Description
Gordon Ramsay’s Chicken Tikka Masala is a rich and creamy Indian-inspired dish featuring tender chicken thighs marinated in a fragrant blend of yogurt and spices, then simmered in a tomato and cream sauce. This recipe balances bold flavors with a smooth sauce, perfect for serving with rice or naan.
Ingredients
Scale
For the Marinade
- 1 ½ pounds chicken thighs
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Salt to taste
For the Sauce
- 1 ½ cups tomato puree
- ¾ cup heavy cream
- ½ cup fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, cumin, and salt. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or preferably overnight to allow the flavors to penetrate the meat.
- Sear the Chicken: Heat a skillet or grill pan over medium-high heat. Place the marinated chicken pieces in the pan and sear until browned on all sides. The chicken does not need to be fully cooked at this stage. Remove from the pan and set aside.
- Cook the Spices and Tomato Puree: In the same pan, add a little oil if needed, then sauté garlic, ginger, and additional spices (if desired) until they become aromatic. Pour in the tomato puree and allow the sauce to simmer for about 10 minutes, which helps develop its rich flavor.
- Add Cream and Chicken: Reduce the heat to low, stir in the heavy cream to create a smooth and creamy sauce. Return the seared chicken pieces to the pan, coating them well with the sauce.
- Simmer to Finish Cooking: Let the chicken simmer in the sauce for 10 to 15 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened to your preference.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the dish. Serve hot with steamed basmati rice or warm naan bread for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- If you prefer a spicier tikka masala, consider adding chili powder or fresh chopped chilies during the sauce preparation.
- Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
- For a lighter version, substitute heavy cream with coconut milk or use half-and-half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approximately 200g)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Chicken Tikka Masala, Indian chicken recipe, creamy chicken curry, Gordon Ramsay recipes, easy tikka masala
