Can I use chicken breasts instead of thighs?

Sure! They’ll work, just be careful not to overcook—breasts tend to dry out more quickly.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. It actually tastes even better the next day as the flavors mingle.

Is Gordon Ramsay’s Chicken Tikka Masala spicy?

It has a gentle kick, but nothing overwhelming. If you're heat-sensitive, just reduce the chili powder or leave it out entirely.

Can I freeze this dish?

Absolutely. Freeze it in individual portions for easy reheating on busy nights.

Gordon Ramsay Chicken Tikka Masala in 7 Steps

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

Scale

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

Cook Mode Prevent your screen from going dark

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