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Gordon Ramsay Style Chicken Tikka Masala

Gordon Ramsay Style Chicken Tikka Masala: A Creamy Comfort

Experience the rich flavors of Gordon Ramsay Style Chicken Tikka Masala, a creamy comfort dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts/Thighs Substitute with tofu or paneer for vegetarian option.
For the Marinade
  • 1 cup Greek Yogurt Use dairy-free yogurt for a dairy-free version.
  • 2 tablespoons Lemon Juice Freshly squeezed.
  • 2 tablespoons Ginger-Garlic Paste Freshly minced alternatives work well.
For the Sauce
  • 2 tablespoons Butter/Ghee Use oil for a dairy-free option.
  • 1 medium Onion Finely chopped.
  • 4 cloves Garlic Minced.
  • 1 tablespoon Ginger Minced.
  • 2 tablespoons Tomato Paste
  • 1 can Crushed Tomatoes About 14 oz.
  • 1 cup Heavy Cream/Coconut Milk Coconut milk is perfect for dairy-free.
For the Spices
  • 1 teaspoon Turmeric
  • 2 teaspoons Garam Masala
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Smoked Paprika Adjust to taste.
  • 1 teaspoon Chili Powder Adjust based on spice tolerance.
Final Touches
  • to taste Salt Essential for flavor.
  • 1 teaspoon Sugar Optional.
  • 1/4 cup Cilantro Chopped, for garnish.

Equipment

  • large bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, and spices to form a smooth marinade. Add chicken pieces, coat thoroughly, cover, and refrigerate for at least 1 hour or overnight.
  2. Heat ghee or oil in a skillet over medium-high heat. Add marinated chicken in batches, searing for 5-7 minutes until golden-brown. Remove chicken from skillet.
  3. In the same skillet, reduce heat, melt ghee or oil, add onions, and sauté for 5-6 minutes until golden. Stir in garlic and ginger, cooking for 1-2 minutes.
  4. Stir in tomato paste and crushed tomatoes, allowing to simmer on low heat for 10-15 minutes until thickened.
  5. Reduce heat further, gradually stir in cream or coconut milk, season with salt, pepper, and sugar if desired, and let simmer for an additional 5 minutes.
  6. Return seared chicken to the skillet, simmer for another 5 minutes until well coated and flavors meld.
  7. Finish by squeezing fresh lemon juice over the dish and garnishing with cilantro. Serve with warm naan or basmati rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 120mgIron: 2mg

Notes

For optimal flavor, marinate chicken overnight and adjust spices to taste. Can be stored and reheated as needed, ensuring creaminess is maintained.

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