Gordon Ramsay Chicken Tikka

This aromatic Chicken Tikka Masala combines tender marinated chicken chunks with a rich, spiced tomato cream sauce that's truly restaurant-quality. Gordon Ramsay's version balances bold spices with silky textures for a dish that rivals your favorite Indian takeout but can be made right in your home kitchen.

I first made this recipe when trying to recreate our favorite curry house experience during lockdown. After much experimentation, this version became our Sunday night tradition, with my family gathering around the table to scoop up every last bit of that glorious sauce.

Ingredients

• Greek yogurt: Creates the perfect marinade base by tenderizing the chicken while adding tanginess look for full-fat varieties for best results
• Ginger garlic paste: Forms the aromatic foundation of both marinade and sauce fresh is dramatically better than store-bought
• Garam masala: Provides the signature warm spice blend crucial for authentic flavor toast your own spice mix for next-level results
• Heavy cream: Balances the acidic tomatoes and creates the signature velvety texture use room temperature cream to prevent curdling
• Smoked paprika: Adds subtle smoky depth that elevates the entire dish Spanish varieties offer the most intense flavor

Step-by-Step Instructions

Marinate the Chicken:

Cut chicken into even 1-inch chunks to ensure consistent cooking. Combine all marinade ingredients in a glass bowl, making sure the yogurt mixture fully coats each piece of meat. The acid in the yogurt and lemon juice will begin breaking down proteins, creating incredibly tender results. Allow at least 4 hours of marination time for the flavors to fully penetrate.

Char the Chicken:

Heat your heaviest pan until almost smoking before adding marinated chicken pieces. Resist overcrowding the pan work in batches if needed to maintain high heat. You want slight charring on the edges this creates the signature tandoori-like flavor compounds. The chicken should be about 80% cooked at this stage it will finish in the sauce.

Create the Flavor Base:

Brown your onions slowly and thoroughly until they reach a deep golden color about 8-10 minutes. This caramelization creates natural sweetness that balances the spices. When adding your dry spices, allow them to bloom in the hot oil for 30-45 seconds until fragrant this releases their essential oils and transforms their flavor profile.

Build the Sauce:

Once tomato paste is added, cook it until it darkens slightly and smells sweet rather than raw. Add crushed tomatoes and simmer until oil begins separating around the edges this indicates proper reduction. When adding cream, reduce heat first and stir constantly to incorporate completely without breaking the sauce.

Combine and Meld:

When returning chicken to the sauce, be gentle to maintain those beautiful charred pieces. Allow everything to simmer together for at least 5 minutes the sauce will continue developing depth while the chicken finishes cooking through to juicy perfection.

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The garam masala is truly the heart of this recipe. My first attempt used a dusty jar from the back of my spice cabinet, and the results were merely good. After switching to freshly toasted and ground spices, the dish transformed completely, with layers of flavor that kept revealing themselves with each bite.

Balancing Your Heat Level

This recipe allows for personal heat preference customization. Start with less chili powder if you're sensitive to spice the dish should have warmth rather than overwhelming heat. Remember that the yogurt and cream temper the chili heat, creating a rounded flavor profile rather than sharp spiciness. For those who enjoy more heat, consider adding a minced green chili to the sauce along with the garlic and ginger.

Make-Ahead Magic

Tikka masala actually improves with time, making it perfect for planning ahead. You can prepare the entire dish up to three days before serving simply refrigerate in an airtight container. The flavors continue to meld and develop, creating even more depth. When reheating, do so gently on the stovetop with a splash of water or cream to restore the original consistency. The chicken remains tender rather than becoming tough as happens with many leftovers.

Authentic Serving Suggestions

While basmati rice is a traditional accompaniment, consider exploring other authentic pairings. Garlic naan brushed with ghee provides the perfect vehicle for scooping up sauce. A simple cucumber raita offers cooling contrast to the rich curry. For a complete experience, serve with a side of dal tadka lentils and pickled onions. These complementary dishes create a balanced meal that showcases the diverse flavors of Indian cuisine.

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Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work perfectly as they remain tender and juicy when cooked.

→ Can I make this dish dairy-free?

Yes, substitute Greek yogurt with a plant-based alternative and use coconut milk instead of heavy cream.

→ What spice level should I expect?

The dish is mildly spicy, but you can adjust the chili powder to suit your preference.

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but overnight is recommended for maximum flavor.

→ Can I prepare the sauce in advance?

Yes, you can make the sauce ahead and store it in the fridge for up to 3 days. Reheat and add cooked chicken before serving.