Gordon Ramsay’s Chicken Tikka Masala is a rich and flavorful dish that combines tender pieces of chicken with a creamy, spiced tomato sauce. The blend of spices like garam masala, cumin, and coriander gives the dish a warm and comforting aroma that makes it so inviting. It’s the kind of meal that looks and tastes like it took a long time to prepare, but it’s surprisingly simple to make at home.
I love making this recipe because it brings a little bit of gourmet into my everyday cooking. The chicken stays juicy and the sauce has just the right balance of heat and creaminess. I usually marinate the chicken longer to get even more flavor, which makes the dish even better. Gordon’s recipe feels like a perfect way to enjoy Indian flavors without needing a lot of complicated steps in the kitchen.
My favorite way to serve this Chicken Tikka Masala is with warm basmati rice and some fluffy naan bread on the side. It’s great for a cozy dinner when you want something filling and satisfying. Honestly, it feels like a special treat every time I make it, and friends and family always seem to ask for seconds. If you want a tasty and comforting meal that’s both exciting and easy, this is a great one to try.
Key Ingredients & Substitutions
Chicken Thighs: These keep the dish juicy and tender. You can use chicken breasts, but they might be a bit drier. I prefer thighs for the best texture.
Yogurt: It tenderizes the chicken in the marinade. If you’re dairy-free, use coconut yogurt or skip this step but marinade longer with lemon and spices.
Garam Masala & Spices: This blend gives the dish its warm flavor. If you don’t have garam masala, you can mix equal parts ground cumin, coriander, and cinnamon.
Cream: Double cream adds richness. For a lighter option, use coconut milk, which also gives a nice flavor twist.
Tomatoes: Canned chopped tomatoes work great here. If fresh are handy, use them but cook longer to get the same sauce thickness.
How Can I Get the Chicken Perfectly Cooked & Flavorful?
Marinating the chicken is key. The yogurt and spices tenderize and infuse flavor. Make sure to coat evenly and let it rest at least 1 hour—overnight is better.
- Cook chicken on medium-high heat first to get a slight char; this adds smoky flavor and texture.
- Don’t fully cook it in the first step; it finishes cooking in the sauce to stay tender.
- Use a heavy pan to keep even heat and avoid burning spices.
- Simmer the sauce slowly after adding cream to blend flavors and soften the chicken.
Equipment You’ll Need
- Large heavy-based frying pan or skillet – it holds heat well for even cooking and helps develop great flavors.
- Mixing bowls – perfect for marinating the chicken and mixing spices easily.
- Sharp knife and chopping board – for chopping onions, garlic, ginger, and chicken into nice pieces.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pan.
- Measuring spoons – help you get the right amount of spices and ingredients every time.
Flavor Variations & Add-Ins
- Swap chicken for lamb or paneer cubes for a different texture and taste while keeping the sauce creamy and rich.
- Add green peas or spinach towards the end for extra color and nutrition without changing the flavor too much.
- Use coconut milk instead of cream for a subtle sweetness and a dairy-free alternative.
- Include a pinch of smoked paprika or a dash of chipotle for a smoky twist if you want to experiment with heat.
How to Make Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
For the Chicken and Marinade:
- 500g boneless chicken thighs, cut into chunks
- 150g natural yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red chili, finely chopped (optional)
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder (adjust to taste)
- 400g canned chopped tomatoes
- 1 tablespoon tomato puree
- 150ml double cream or coconut milk
- Salt, to taste
- Juice of ½ lemon
- Fresh coriander (cilantro), chopped, for garnish
To Serve:
- Naan bread or basmati rice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken (though marinating longer, like overnight, is best), 20 minutes of cooking time, and about 5 minutes for final touches. Overall, plan for at least 40 minutes to an hour if marinating briefly, or longer if you choose to marinate overnight.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a mixing bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, garam masala, paprika, salt, and pepper. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large heavy-based pan over medium-high heat. Add the marinated chicken pieces and cook, turning occasionally, until they are partially cooked and have slight charred edges, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Prepare the Sauce:
In the same pan, add the remaining tablespoon of oil. Sauté the chopped onion for 5-6 minutes until soft and translucent. Stir in the minced garlic, grated ginger, and chopped red chili; cook for another 1-2 minutes until fragrant.
4. Spice it Up:
Add garam masala, ground coriander, ground cumin, turmeric, paprika, and chili powder. Cook for 1-2 minutes, stirring constantly to release the spices’ aromas.
5. Make the Tomato Base:
Pour in the canned chopped tomatoes and tomato puree. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
6. Combine Chicken and Sauce:
Add the partially cooked chicken back into the pan along with any juices. Stir well to coat the chicken in the sauce.
7. Finish with Cream and Seasoning:
Pour in the double cream or coconut milk, then simmer gently for 8-10 minutes until the chicken is fully cooked and tender, and the sauce is creamy. Season with salt to taste and stir in lemon juice for a fresh light touch.
8. Garnish and Serve:
Sprinkle with fresh chopped coriander. Serve hot with warm naan bread or basmati rice.
Enjoy your delicious and creamy Gordon Ramsay-style Chicken Tikka Masala!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator before marinating. This helps the marinade penetrate better and ensures even cooking.
How Long Should I Marinate the Chicken?
Marinate for at least 1 hour to let the flavors develop, but overnight in the fridge is ideal for the juiciest, most flavorful chicken.
Can I Substitute Coconut Milk for Cream?
Absolutely! Coconut milk is a great dairy-free alternative that adds a subtle sweetness while keeping the sauce creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
