Introduction

If there is one dish that defines world-class Indian-inspired cuisine for the average person, it’s Chicken Tikka Masala. It’s the ultimate comfort food: tender, charred chicken enveloped in a deeply rich, spiced, and beautifully creamy tomato sauce.

But let’s be honest, trying to recreate that magic at home often ends in a sauce that’s flat, or chicken that’s dry. Not today. This recipe, inspired by the legendary chef Gordon Ramsay, elevates the classic dish from good to absolutely phenomenal. Chef Ramsay has a knack for taking traditional recipes and perfecting them—and this Tikka Masala is no exception. It relies on a two-step process: a deep, flavorful marinade followed by a slow-simmered, spice-rich sauce.

Ready to bring a Michelin-starred level of flavor to your own kitchen? Let’s dive into the details and turn your weeknight dinner into a culinary triumph. And if you’re looking for other ways to use chicken in a globally inspired dish, check out our favorite Mexican Chicken and Rice Casserole.

Why I Love This Recipe

I’ve made countless versions of Chicken Tikka Masala, but the structure of this recipe—specifically the heavy reliance on yogurt and a precise spice blend for the marinade—is what sets it apart. The yogurt tenderizes the chicken while ensuring all those incredible spices adhere perfectly. Grilling or broiling the marinated chicken before adding it to the sauce is the non-negotiable step that gives you those smoky, slightly charred edges, replicating the tandoor oven experience.

This isn’t just “another curry recipe”; it’s a deep, complex flavor journey that manages to be simple enough for a dedicated home cook. The aroma alone when the garam masala and crushed tomatoes hit the skillet is worth the effort.

Ingredients List

Ingredient	Quantity	Notes
For the Chicken Marinade
Boneless Chicken Thighs, cubed	1.5 lbs	Thighs stay moister than breasts.
Plain Yogurt	1 cup	Full-fat is recommended for flavor.
Garam Masala	2 teaspoons	Key spice for warmth and depth.
Turmeric	1 teaspoon	Adds color and earthy flavor.
Ground Cumin	1 teaspoon
Paprika	1 teaspoon	Use smoked paprika for an extra layer of flavor.
Lemon Juice	1 tablespoon	Helps tenderize the meat.
Garlic Cloves, minced	2
Ginger, grated	1-inch piece
Salt	To taste
For the Sauce
Oil or Ghee	2 tablespoons	Ghee (clarified butter) adds a richer flavor.
Onion, finely chopped	1
Garlic Cloves, minced	3
Ginger, grated	1 tablespoon	Use fresh ginger for the best taste.
Ground Coriander	2 teaspoons
Paprika	1 teaspoon
Ground Cumin	1 teaspoon
Cinnamon	1/2 teaspoon	Just a touch for warmth.
Garam Masala	1 teaspoon	Added late for a final burst of aroma.
Tomato Paste	1 tablespoon	Concentrates the tomato flavor.
Crushed Tomatoes (canned)	1 (14 oz) can
Heavy Cream	3/4 cup	Essential for that classic creamy texture.
Salt and Pepper	To taste
Fresh Cilantro	For garnish

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Swaps and Notes

• Chicken Thighs vs. Breasts: I highly recommend using thighs for their flavor and tenderness. If you use breasts, be mindful not to overcook them during the broiling step.
• Ghee vs. Oil: Ghee gives an authentic, rich, nutty flavor. If you don’t have it, a neutral high-heat oil like canola or vegetable oil works fine.
• Heat Level: This recipe is mildly spicy. To add heat, include a pinch of cayenne pepper in the sauce, or a finely minced Serrano pepper when sautéing the onions.
• Dairy-Free: For a dairy-free sauce, use full-fat coconut milk or coconut cream instead of heavy cream. The flavor will change, but it will still be rich and delicious.
• Marinating Time: While 1 hour is the minimum, an overnight (8-12 hour) marinade is the secret weapon for intensely flavorful, fork-tender chicken.

Step-by-Step Instructions

Prep Time: 20 minutes | Marinating Time: 1 hour (up to 12 hours) | Cooking Time: 30 minutes

1. Marinate the Chicken

1. In a medium bowl, combine all the marinade ingredients: cubed chicken, yogurt, garam masala, turmeric, cumin, paprika, lemon juice, minced garlic, grated ginger, and salt.
2. Toss thoroughly until every piece of chicken is coated.
3. Cover the bowl and refrigerate for at least 1 hour. For the best result, let it marinate for up to 12 hours.

2. Cook the Chicken

1. Preheat your broiler on high, or preheat an outdoor grill to medium-high heat.
2. Place the marinated chicken pieces on a foil-lined baking sheet or thread them onto skewers.
3. Grill or broil the chicken for 8-12 minutes, turning halfway, until the pieces are lightly charred and cooked through (internal temperature of 165∘F). Set the chicken aside.

3. Build the Sauce Base

1. In a large, deep skillet or Dutch oven, heat the oil or ghee over medium heat.
2. Add the chopped onion and sauté until they soften and turn golden brown, about 5-7 minutes.
3. Add the remaining minced garlic and grated ginger. Cook for 1 minute until fragrant.

4. Toast the Spices

1. Stir in the ground coriander, paprika, cumin, cinnamon, and the 1 teaspoon of garam masala, along with the tomato paste.
2. Cook, stirring constantly, for 1-2 minutes. This crucial step “blooms” the spices and tomato paste, deepening their flavor.

5. Simmer and Finish

1. Pour in the canned crushed tomatoes. Stir everything together, bring the sauce to a simmer, and let it cook for 10 minutes to allow the flavors to meld.
2. Reduce the heat to low. Pour in the heavy cream and stir until the sauce is smooth and a beautiful orange-red color.
3. Add the grilled chicken pieces to the sauce. Simmer for another 10 minutes, allowing the chicken to soak up the sauce’s flavor.
4. Season generously with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

Tips for Success

• The Power of Marinating: Do not skip the marinating step. The acid in the lemon juice and the enzymes in the yogurt are what break down the chicken fibers, resulting in that melt-in-your-mouth texture.
• Blooming the Spices: The step where you cook the dry spices and tomato paste in oil for 1-2 minutes is non-negotiable for an authentic, deep flavor. This releases their essential oils.
• The Char is Key: Getting a light char on the chicken before adding it to the sauce is what gives the final dish the smoky, “tikka” flavor traditionally achieved in a tandoor. Don’t be afraid of a little black edge!

Serving Suggestions and Pairings

Chicken Tikka Masala is the star of the show, but the supporting cast makes the meal complete.

• The Classic Starch: Serve over fluffy Basmati Rice or with plenty of Naan bread (especially garlic naan) for dipping and scooping up the luscious sauce.
• Vegetable Sides: A side of plain, steamed green beans, or a simple Cucumber Raita (yogurt with chopped cucumber and mint) provides a cool contrast to the rich curry.
• Drink Pairings: A crisp India Pale Ale (IPA) or a light, bright white wine like a Sauvignon Blanc cuts through the creaminess of the dish nicely. For a non-alcoholic option, a classic Blueberry Lemonade is wonderfully refreshing.

Nutritional Information (Per Serving)

• Kcal: 540 kcal
• Servings: 4
• Note: This is an estimated value and can vary based on the fat content of the yogurt, cream, and oil used.

Storage and Leftover Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Chicken Tikka Masala freezes exceptionally well! Transfer to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over low heat. If the sauce has thickened too much, add a splash of water or milk/cream to bring it back to the desired consistency. The flavor actually deepens overnight, making it taste even better the next day!

More Recipes You Will Love

If you enjoyed this complex, deeply satisfying chicken recipe, you’ll definitely want to try some of our other globally inspired comfort food dishes:

• For another easy weeknight chicken winner: These Chicken Enchiladas are my Go-To for Cozy Crowd-Pleasing Dinners
• If you love deep, savory flavor: This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
• When you need to feed a crowd fast: These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast
• For a fun appetizer twist on a classic: Easy Cheesy Chicken Sliders with Marinara Garlic Butter

Final Thoughts

Chicken Tikka Masala is one of those culinary achievements that’s universally beloved for a reason. By following the meticulous steps of this Gordon Ramsay-inspired method—marinating, charring, and blooming the spices—you unlock the full, rich potential of this iconic dish. It’s a meal that truly satisfies on a deep, soul-level.

Did you try the recipe? Let me know in the comments below what your favorite part was, or if you added a special twist!