Gordon Ramsay Chicken Tikka Masala Recipe

Get ready to fall head-over-heels for the bold, aromatic flavors of Gordon Ramsay Chicken Tikka Masala. This iconic dish pairs juicy, marinated chicken with a gorgeously spiced, creamy tomato sauce—making it impossible to resist that extra scoop of rice or piece of naan to mop up every drop. Whether you’re new to Indian-inspired cooking or looking to impress at your next dinner party, this recipe brings restaurant-quality magic right to your kitchen, with balance and depth in every single bite.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each item plays a star role in creating a symphony of flavors, colors, and textures. The secret to unforgettable Gordon Ramsay Chicken Tikka Masala is using fresh, quality spices and staples that you probably already have in your pantry.

• Chicken: Use 2 large boneless, skinless chicken breasts or 4 chicken thighs—thighs deliver a bit more richness if that’s your style.
• Greek yogurt: Acts as a tenderizer for the chicken, ensuring it stays juicy during cooking.
• Lemon juice: Adds brightness, balancing the spices with a pop of freshness.
• Ginger-garlic paste: Essential for an authentic flavor base—fresh is best if you can swing it!
• Turmeric powder: This earthy, golden spice gives the chicken its classic hue.
• Garam masala: The backbone of the masala; a complex blend of warm spices.
• Ground cumin: Adds smoky depth to both the marinade and the sauce.
• Ground coriander: Light, citrusy undertones that lift the whole dish.
• Smoked paprika: Creates that signature color and a subtle smokiness.
• Chili powder: Adjust to your heat preference for a gentle kick or fiery punch!
• Salt: No skimping here—it highlights every other flavor.
• Oil: Helps crisp up the chicken and build richness in the sauce.
• Butter or ghee: Adds luxurious silkiness to the masala sauce.
• Onion: A finely chopped onion melts into the sauce, building savory sweetness.
• Garlic: Intensifies the aromatic backbone—don’t be shy.
• Ginger: Fresh grated ginger keeps the sauce lively and warm.
• Tomato paste: Concentrates the tangy flavor and thickens the sauce.
• Crushed tomatoes: The heart of the sauce; use a high-quality canned variety for best results.
• Heavy cream or coconut milk: Determines the richness; coconut milk gives a hint of sweetness.
• Sugar (optional): Just a pinch balances the acidity of the tomatoes beautifully.
• Salt and pepper: For rounding out and finishing the dish.
• Chopped cilantro: Fresh and aromatic, perfect for garnish.
• Lemon juice (finishing): A splash at the end brightens all the deep flavors.

How to Make Gordon Ramsay Chicken Tikka Masala

Step 1: Marinate the Chicken

Begin by mixing the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and a splash of oil in a big bowl. Cut the chicken into bite-sized pieces and generously coat it with this vibrant marinade. The yogurt will tenderize the chicken, letting those spices really soak in. Cover and pop it in the fridge for at least 1 hour—for truly unforgettable flavor, let it hang out overnight if you can.

Step 2: Cook the Chicken

Bring your grill pan, skillet, or broiler to medium-high heat. Lightly oil the surface, and cook the marinated chicken pieces for about 4 to 5 minutes per side until beautifully charred and cooked through. If you prefer hands-off, you can also bake at 400°F for 15 to 20 minutes. Set the chicken aside; it will finish its journey in that luscious sauce.

Step 3: Prepare the Masala Sauce

In a deep skillet, melt the butter with a splash of oil over medium heat. Sauté the chopped onion for 5 to 7 minutes until it’s golden and sweet. Add the garlic and ginger, breathing in that irresistible aroma for a minute. Next goes in the cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder—stir for 30 seconds to toast the spices, releasing those essential oils. Add in the tomato paste and cook it out for a minute or two to deepen the flavor, then pour in the crushed tomatoes. Simmer for about 10 minutes, letting the sauce thicken and intensify. Lower the heat, swirl in heavy cream (or coconut milk), a pinch of sugar if needed, plus salt and pepper. This is where the sauce becomes silky and irresistible.

Step 4: Combine and Serve

Add your cooked chicken and all its juices back into the sauce, stirring to coat every piece. Simmer together for another 5 minutes so every bite is packed with the flavors of Gordon Ramsay Chicken Tikka Masala. Just before serving, stir in a splash of lemon juice and sprinkle generously with chopped cilantro for a burst of freshness. Serve it hot, paired with fluffy basmati rice or warm naan, and get ready for lots of “seconds, please!”

How to Serve Gordon Ramsay Chicken Tikka Masala

Garnishes

A sprinkle of freshly chopped cilantro is the classic finish, adding freshness and color. For a restaurant-worthy touch, swirl a little extra heavy cream or a squeeze of lemon on top just before serving—guests will love the vibrant look and bright flavors in your Gordon Ramsay Chicken Tikka Masala.

Side Dishes

Pair your Gordon Ramsay Chicken Tikka Masala with fluffy basmati rice, pillowy naan, or soft roti to scoop up every bit of sauce. Want to round out the meal? A simple cucumber raita or fresh salad offers a cooling counterpoint and a crisp contrast.

Creative Ways to Present

Transform weeknight dinner into a mini feast by serving the masala in small bowls next to an array of sides, or offer in mini cups as individual appetizers at a party. For a twist, layer it in a bowl with buttery rice, shredded lettuce, and pickled onions for a vibrant masala rice bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftover Gordon Ramsay Chicken Tikka Masala in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, often making it taste even better the next day.

Freezing

This dish freezes beautifully: simply cool it completely, portion into freezer-safe containers, and freeze for up to two months. When hunger strikes, you’ll have a homemade treat on standby!

Reheating

Defrost overnight in the fridge, then reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed. Microwaving works too—just stir halfway through to ensure even warming and keep that chicken juicy.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great choice for Gordon Ramsay Chicken Tikka Masala, bringing extra juiciness and richer flavor. Just ensure they’re boneless and skinless for best results.

Is there a way to make this dairy-free?

Yes, just use coconut milk in place of heavy cream and a dairy-free yogurt for the marinade. You’ll still achieve that creamy, luscious texture and all the signature flavors.

Can I marinate the chicken for less than an hour?

If you’re short on time, even 30 minutes helps infuse some flavor, but for best results in your Gordon Ramsay Chicken Tikka Masala, aim for at least an hour of marination.

What if I don’t have a grill pan?

No problem! You can use any heavy skillet or even bake the chicken in the oven. The goal is a nice, charred exterior and tender inside—choose whatever method is most convenient.

How spicy is this recipe?

The heat level is moderate with the measurements above, but it’s easy to adjust! Start with less chili powder if you’re sensitive, or add a bit more for a flaming-hot Gordon Ramsay Chicken Tikka Masala experience.

Final Thoughts

Whip up this classic Gordon Ramsay Chicken Tikka Masala and watch your kitchen become everyone’s favorite gathering spot. The effort is absolutely worth it—and don’t be surprised if it becomes your go-to comfort dish from now on. Give it a try and let the flavors work their magic!

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