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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala
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Experience mouthwatering flavors with Gordon Ramsay Chicken Tikka Masala! Try this simple recipe today for a delightful dinner experience.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons butter or ghee
  • 1 tablespoon oil
  • 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

  1. Begin by marinating the chicken. 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 breasts or thighs into the bowl and coat them well with the marinade. Cover the bowl and let it sit in the refrigerator for at least 30 minutes or up to overnight for deeper flavor.
  2. In a skillet over medium heat, add 1 tablespoon of oil. Once hot, add the marinated chicken pieces. Cook until they are golden brown on both sides (about 5–7 minutes per side). Remove from skillet and set aside.
  3. In the same skillet, melt butter or ghee over medium heat. Add finely chopped onion and sauté until they turn translucent. Next, add minced garlic and grated ginger; cook for an additional minute until fragrant. Stir in ground cumin, ground coriander, garam masala, turmeric powder, smoked paprika, and chili powder; cook for another minute to toast spices.
  4. Add tomato paste to the skillet followed by crushed tomatoes. Stir well and bring mixture to a simmer. Reduce heat slightly to maintain a gentle simmer while stirring occasionally.
  5. Once sauce has thickened slightly (about 10 minutes), return cooked chicken pieces back into the skillet. Pour in heavy cream or coconut milk along with sugar if using. Stir everything together until well combined; simmer for another 5–10 minutes until heated through.
  6. Season with salt and pepper to taste before serving. Garnish generously with chopped cilantro and finish off with a squeeze of fresh lemon juice.

Nutrition

Find it online: https://chefharper.com/gordon-ramsay-chicken-tikka-masala-2/

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