Chicken Tikka Masala is one of the most beloved curries in the world, famous for its rich, creamy sauce and tender, marinated chicken. This recipe, inspired by the techniques and bold flavors of Gordon Ramsay, brings that restaurant-quality experience right into your own kitchen. It’s a dish that’s surprisingly easy to make but delivers a complex, aromatic flavor that will have you coming back for more.
Why This Recipe is a Favorite
This recipe is a favorite because it demystifies a classic dish and makes it accessible for home cooks. It breaks down the process into a few simple steps, focusing on building a deep, rich flavor from the very beginning. The technique of creating and blending the spice-infused sauce before adding the chicken is a brilliant way to ensure a smooth, velvety texture and an even distribution of flavor. The final addition of yogurt and fresh herbs gives it a bright, tangy finish that perfectly complements the rich, savory sauce. It’s a complete and satisfying meal that is sure to impress.
Ingredients
Here’s what you’ll need to create this delicious Chicken Tikka Masala, inspired by Gordon Ramsay’s recipe:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons vegetable oil or peanut oil
- 1 large onion, peeled and sliced
- 1-2 fresh green chilies, deseeded and chopped
- 1-inch piece of fresh ginger, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 1/2 teaspoon chili powder
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 tablespoon soft brown sugar
- 1 tablespoon tomato puree
- 1 (14.5-ounce) can chopped tomatoes
- 4-6 tablespoons natural yogurt
- Fresh cilantro, chopped, for garnish
Swaps and Notes
- Chicken: Boneless, skinless chicken breasts are used here, but boneless chicken thighs are also an excellent choice for a juicier and more flavorful result.
- Spice: The amount of chili is up to you—use one for a mild curry and two for a spicier kick.
- Yogurt: Natural or plain yogurt is best for this recipe. Greek yogurt can be used, but it’s thicker, so you may want to add a splash of water or broth to thin the sauce.
- Tomatoes: A can of chopped tomatoes works well, but high-quality canned tomatoes will give you a richer flavor.
- Garam Masala: Garam masala is a key spice blend in this recipe. Using a fresh, good-quality garam masala will make a big difference in the final taste.
- Garnish: Fresh cilantro is the perfect finishing touch, adding a bright, fresh flavor that complements the rich sauce.
Steps for the Recipe
- Sauté the Aromatics: Heat 2 tablespoons of oil in a large pan or Dutch oven over medium heat. Add the sliced onion, chopped green chilies, and chopped ginger. Cook for 2-3 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
- Add the Spices: Add the chili powder, turmeric, garam masala, and brown sugar to the pan. Cook for 1-2 minutes, stirring constantly to “bloom” the spices and release their fragrance.
- Build the Sauce: Stir in the tomato puree and the chopped tomatoes. Cook for a few minutes, stirring everything together.
- Blend the Sauce: Transfer the sauce mixture to a food processor or blender and blitz until it’s completely smooth.
- Cook the Chicken: Add 1 tablespoon of fresh oil to the same pan. Add the cubed chicken and fry until lightly colored on all sides.
- Simmer and Finish: Pour the blended sauce back into the pan with the chicken. Stir to combine. Reduce the heat to a simmer and let it cook for 10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Add Yogurt and Serve: Stir in the natural yogurt with half of the chopped cilantro. You can swirl it through the sauce rather than mixing it in completely for a beautiful effect. Serve immediately, garnished with the remaining cilantro.
Tips for Success
- Don’t Skip the Blending: Blending the sauce is a crucial step that gives this curry its signature smooth, velvety texture.
- Don’t Overcook the Chicken: Chicken breasts can become dry and tough if overcooked. Cook them until they are just cooked through and then let them finish in the sauce.
- Fresh Ingredients are Key: Fresh ginger, garlic, and cilantro make a world of difference in the final flavor.
- Taste and Adjust: Taste the sauce before adding the chicken and adjust the seasoning as needed. You can add more chili for heat or a pinch more sugar for sweetness.
Serving Suggestions and Pairings
This Chicken Tikka Masala is the star of the show and is best served with a few simple accompaniments. The classic choice is a side of fluffy basmati rice to soak up the rich sauce. It’s also delicious with naan bread for dipping.
For other crowd-pleasing, easy-to-make meals, consider:
- This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
- These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners
Storage and Leftover Tips
Leftover Chicken Tikka Masala is fantastic and often tastes even better the next day as the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
To reheat, gently warm it in a skillet over low heat until heated through. You may need to add a splash of water or broth to loosen the sauce.
More Recipes You Will Love
If you appreciate bold, savory, and satisfying meals, you’ll find more to love on ChefManiac.com:
- This Crockpot Nacho Dip is the Reason I Never Have Leftovers
- How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
Final Thoughts
This Gordon Ramsay-inspired Chicken Tikka Masala is a testament to how simple techniques and bold flavors can create a truly unforgettable meal. It’s a dish that’s both elegant and comforting, perfect for a cozy night in or a special dinner with friends. Give it a try, and get ready for a flavor explosion!
What are your favorite international dishes to make at home? Share your ideas and feedback in the comments below! And don’t forget to follow ChefManiac.com for more delicious and easy-to-make recipes!
Gordon Ramsay's Chicken Tikka Masala: A Flavor-Packed Classic
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 tablespoon soft brown sugar
- 1 tablespoon tomato puree
- 1 tablespoon fresh oil
- 500g boneless chicken thighs, cut into chunks
- 1 cup yogurt
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 can (400g) coconut milk
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the yogurt, chili powder, turmeric, soft brown sugar, and salt. Add the chicken pieces and marinate for at least 30 minutes.
- Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, and cook for another minute until fragrant.
- Add the marinated chicken to the pan and cook until browned on all sides.
- Stir in tomato puree and coconut milk, and bring to a gentle simmer.
- Add garam masala and adjust seasoning with salt. Cook for an additional 10-15 minutes until the chicken is cooked through.
- Garnish with fresh cilantro and serve hot with rice or naan.
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