Gordon Ramsay Chicken Tikka Masala is a fantastic twist on a classic dish, bringing together tender pieces of chicken coated in a rich, creamy tomato sauce with a perfect blend of spices. The sauce is smooth and full of flavor, with just the right balance of warmth and creaminess that makes every bite satisfying. It’s the kind of meal that feels both special and comforting at the same time.
I love how this recipe makes the tikka masala approachable, even if you’re not used to cooking Indian food at home. The flavors are bold but not overwhelming, and I find the aroma filling my kitchen with an inviting smell that makes me eager to eat. Plus, the method is straightforward, so I feel confident trying it on a weeknight dinner or for guests.
When I serve Gordon Ramsay’s Chicken Tikka Masala, I like to pair it with fluffy basmati rice and a side of warm naan bread to soak up all the delicious sauce. It’s a meal that brings everyone to the table, ready to enjoy good food and good company. This recipe always reminds me of those cozy evenings when cooking feels like a treat for both the cook and the eaters.
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts or thighs work well here. Thighs stay juicy and tender if you prefer darker meat; breasts cook faster if you like leaner options.
Yogurt: Greek or natural yogurt adds creaminess and helps tenderize the chicken. If dairy-free, try coconut yogurt or omit and use more cream.
Spices: Garam masala, cumin, turmeric, and paprika build the warm flavor. If you don’t have garam masala, use a mix of cinnamon, cloves, cardamom, and coriander powder.
Tomatoes & Cream: Canned chopped tomatoes create the sauce base. Double cream adds richness but coconut cream is a great dairy-free swap.
Bell Pepper: Adds sweetness and texture—red is traditional, but yellow or orange peppers also work fine.
How Can You Make the Spices Release Their Full Flavor?
Cooking the spices in oil before adding other ingredients helps unlock their aroma and taste. Here’s how to do it:
- After softening onions, add garlic and ginger and cook briefly until fragrant.
- Add all the dry spices next and stir constantly for about 2 minutes on medium heat.
- Be careful not to burn the spices; they’re ready when you can smell their rich, warm scent.
This simple step builds a deep flavor foundation, making your tikka masala taste truly tasty. It’s worth taking the time!
Equipment You’ll Need
- Large non-stick or stainless steel skillet – perfect for cooking the chicken and simmering the sauce evenly.
- Sharp chef’s knife – to cut chicken and vegetables cleanly and safely.
- Cutting board – keeps your workspace organized while chopping ingredients.
- Measuring spoons – help you add the right amount of spices for balanced flavor.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu to make a vegetarian version that’s still rich and satisfying.
- Add cooked chickpeas or lentils for extra protein and fiber while keeping it hearty.
- Mix in spinach or kale near the end to boost greens and add freshness.
- Use smoked paprika instead of regular for a subtle smoky twist that adds depth.
How to Make Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (adjust to taste)
- ½ teaspoon salt
- 400g (14 oz) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 150g (5 oz) Greek yogurt or natural yogurt
- 400g can of chopped tomatoes
- 100ml (3.5 fl oz) double cream or coconut cream
- 1 red bell pepper, diced
- Fresh coriander (cilantro), chopped for garnish
- Lemon wedges, to serve
- Naan bread, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35 minutes to cook, plus 30 minutes to 2 hours if you choose to marinate the chicken for extra flavor. So, plan for about 45 minutes to 2.5 hours total, depending on marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine the chicken pieces with yogurt, 1 teaspoon of garam masala, and a pinch of salt. Mix well to coat the chicken evenly. Cover and let it marinate in the fridge for at least 30 minutes or up to 2 hours for a more flavorful dish.
2. Cook the Aromatics and Spices:
Heat vegetable oil in a large pan over medium heat. Add the finely chopped onion and cook gently for 5 to 7 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1 to 2 minutes until fragrant.
Add the remaining garam masala, ground cumin, turmeric, smoked paprika, ground coriander, chili powder, and salt. Stir frequently and cook for about 2 minutes until the spices release their aroma.
3. Add Vegetables and Chicken:
Add the diced red bell pepper to the pan and cook for 3 to 4 minutes until softened.
Now add the marinated chicken along with all the yogurt marinade. Stir well and cook for 5 to 7 minutes until the chicken begins to brown and is partially cooked.
4. Simmer the Sauce:
Pour in the canned chopped tomatoes and stir them into the chicken mixture. Bring to a simmer, then lower the heat and cook uncovered for 15 minutes. This allows the chicken to cook fully and the sauce to thicken nicely.
5. Finish with Cream and Garnish:
Stir in the double cream or coconut cream and let the mixture cook for another 3 minutes over low heat, blending the flavors and gently thickening the sauce.
Taste and adjust seasoning with salt or chili powder if needed.
Remove from heat and sprinkle generously with chopped fresh coriander.
6. Serve:
Serve your Chicken Tikka Masala hot, with lemon wedges and warm naan bread on the side to enjoy the rich, flavorful sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
How Long Should I Marinate the Chicken?
Marinating for at least 30 minutes helps the flavors penetrate the chicken, but for best results, marinate for up to 2 hours in the fridge. Avoid marinating longer than 4 hours to prevent the yogurt’s acidity from breaking down the chicken too much.
Can I Substitute the Cream?
Absolutely! Double cream gives a rich, smooth finish, but coconut cream is a delicious dairy-free alternative that pairs well with the spices.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
