Go Back
- 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 4 garlic cloves, minced - 2 tablespoons ginger, grated - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt to taste - 3 tablespoons vegetable oil - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 cup heavy cream - Fresh cilantro for garnish Chicken thighs are key for this dish. They stay juicy and rich. The marinade is what brings the flavor. You mix yogurt, lemon juice, garlic, and spices to create it. Letting the chicken soak in this mix is crucial. It makes the chicken tender and tasty. You also need basic cooking items. Vegetable oil helps sauté the onion. A large onion adds sweetness. Crushed tomatoes form the base of the sauce, and heavy cream gives it a rich texture. Don't forget fresh cilantro! It adds color and a fresh taste when you serve the dish. Each ingredient plays a role in making this Chicken Tikka Masala a delight. {{ingredient_image_1}} To create the marinade, start with a large bowl. Add 1 cup of plain yogurt. Then, pour in 2 tablespoons of lemon juice. Next, add 4 minced garlic cloves and 2 tablespoons of grated ginger. Now, it's time for the spices. Add 2 teaspoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric powder, and 1 teaspoon of chili powder. Mix all these ingredients well. Finally, sprinkle in some salt to taste. This mixture should be smooth and fragrant. Now, add the chicken pieces, about 500g, to the marinade. Make sure each piece gets coated. Cover the bowl with plastic wrap and place it in the fridge. Marinate for at least 1 hour, but overnight gives the best flavor. Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add 1 finely chopped onion. Sauté it for about 5-7 minutes until it turns golden brown and soft. Next, take the marinated chicken from the fridge. Shake off any excess marinade before adding it to the skillet. Cook the chicken for about 8-10 minutes, browning it on all sides. Keep an eye on it, as you want that nice golden color. This step builds flavor for the dish. Once the chicken is browned, stir in 1 can of crushed tomatoes. Bring the mixture to a simmer. Cook for 10-15 minutes. This allows the chicken to cook through and the sauce to thicken. After that, reduce the heat to low. Stir in 1 cup of heavy cream. Let it cook for an additional 5 minutes. This will give your dish a rich and creamy texture. You can taste and add more salt if needed. Remove from heat and garnish with freshly chopped cilantro. Serve your Chicken Tikka Masala hot, and enjoy! Marinating chicken is key to great flavor. I suggest marinating for at least one hour. For the best taste, try overnight. This lets the spices soak in. Adjust spice levels to fit your taste. If you like heat, add more chili powder. Not a fan of spice? Cut back on it. You control the flavor! Use a large, heavy skillet. A cast-iron skillet works well. It heats evenly and helps brown the chicken. Manage your heat for best results. Start with medium-high heat to sear the chicken. This gives a nice color. Then lower the heat to simmer the sauce. This helps all flavors blend well. Serve Chicken Tikka Masala in a shallow bowl. This makes it look inviting. Pair it with fluffy basmati rice or warm naan bread. Garnish with freshly chopped cilantro. This adds color and freshness. A simple sprinkle can make your dish pop! Pro Tips Marination Time: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 4 hours, or overnight for the best results. Balance the Heat: Adjust the chili powder to your spice preference. Start with less and add more if you like it spicier. Fresh Ingredients: Use fresh spices and herbs for a more vibrant flavor. Ground spices can lose potency over time. Serving Suggestions: This dish pairs wonderfully with basmati rice or naan. Consider adding a side of cucumber raita to cool the palate. {{image_2}} You can switch out chicken thighs for chicken breast for a leaner option. Chicken breast cooks faster, so watch it closely to avoid dryness. If you feel adventurous, try lamb instead. Lamb adds a rich flavor, making the dish unique. For those who need dairy-free meals, swap heavy cream for coconut milk. This keeps the dish creamy while adding a hint of sweetness. To make it gluten-free, ensure you use gluten-free spices and serve with rice instead of naan. Adding vegetables boosts nutrition and flavor. Try bell peppers, peas, or spinach for extra color and taste. You can also experiment with spices. For more heat, add extra chili powder or fresh chopped chilies. A pinch of cinnamon or a dash of smoked paprika can add depth. After cooking, let your Chicken Tikka Masala cool. Place it in an airtight container. You can keep it in the fridge for up to three days. This keeps the chicken juicy and the flavors intact. If you want to enjoy it later, make sure to store it quickly for best taste. To freeze your Chicken Tikka Masala, let it cool completely. Then, place it in a freezer-safe container. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave until hot. When reheating, do it slowly to keep the chicken tender. Use low heat on the stove or a medium setting in the microwave. Stir often to ensure even heating. If the sauce thickens, add a splash of water or cream. This keeps the dish creamy and delicious. Enjoy every bite! You can serve Chicken Tikka Masala with several tasty sides. Here are some great options: - Fluffy basmati rice - Warm naan bread - Raita (yogurt sauce) - Steamed vegetables - A fresh green salad These sides balance the rich flavors of the dish. They also add different textures to your meal. You can mix and match to find your favorite pairing. Yes, you can use store-bought tikka masala sauce. Here are the pros and cons: Pros: - Saves time and effort - Consistent taste and quality - Convenient for quick meals Cons: - May lack freshness - Can be too salty or sweet - Fewer custom flavor options If you choose to use a premade sauce, look for one with natural ingredients. This choice can help you avoid extra preservatives. The spice level in this Chicken Tikka Masala can be adjusted. The chili powder is key for heat. If you prefer a milder dish, use less chili powder. You can also add more spices for extra heat. Some ideas include: - Fresh chopped green chilies - A dash of cayenne pepper - More chili powder Taste as you cook, and adjust the spice to your liking. This way, you can create a dish that suits your palate perfectly. You learned the key ingredients for a tasty Chicken Tikka Masala. We covered how to marinate chicken, cook it, and finish your dish. I shared tips for perfecting the marinade and presented ideas to enhance both flavor and appearance. You can experiment with alternatives like lamb or make it dairy-free. Store leftovers properly for later enjoyment. Now, get cooking and enjoy your homemade Chicken Tikka Masala!

Gordon Ramsay-Style Chicken Tikka Masala

A flavorful and creamy chicken tikka masala recipe inspired by Gordon Ramsay.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • to taste salt
  • 3 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 can (400g) crushed tomatoes
  • 1 cup heavy cream
  • for garnish fresh cilantro

Instructions
 

  • In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to create a marinade.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or preferably overnight.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté until golden brown and soft, about 5-7 minutes.
  • Add the marinated chicken (shaking off excess marinade) to the skillet and cook until browned on all sides, about 8-10 minutes.
  • Stir in the crushed tomatoes and bring to a simmer. Cook for 10-15 minutes until the chicken is cooked through and the sauce thickens.
  • Reduce the heat to low, stir in the heavy cream, and cook for an additional 5 minutes. Adjust seasoning with salt if needed.
  • Remove from heat and garnish with freshly chopped cilantro. Serve hot.

Notes

Serve with basmati rice or naan bread for a complete meal.
Keyword chicken, curry, Gordon Ramsay, tikka masala