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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala
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This restaurant-quality chicken tikka masala features tender, yogurt-marinated chicken pieces in a velvety, spiced tomato-cream sauce. The dish balances smoky char from the chicken with the rich, tangy warmth of garam masala and fenugreek, creating a deeply comforting curry.

Ingredients

Scale
  • For the marinade: 1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 cup full-fat Greek yogurt
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp sweet paprika
  • 1/2 tsp turmeric
  • 1/2 tsp fine sea salt
  • 1 tbsp fresh lemon juice
  • For the sauce: 2 tbsp unsalted butter
  • 1 large yellow onion (about 8 oz), finely diced
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 serrano chili, stemmed and minced (seeds removed for less heat)
  • 1 tbsp tomato paste
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • 1 tsp kosher salt, or to taste
  • 1/4 cup fresh cilantro, roughly chopped (for garnish)
  • For serving: 2 cups cooked basmati rice (from 1 cup dry)

Instructions

  1. Make the marinade: In a large bowl, combine 1 cup full-fat Greek yogurt, 1 tbsp grated ginger, 3 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala, 1 tsp sweet paprika, 1/2 tsp turmeric, 1/2 tsp fine sea salt, and 1 tbsp lemon juice. Stir until a smooth, golden paste forms. The yogurt’s acidity tenderizes the chicken while the spices build deep flavor.
  2. Add the 1 1/2 lb chicken thigh pieces to the marinade. Using clean hands or tongs, coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Longer marination allows the spices to penetrate further into the meat.
  3. Preheat your oven broiler to high with a rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken pieces in a single layer on the rack, leaving slight gaps between pieces for even cooking.
  4. Broil the chicken for 12–15 minutes, flipping once halfway through, until the edges are charred black in spots and the chicken is cooked through. The internal temperature should reach 165°F (74°C). Avoid overcooking; the chicken will finish cooking in the sauce later. Remove and set aside.
  5. While the chicken broils, start the sauce: In a large, heavy-bottomed pot or Dutch oven, melt the 2 tbsp unsalted butter over medium heat. When the butter stops foaming, add the finely diced onion. Cook, stirring occasionally, for 6–8 minutes until soft and translucent, but not browned.
  6. Stir in 1 tbsp grated ginger, 3 minced garlic cloves, and the minced serrano chili. Cook for 1 minute until fragrant. The aroma should become pungent and sweet—do not let the garlic burn.
  7. Add 1 tbsp tomato paste and cook, stirring constantly, for 2 minutes. This caramelizes the paste, deepening its sweetness and removing any raw tinny taste. The paste should darken slightly and stick to the bottom.
  8. Sprinkle in 1 1/2 tsp garam masala, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric. Stir the spices into the onion mixture for 30 seconds until they become fragrant—you should smell the warm, earthy notes clearly.
  9. Pour in the 14 oz can of crushed tomatoes, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
  10. Stir in the 1/2 cup heavy cream and the crushed fenugreek leaves. Simmer for another 2–3 minutes until the sauce is smooth and velvety, with a warm reddish-orange hue. Taste and add 1 tsp kosher salt, adjusting as needed.
  11. Add the broiled chicken pieces to the sauce, including any juices that collected on the baking sheet. Stir gently to coat each piece. Let the curry simmer over low heat for 5 minutes, allowing the chicken to absorb the sauce. The sauce should coat the back of a spoon without being too thick or watery.
  12. Remove from heat. Garnish with the chopped fresh cilantro. Serve immediately over steamed basmati rice. For extra richness, drizzle a little more cream or a pat of butter on top just before serving.

Notes

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently in a saucepan over medium-low heat, stirring occasionally, until steaming (about 8–10 minutes). Add a splash of water or cream if the sauce thickened too much during storage.

Nutrition

Keywords: chicken tikka masala, tikka masala recipe, Indian curry, creamy tomato chicken, spiced chicken, yogurt marinated chicken, weeknight dinner, easy curry, Gordon Ramsay chicken, Indian-inspired curry, stovetop curry, chicken thighs recipe

Find it online: https://britishrecipes.uk/gordon-ramsay-chicken-tikka-masala/