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Indian cuisine is a vibrant tapestry of flavors, colors, and aromas, renowned for its rich heritage and diverse regional dishes. Among the many culinary treasures that India has to offer, Chicken Tikka Masala stands out as a beloved favorite. This iconic dish, celebrated for its creamy tomato sauce and perfectly spiced chicken, has captured the hearts of food lovers around the globe. Gordon Ramsay's take on this classic recipe infuses a modern twist while honoring the traditional elements that make Chicken Tikka Masala a staple in kitchens worldwide.

Gordon Ramsay's Chicken Tikka Masala

Spice up your dinner with Gordon Ramsay's Fiery Chicken Tikka Masala! This delicious recipe features marinated chicken thighs cooked to perfection in a rich, creamy sauce infused with fragrant spices. With easy-to-follow steps, you'll create a flavorful meal that's perfect for sharing. Serve it hot with basmati rice or naan for the ultimate experience. Great for any occasion, this dish is sure to impress family and friends! Try it tonight!
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Ingredients
  

500g boneless chicken thighs, chopped into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

Salt to taste

3 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 green chili, slit (optional)

1 can (400g) diced tomatoes

1 cup heavy cream

Fresh coriander leaves for garnish

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt. Add the chopped chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or overnight for better flavor.

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess yogurt. Cook in batches until golden brown and slightly charred on all sides, about 5–7 minutes. Remove and set aside.

      Prepare the Sauce: In the same skillet, add the remaining oil. Add the chopped onions and sauté until golden, about 5 minutes. Stir in the garlic, ginger, and green chili, cooking for another minute until fragrant.

        Add Tomatoes and Spices: Pour in the canned tomatoes with their juices. Bring to a simmer and add the remaining ground spices (cumin, coriander, garam masala, turmeric, and chili powder) along with salt to taste. Cook for 10 minutes, stirring occasionally until the sauce thickens.

          Finish the Dish: Stir in the grilled chicken pieces, ensuring they are well coated with the sauce. Add the heavy cream and simmer on low heat for another 5–10 minutes, allowing the flavors to meld together. Adjust seasoning if needed.

            Garnish and Serve: Remove from heat and garnish with fresh coriander leaves. Serve hot with steamed basmati rice or naan bread.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6