Description
Gordon Ramsay’s Chicken Tikka Masala is a rich, creamy, and boldly spiced dish that’s perfect for weeknight dinners or impressing guests. Packed with flavor and surprisingly easy to make, this recipe brings restaurant-quality taste right to your kitchen.
Ingredients
1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
1 can (14 oz) diced tomatoes
½ cup heavy cream
Salt and pepper, to taste
Fresh coriander (cilantro), for garnish
Instructions
In a bowl, mix the chicken with yogurt and let it marinate for at least 30 minutes or overnight in the fridge for deeper flavor.
Heat oil in a large skillet over medium heat. Sauté the chopped onion until golden.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in garam masala, cumin, turmeric, and chili powder. Cook for 2 minutes, stirring frequently.
Pour in diced tomatoes and let the sauce simmer for 10 minutes.
Add marinated chicken to the skillet. Stir well to coat, and cook until the chicken is browned and fully cooked, about 10–15 minutes.
Stir in heavy cream and simmer for a few more minutes until the sauce thickens slightly.
Season with salt and pepper. Garnish with fresh coriander and serve with rice or naan.
Notes
Chicken breasts can be used but may be slightly less juicy.
For a dairy-free version, use coconut milk instead of cream and dairy-free yogurt.
Adjust chili powder to your preferred spice level.
This dish gets even better the next day—perfect for meal prep!
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg