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This home version of chicken tikka masala brings all the punch and wow of Gordon Ramsay's cooking straight into your own kitchen. The juicy chicken sits in a smooth, fragrant tomato gravy that perfectly hits those spicy, tangy, and rich notes you're craving.
I cooked this dish for my partner's parents who swore they "couldn't stand Indian food." By the time dinner was over, they were mopping up every bit of sauce with naan bread and wanted me to tell them how I made it. It's now our favorite thing to make when friends come over who like trying foods from around the world.
Ingredients
- Boneless chicken thighs give you juicier, tastier results than using breast meat
- Plain yogurt makes the chicken super tender while adding a nice tang
- Garam masala forms the base for that true, authentic taste
- Fresh ginger brings zippy, bright flavors you just can't get from powder
- Heavy cream tones down the spices with a smooth, velvety touch
- Fresh coriander tops everything off with that must-have herbal freshness
- Vegetable oil can handle high heat cooking to build great flavor
How To Make Gordon Ramsay's Chicken Tikka Masala
- Prep the chicken
- Mix your chicken chunks with yogurt in a container, making sure every bit gets covered. Let it sit for at least half an hour, but leaving it overnight in the fridge works even better. The yogurt's natural stuff breaks down the meat proteins, making it super tender and giving it a subtle zing.
- Create the flavor foundation
- Warm up the vegetable oil in a big pan until it's hot but not smoking. Toss in finely diced onions and cook them for 8-10 minutes until they turn golden brown. This slow cooking process builds the basic flavor that makes the whole dish work.
- Wake up the spices
- Throw in crushed garlic and grated ginger, stirring until you can smell them, about a minute. Then quickly add your garam masala, cumin, turmeric, and chili powder. Keep stirring and cooking the spices for 2 minutes so they don't burn. This step releases all the good stuff from the spices, making them taste much stronger.
- Make your sauce base
- Add the chopped tomatoes, bring everything to a gentle bubble, and let it cook uncovered for 10 minutes. The tomatoes will cook down a bit, making their flavor stronger and mixing with all those toasted spices to make a really tasty sauce.
- Add your chicken
- Put the yogurt-soaked chicken into the sauce, making sure each piece gets well covered. Let it cook for 10-15 minutes until the chicken is fully done and starting to take on all those yummy sauce flavors.
- Add the creamy touch
- Stir in the heavy cream to make a smooth, even sauce. Let it bubble gently for 3-5 minutes until it's as thick as you want. Don't let it boil hard or the cream might split and look weird.
- Add final touches and serve
- Add salt and pepper to your liking, then throw on lots of fresh coriander leaves. Serve it right away with some basmati rice or warm naan bread on the side.
The first time I tried making this dish, I rushed through cooking the onions and spices. Huge mistake. When you take your time to properly brown the onions and toast those spices, you get this amazing depth of flavor. My family immediately noticed the difference when I started being patient with this key step.
The Perfect Rice Pairing
Basmati rice goes best with chicken tikka masala. For the tastiest results, wash your rice several times until the water looks clear. This gets rid of extra starch that makes rice sticky. I like to toss a cinnamon stick, some cardamom pods, and a bay leaf into the water while the rice cooks. It adds subtle flavors that go great with the curry without taking over.
Make-Ahead Magic
This dish actually tastes better after a day or two as all the flavors mix together. You can make it up to three days before you need it and keep it in a sealed container in your fridge. When you warm it up, do it slowly over low heat, and add a splash of cream if the sauce has gotten too thick. The chicken keeps soaking up flavor while it sits, making it taste even better.
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Balancing The Heat
Not everybody wants the same amount of spiciness. To make this work for the whole family, start with just half the chili powder called for. You can always add more heat later with a bit of cayenne pepper or fresh chili at the end. If you accidentally make it too hot, just stir in more cream or put a spoonful of plain yogurt on top to cool it down without ruining the flavor.
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Frequently Asked Questions
- → Can I swap thighs for chicken breast?
Sure! Breasts work fine, but they tend to dry faster. Cook for about 8-10 minutes or until tender to avoid drying out.
- → How can I make this milder?
Cut down the chili powder or skip it entirely. The dish still packs a punch of flavor thanks to garam masala. You can also add extra cream for a gentler taste.
- → Is there a non-dairy option?
Absolutely! Use coconut yogurt to marinate and swap the cream with coconut milk or cashew cream. It'll still be deliciously rich and creamy.
- → How long will it keep in the fridge?
Store it in an airtight container, and it'll last for 3-4 days in the refrigerator. The taste often gets better as it sits, making it great for leftovers.
- → What sides go well with it?
Pair it with basmati rice, naan, or chapati. For a fuller meal, add raita, a crisp cucumber salad, or veggies like spinach or roasted cauliflower.
- → Can I freeze it?
You bet! Once it cools, store it in a freezer-safe container, and it’ll stay fresh for up to 3 months. Thaw it overnight and reheat gently, adding cream if needed.