Gordon Ramsay’s Chicken Tikka Masala is a delicious twist on a classic favorite, featuring tender pieces of chicken cooked in a rich, creamy tomato sauce with just the right blend of warming spices. The sauce is smooth and flavorful, with hints of garlic, ginger, and a touch of heat that brings everything together perfectly.
I love making this recipe when I want something comforting but also a little special. The spices aren’t overwhelming, so it’s a great way to enjoy bold flavors without it being too intense. Also, the chicken is nice and juicy, which makes every bite so satisfying. Plus, it’s easier to make than you might think, especially with Gordon’s straightforward approach.
My favorite way to serve this is with some fluffy basmati rice and a side of warm naan bread to soak up all that saucy goodness. It’s the kind of meal that feels like a treat but is perfect for sharing with family or friends on any night of the week. I always find that the leftovers taste just as good—sometimes even better the next day!
Key Ingredients & Substitutions
Chicken: Thighs are my favorite for a moist, tender texture. You can use breast too, but watch the cooking time to avoid dryness.
Yogurt: Natural yogurt helps tenderize and flavor the chicken. Greek yogurt works well, or use dairy-free yogurt for a vegan twist.
Garam Masala and Spices: This blend is key for flavor depth. If unavailable, try a mix of cumin, coriander, cinnamon, and cloves.
Cream: Double cream adds richness. Coconut milk is a good dairy-free alternative and adds a subtle sweetness.
Tomatoes: Canned chopped tomatoes form the sauce base. You can blend fresh tomatoes if you prefer a fresher taste.
How Do You Make the Chicken Tender and The Sauce Creamy?
Marinating the chicken in yogurt and spices softens it and adds flavor—don’t rush this step. When cooking, sear the chicken quickly just to brown, then finish cooking in the sauce to keep it juicy.
- Cook onions slowly to get a nice golden color, which adds sweetness and depth.
- Add spices to the cooked onions and sauté briefly to release aromas—this makes a big difference.
- Simmer the tomato sauce until thick and oily, signaling full flavor development.
- Stir in cream at the end and simmer gently to avoid curdling, giving you creamy, smooth sauce.
Following these steps helps you get the best texture and rich flavors in your chicken tikka masala every time!
Equipment You’ll Need
- Large frying pan or skillet – perfect for browning the chicken and simmering the sauce in one pan.
- Mixing bowl – to marinate the chicken evenly with yogurt and spices.
- Wooden spoon – great for stirring the sauce without scratching your pan.
- Measuring spoons – for accurate spice measurements to get the flavor just right.
- Knife and chopping board – for finely chopping onions, garlic, ginger, and chilies.
Flavor Variations & Add-Ins
- Use lamb instead of chicken for a richer, gamier curry that’s equally delicious.
- Add diced bell peppers or peas towards the end for extra color and texture.
- Try swapping cream for coconut milk for a dairy-free version with a subtle sweetness.
- Mix in smoked paprika or a pinch of cayenne for a spicier kick when you want more heat.
Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
- 600g (1.3 lbs) boneless chicken thighs or breasts, cut into bite-sized pieces
- 150g (5 oz) natural yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, deseeded and finely chopped (optional)
- 400g (14 oz) canned chopped tomatoes
- 150ml (2/3 cup) double cream or full-fat cream
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt to taste
- Fresh coriander (cilantro), chopped for garnish
- Lemon wedges, for serving
- Naan bread or basmati rice, to serve
Time Needed:
Preparation and marinating the chicken takes about 10 minutes plus at least 1 hour chilling time (overnight preferred for best flavor). Cooking the dish takes around 30-40 minutes. So overall, plan for about 1 hour 30 minutes or more if marinating overnight.
Step-by-Step Instructions:
1. Marinate the Chicken
In a large bowl, mix chicken pieces with natural yogurt, lemon juice, 1 teaspoon garam masala, turmeric powder, and chili powder. Stir well to coat every piece. Cover and chill in your refrigerator for at least 1 hour, but overnight gives the best flavor and tenderness.
2. Brown the Chicken
Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the marinated chicken pieces, shaking off any excess marinade first. Cook until the chicken is lightly browned on all sides but not completely cooked through. Remove the chicken from the pan and set it aside for now.
3. Make the Sauce
In the same pan, add the remaining 1 tablespoon of oil. Sauté the finely chopped onions on medium heat for 8-10 minutes until soft and golden.
Add the minced garlic, grated ginger, and chopped green chilies if you are using them. Cook for another 2 minutes until fragrant.
Then stir in ground cumin, paprika, coriander, and the remaining 1 teaspoon of garam masala. Cook these spices with the onion mixture for about a minute to release their wonderful aromas.
Pour in the canned chopped tomatoes and bring everything to a simmer. Let this simmer gently for 10-15 minutes, stirring now and then. You’ll see the sauce thicken and oil will start to float on top – that’s when it’s ready.
4. Finish the Curry
Return the browned chicken pieces along with any juices back into the pan. Stir well so the chicken is coated in the flavorful sauce.
Turn the heat down to low and stir in the cream. Let the curry simmer gently for about 10 minutes until the chicken is cooked through and the sauce is rich and creamy.
Taste and season with salt to your liking. Add extra chili powder if you prefer a spicier curry.
5. Serve
Sprinkle the curry with fresh chopped coriander. Serve hot with lemon wedges on the side. This dish is best enjoyed with fluffy basmati rice and warm naan bread to soak up that delicious sauce.
Enjoy your homemade Gordon Ramsay Chicken Tikka Masala!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating. This helps the marinade penetrate properly and ensures even cooking.
Can I Make Chicken Tikka Masala Ahead of Time?
Absolutely! The flavors actually improve after resting. Prepare the curry a day ahead, store it in the fridge, and gently reheat on the stove with a splash of water or cream to freshen the sauce.
How Should I Store Leftovers?
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
What Can I Serve with Chicken Tikka Masala?
This dish pairs perfectly with fluffy basmati rice or warm naan bread. You can also serve it with steamed vegetables or a simple cucumber raita to balance the spices.
