Go Back
Chicken Tikka Masala is more than just a meal; it's a cultural phenomenon. It represents the integration of Indian and British cuisines, reflecting the multicultural landscape of modern Britain. The dish is often considered a symbol of the culinary impact of Indian immigration and the growing popularity of Indian food in the UK since the 1960s. It's a testament to how food can bridge cultures, creating comfort and joy in shared meals.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Get ready to spice up your dinner with Gordon Ramsay's Chicken Tikka Masala! This flavorful dish features tender marinated chicken thighs cooked in a rich tomato and coconut milk sauce, seasoned with aromatic spices. With a quick prep time of just 15 minutes, this recipe is perfect for busy weeknights. Serve it with basmati rice or naan bread, and don't forget the lime wedges for a zesty finish! Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

200g plain yogurt

2 tbsp garam masala

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp turmeric powder

1 tsp chili powder (adjust for spiciness)

3 cloves garlic, minced

1-inch piece ginger, grated

3 tbsp vegetable oil

1 large onion, finely chopped

1 can (400g) diced tomatoes

200ml coconut milk

Salt and pepper, to taste

Fresh coriander, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the yogurt, garam masala, cumin, coriander, turmeric, chili powder, garlic, and ginger. Add the chicken pieces, ensuring they're well coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the marinated chicken (discard leftover marinade) and cook for about 5-7 minutes until browned on all sides. Remove from the pan and set aside.

      Prepare the Sauce: In the same pan, add the remaining oil and sauté the chopped onion until golden brown and soft, about 8-10 minutes.

        Combine Ingredients: Add the diced tomatoes to the onions, cooking for an additional 5 minutes until the mixture thickens. Use a wooden spoon to break down the tomatoes.

          Blend the Sauce: If you prefer a smoother sauce, blend the tomato and onion mixture with an immersion blender until smooth. Return the mixture to the pan.

            Finish the Dish: Add the cooked chicken back into the pan, followed by the coconut milk. Stir well to combine and bring to a simmer. Cook for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

              Serve: Garnish with fresh coriander and serve hot with lime wedges on the side. Enjoy with basmati rice or naan bread for a complete meal!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4