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Chicken Tikka Masala is not just a dish; it’s an emblem of culinary fusion that has won the hearts and palates of millions around the world. This beloved Indian dish, characterized by succulent pieces of marinated chicken simmered in a creamy, spiced tomato sauce, has become a staple in both Indian and British cuisines. Its rich flavors and aromatic spices make it a favorite among food lovers, and its popularity has soared to the point where it is often referred to as the unofficial national dish of the UK.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Discover the rich and aromatic flavors of Gordon Ramsay's Chicken Tikka Masala, a delicious classic perfect for any occasion! This easy recipe combines tender marinated chicken thighs with a creamy tomato sauce, infused with warm spices like cumin, coriander, and garam masala. Serve it with basmati rice or naan to soak up every drop of this flavorful dish. Ideal for family dinners or impressing guests, it's a meal everyone will love!
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Ingredients
  

500g boneless chicken thighs, cubed

150g plain yogurt

2 tbsp lemon juice

2 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp turmeric

1 tsp chili powder (adjust for spice preference)

3 tbsp vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

2-inch piece of ginger, grated

1 can (400g) plum tomatoes

200ml coconut milk or double cream

Fresh cilantro, chopped (for garnish)

Salt to taste

Cooked basmati rice or naan (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, chili powder, and salt. Add the cubed chicken, mix well to coat, and let it marinate in the fridge for at least 2 hours (or overnight for best results).

    Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the marinated chicken (discard any leftover marinade) and cook for about 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.

      Prepare the Sauce: In the same pan, add another tablespoon of oil if necessary. Sauté the onions until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger; cook for an additional minute until fragrant.

        Make the Sauce: Pour in the canned plum tomatoes, breaking them up with a spatula. Add in the coconut milk or cream and stir well to combine. Allow the sauce to simmer for 10 minutes, letting the flavors meld together.

          Combine Chicken and Sauce: Return the cooked chicken to the sauce, stirring gently to coat. Simmer for an additional 5-10 minutes, allowing the chicken to absorb the flavors of the sauce. Taste and adjust seasoning if necessary.

            Serve: Garnish with fresh cilantro. Serve hot with basmati rice or warm naan for a complete meal.

              Prep Time, Total Time, Servings: 20 min | 40 min | 4-6 servings