Description
Gordon Ramsay’s Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender marinated chicken thighs grilled to perfection and simmered in a rich tomato and cream sauce infused with aromatic spices. This easy-to-make recipe delivers a perfect balance of smoky, tangy, and spicy flavors ideal for a comforting dinner.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds chicken thighs, boneless and skinless
- 1 cup Greek yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Sauce
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 tablespoon ginger paste (for sauce)
- 1 tablespoon garlic paste (for sauce)
- 1 teaspoon garam masala (for sauce)
- 1 teaspoon paprika (for sauce)
- 1 ½ cups tomato puree
- ¾ cup heavy cream
- 1 tablespoon butter (extra for sauce)
- ¼ cup fresh cilantro, chopped
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, ginger paste, garlic paste, garam masala, paprika, cumin, salt, and lemon juice. Add the chicken thighs and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to develop deep flavors.
- Grill the Chicken: Heat a grill pan or a skillet over medium-high heat until hot. Cook the marinated chicken thighs until they are nicely charred on the outside and fully cooked through, about 4-5 minutes per side depending on thickness. Remove from heat and set aside.
- Prepare the Sauce Base: In a sauté pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until golden and softened, about 5-7 minutes. Stir in the ginger paste, garlic paste, garam masala, and paprika, and cook for 1 to 2 minutes until fragrant.
- Simmer Tomato Sauce: Add the tomato puree to the sautéed spices and onions. Cook on medium heat for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Add Cream and Butter: Reduce the heat to low. Stir in the heavy cream and the remaining 1 tablespoon of butter. Continue to stir until the sauce becomes smooth, creamy, and well combined.
- Combine Chicken and Sauce: Slice the grilled chicken into bite-sized chunks and add them into the simmering sauce. Let it simmer gently for 5 to 10 minutes to allow the flavors to marry. Garnish with fresh chopped cilantro before serving.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breast if preferred, but thighs stay juicier.
- If you don’t have ginger or garlic paste, finely minced fresh ginger and garlic can be used as alternatives.
- Serve with basmati rice or naan bread for a complete meal.
- Adjust the amount of paprika to control the heat level.
