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Chicken Tikka Masala holds a cherished place in the hearts of many food lovers, transcending cultural boundaries to become a global favorite. Originating from the Indian subcontinent, this dish showcases the rich tapestry of Indian cuisine, renowned for its vibrant flavors and aromatic spices. The combination of marinated chicken pieces, grilled to perfection, then enveloped in a creamy, spiced tomato sauce, makes Chicken Tikka Masala an irresistible option for both casual weeknight dinners and festive gatherings.

Gordon Ramsay's Chicken Tikka Masala

Discover the rich flavors of Aromatic Chicken Tikka Masala, a delightful dish that's perfect for any occasion! With tender marinated chicken thighs grilled to perfection and enveloped in a creamy, spiced tomato sauce, this recipe is a crowd-pleaser. Serve it over fragrant basmati rice and garnish with fresh cilantro for a touch of color. Ideal for family dinners or special gatherings, this dish is sure to impress. Enjoy the magic of Indian cuisine at home!
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Ingredients
  

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

1 cup plain yogurt

2 tablespoons lemon juice

4 garlic cloves, minced

1 tablespoon ginger, grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt, to taste

2 tablespoons vegetable oil

1 large onion, finely chopped

1 can (400g) crushed tomatoes

1 cup heavy cream

Fresh cilantro, chopped (for garnish)

Cooked basmati rice (to serve)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the yogurt, lemon juice, half of the minced garlic, half of the grated ginger, garam masala, cumin, turmeric, paprika, cayenne, and salt. Mix well. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

    Cook the Chicken: Preheat your grill or oven to high heat. Thread the marinated chicken onto skewers and grill or bake for about 10-12 minutes, turning occasionally, until the chicken is cooked and slightly charred. Set aside.

      Prepare the Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown (about 5-7 minutes). Add the remaining minced garlic and grated ginger, sauté for another minute until fragrant.

        Add Tomatoes and Spices: Stir in the crushed tomatoes, remaining garam masala, cumin, and salt. Reduce the heat and let simmer for about 15 minutes, stirring occasionally.

          Incorporate the Chicken and Cream: Add the grilled chicken into the sauce, stirring to coat. Pour in the heavy cream and simmer for an additional 5 minutes, allowing the flavors to meld together.

            Garnish and Serve: Turn off the heat and sprinkle with fresh cilantro. Serve hot over basmati rice.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4