Go Back
Chicken Tikka Masala is a cherished dish that stands as a testament to the rich heritage of Indian cuisine, beautifully blending aromatic spices with succulent chicken. This beloved curry has crossed borders and transcended cultural barriers, earning its place as one of the UK's favorite dishes and a staple in Indian restaurants worldwide. The combination of tender chicken pieces marinated in a spiced yogurt mixture and simmered in a creamy tomato sauce makes for a meal that is both comforting and indulgent.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Indulge in the rich flavors of Gordon Ramsay's Chicken Tikka Masala! This recipe features marinated chicken breast, infused with yogurt and spices, grilled to perfection and simmered in a creamy, spiced tomato sauce made with coconut milk. It's easy to follow and perfect for a cozy dinner. Serve with warm naan or steamed basmati rice for a satisfying meal. Grab your ingredients and impress your friends and family with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

500g chicken breast, cut into bite-sized pieces

150g plain yogurt

2 cloves garlic, minced

1 inch piece ginger, grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

Salt and pepper to taste

Juice of 1 lemon

For the Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 inch piece ginger, grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

400g can of crushed tomatoes

200ml coconut milk

Fresh cilantro (coriander) for garnish

Salt to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the yogurt, minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, lemon juice, salt, and pepper. Stir well to create a marinade.

      - Add the chicken pieces to the marinade, coat well, cover, and let it marinate in the refrigerator for at least 1 hour (ideally overnight for maximum flavor).

        Cook the Chicken:

          - Preheat your grill or oven to high heat. If using an oven, line a baking sheet with foil.

            - Place the marinated chicken on the grill or baking sheet. Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has a slight char. Remove from heat and set aside.

              Make the Sauce:

                - In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.

                  - Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

                    - Add the garam masala, cumin, coriander, and smoked paprika to the onion mixture. Cook for 1 minute to toast the spices.

                      - Pour in the crushed tomatoes, stir, and bring to a simmer. Let it cook for about 10 minutes until the sauce thickens.

                        - Reduce the heat and stir in the coconut milk, cooking for another 5 minutes. Season with salt to taste.

                          Combine and Serve:

                            - Add the grilled chicken to the sauce and stir gently to coat. Let it simmer for an additional 5 minutes to allow the flavors to meld.

                              - Serve hot, garnished with fresh cilantro over a bed of steamed basmati rice or with warm naan. Enjoy!

                                Prep Time: 15 min | Total Time: 50 min | Servings: 4