Description
Spice up your kitchen with Gordon Ramsay’s Chicken Tikka Masala, a creamy, tangy dish that brings the warmth of Indian cuisine straight to your dinner table. Tender chicken swimming in a rich, aromatic sauce will have your family asking for seconds before the first bite is even finished.
Ingredients
Scale
Main Ingredients:
- 1 lb boneless chicken thighs
- 1 can diced tomatoes
- 1 cup plain yogurt
- ½ cup heavy cream
Spices and Seasonings:
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper
Aromatics and Supporting Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 tablespoon ginger
- Fresh coriander
Instructions
- Combine 1 lb chicken thighs with 1 cup yogurt in a bowl. Refrigerate for 30 minutes to let the flavors meld and tenderize your meat.
- Warm 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté 1 chopped onion until it turns golden and translucent, about 5 minutes.
- Sprinkle 3 minced garlic cloves and 1 tablespoon grated ginger into the skillet. Stir for 60 seconds until fragrant.
- Shake 1 tablespoon garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, and 1 teaspoon chili powder into the pan. Toast the spices for 2 minutes to enhance their aromatics.
- Pour in 14 oz diced tomatoes. Simmer the sauce for 10 minutes, allowing the liquid to reduce and concentrate the flavors.
- Transfer the marinated chicken into the skillet. Stir thoroughly to coat each piece with the spicy sauce. Cook for 12-15 minutes until the chicken reaches 165°F internal temperature.
- Drizzle ½ cup heavy cream into the pan. Gently stir and let the sauce thicken for 3-4 minutes.
- Taste and adjust seasoning with salt and pepper. Sprinkle fresh chopped coriander on top for a bright, herbal finish.
- Plate your chicken tikka masala alongside steamed basmati rice or warm naan bread.
Notes
- Marinate the chicken overnight for deeper, more complex flavor that really penetrates the meat.
- Toast your whole spices before grinding to release their essential oils and create a more robust spice profile.
- Use full-fat yogurt for the marinade to help tenderize the chicken and create a richer sauce texture.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt, which keeps the dish creamy but reduces calories.
- Prep Time: 30 minutes (marinating)
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg