Description
Gordon Ramsay Chicken Tikka Masala is a rich and creamy Indian dish that brings tantalizing flavors to your dinner table. Perfect for family gatherings or cozy nights in, this recipe features tender marinated chicken simmered in a luscious tomato-based sauce infused with aromatic spices. With its delightful balance of heat and creaminess, this tikka masala is sure to impress. Serve it alongside fluffy basmati rice or warm naan bread for a complete meal that captures the essence of authentic Indian cuisine.
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
- 1 tablespoon oil
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or 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
- In a large mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt. Add the chicken pieces into the marinade. Ensure they are well-coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour. For best results, marinate overnight.
- Heat oil in a frying pan over medium-high heat. Once hot, add marinated chicken pieces. Cook until browned on all sides but not fully cooked through. Remove from pan and set aside.
- In the same pan, add butter or ghee. Sauté chopped onions until they're soft and translucent. Stir in minced garlic and grated ginger; cook until fragrant. Add ground cumin, ground coriander, garam masala, turmeric powder, smoked paprika, and chili powder. Cook for another minute.
- Mix in tomato paste and crushed tomatoes. Allow simmering for about 5 minutes until thickened slightly. Pour in heavy cream or coconut milk. Stir well to combine.
- Return cooked chicken to the sauce. Simmer on low heat for about 15–20 minutes until chicken is fully cooked through and tender. Taste and adjust seasoning with salt and pepper as needed.
- Stir in optional sugar if desired to balance acidity. Garnish with fresh cilantro and squeeze lemon juice on top before serving.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 392
- Sugar: 6g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 109mg