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If you've ever dined at an Indian restaurant or indulged in a takeaway, chances are you've come across Chicken Tikka Masala, a dish that has transcended cultural boundaries to become a beloved staple in global cuisine. This flavorful curry, featuring succulent pieces of marinated chicken simmered in a rich and creamy tomato sauce, has garnered popularity not only in India but also across Europe, North America, and beyond. Its vibrant colors and aromatic spices make it a feast for both the eyes and the palate.

Gordon Ramsay's Chicken Tikka Masala

Discover Gordon Ramsay's Chicken Tikka Masala, a flavorful dish that's perfect for a cozy dinner! Marinated in yogurt and spices, the succulent chicken cooks to perfection in a rich tomato and cream sauce. This recipe is easy to follow and delivers a delectable, aromatic meal that's sure to impress. Serve it with basmati rice or naan for an authentic touch. Ready to elevate your cooking game? Try it now and enjoy a taste of India at home!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

200g plain yogurt

2 tablespoons lemon juice

4 garlic cloves, minced

2 teaspoons ginger, grated

2 teaspoons garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon paprika

Salt and pepper to taste

3 tablespoons vegetable oil

1 medium onion, finely chopped

1 can (400g) crushed tomatoes

150ml heavy cream

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, paprika, salt, and pepper. Add the chicken pieces, making sure they are well coated. Cover and marinate for at least 1 hour, preferably overnight in the fridge.

    Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces (discard the excess marinade) and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Make the Sauce: In the same skillet, add 1 tablespoon of oil and sauté the chopped onions until they turn golden brown, about 5 minutes. Add crushed tomatoes and cook for another 5 minutes, reducing the sauce slightly.

        Combine: Return the cooked chicken to the skillet and stir to combine. Lower the heat and add in the heavy cream. Simmer for 10 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.

          Serve: Garnish with fresh cilantro. Serve hot with basmati rice or naan.

            Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4