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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala - recipe card
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This chicken tikka masala features succulent, smoky charred chicken enveloped in a velvety, spiced tomato-cream sauce with a gentle heat and a touch of sweetness. The yogurt marinade tenderizes the chicken while the garam masala and smoked paprika deliver a deep, aromatic richness that is both comforting and elegant.

Ingredients

Scale
  • 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 cup full-fat Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 tsp kosher salt, divided
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp sugar
  • 2 tbsp fresh cilantro, chopped, for garnish

Instructions

  1. In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, garam masala, smoked paprika, cayenne pepper, and 1 teaspoon of kosher salt. Whisk until smooth and the spices are fully incorporated into the marinade.
  2. Add the chicken pieces to the marinade and toss well to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor and more tender chicken. The acid in the yogurt helps break down the proteins, ensuring juicy, tender meat.
  3. While the chicken marinates, prepare the sauce base. Heat the vegetable oil in a large 12-inch heavy-bottomed skillet or Dutch oven over medium heat until the oil shimmers. Add the diced onion and cook, stirring frequently, for 5 to 7 minutes until the onions are soft and translucent but not browned.
  4. Add the minced garlic and grated ginger to the pan. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter. The aroma should be sweet and pungent, not acrid.
  5. Pour in the crushed tomatoes, sugar, and the remaining 1 teaspoon of kosher salt. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and let it bubble gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
  6. While the sauce simmers, prepare the chicken. Preheat a separate large grill pan or a large cast-iron skillet over high heat for 2 minutes. Do not add any oil to the pan. The pan should be smoking hot to achieve the signature char.
  7. Working in batches to avoid overcrowding, remove the chicken from the marinade with tongs, letting any excess marinade drip off. Place the chicken pieces in a single layer in the hot pan. Sear for 3 to 4 minutes per side until deeply charred on the edges and cooked through to an internal temperature of 165°F / 74°C. Transfer the seared chicken to a plate and set aside.
  8. If needed, wipe out the pan with a paper towel to Remove any burnt bits. Add the unsalted butter to the now-empty sauce pan and melt over medium heat. Stir the butter into the tomato sauce until fully incorporated, creating a glossy, rich base.
  9. Pour the heavy cream into the sauce and stir gently to combine. Bring the sauce to a gentle simmer over medium-low heat. Do not allow it to boil vigorously, as the cream could separate and curdle the sauce.
  10. Add the seared chicken pieces and any accumulated juices to the sauce. Stir to coat the chicken in the creamy sauce. Let it simmer on low heat for 5 minutes, allowing the chicken to absorb some of the sauce and the flavors to harmonize. The sauce should coat the back of a spoon and have a silky texture.
  11. Taste the sauce and adjust seasoning if necessary, adding a pinch more salt or a touch of sugar for balance. The sauce should be rich, creamy, and moderately spicy with a slight tang from the tomatoes.
  12. Serve the chicken tikka masala immediately, garnished with fresh chopped cilantro. Pair with steamed basmati rice, naan bread, or both. The dish is best enjoyed right away while the chicken is tender and the sauce is hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Transfer cooled chicken tikka masala to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheating: For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally, until the sauce is bubbling and the chicken reaches 165°F / 74°C. Add a splash of water or cream if the sauce has thickened too much. Alternatively, microwave single portions in 30-second bursts, stirring in between, until hot.

Nutrition

Keywords: chicken tikka masala, tikka masala recipe, Indian curry, creamy tomato chicken, spiced chicken, yogurt marinated chicken, weeknight dinner, Gordon Ramsay, easy chicken curry, restaurant style curry

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-chicken-tikka-masala/