Description
Gordon Ramsay Chicken Tikka Masala sizzles with authentic British-Indian flavor, bringing restaurant-quality spice directly to your kitchen table. Creamy tomato sauce and tender chicken pieces combine for a memorable dinner that delivers serious restaurant-quality comfort without complicated cooking techniques.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken thighs
Spices and Seasonings:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon salt
Supporting Ingredients:
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1 15-ounce can crushed tomatoes
- 1 cup heavy cream
- ½ cup fresh cilantro
- Salt and pepper to taste
- Optional: additional chili powder or fresh green chilies
Instructions
- Blend 1 cup yogurt with 1 tablespoon lemon juice, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon paprika, ½ teaspoon chili powder, and 1 teaspoon salt in a large bowl until smooth.
- Add 1 ½ pounds chicken thighs to the marinade, ensuring each piece gets completely coated. Refrigerate for minimum 1 hour, ideally overnight.
- Heat 1 tablespoon vegetable oil in a large skillet at 375°F (190°C). Sear marinated chicken pieces for 2-3 minutes per side until golden brown and slightly crisp.
- Remove chicken and set aside. In the same skillet, add remaining oil and sauté 1 diced onion for 5-6 minutes until translucent.
- Add 3 minced garlic cloves and 1 tablespoon grated ginger. Cook for 45-60 seconds until fragrant.
- Sprinkle 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Toast spices for 30 seconds to release their aromatics.
- Pour 15 ounces crushed tomatoes into the skillet. Scrape any browned bits from the bottom and simmer for 10 minutes at medium heat.
- Return seared chicken to the sauce. Reduce heat to low and simmer for 10 minutes, ensuring chicken reaches 165°F (74°C) internal temperature.
- Stir 1 cup heavy cream and ½ cup chopped cilantro into the sauce. Simmer gently for 2-3 minutes.
- Taste and adjust seasoning with salt and pepper. Garnish with additional fresh cilantro before serving.
Notes
- Marinate chicken overnight for maximum flavor absorption, ensuring each piece gets thoroughly coated with the spice blend.
- Use full-fat yogurt to keep the chicken tender and prevent the sauce from splitting during cooking.
- For a lighter version, swap heavy cream with coconut milk or Greek yogurt to reduce calories without losing richness.
- Toast whole spices before grinding them to release deeper, more complex flavors that elevate the entire dish’s profile.
- Prep Time: 1 hour
- Cook Time: 32-34 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg