Gordon Ramsay's Chicken Tikka Masala (Print)
Tender yogurt-marinated chicken thighs simmered in a fragrant, creamy tomato sauce with authentic Indian spices.
# Ingredients:
→ Protein
01 -
450g boneless chicken thighs, cut into bite-sized pieces
→ Marinade
02 -
1 cup plain yogurt
→ Base
03 -
2 tablespoons vegetable oil
04 -
1 large onion, finely chopped
05 -
3 cloves garlic, minced
06 -
1 tablespoon ginger, grated
→ Spices
07 -
1 tablespoon garam masala
08 -
1 teaspoon cumin
09 -
1 teaspoon turmeric
10 -
1 teaspoon chili powder
11 -
Salt and pepper, to taste
→ Sauce
12 -
1 can (400g) diced tomatoes
13 -
120ml heavy cream
→ Garnish
14 -
Fresh coriander leaves
# Directions:
01 -
Combine chicken pieces with plain yogurt in a bowl. Allow to marinate for minimum 30 minutes, or refrigerate overnight for deeper flavor development.
02 -
Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown and caramelized.
03 -
Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
04 -
Stir in garam masala, cumin, turmeric, and chili powder. Cook for 2 minutes to bloom the spices and release their essential oils.
05 -
Add diced tomatoes and simmer for approximately 10 minutes to create a flavorful base sauce.
06 -
Introduce marinated chicken to the skillet, ensuring pieces are well-coated with the spiced sauce. Cook for 10-15 minutes until chicken is thoroughly cooked with no pink remaining.
07 -
Pour in heavy cream and stir to incorporate. Allow mixture to simmer for 3-5 minutes until sauce thickens slightly to desired consistency.
08 -
Adjust seasoning with salt and pepper to taste. Garnish with fresh coriander leaves before serving.
# Notes:
01 -
Traditionally served with basmati rice or naan bread
02 -
For authentic flavor, use Kashmiri chili powder if available