Gordon Ramsay Chicken Tikka Masala (Recipe for Printing)

Creamy spiced chicken with aromatic tomato sauce. Savory and satisfying comfort meal for gatherings.

# What You Need:

→ 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 - 1 teaspoon salt
11 - 1 tablespoon vegetable oil

→ Masala Sauce

12 - 2 tablespoons butter or ghee
13 - 1 tablespoon vegetable oil
14 - 1 large onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 inch piece ginger, grated
17 - 1 teaspoon ground cumin
18 - 1 teaspoon ground coriander
19 - 1 teaspoon garam masala
20 - 1 teaspoon chili powder, or to taste
21 - 2 tablespoons tomato paste
22 - 1 can (14 ounces) crushed tomatoes
23 - 1 cup heavy cream or coconut milk
24 - 1 teaspoon sugar, optional
25 - Salt and pepper to taste
26 - 1 tablespoon lemon juice

# How to Make It:

01 - Combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, ground cumin, ground coriander, smoked paprika, salt, and vegetable oil in a large bowl. Mix thoroughly. Cut the chicken into bite-sized pieces and coat evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
02 - Preheat a grill pan, skillet, or broiler over medium-high heat. Drizzle with a little oil and sear the marinated chicken for 4 to 5 minutes per side, turning until slightly charred and fully cooked. Alternatively, bake on a sheet tray at 400°F for 15 to 20 minutes. Set aside cooked chicken while preparing the sauce.
03 - Heat butter and vegetable oil in a deep skillet over medium heat. Add chopped onion and sauté until golden brown, about 5 to 7 minutes. Stir in garlic and ginger, cooking for 1 minute. Sprinkle in ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder. Toast spices for 30 seconds, then mix in tomato paste. Cook for 2 minutes, then add crushed tomatoes. Simmer, stirring occasionally, for 10 minutes until sauce thickens.
04 - Reduce heat to low. Stir in heavy cream or coconut milk, then add sugar if using, and season with salt and pepper. Simmer gently to ensure flavors meld.
05 - Return cooked chicken pieces to the sauce and stir to coat thoroughly. Simmer for 5 minutes, allowing the flavors to infuse. Finish with lemon juice and garnish with fresh cilantro if desired. Serve hot with basmati rice, naan, or roti.

# Extra Tips:

01 - For optimal char and flavor, use a heated skillet or grill pan for searing the chicken thoroughly.
02 - Gently toasting spices in oil releases essential aromas and deepens the masala's flavor profile.
03 - Simmering the sauce slowly develops a rich, layered sauce with depth and complexity.
04 - For dairy-free preparation, substitute coconut milk for heavy cream and use plant-based yogurt in the marinade.
05 - Leftovers reheat best on the stovetop over low heat with a splash of water or cream to maintain sauce consistency.

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