Gordon Ramsay’s Chicken Tikka Masala

$- 500g boneless chicken thighs, cut into bite-sized pieces - 200g plain yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 2 teaspoons turmeric powder - 1 teaspoon chili powder - Salt and pepper to taste - 3 tablespoons vegetable oil - 1 large onion, finely chopped - 3 garlic cloves, minced - 1 inch ginger, grated - 400g canned tomatoes, pureed - 200ml coconut milk The main ingredients create a rich flavor. Chicken thighs give a juicy bite. Yogurt helps tenderize the meat and adds creaminess. The spices bring warmth and depth. Each spice plays a role in the dish's taste. - Fresh cilantro - Naan bread or basmati rice Garnishes add freshness and color. Fresh cilantro brightens the dish. Pairing with naan or rice offers a complete meal. These options soak up the sauce well. - Yogurt alternatives: Use dairy-free yogurt or sour cream. - Spice variations: Swap spices based on preference. Use curry powder or add more chili for heat. Substitutions keep the dish flexible. Experimenting with ingredients can lead to new flavors. Adjusting spices lets you customize the heat. {{ingredient_image_1}} To start, you need to prepare the marinade. In a bowl, mix the chicken pieces with yogurt, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. This blend gives the chicken a great flavor. Cover the bowl and place it in the fridge. Let it marinate for at least 1 hour. If you can, marinate overnight. This longer time helps the chicken soak up all those spices. Next, you will cook the chicken. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken to the pan, but shake off any extra yogurt first. Cook the chicken for about 5 to 7 minutes. You want it lightly browned and fully cooked. Remove the chicken from the skillet and set it aside. The pan should be hot enough to give the chicken a nice color. Now, it’s time to prepare the sauce. In the same skillet, add the chopped onion. Sauté it for about 5 minutes until it becomes soft and golden. Then, stir in the minced garlic and grated ginger. Cook for 1 to 2 minutes more until you smell those great aromas. After that, add the pureed tomatoes to the skillet. Let it simmer for 5 minutes while stirring occasionally. This step builds a good base for your sauce. Next, pour in the coconut milk. Return the cooked chicken to the skillet, stirring well to combine everything. Reduce the heat to low and let it simmer for another 10 to 15 minutes. This helps the sauce thicken and blend the flavors together. For the final touch, taste the dish. Adjust the seasoning with salt and pepper if needed. You want a balanced flavor. Serve your Chicken Tikka Masala hot. I like to garnish it with fresh cilantro for a pop of color and flavor. Enjoy it with naan bread or basmati rice for a complete meal! - Tips for browning chicken: Use a hot skillet to get a nice sear. Don’t crowd the pan; this helps the chicken brown evenly. Cook in batches if needed. The chicken should sizzle when it hits the pan. This creates a delicious crust. - How to achieve thick sauce consistency: Let the sauce simmer low and slow. Coconut milk thickens as it cooks. If your sauce is too thin, let it simmer longer. Stir often to prevent sticking. - Using fresh spices: Always use fresh spices when possible. They give a better flavor. Toasting whole spices before grinding can boost aroma and taste. Keep spices stored in a cool, dark place for best results. - Importance of marinating time: Marinate the chicken for at least one hour. Longer marination, like overnight, makes the chicken tender. The spices seep into the meat, enhancing its flavor. - Best sides for Chicken Tikka Masala: Serve with warm naan bread or fluffy basmati rice. Both soak up the sauce well. You can also add a fresh cucumber salad for crunch. - Presentation ideas for an inviting dish: Use a deep bowl for serving. Sprinkle fresh cilantro on top for color. You can also place a lemon wedge on the side. This adds brightness to the dish. Pro Tips Marinate Overnight: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat thoroughly, resulting in a more flavorful dish. Use Full-Fat Coconut Milk: Using full-fat coconut milk will give your Chicken Tikka Masala a creamier texture and richer flavor. Avoid low-fat versions for this recipe. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of chili powder used in the marinade. You can always add more spice later if desired. Garnish Generously: Fresh cilantro not only adds a pop of color but also enhances the flavor. Don’t skimp on the garnish for a restaurant-style presentation. {{image_2}} To make a delicious vegetarian version of Chicken Tikka Masala, you can substitute the chicken with tofu or chickpeas. Tofu absorbs flavors well and adds protein. Chickpeas offer a hearty texture. When using these substitutes, adjust the spices slightly. You may want more cumin and coriander to bring out the flavors in the vegetables. Adding a mix of bell peppers and spinach can enhance both taste and nutrition. If you love heat, you can add more chili or spicy ingredients. Use fresh green chilies for a sharper kick. You might also try adding cayenne pepper for extra warmth. Other spice blends, like curry powder or smoked paprika, can enhance the dish's depth. Don’t be shy to experiment! Just remember to taste as you go, so the spice level suits your preference. Different regions have their own styles of Chicken Tikka Masala. For example, the British version is creamier, while Indian styles often use yogurt. You can also explore alternative cooking methods. Grilling the chicken before adding it to the sauce adds a smoky flavor. This can give your dish a unique twist. Embrace these variations to find your favorite style! Chicken Tikka Masala lasts in the fridge for up to four days. To keep it fresh, place it in an airtight container. This helps prevent spills and keeps the flavors locked in. For freezing Chicken Tikka Masala, let it cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. Stir it well to ensure even heating. For meal prep, divide the Chicken Tikka Masala into individual portions. This makes it easy to grab for lunches or dinners. Pair it with sides like naan bread or basmati rice for a complete meal. Having these ready makes weeknight dinners a breeze. To make Chicken Tikka Masala spicier, you can add more chili powder or fresh chilies. Consider using green chilies for a fresh kick. You can also try adding crushed red pepper flakes or a dash of hot sauce. These options will help you adjust the heat to your liking. Remember, start with small amounts. You can always add more spice, but it's hard to take heat out. Yes, you can use chicken breast. However, the texture and flavor will differ. Chicken thighs are juicier and more tender than breasts. This makes them perfect for absorbing flavors. Chicken breast can dry out if overcooked. If you choose breast, marinate it well and watch the cooking time closely. This way, you’ll still enjoy a tasty dish. There are many great sides for Chicken Tikka Masala. Naan bread is a classic choice. It’s perfect for scooping up the sauce. Basmati rice is another popular option. It helps balance the rich flavors of the dish. You can also serve a simple salad or raita to cool the palate. Consider adding some roasted vegetables for extra color and nutrition. This blog post covered how to make Chicken Tikka Masala using key ingredients like chicken thighs, yogurt, and spices. I provided step-by-step marinating and cooking instructions for rich flavors. You learned tips to enhance taste and how to adjust the dish for dietary needs. Remember, any meal can be personalized. Enjoy experimenting with new flavors and variations! Your cooking skills will grow, and your meals will impress everyone. Dive in and make your own Chicken Tikka Masala!$

Gordon Ramsay’s Chicken Tikka Masala

A flavorful and creamy chicken tikka masala dish, perfect for serving with naan or rice.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

500 g boneless chicken thighs, cut into bite-sized pieces
200 g plain yogurt
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons turmeric powder
1 teaspoon chili powder
to taste salt and pepper
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 inch ginger, grated
400 g canned tomatoes, pureed
200 ml coconut milk
for garnish fresh cilantro

Instructions

In a bowl, combine the chicken pieces with yogurt, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Mix well and marinate in the fridge for at least 1 hour (preferably overnight for best flavor).
Heat oil in a large skillet over medium-high heat. Add the marinated chicken (shake off excess yogurt) and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the pureed tomatoes and let simmer for 5 minutes, stirring occasionally.
Pour in the coconut milk and return the chicken to the skillet, stirring well to combine. Reduce heat to low and let simmer for another 10-15 minutes until the sauce thickens.
Taste and adjust seasoning with salt and pepper if necessary.
Serve hot, garnished with fresh cilantro.

Notes

For best flavor, marinate the chicken overnight.

Keyword chicken, curry, Indian cuisine, tikka masala