Gordon Ramsay Chicken Tikka Masala is a tasty twist on a classic dish, featuring tender pieces of chicken simmered in a creamy, spiced tomato sauce. It’s packed with warm flavors like garlic, ginger, and a blend of Indian spices that make every bite cozy and flavorful. This dish brings a bit of warmth and comfort, perfect for a weeknight dinner or when you want something a little special without too much fuss.
I love making this recipe because it strikes a great balance between simple and delicious. The sauce is rich but not too heavy, and the chicken stays juicy and full of flavor. One tip I always follow is to marinate the chicken well ahead of time—this step really makes the flavors pop and your kitchen smell amazing. It’s also fun to hear how people react when they realize how easy it is to make something that tastes like it came from a restaurant!
For serving, I like to pair the dish with basmati rice and some warm naan bread to soak up all that sauce. A side of fresh cucumber raita or a simple salad helps lighten things up, and you get this lovely mix of creamy, spicy, and cooling elements on your plate. It’s a meal that always feels like a little celebration, even on a regular Tuesday. I find myself coming back to it often because it’s just that good.
Key Ingredients & Substitutions
Chicken thighs: These are my favorite for a tender, juicy result. You can use chicken breasts, but they may dry out a bit faster.
Yogurt: It tenderizes the chicken and adds tanginess. Plain Greek yogurt works well. For a dairy-free option, try coconut yogurt.
Garam masala: This spice mix is the heart of tikka masala flavor. If you don’t have it, blend equal parts cumin, coriander, cardamom, and cinnamon.
Double cream: Adds richness and smoothness. Coconut cream is a great substitute for a dairy-free recipe, though it will change the flavor slightly.
Tomatoes: Canned chopped tomatoes help build a thick sauce. Fresh tomatoes can be used but need to be cooked longer to soften.
How Do You Get the Chicken Tender and Flavorful?
Marinating the chicken in yogurt and spices is key for tender meat with deep flavor. Here’s how to do it well:
- Mix the chicken with yogurt, lemon juice, and the spice powders thoroughly to coat every piece.
- Cover and refrigerate for at least 1 hour, but overnight is best. This allows the yogurt enzymes and acid to break down the meat fibers, keeping it tender.
- Don’t overcook the chicken when frying—brown it just enough to seal juices, then finish cooking later in the sauce.
This method locks in moisture and ensures every bite is tasty and soft.
Equipment You’ll Need
- Large heavy skillet or frying pan – perfect for browning the chicken and simmering the sauce evenly.
- Mixing bowl – to marinate the chicken and mix spices without mess.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pan.
- Measuring spoons and cups – for accurate spice and liquid amounts, key to balancing flavors.
Flavor Variations & Add-Ins
- Swap chicken thighs for lamb pieces for a richer, gamey flavor that pairs well with the spices.
- Add diced bell peppers or spinach in the sauce for extra color and a mild veggie boost.
- Use coconut cream instead of double cream to give a slightly sweeter, dairy-free version.
- Include a pinch of smoked paprika for a subtle smoky depth that adds complexity.
How to Make Gordon Ramsay Chicken Tikka Masala?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 700g (1.5 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 150g (5 oz) natural yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
For the Sauce:
- 3 tbsp vegetable or sunflower oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 fresh red chilies, deseeded and chopped (optional)
- 400g (14 oz) canned chopped tomatoes
- 100ml (⅓ cup + 1 tbsp) water or chicken stock
- 150ml (⅔ cup) double cream or coconut cream
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- Lemon wedges, to serve
To Serve:
- Cooked basmati rice
- Naan bread
How Much Time Will You Need?
The total time is about 45 minutes to 1 hour, including marinating the chicken for at least 1 hour (or overnight for the best flavor). Cooking the chicken and sauce will take around 30-40 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix chicken pieces with yogurt, lemon juice, and half the spices: 1 tsp garam masala, turmeric, chili powder, cumin, paprika, and ground coriander. Stir well to coat each piece. Cover and pop it into the fridge for at least 1 hour, or overnight if you can, for the best tender and flavorful bite.
2. Brown the Chicken:
Heat 2 tablespoons of oil in a large pan over medium heat. Add the marinated chicken and cook for 5-7 minutes until browned all over but not fully cooked. Take the chicken out and set it aside.
3. Cook the Sauce Base:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the chopped onion and sauté gently for 8-10 minutes until it turns soft and golden.
4. Add Aromatics and Spices:
Add the minced garlic, grated ginger, and optional chopped red chilies. Cook for 1-2 minutes until fragrant. Stir in the remaining 1 tablespoon garam masala and cook for another minute to bring out the spices’ aroma.
5. Build the Sauce:
Pour in the canned chopped tomatoes and water or chicken stock. Let it simmer for about 10 minutes until the sauce thickens and you see oil start to separate from the tomato mixture.
6. Finish the Dish:
Return the chicken with all its juices back to the pan. Mix well with the sauce. Stir in the double cream, gently combining until you have a smooth, creamy sauce. Let it simmer gently for another 10-15 minutes, allowing the chicken to fully cook and the flavors to blend. Season with salt to your taste.
7. Garnish and Serve:
Sprinkle the chopped fresh coriander on top and serve immediately, with lemon wedges on the side for a fresh squeeze. Pair your Chicken Tikka Masala with steamed basmati rice and warm naan bread for a satisfying meal.
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 well and ensures even cooking.
Can I Make Chicken Tikka Masala Ahead of Time?
Absolutely! Prepare the dish up to the simmering stage, then cool and refrigerate for up to 2 days. Reheat gently on the stove before serving, adding a splash of water or cream if needed to loosen the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to heat evenly.
What Can I Serve with Chicken Tikka Masala?
The classic pairing is basmati rice and naan bread to soak up the sauce. You can also serve it with a fresh cucumber raita or a simple salad to balance the rich flavors.
