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This restaurant-quality chicken tikka masala brings Gordon Ramsay's signature bold flavors right to your kitchen. The tender chicken bathes in a velvety, aromatic tomato sauce that hits all the right notes of spicy, tangy, and creamy.
I first made this recipe for my in-laws who claimed they "don't like Indian food." By the end of dinner, they were scraping the sauce with naan and asking for the recipe. Now it's our go-to dish when entertaining guests who appreciate global flavors.
Ingredients
- Boneless chicken thighs provide more flavor and moisture than breast meat
- Plain yogurt tenderizes the chicken while adding tanginess
- Garam masala creates the authentic flavor foundation
- Fresh ginger adds bright zesty notes impossible to achieve with dried
- Heavy cream balances the spices with luxurious richness
- Fresh coriander brings a necessary herbaceous finish
- Vegetable oil has a high smoke point perfect for developing flavor
How To Make Gordon Ramsay's Chicken Tikka Masala
- Marinate the chicken
- Combine chicken pieces with yogurt in a bowl, ensuring each piece is well coated. Let this rest for at least 30 minutes or preferably overnight in the refrigerator. The yogurt contains enzymes that break down proteins, resulting in incredibly tender meat while infusing it with subtle tang.
- Build the aromatic base
- Heat vegetable oil in a large skillet until shimmering but not smoking. Add finely chopped onions and cook for 8 to 10 minutes until they turn a deep golden color. This slow caramelization creates the foundation of flavor for the entire dish.
- Bloom the spices
- Add minced garlic and grated ginger, cooking just until fragrant about 60 seconds. Immediately incorporate garam masala, cumin, turmeric, and chili powder. Cook the spices for 2 full minutes, stirring constantly to prevent burning. This process awakens the essential oils in the spices, intensifying their flavors.
- Develop the sauce
- Pour in diced tomatoes, bring to a gentle simmer, and cook for 10 minutes uncovered. The tomatoes will reduce slightly, concentrating their flavor and combining with the bloomed spices to create a complex sauce base.
- Cook the chicken
- Add the marinated chicken pieces to the sauce, stirring to coat each piece thoroughly. Cook for 10 to 15 minutes until the chicken is completely cooked through and beginning to absorb the sauce flavors.
- Finish with cream
- Pour in the heavy cream, stirring to create a uniform, silky sauce. Simmer gently for 3 to 5 minutes until the sauce reaches your desired thickness. Avoid boiling which could cause the cream to separate.
- Garnish and serve
- Season with salt and pepper to taste, then generously sprinkle with fresh coriander leaves. Serve immediately with basmati rice or warm naan bread.
The first time I made this tikka masala, I rushed the onions and spice blooming step. Big mistake. When you properly caramelize the onions and toast those spices, the depth of flavor is truly remarkable. My family could instantly tell the difference when I started taking my time with this crucial step.
The Perfect Rice Pairing
Basmati rice is the traditional accompaniment to chicken tikka masala. For best results, rinse your rice thoroughly until the water runs clear before cooking. This removes excess starch and prevents gumminess. I like to add a cinnamon stick, a few cardamom pods, and a bay leaf to the cooking water for subtle aromatic notes that complement the curry perfectly without competing.
Make-Ahead Magic
This dish actually improves with time as the flavors meld together. You can prepare it up to three days in advance and store in an airtight container in the refrigerator. When reheating, do so gently over low heat, adding a small splash of cream if the sauce has thickened too much. The chicken will continue absorbing flavor during storage, becoming even more delicious.
Balancing The Heat
Not everyone enjoys the same level of spiciness. To make this dish family friendly, start with half the recommended chili powder. You can always add more heat by incorporating a pinch of cayenne pepper or fresh chili at the end. Conversely, if you accidentally make it too spicy, additional cream or a dollop of plain yogurt served on top can help tame the heat without compromising flavor.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be substituted for thighs, but be careful not to overcook as breast meat tends to dry out more quickly. Reduce the cooking time to about 8-10 minutes or until just cooked through to maintain tenderness.
- → How can I make this dish less spicy?
To reduce the heat, simply decrease the amount of chili powder or omit it entirely. The garam masala will still provide plenty of flavor without the spiciness. You can also increase the cream slightly to mellow the spice level.
- → Is there a dairy-free alternative for this dish?
Yes! Replace the yogurt marinade with coconut yogurt and substitute the heavy cream with full-fat coconut milk or cashew cream for a dairy-free version that maintains the rich, creamy texture.
- → How long does Chicken Tikka Masala keep in the refrigerator?
Properly stored in an airtight container, Chicken Tikka Masala will keep in the refrigerator for 3-4 days. The flavors often develop and improve over time, making it excellent for leftovers.
- → What sides pair well with Chicken Tikka Masala?
Traditional accompaniments include basmati rice, naan bread, or chapati. For a complete meal, serve with raita (yogurt cucumber dip), a fresh kachumber salad, or sautéed vegetables like cauliflower or spinach.
- → Can I freeze Chicken Tikka Masala?
Yes, Chicken Tikka Masala freezes very well. Cool completely before transferring to freezer-safe containers. It will maintain quality for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of cream if needed.