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The origins of Chicken Tikka Masala are somewhat ambiguous, intertwining the culinary traditions of India and the United Kingdom. While the dish is often associated with Indian cuisine, it is believed to have been created in the UK by South Asian chefs as a response to the British palate's preference for richer, creamier sauces. The result is a dish that features marinated chicken pieces, grilled to perfection and then simmered in a luscious, spiced tomato-based sauce. The combination of marination and cooking techniques is essential to achieving the authentic taste that has made Chicken Tikka Masala a beloved favorite.

Gordon Ramsay's Chicken Tikka Masala

Indulge in Gordon Ramsay's Ultimate Chicken Tikka Masala, a flavorful dish perfect for any occasion! This recipe features tender marinated chicken grilled to perfection and simmered in a rich, aromatic sauce made with spices, coconut milk, and fresh ingredients. Easy to prepare, it's an explosion of flavors that pairs beautifully with basmati rice or naan. Elevate your dinner game and impress your family and friends with this delicious homemade take on a classic favorite. Enjoy!
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Ingredients
  

For the Chicken Marinade:

500g boneless chicken thighs, cut into bite-sized pieces

200g plain yogurt

2 tablespoons lemon juice

4 garlic cloves, minced

1 inch ginger, grated

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust for heat)

Salt to taste

For the Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1 inch ginger, grated

1-2 green chilies, slit (optional)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon garam masala

1 teaspoon paprika (for color)

400g canned tomatoes, crushed

150ml coconut milk

2 tablespoons butter

Fresh cilantro, chopped, for garnish

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, and salt. Add the chicken pieces to this marinade and ensure they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

    Cook the Chicken: Preheat your grill or a large skillet over medium-high heat. Thread marinated chicken onto skewers, shaking off excess marinade. Grill or pan-fry the chicken pieces for about 3-4 minutes on each side until cooked and slightly charred. Remove from heat and set aside.

      Prepare the Sauce: In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown. Stir in the garlic, ginger, and green chilies; cook for an additional 2 minutes.

        Spices and Tomatoes: Add cumin, coriander, garam masala, and paprika to the pan. Stir for about 30 seconds until the spices are fragrant. Pour in the crushed tomatoes and simmer for 10-15 minutes, allowing the sauce to thicken.

          Add Chicken and Coconut Milk: Incorporate the grilled chicken into the sauce, mixing well. Pour in the coconut milk and allow the mixture to simmer for another 5-7 minutes. Adjust seasoning with salt as needed.

            Finish and Serve: Stir in the butter for extra richness and garnish with freshly chopped cilantro. Serve hot with basmati rice or naan bread, and enjoy the explosion of flavors!

              Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 4