Introduction
I’ve always been inspired by Gordon Ramsay’s bold cooking style—sharp, focused, and full of flavor. So, one evening, after watching him whip up a fiery chicken tikka masala on TV, I decided to recreate the magic in my own kitchen. I didn’t have fancy restaurant tools or a tandoor oven, but I did have spices, good chicken, and a craving for something rich and warming. What came out of that experiment was a dish so aromatic and satisfying that it immediately became a favorite. I’ve since tweaked the recipe to make it accessible, family-friendly, and doable on a busy weeknight—while keeping that signature Gordon Ramsay punch of flavor. This version serves four, and you won’t need a reservation to enjoy it.
Why You’ll Love This Recipe
Versatile
This chicken tikka masala goes with anything—rice, naan, flatbread, or even baked potatoes. You can make it creamy or spicy, bulk it up with veggies, or adapt it to suit any diet.
Budget-Friendly
The ingredients are simple and affordable. You don’t need special sauces or store-bought curry pastes—just pantry spices, chicken, and basic kitchen staples.
Ingredients for the Recipe
Here’s what you’ll need to recreate this Gordon Ramsay–inspired chicken tikka masala:
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Chicken breast or thighs (boneless, skinless) – Cut into bite-sized chunks.
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Plain yogurt (½ cup) – For marinating the chicken and tenderizing it.
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Fresh ginger (1 tablespoon, grated)
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Garlic (3 cloves, minced)
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Ground cumin (1 teaspoon)
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Ground coriander (1 teaspoon)
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Garam masala (2 teaspoons) – Divided, for marinade and sauce.
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Paprika (1 teaspoon) – Adds color and mild sweetness.
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Turmeric (½ teaspoon)
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Chili flakes (optional) – For heat.
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Tomato purée or crushed tomatoes (1 cup) – The base of the sauce.
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Cream (½ cup) – For a rich, smooth texture.
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Onion (1 medium, finely chopped)
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Butter (2 tablespoons) – Adds richness and depth.
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Salt and pepper – To taste.
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Fresh cilantro or parsley – For garnish.
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Optional: chicken ham – Adds a smoky layer if desired.
How to Make This Recipe
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large mixing bowl, combine the plain yogurt, half of the minced garlic, half of the grated ginger, 1 teaspoon garam masala, ground cumin, ground coriander, paprika, turmeric, and a pinch of salt. Mix everything well. Add the chicken pieces and stir to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
Step 2: Cook the Chicken
Heat one tablespoon of butter in a large skillet or non-stick pan over medium heat. Add the marinated chicken in a single layer. Let it sear for about 3–4 minutes on each side until browned. You don’t need to fully cook the chicken at this stage—it will finish cooking in the sauce later. Remove the chicken from the pan and set it aside.
Step 3: Sauté the Aromatics
In the same pan, add the remaining tablespoon of butter. Once melted, add the finely chopped onion. Cook for 5–6 minutes until it becomes golden and soft, stirring often to prevent burning. Add the remaining garlic and ginger and cook for another minute until fragrant.
Step 4: Add the Spices
Sprinkle the remaining 1 teaspoon of garam masala into the pan, along with a pinch of chili flakes if you want some heat. Stir constantly for about 30 seconds to toast the spices. This step releases their oils and builds flavor into the sauce.
Step 5: Build the Masala Sauce
Pour in the tomato purée or crushed tomatoes. Stir everything together, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 8–10 minutes over medium-low heat until it thickens slightly and the tomatoes lose their raw taste.
Step 6: Add the Cream and Chicken
Reduce the heat to low. Stir in the cream slowly, allowing it to blend into the sauce without curdling. Add the browned chicken back into the pan. Stir well to coat every piece of chicken with the sauce. Let it simmer for another 10–12 minutes, uncovered, until the chicken is fully cooked and the sauce is smooth and rich.
Step 7: Final Adjustments
Taste the sauce. Season with salt and pepper as needed. If the sauce is too thick, add a splash of water. If it’s too thin, simmer a few extra minutes to reduce. For extra richness, swirl in a teaspoon of butter just before serving.
Step 8: Garnish and Serve
Turn off the heat. Sprinkle freshly chopped cilantro or parsley over the chicken tikka masala. Serve hot with basmati rice, naan bread, or both.
Quick and Easy
Despite its bold flavor, this chicken tikka masala is straightforward and quick to make. The marinating takes a bit of waiting time, but the actual cooking comes together in about 30 minutes. No special equipment is needed, and the ingredients are familiar and easy to work with.
The entire dish cooks in a single pan, making cleanup minimal. If you’re looking for a way to impress without stress, this is a perfect choice.
Customizable
This recipe is highly adaptable. Prefer it spicier? Increase the chili flakes or add a small green chili to the sautéed onions. Want to make it lighter? Swap out the cream for coconut milk or low-fat yogurt, but stir gently to avoid curdling. You can even stir in cooked vegetables like peas or spinach to bulk it up without extra effort.
If you like a smoky touch, add chopped chicken ham in the last 5 minutes of simmering. It adds depth without overpowering the original flavors. For a completely dairy-free version, use coconut yogurt and plant-based cream.
Perfect for Guests
This is the kind of dish that looks and tastes like it took hours to prepare—but it didn’t. That makes it ideal for entertaining. You can even prepare the sauce in advance and simply add freshly cooked chicken before serving.
With its warm colors, bold aroma, and rich, comforting sauce, this Gordon Ramsay–style chicken tikka masala is a guaranteed dinner table hit. It serves beautifully, reheats well, and pairs effortlessly with side dishes like cucumber raita or a crisp salad.
FAQs (Frequently Asked Questions)
Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs are a great alternative. They stay moist and flavorful, even after simmering in the sauce.
Is marinating really necessary?
Marinating helps tenderize the chicken and infuses it with flavor. If you’re short on time, a quick 20–30 minute marinade still improves the final result, though longer is better.
Can I make this recipe dairy-free?
Absolutely. Use plant-based yogurt for the marinade and replace the cream with full-fat coconut milk or oat cream. The result will still be creamy and flavorful.
What if I don’t have garam masala?
You can make a quick blend using equal parts cumin, coriander, paprika, and a dash of cinnamon and cloves. The taste won’t be exactly the same, but it will still be delicious.
Can I prepare this in advance?
Yes. The sauce can be made a day ahead, and the flavors actually improve overnight. Just reheat gently, adding a little water or cream if the sauce has thickened too much.
How spicy is this recipe?
It’s mildly spiced with the option to add heat. Adjust the chili flakes to your preference for a milder or hotter version.