Name: Gordon Ramsay Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 large boneless, skinless chicken breasts (or 4 chicken thighs); 1 cup Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; ½ teaspoon chili powder (adjust to taste); 1 teaspoon salt; 1 tablespoon oil; 2 tablespoons butter or ghee; 1 large onion, finely chopped; 2 cloves garlic, minced; 1-inch ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; ½ teaspoon turmeric; ½ teaspoon smoked paprika; 1 teaspoon chili powder (adjust to taste); 2 tablespoons tomato paste; 1 can (14 oz) crushed tomatoes; 1 cup heavy cream or coconut milk; 1 teaspoon sugar (optional, balances acidity); Salt and pepper to taste; ¼ cup chopped cilantro (for garnish); 1 tablespoon lemon juice (for finishing)

Description

Discover the comforting and flavorful world of Gordon Ramsay Chicken Tikka Masala! This delightful recipe combines marinated chicken in a rich, creamy tomato sauce, perfectly balancing aromatic spices with a touch of sweetness. Ideal for busy weeknights or special family gatherings, this dish is sure to impress everyone at your table. With simple ingredients and easy-to-follow instructions, even novice cooks can create a restaurant-quality meal right at home. Enjoy the warmth and coziness of this classic Indian-inspired dish that brings people together to savor every bite.

Ingredients

Scale

2 large boneless, skinless chicken breasts (or 4 chicken thighs)
1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon chili powder (adjust to taste)
1 teaspoon salt
1 tablespoon oil
2 tablespoons butter or ghee
1 large onion, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon chili powder (adjust to taste)
2 tablespoons tomato paste
1 can (14 oz) crushed tomatoes
1 cup heavy cream or coconut milk
1 teaspoon sugar (optional, balances acidity)
Salt and pepper to taste
¼ cup chopped cilantro (for garnish)
1 tablespoon lemon juice (for finishing)

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Instructions

Marinate the chicken in Greek yogurt mixed with lemon juice, ginger-garlic paste, and spices for at least an hour (overnight is best).
Heat oil in a pan over medium-high heat and cook marinated chicken until golden brown.
In another pot, melt butter or ghee and sauté onions until translucent.
Add garlic and ginger, then stir in spices until fragrant. Mix in tomato paste and crushed tomatoes; let simmer.
Stir in heavy cream (or coconut milk) and adjust seasoning with salt and pepper.
Finish with lemon juice and garnish with chopped cilantro before serving hot over rice or with naan.

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg