Description
Indulge in the comforting flavors of Gordon Ramsay Chicken Tikka Masala, a classic Indian dish known for its rich, creamy tomato sauce and tender marinated chicken. This delightful recipe is perfect for family dinners or special occasions, bringing warmth and a burst of aromatic spices to your table. With easy preparation steps and the ability to customize spice levels, this dish is sure to please everyone from kids to adults. Serve it with fluffy basmati rice or freshly baked naan for a complete meal that invites you back for seconds.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 1 tablespoon oil
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional, balances acidity)
- Salt and pepper to taste
- ¼ cup chopped cilantro (for garnish)
- 1 tablespoon lemon juice (for finishing)
Instructions
- In a mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt. Add the chicken pieces to this mixture. Ensure they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 60 minutes.
- Heat a cast iron skillet over medium-high heat. Add oil and butter or ghee. Once hot, remove excess marinade from the chicken pieces before adding them to the skillet. Cook until browned on both sides for about 5-7 minutes per side. Remove from heat and set aside.
- In the same skillet, add more oil if needed. Sauté onions until translucent. Then add minced garlic and grated ginger; cook until fragrant. Stir in ground cumin, ground coriander, garam masala, turmeric, smoked paprika, chili powder, tomato paste, and crushed tomatoes. Mix well.
- Add cooked chicken back into the skillet with sauce ingredients. Pour in heavy cream or coconut milk along with sugar if using. Simmer on low heat for about 15-20 minutes until everything is heated through.
- Taste the sauce; adjust seasoning with salt and pepper as needed. Finish with fresh cilantro and a squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 460
- Sugar: 6g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg