Name: Gordon Ramsay Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Indian-Inspired
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)

Description

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)

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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.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 42g
Cholesterol: 140mg