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Chicken Tikka Masala is not just a dish; it's a cultural phenomenon that has captivated taste buds across the globe, especially in India and the United Kingdom. This vibrant dish, characterized by its tender marinated chicken pieces simmered in a rich and creamy tomato-based sauce, has earned its place as a staple in many households. Its unique blend of spices and flavors speaks to the heart of Indian cuisine while simultaneously reflecting its significant status in British culinary tradition.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Discover how to make Gordon Ramsay's irresistible Chicken Tikka Masala! This dish features tender marinated chicken thighs, a rich and creamy sauce made with tomatoes and coconut milk, and fragrant spices like garam masala and turmeric. Perfect for impressing guests or treating yourself to a cozy night in, serve this flavorful meal with basmati rice or naan. It's an easy, delicious recipe that's sure to delight!
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Ingredients
  

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

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust for spice level)

3 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1-inch piece of ginger, grated

1 can (400g) chopped tomatoes

1 cup coconut milk

2 tablespoons fresh cilantro, chopped (for garnish)

Salt to taste

Instructions
 

Marinate the Chicken: In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and chili powder. Add chicken pieces and mix until well-coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

    Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Remove the chicken from the marinade (letting the excess drip off) and cook in batches until golden brown on all sides. Remove and set aside.

      Prepare the Sauce: In the same pan, add the remaining oil and sauté the onions until translucent, about 5 minutes. Add garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

        Add Tomatoes and Spices: Pour in the chopped tomatoes and stir in a pinch of salt. Cook for 10-15 minutes, allowing the sauce to thicken.

          Combine Chicken with Sauce: Once the sauce has thickened, return the chicken to the pan. Pour in the coconut milk and simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.

            Garnish and Serve: Taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4