why make this recipe
Gordon Ramsay’s Chicken Tikka Masala is a popular dish loved for its rich flavors and creamy texture. It combines tender chicken marinated in spices with a delicious sauce that has a perfect balance of warmth and savor. This recipe is great for any occasion and is sure to impress your family and friends. Making it at home allows you to control the ingredients and adjust the heat to your taste. With its delightful fragrance and mouth-watering taste, this Chicken Tikka Masala is an absolute must-try.
how to make Gordon Ramsay Chicken Tikka Masala
Ingredients:
- 800g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder (or 1/2 teaspoon ground red chili powder)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 small onions, finely diced
- 1 1/2 tablespoons finely grated garlic
- 1 tablespoon finely grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 400g tomato puree (or passata)
- 1 teaspoon Kashmiri chili powder (optional, for color and flavor)
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- 1 1/4 cups heavy cream (or evaporated milk for a lighter option)
- 1 teaspoon brown sugar
- 1/4 cup water (if needed)
- 4 tablespoons fresh cilantro (coriander), chopped, for garnish
Directions:
Step 1: Marinate the Chicken.
In a large bowl, mix the plain yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt until well combined. Place the chicken pieces into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour.
Step 2: Cook the Chicken.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add marinated chicken in batches, cooking about 3 minutes on each side until browned. Remove from pan.
Step 3: Prepare the Sauce.
In the same pan, melt 2 tablespoons of butter over medium heat. Add diced onions and sauté for 3 minutes. Stir in grated garlic and ginger, cooking for 1 minute. Add garam masala, ground cumin, turmeric powder, and ground coriander, cooking for 20 seconds. Pour in tomato puree, Kashmiri chili powder, red chili powder, and salt. Let simmer for 10-15 minutes.
Step 4: Combine Chicken and Sauce.
Stir in heavy cream and brown sugar. Add chicken back into the pan and cook for 8-10 minutes until cooked through.
Step 5: Serve.
Top with chopped cilantro.
how to serve Gordon Ramsay Chicken Tikka Masala
Serve this delicious Chicken Tikka Masala hot over basmati rice or with warm naan bread. The rice helps soak up the rich sauce, while naan can be used to scoop up the chicken and sauce. Garnish with fresh cilantro for an added touch of flavor and color.
how to store Gordon Ramsay Chicken Tikka Masala
To store leftovers, let the Chicken Tikka Masala cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stovetop or microwave until heated through.
tips to make Gordon Ramsay Chicken Tikka Masala
- For extra tenderness, let the chicken marinate overnight.
- Adjust the amount of chili powder according to your spice preference.
- If you prefer a lighter version, you can substitute heavy cream with evaporated milk.
- Ensure to sauté the spices quickly to release their flavors but avoid burning them for the best taste.
variation
You can customize this Chicken Tikka Masala by adding vegetables such as bell peppers or peas for more nutrition. Alternatively, you can use paneer for a vegetarian version of this dish.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, you can use boneless chicken breast, but thighs tend to be juicier and more flavorful.
Q: What if I can’t find Kashmiri chili powder?
A: If Kashmiri chili powder is unavailable, you can substitute it with regular chili powder but use less for a milder taste.
Q: Can I make this dish ahead of time?
A: Yes, Chicken Tikka Masala tastes even better the next day! You can make it ahead and simply reheat before serving.
Chicken Tikka Masala
Ingredients
Method
- In a large bowl, mix the plain yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt until well combined.
- Place the chicken pieces into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add marinated chicken in batches, cooking about 3 minutes on each side until browned.
- Remove from pan.
- In the same pan, melt 2 tablespoons of butter over medium heat.
- Add diced onions and sauté for 3 minutes.
- Stir in grated garlic and ginger, cooking for 1 minute.
- Add garam masala, ground cumin, turmeric powder, and ground coriander, cooking for 20 seconds.
- Pour in tomato puree, Kashmiri chili powder, red chili powder, and salt.
- Let simmer for 10-15 minutes.
- Stir in heavy cream and brown sugar.
- Add chicken back into the pan and cook for 8-10 minutes until cooked through.
- Top with chopped cilantro.