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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala

Learn how to make Gordon Ramsay Chicken Tikka Masala, a rich and creamy Indian-inspired dish featuring tender marinated chicken thighs cooked in a vibrant spiced tomato sauce with authentic spices and a luscious cream finish. Perfect for home cooks seeking restaurant-quality flavor with customizable heat and versatile serving options.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken and Marinade

  • 500g chicken thighs, boneless and skinless
  • 150g Greek yogurt
  • 1 tablespoon garlic and ginger paste
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Salt to taste

Masala Sauce

  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 1 tablespoon garlic and ginger paste
  • 400g canned tomato purée
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Salt to taste
  • Chili powder or 1 fresh green chili, finely chopped (optional, for heat)

Finishing Touches

  • 120ml heavy cream or coconut cream
  • Fresh cilantro, chopped (for garnish)
  • Extra lemon juice (optional, to taste)

Instructions

  1. Prepare the Marinade and Marinate the Chicken: Mix Greek yogurt with garlic and ginger paste, lemon juice, ground cumin, coriander, turmeric, paprika, garam masala, and salt. Coat the chicken thighs thoroughly in this marinade and let them rest for at least 1 hour, preferably overnight, to ensure tenderness and deep flavor penetration.
  2. Cook the Chicken: Heat oil in a large pan over medium-high heat. Sear the marinated chicken until golden brown on all sides but not fully cooked through, locking in juices and developing a caramelized texture.
  3. Prepare the Masala Sauce: In the same pan, sauté the finely chopped onion until soft and translucent. Stir in garlic and ginger paste, then add tomato purée and the remaining ground spices including cumin, coriander, turmeric, paprika, garam masala, salt, and optional chili powder or fresh green chili. Simmer gently until the sauce thickens and oil starts to separate, indicating a deep, rich flavor.
  4. Combine Chicken and Sauce: Return the partially cooked chicken to the pan with the sauce. Reduce heat to low and simmer for 15-20 minutes so the flavors meld and the chicken cooks through evenly.
  5. Finish with Cream and Cilantro: Stir in heavy cream or coconut cream to create a velvety sauce. Adjust seasoning with lemon juice and sprinkle with fresh chopped cilantro just before serving for brightness and aroma.

Notes

  • For ultimate tenderness and flavor, marinate the chicken overnight.
  • Chicken thighs provide juicier, more flavorful results than chicken breast.
  • Fry spices in oil until fragrant to greatly enhance depth of flavor.
  • Simmer gently after adding cream to keep the sauce silky and prevent curdling.
  • Add fresh cilantro at the end to maintain its bright flavor and color.
  • Author: Lina
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Pan-searing and simmering
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: Chicken Tikka Masala, Indian Curry, Gordon Ramsay Recipe, Chicken Curry, Creamy Indian Dish, Spiced Chicken