Name: Gordon Ramsay Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian-inspired
Ingredients: 2 large chicken breasts or 4 chicken thighs; 1 cup Greek yogurt; 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp turmeric; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp chili powder; 1 tsp salt; 1 tbsp oil; 2 tbsp butter or ghee; 1 tbsp oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1-inch ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp turmeric; ½ tsp smoked paprika; 1 tsp chili powder; 2 tbsp tomato paste; 1 can (14 oz) crushed tomatoes; 1 cup heavy cream or coconut milk; 1 tsp sugar (optional); Salt and pepper, to taste; ¼ cup chopped cilantro (for garnish); 1 tbsp lemon juice (for finishing)

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If you’re on the hunt for a show-stopping dinner that’s equal parts comforting and packed with flavor, look no further than this Gordon Ramsay Chicken Tikka Masala. Marinated chicken is grilled to perfection, then swirled into a luxuriously creamy tomato sauce laced with aromatic spices—it’s a true celebration in every bite. Whether you’re new to Indian-inspired cooking or a lifelong curry lover, this recipe makes it easy to bring restaurant-quality taste into your own kitchen.

Gordon Ramsay Chicken Tikka Masala Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Gordon Ramsay Chicken Tikka Masala is essential, working together to craft a dish that’s vibrant in color, big on flavor, and utterly irresistible. With mostly pantry staples and a handful of fresh items, you’ll be amazed at how effortless it is to create something so satisfying.

Chicken: Choose breasts for a leaner bite or thighs for extra juiciness; both work beautifully.
Greek yogurt: Acts as the marinade base, tenderizing chicken and adding tang.
Lemon juice: A zesty hit that brightens up both the marinade and the final dish.
Ginger-garlic paste: Brings in classic Indian aromatics that perfume the whole dish.
Turmeric: Adds golden color and earthy undertones.
Garam masala: A warming spice blend that gives the masala its signature taste.
Ground cumin: Deepens the flavor with a toasty, nutty backnote.
Ground coriander: Lends a slight citrusy aroma that lifts the sauce.
Smoked paprika: Contributes gentle smokiness and a rich red hue.
Chili powder: Adjust to your heat preference for that pleasant kick.
Salt: Essential for making all the flavors sing.
Oil: Helps with marinating and sautéing for the perfect texture.
Butter or ghee: For luxurious richness in the sauce base.
Onion: When sautéed until golden, it forms a naturally sweet foundation.
Garlic and ginger: Doubled up for even more depth and warmth.
Tomato paste: Intensifies the bright, rich tomato flavor.
Crushed tomatoes: Provide body to the sauce and meld everything together.
Heavy cream or coconut milk: Infuses silkiness and rounds out the spice (use coconut milk for dairy-free).
Sugar (optional): Just a touch balances the acidity of the tomatoes.
Pepper: Enhances every layer with a subtle heat.
Cilantro: Chopped fresh for a pop of herbal finish.

How to Make

Step 1: Make the Chicken Marinade

Start by whisking together Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, ground coriander, smoked paprika, chili powder, salt, and a splash of oil in a large bowl. This creamy marinade is the first step to locking in flavor and keeping the chicken juicy. The longer you let the chicken soak, the more spectacular your Gordon Ramsay Chicken Tikka Masala will taste—so don’t rush if you have time!

Step 2: Marinate the Chicken

Cut your chicken into bite-sized chunks and toss them in the marinade you’ve just created. Make sure every piece is well-coated, then cover and pop it in the fridge. One hour is good, but marinating overnight is pure magic—letting all those spices really permeate the meat for maximum flavor.

Step 3: Grill or Bake the Chicken

When the chicken is ready, preheat a grill pan (or your oven at 400°F). Arrange the marinated chicken chunks so they’re not too crowded. Grill until they’re charred in spots and cooked through, about 15–20 minutes if baking. This charring is key for that authentic Tikka Masala flavor, adding subtle smokiness to your Gordon Ramsay Chicken Tikka Masala.

Step 4: Sauté Aromatics for the Sauce

While the chicken cooks, melt butter (or ghee) with oil in a large skillet. Toss in finely chopped onion and sauté over medium heat until golden and soft, stirring now and then. Add garlic and grated ginger, letting them sizzle for 30 seconds or so—the aromas at this stage will already make your kitchen irresistible!

Step 5: Build the Masala Sauce

Now, stir in the cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Cook for another minute to unlock all that spice’s fragrance. Add the tomato paste, stirring for two minutes to caramelize and concentrate the flavor, then pour in the crushed tomatoes. Let everything bubble together for about 10 minutes, reducing to a rich, vibrant base.

Step 6: Finish the Sauce

Lower the heat and swirl in heavy cream or coconut milk for a dreamy, velvety sauce. If you like a touch of sweetness, add the optional sugar. Season with salt and pepper to taste, balancing flavors to your liking. At this point, you should have a sauce that’s luxuriously smooth and glossy—exactly what makes Gordon Ramsay Chicken Tikka Masala so craveable.

Step 7: Combine Chicken and Masala Sauce

Slide the grilled chicken pieces into the simmering sauce. Stir gently so the chicken is completely coated and let it simmer together for around 5 minutes to marry all the flavors. Finish with a squeeze of fresh lemon juice and a generous shower of chopped cilantro for a dish that looks as beautiful as it tastes.

How to Serve

Garnishes

A final flourish of freshly chopped cilantro is non-negotiable—it brings a bright, fresh counterpoint to the bold spices. For even more flair, add a swirl of cream or coconut milk across the top, a sprinkle of chili flakes for heat, or a few toasted almond slivers for crunch. Presentation makes a big difference when serving up your Gordon Ramsay Chicken Tikka Masala!

Side Dishes

The classic companion to this dish is a mound of fluffy basmati rice, perfectly saucy and just begging to soak up every last drop. You can also serve with warm, pillowy naan bread for scooping, or try parathas for something extra. A crisp cucumber salad or a spoonful of cooling raita will round out your meal beautifully, balancing the robust flavors with freshness.

Creative Ways to Present

Want to impress guests? Try serving your Gordon Ramsay Chicken Tikka Masala in mini bowls for a party appetizer, or ladle it over aromatic saffron rice for a luxe touch. For a dramatic family-style meal, bring the skillet straight to the table (with plenty of naan on the side) and let everyone dig in. However you serve it, the colors and aromas will steal the show!

Make Ahead and Storage

Storing Leftovers

Leftover Gordon Ramsay Chicken Tikka Masala is honestly a gift—the flavors deepen and meld overnight! Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. The sauce stays silky, and the chicken remains tender.

Freezing

This dish is fantastic for freezing. Spoon cooled chicken and sauce into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. It’s a lifesaver for those busy weeknights!

Reheating

To reheat, gently warm your Gordon Ramsay Chicken Tikka Masala in a saucepan over medium-low heat, adding a splash of water or cream if the sauce has thickened. If microwaving, do so in 1–2 minute intervals, stirring in between, until hot all the way through.

FAQs

Can I make Gordon Ramsay Chicken Tikka Masala dairy-free?

Absolutely! Swap out the Greek yogurt for a plant-based version and use coconut milk instead of heavy cream. The result is just as creamy and full of flavor, with a faint coconut undertone.

What’s the best cut of chicken to use?

Both boneless chicken breasts and thighs work great—breasts are leaner, while thighs stay ultra juicy. Choose whichever you prefer or even a mix for the best of both worlds in your Gordon Ramsay Chicken Tikka Masala.

Can I marinate the chicken longer than an hour?

Definitely! An overnight marinade produces the deepest, most mouthwatering flavors. If you have the time, marinate the chicken overnight for restaurant-worthy results.

Is there a way to make the dish spicier or milder?

Totally customizable! Add extra chili powder or even some fresh diced chilies for more heat, or reduce the chili powder to keep things milder—Gordon Ramsay Chicken Tikka Masala should suit your palate.

Do I need special equipment for this recipe?

Nope! A regular skillet or frying pan and either a grill pan or oven will do the trick. No tandoor required—making Gordon Ramsay Chicken Tikka Masala at home is simple and achievable.

Final Thoughts

If you love meals that are rich, cozy, and bursting with layers of flavor, trust me—Gordon Ramsay Chicken Tikka Masala needs to be on your table soon. Each bite is truly rewarding, and with just a bit of prep, you’ll have a dinner that everyone will rave about. Gather your ingredients, fire up the stove, and enjoy a curry-night classic that’s built for sharing!