 cup plain yogurt
2 tbsp lemon juice
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp garam masala (plus more for sauce)
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp chili powder or cayenne (adjust to taste)
1 tsp salt
2 tbsp vegetable oil or ghee (divided)
1 large onion, finely chopped
1 1/2 cups tomato purée or crushed tomatoes
1/2 cup heavy cream or plain Greek yogurt
2 tbsp chopped fresh cilantro (for garnish)
Instructions
In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, and salt.
Add chicken chunks and mix until fully coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add marinated chicken pieces and sear until browned and cooked through. Remove and set aside.
In the same skillet, add remaining oil and sauté chopped onion until soft and golden.
Stir in an additional 1 tsp garam masala, garlic, and ginger. Cook for 1 minute until fragrant.
Add tomato purée and simmer for 10–15 minutes, stirring occasionally until thickened and darkened in color.
Reduce heat to low, stir in heavy cream (or yogurt), and mix until smooth.
Return the chicken to the pan and simmer for another 5–10 minutes until flavors meld and chicken is heated through.
Adjust salt and spice to taste. Garnish with chopped cilantro and serve hot.
Notes
Use chicken thighs for extra juiciness and flavor.Marinate overnight for deeper flavor.Substitute cream with coconut milk for a dairy-free option.Adjust chili powder for preferred spice level.Grill chicken for a smokier, tandoori-style finish.
