Description
Experience the bold and rich flavors of Gordon Ramsay’s Chicken Tikka Masala, a classic Indian-inspired dish featuring tender marinated chicken thighs cooked in a spiced tomato and cream sauce. Perfectly balanced with aromatic spices and fresh cilantro, this recipe delivers a creamy, flavorful meal ideal for dinner gatherings or a comforting weeknight feast.
Ingredients
Scale
Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
Sauce and Cooking
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 (15-ounce) can crushed tomatoes
- 1 cup heavy cream
- ½ cup fresh cilantro, chopped (plus more for garnish)
- Salt and pepper to taste
- Optional: additional chili powder or fresh green chilies for more heat
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, paprika, chili powder, and salt. Add the bite-sized chicken thigh pieces and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse deeply into the chicken.
- Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces and sear them for 2–3 minutes on each side until they turn golden brown. Remove the chicken from the skillet and set it aside for now.
- Sauté Aromatics and Toast Spices: In the same skillet, add the remaining tablespoon of vegetable oil if the pan is dry. Add the finely diced onion and cook for 5–6 minutes until it becomes golden and translucent. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then add garam masala, ground turmeric, ground cumin, and smoked paprika, stirring continuously and toasting the spices for about 30 seconds to release their flavors.
- Simmer the Sauce: Pour in the crushed tomatoes, scraping the bottom of the skillet to lift any flavorful browned bits. Allow the sauce to simmer gently for 10 minutes so the flavors meld together. Return the seared chicken pieces back into the skillet with the sauce and continue to simmer for an additional 10 minutes, or until the chicken is cooked thoroughly and tender.
- Finish with Cream and Cilantro: Stir in the heavy cream and chopped fresh cilantro to the sauce and chicken. Adjust the seasoning with salt and pepper, and if desired, add extra chili powder or fresh green chilies for more heat. Simmer the mixture for another 2–3 minutes to heat through and blend the flavors. Garnish with additional fresh cilantro before serving hot.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- Use boneless, skinless chicken thighs for juicier results; chicken breasts can be used but may be less moist.
- Adjust chili powder and fresh chilies according to desired spice level.
- To make this dish gluten-free, verify that all spices and canned tomatoes do not contain gluten additives.
- Pair with basmati rice or naan for a complete meal.
