Gordon Ramsay’s Chicken Tikka Masala is a fantastic twist on the classic Indian dish many of us love. This recipe features tender pieces of chicken marinated and cooked in a rich, creamy tomato sauce bursting with fragrant spices like cumin, coriander, and garam masala. The sauce is smooth, slightly tangy, and perfectly balanced with just the right amount of heat.
I love making this dish because it feels special but isn’t too complicated to whip up on a weeknight. Ramsay’s recipe brings in fresh ingredients and a few clever tricks that boost the flavor without needing hours in the kitchen. Plus, marinating the chicken really helps the spices soak in, making every bite so tasty and juicy.
My favorite way to enjoy this Chicken Tikka Masala is with fluffy basmati rice and warm naan bread to scoop up all that delicious sauce. It’s a crowd-pleaser for dinner parties or family meals, and it always fills the house with such a cozy, inviting aroma. I find myself looking forward to leftovers the next day just as much!
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Key Ingredients & Substitutions
Chicken: Using chicken breasts or thighs works well here. Thighs stay juicier and more tender in the sauce, but breasts are leaner if you prefer. Cut into bite-sized pieces for even cooking.
Yogurt: Plain yogurt is key for the marinade, tenderizing and adding a slight tang. Greek yogurt works nicely, but avoid flavored or sweetened yogurts. If dairy-free, try coconut yogurt.
Spices: Garam masala, turmeric, cumin, paprika, and chili powder give the dish its warm, complex flavor. If you can’t find garam masala, use a curry powder mix instead.
Cream: Double cream creates a rich sauce. Coconut cream is a good dairy-free swap that adds a subtle sweetness and keeps it creamy.
Tomatoes: Fresh or canned chopped tomatoes both work. Cooking them down well is essential to build a flavorful base for the sauce.
How Do You Get the Chicken Tender and the Sauce So Flavorful?
The secret lies mainly in the marinade and layering flavors in the sauce:
- Marinate chicken in yogurt and spices for at least 1 hour, preferably overnight. This tenderizes and infuses flavor deeply.
- Brown the chicken first to lock in juices but don’t fully cook it yet—this keeps it tender during simmering.
- Cook onions slowly until golden to build a sweet, rich base without bitterness.
- Simmer tomatoes and tomato purée until thick and fragrant. This step ensures the sauce is flavorful and not watery.
- Add cream at the end and return chicken to simmer gently. Low heat cooking lets flavors meld and chicken finish cooking perfectly without drying out.
Taking your time in each step really improves the final taste and texture, so don’t rush through the onion cooking or tomato simmering stages!
Equipment You’ll Need
- Large heavy-based pan – perfect for browning the chicken and simmering the sauce evenly without burning.
- Mixing bowl – handy for marinating the chicken thoroughly with spices and yogurt.
- Wooden spoon – great for stirring the sauce gently without scratching the pan.
- Knife and cutting board – for chopping chicken, onions, and tomatoes cleanly and safely.
- Measuring spoons and cups – to keep your spice and ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap chicken for lamb cubes for a richer, gamier take that’s great for special dinners.
- Add diced bell peppers or peas near the end for extra color, crunch, and nutrients.
- Replace cream with coconut milk to give the dish a tropical, dairy-free twist.
- Stir in a handful of toasted almonds or cashews at the end for a lovely nutty crunch.
How to Make Gordon Ramsay Chicken Tikka Masala?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 600g (1.3 lbs) chicken breasts or thighs, cut into bite-sized pieces
- 150g (about 2/3 cup) plain yogurt
- 2 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- Salt, to taste
For the Sauce:
- 3 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped (or 1 can chopped tomatoes)
- 1 tbsp tomato purée
- 150ml (2/3 cup) double cream or coconut cream
To Garnish and Serve:
- Fresh coriander (cilantro), chopped
- Lemon wedges
- Naan bread or basmati rice
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and cook active time, plus at least 1 hour for marinating the chicken – though marinating overnight is best for deep flavor! Total cook and prep time is around 1 hour 30 minutes including marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the yogurt, garlic, ginger, garam masala, turmeric, cumin, smoked paprika, chili powder, and salt. Add your chicken pieces and stir well to coat everything. Cover the bowl with cling film and put it in the fridge for at least one hour, or ideally overnight. This helps the chicken take on all those rich spices and stay juicy.
2. Cook the Chicken:
Heat 2 tablespoons of oil or ghee in a big heavy pan over medium-high heat. Shake off any extra marinade from the chicken and add the pieces to the pan. Cook for 5–7 minutes until the chicken pieces are nicely browned but not completely cooked through. Take the chicken out and set it aside for now.
3. Make the Sauce:
In the same pan, add the remaining oil (about 1 tablespoon). Add the finely chopped onion and cook gently on medium heat for around 8–10 minutes, stirring often, until it becomes soft and golden brown.
Next, add the chopped tomatoes and tomato purée. Let everything cook down for about 10 minutes, stirring occasionally, until the tomatoes soften, the sauce thickens, and you see oil starting to separate from the mixture.
4. Finish the Dish:
Pour in the cream and mix it into the sauce well. Return the chicken pieces and all their juices back into the pan. Now simmer everything together on a gentle heat for 10–15 minutes. This will let the chicken finish cooking and all the flavors blend into a delicious, creamy sauce.
Give it a taste and add more salt or chili powder if you’d like a bit more kick.
5. Serve and Garnish:
Take the pan off the heat and sprinkle chopped fresh coriander all over the dish. Serve your chicken tikka masala hot with lemon wedges, alongside fluffy basmati rice or warm naan bread for scooping up all that tasty sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely 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 a few hours or overnight in the fridge. Prepare the dish fully, then cool and store in an airtight container for up to 2 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Store leftover Chicken Tikka Masala in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly on the stove or in the microwave, stirring occasionally for even heating.
What Can I Serve with Chicken Tikka Masala?
This dish is fantastic served with steamed basmati rice or warm naan bread to soak up the creamy sauce. For a lighter option, try it with roasted vegetables or a fresh cucumber salad.
