Gordon Ramsay Chicken Tikka (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 large boneless, skinless chicken breasts or 4 chicken thighs
02 -
1 cup Greek yogurt
03 -
1 tablespoon lemon juice
04 -
1 tablespoon ginger-garlic paste
05 -
1 teaspoon turmeric powder
06 -
1 teaspoon garam masala
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon smoked paprika
10 -
½ teaspoon chili powder, adjusted to taste
11 -
1 teaspoon salt
12 -
1 tablespoon oil
→ Masala Sauce
13 -
2 tablespoons butter or ghee
14 -
1 tablespoon oil
15 -
1 large onion, finely chopped
16 -
2 cloves garlic, minced
17 -
1-inch ginger, grated
18 -
1 teaspoon ground cumin
19 -
1 teaspoon ground coriander
20 -
1 teaspoon garam masala
21 -
½ teaspoon turmeric
22 -
½ teaspoon smoked paprika
23 -
1 teaspoon chili powder, adjusted to taste
24 -
2 tablespoons tomato paste
25 -
1 can (14 oz) crushed tomatoes
26 -
1 cup heavy cream or coconut milk
27 -
1 teaspoon sugar, optional to balance acidity
28 -
Salt and pepper, to taste
29 -
¼ cup chopped cilantro, for garnish
30 -
1 tablespoon lemon juice, for finishing
# Instructions:
01 -
In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well. Cut the chicken into bite-sized chunks and coat them thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
02 -
Heat a grill pan, skillet, or broiler over medium-high heat. Drizzle a little oil on the pan and sear the marinated chicken for 4-5 minutes on each side until slightly charred and cooked through. Alternatively, bake at 400°F for 15-20 minutes. Set aside while preparing the sauce.
03 -
In a deep skillet or saucepan, heat butter and oil over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in garlic and ginger, cooking for another minute until fragrant. Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices. Mix in tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Reduce heat and slowly stir in heavy cream. Add sugar if using and season with salt and pepper to taste.
04 -
Add the grilled chicken pieces to the sauce, stirring to coat evenly. Simmer for 5 more minutes to let the flavors meld. Stir in lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.