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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala: Creamy Flavor Explosion

Experience the rich and creamy flavors of Gordon Ramsay Chicken Tikka Masala in this delightful recipe, perfect for impressing family and friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds Boneless Chicken Breasts/Thighs Substitute with tofu or paneer for a vegetarian option.
  • 1 cup Greek Yogurt For dairy-free, use dairy-free yogurt.
  • 2 tablespoons Lemon Juice Lime juice can be used as an alternative.
  • 1 tablespoon Ginger-Garlic Paste Freshly grated ginger and minced garlic are substitutes.
For the Spice Blend
  • 1 teaspoon Turmeric Powder Fresh turmeric can enhance the dish.
  • 1 tablespoon Garam Masala Mix of cumin, coriander, and cinnamon can substitute.
  • 1 teaspoon Ground Cumin Critical for authentic taste.
  • 1 teaspoon Ground Coriander Critical for authentic taste.
  • 1 teaspoon Smoked Paprika Regular paprika can work in its absence.
  • 1 teaspoon Chili Powder Substitute with cayenne pepper for added spice.
  • 1 teaspoon Salt Enhances flavors.
For the Masala Sauce
  • 2 tablespoons Butter or Ghee Swap for oil to make it dairy-free.
  • 1 large Onion Essential for flavor depth.
  • 4 cloves Garlic Whole cloves, minced for flavor boost.
  • 1 inch Ginger Whole, sliced.
  • 2 tablespoons Tomato Paste Thickens sauce.
  • 1 can Canned Crushed Tomatoes Fresh tomatoes can also work.
  • 1 cup Heavy Cream/Coconut Milk Coconut milk is a dairy-free alternative.
  • 1 teaspoon Sugar Optional, to balance acidity.
  • 1/4 cup Cilantro For garnishing.
  • 1 tablespoon Additional Lemon Juice For finishing.

Equipment

  • Grill Pan
  • Skillet
  • Mixing Bowl

Method
 

Marinating and Cooking
  1. In a mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, salt, and a drizzle of oil. Cut chicken into bite-sized pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
  2. Heat a grill pan over medium-high heat. Cook marinated chicken for 4-5 minutes per side until charred and cooked through, reaching an internal temperature of 165°F. Alternatively, bake at 400°F for 15-20 minutes.
  3. Melt butter in a large skillet over medium heat and sauté chopped onions until golden brown for 5-7 minutes. Add minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
  4. Stir in the spice blend and toast for an additional minute, creating an aromatic base.
  5. Add tomato paste to the onion mixture and cook for 2-3 minutes. Stir in canned crushed tomatoes and sugar, if desired; let simmer for 10 minutes until sauce thickens.
  6. Reduce heat to low and stir in heavy cream or coconut milk. Adjust seasoning with salt or sugar as needed, and simmer for an additional 5 minutes.
  7. Add grilled chicken back into the masala sauce, gently stirring to coat. Simmer for 5 minutes, then stir in fresh lemon juice and garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best flavor, marinate chicken overnight and serve with basmati rice or naan.

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