Gordon Ramsay Chicken Tikka Masala

There’s something undeniably comforting about a bowl of Chicken Tikka Masala that’s been crafted in your own kitchen, especially when you follow Gordon Ramsay’s take on this crowd-pleasing classic. This recipe is all about layers of smoky, spiced chicken bathed in a rich tomato and coconut sauce, creating a mouthwatering curry that’s both comforting and full of flavor. Whether you’re planning a cozy dinner for two or hosting friends for a casual weekend feast, this dish lifts spirits and warms hearts. Trust me, I’ve stood in my own tiny kitchen, stirring that luscious sauce, and felt like I was transported to a bustling Indian street stall—minus the chaos, of course!

As an intermediate cook, you’ll find this recipe rewarding yet approachable. With a preparation time of just 15 minutes and a cooking time of 45 minutes (plus an hour of marinating), you’ll have a restaurant-worthy meal on the table in under two hours. The full-fat coconut milk and double cream bring that signature creaminess, while ground coriander, cumin, turmeric, garam masala, and chili powder weave together a tapestry of warming spices. It’s perfect for lunch or dinner, and at around 620 calories per serving, it feels indulgent without being overwhelming. Allow me to share a quick story: the first time I made this for my skeptical roommate, she took one bite and declared it “pure magic.” From that day on, Chicken Tikka Masala became our go-to comfort meal, ideal for rainy evenings or when you need a flavorful pick-me-up.

I know some of you might be thinking, “But is it really worth making at home?” The answer is a resounding yes. By marinating the chicken overnight—or even just for an hour—you give those spices time to penetrate every tender morsel. Then, by browning in batches and building the sauce layer by layer, you lock in flavor at every turn. And trust me, the payoff is huge: you’ll end up with juicy, succulent chicken enveloped in a creamy, fragrant sauce that begs to be spooned over steaming basmati rice or scooped up with freshly baked naan. So tie on your apron, grab your spice jars, and let’s spice up your week with Gordon Ramsay’s creamy, aromatic Chicken Tikka Masala!

KEY INGREDIENTS IN GORDON RAMSAY CHICKEN TIKKA MASALA

To bring this dish to life, you only need a handful of kitchen essentials and pantry staples. Each ingredient plays a crucial role, from tenderizing the chicken to rounding out the sauce with creamy richness and vibrant spice.

• Boneless chicken thighs

These rich, juicy pieces soak up the marinade and stay succulent during cooking. Their higher fat content ensures every bite remains tender.

• Vegetable oil

A neutral oil with a high smoke point, perfect for browning the marinated chicken and sautéing the aromatics without burning.

• Onion

Finely chopped and sautéed until soft, onions provide a sweet, savory base that forms the body of the sauce.

• Garlic

Minced garlic adds depth and pungent warmth, infusing the curry with an irresistible aroma as it cooks.

• Fresh ginger

Grated ginger brings bright, zesty heat that cuts through the richness and balances the tomato’s acidity.

• Green chilies

Sliced for a fresh kick of spice—optional, but perfect if you love a little extra heat.

• Ground coriander

This spice contributes an earthy, lemony note, enhancing the overall depth of flavor in both marinade and sauce.

• Ground cumin

Warm and slightly nutty, cumin anchors the spice mix and rounds out the fragrance.

• Ground turmeric

Known for its vibrant golden color and mild, earthy flavor, turmeric brightens the sauce visually and taste-wise.

• Garam masala

A fragrant blend added both in the marinade and later in the sauce for a final burst of complex spice.

• Chili powder

Adjust to taste—this adds heat and a touch of smokiness, complementing the other spices.

• Tomato paste

Concentrated tomato flavor that gives the sauce body and depth without watering it down.

• Chopped tomatoes

Provide acidity, sweetness, and texture, forming the heart of the curry base.

• Full-fat coconut milk

Creamy and slightly sweet, coconut milk smooths out the spices and gives the sauce its signature silkiness.

• Double cream

For extra richness, stirring in cream makes the curry luxuriously smooth and indulgent.

• Sugar

A small amount balances the tomato’s tang and tames sharp edges in the sauce.

• Salt and pepper

Essential for enhancing and harmonizing all the flavors in both chicken and sauce.

• Fresh cilantro leaves

Chopped at the end for a burst of fresh, herbal brightness and beautiful presentation.

• Lemon juice

Squeezed over the finished dish, it adds a lively, citrusy lift that cuts through the richness.

• Butter

Stirred in at the end for an optional extra layer of silky richness and shine.

For the chicken marinade:

• Plain yogurt

Tenderizes the chicken while adding a subtle tang that complements the spices.

• Lemon juice

Provides acidity to help break down proteins, ensuring each bite is juicy.

• Ground coriander, ground cumin, chili powder, garam masala, turmeric

A balanced blend that infuses the chicken with complex, warming flavors.

• Salt and pepper

Essential for seasoning and elevating the marinade’s spices.

HOW TO MAKE GORDON RAMSAY CHICKEN TIKKA MASALA

Before you dive into this recipe, know that each step builds layers of flavor and texture, resulting in a restaurant-quality curry at home. Follow along carefully, and don’t rush—the magic happens when you give each ingredient time to shine.

1. Start by marinating the chicken. In a large bowl, whisk together the yogurt, lemon juice, ground coriander, ground cumin, chili powder, garam masala, turmeric, salt, and pepper until smooth. Add the chicken pieces and toss thoroughly, making sure every chunk is coated. Cover the bowl tightly and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.

2. Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat. Once the oil shimmers, add the marinated chicken in a single layer, working in batches to avoid overcrowding. Cook each batch for about 5–7 minutes, turning occasionally, until the chicken is lightly browned on all sides. Remove the chicken and set it aside, leaving any flavorful drippings in the pan.

3. Add the remaining tablespoon of oil to the same pan. Sauté the chopped onions for 3–4 minutes over medium heat, stirring occasionally, until they become soft and translucent.

4. Stir in the minced garlic, grated ginger, and green chilies (if using), cooking for another 2 minutes and stirring frequently to prevent sticking and encourage the flavors to meld.

5. Sprinkle in the ground coriander, cumin, turmeric, garam masala, and chili powder. Toast the spices by stirring them into the onion mixture for 1–2 minutes, until you can smell their full, fragrant potential.

6. Blend in the tomato paste, stirring to coat the onions, then pour in the chopped tomatoes. Allow the mixture to simmer for 5–6 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

7. Pour in the coconut milk, add the double cream, and sprinkle the sugar over the top. Stir thoroughly, then reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally to encourage a creamy, unified texture.

8. Return the cooked chicken to the pan, including any juices that have collected. Stir well to coat each piece in the luscious sauce. Continue simmering for another 10 minutes, or until the chicken is cooked through and perfectly tender.

9. Taste and adjust the seasoning with salt and pepper. For an extra glossy finish and depth of flavor, stir in a tablespoon of butter until melted and incorporated.

10. Remove the pan from heat and squeeze fresh lemon juice over the curry. Garnish with a handful of chopped cilantro for a fresh, vibrant touch.

11. Serve hot with steamed basmati rice or warm naan bread, ensuring every scoop captures chicken, sauce, and spice in perfect balance.

SERVING SUGGESTIONS FOR GORDON RAMSAY CHICKEN TIKKA MASALA

When it comes to presentation, a little thought goes a long way. This curry is best enjoyed fresh and piping hot, so gather your favorite accompaniments and let the colors and aromas shine. Whether you stick with classic pairings or add a personal twist, these ideas will help you serve a meal that looks as good as it tastes. From the fluffy grains of rice to the irresistible pull-apart texture of bread, each element should complement the creamy, tangy, and spicy notes of your Chicken Tikka Masala.

• Steamed Basmati Rice

Fluff the grains with a fork and serve in a shallow bowl to catch every drop of curry. A squeeze of fresh cilantro on top makes it extra inviting.

• Warm Garlic Naan

Brush naan with melted butter and minced garlic, then grill or toast briefly. Tear it directly into the curry for a fun, hands-on experience.

• Refreshing Cucumber Raita

Mix diced cucumber, yogurt, chopped mint, and a pinch of cumin for a cooling side that balances the dish’s heat.

• Simple Indian Salad

Combine thinly sliced onion, tomato, cucumber, and a sprinkle of chaat masala. The crisp textures and tangy seasoning provide a delightful contrast.

HOW TO STORE GORDON RAMSAY CHICKEN TIKKA MASALA

Leftovers of this creamy curry can be just as delightful—if not more—after the flavors have had time to meld. Proper storage ensures that each serving tastes as vibrant as the moment you plated it. Whether you’re saving portions for busy weeknight dinners or meal-prepping for lunches, follow these guidelines to maintain the sauce’s richness and the chicken’s tenderness.

• Refrigerate in an airtight container

Transfer cooled curry into a container that seals well. It will stay fresh for up to 4 days; just give it a gentle stir before reheating.

• Freeze for longer storage

Portion the curry into freezer-safe bags or containers, leaving a little headspace for expansion. It can keep for up to 3 months—thaw overnight in the fridge before reheating.

• Reheat gently on the stove

Warm the curry over low heat, adding a splash of water or coconut milk if it seems too thick. Stir frequently to prevent scorching and restore creaminess.

• Reheat in the microwave

Cover the dish loosely and heat in short intervals, stirring between each burst to ensure even warming and retain the sauce’s silky texture.

CONCLUSION

Thank you for joining me on this journey through Gordon Ramsay’s Chicken Tikka Masala. We’ve covered everything from marinating juicy chicken thighs in a spiced yogurt blend to building a luxuriously creamy sauce with coconut milk, double cream, and a symphony of warming spices. This recipe delivers a restaurant-caliber meal that’s perfect for lunch or dinner, with a total time investment of under two hours. Feel free to print this article and save it for later—you can even stick it on the fridge for easy reference. Below, you’ll find a FAQ section to address common questions and troubleshooting tips.

I hope you feel inspired to recreate this vibrant curry in your own kitchen. If you try it, I’d love to hear how it turned out—any tweaks you made, your favorite side dishes, or stories from the dinner table. Please leave a comment, share your questions, or offer feedback if you need help adjusting flavors or techniques. Happy cooking, and may every bite transport you to spicy, comforting bliss!

Print Recipe

Gordon Ramsay Chicken Tikka Masala

Author: Isabella Rames

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Rest Time 1 hr Total Time 2 hrs

Calories: 620

Description

Layers of smoky, spiced chicken bathed in a rich tomato and coconut sauce create a mouthwatering curry that’s both comforting and full of flavor.

Ingredients

Scale

1/2x 1x 2x 3x

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

• 2 tablespoons vegetable oil

• 1 medium onion, finely chopped

• 3 cloves, minced

• 1 -inch piece fresh ginger, grated

• 1 -2 green chilies, sliced (optional for heat)

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon garam masala

• 1 teaspoon chili powder (adjust for heat)

• 1 tablespoon tomato paste

• 400 g can of chopped tomatoes

• 200 ml full-fat coconut milk

• 100 ml double cream

• 1 teaspoon sugar

• Salt and pepper, to taste

• Fresh cilantro (coriander) leaves, chopped, for garnish

• Juice of 1 lemon

• 1 tablespoon butter (optional, for extra richness)

• For the chicken marinade:

• 200 g plain yogurt

• 1 tablespoon lemon juice

• 1 tablespoon ground coriander

• 1 tablespoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• Salt and pepper, to taste

Instructions

1. Start by marinating the chicken. In a large bowl, combine the yogurt, lemon juice, ground coriander, ground cumin, chili powder, garam masala, turmeric, salt, and pepper. Add the chicken pieces and mix until fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat. Once hot, add the marinated chicken in batches, cooking until lightly browned on all sides (about 5-7 minutes). Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add the chopped onions and sauté for 3-4 minutes until softened.
4. Add the minced garlic, grated ginger, and green chilies (if using) to the pan. Cook for another 2 minutes, stirring frequently.
5. Sprinkle in the ground coriander, cumin, turmeric, garam masala, and chili powder. Stir the spices into the onion mixture and cook for 1-2 minutes until fragrant.
6. Stir in the tomato paste, followed by the canned chopped tomatoes. Cook for 5-6 minutes, allowing the tomatoes to break down and thicken.
7. Add the coconut milk, double cream, and sugar to the sauce. Stir well, and let it simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld together.
8. Return the cooked chicken to the pan, along with any juices that have accumulated. Stir to coat the chicken in the sauce. Simmer for an additional 10 minutes or until the chicken is fully cooked and tender.
9. Adjust seasoning with salt and pepper to taste. For extra richness, stir in a tablespoon of butter.
10. Remove from heat and squeeze the lemon juice over the top. Garnish with freshly chopped cilantro leaves.
11. Serve the Chicken Tikka Masala with steamed basmati rice or naan bread.

Note

• For a smoky flavor, you can cook the chicken on a grill or under the broiler for a few minutes after marinating.
• The marinade can be made a day in advance for better flavor development.
• Adjust the amount of chili powder and green chilies to your preferred heat level.
• If you prefer a thicker sauce, you can simmer the curry longer to reduce it further.
• Adding a splash of water to the sauce if it becomes too thick can help balance the consistency.
• Chicken breast can be substituted for thighs, but it may be less juicy.

Keywords: Chicken Tikka Masala, Gordon Ramsay recipe, Indian curry, homemade tikka masala, creamy curry, easy dinner recipe