Gordon Ramsay Tikka Masala (Print Version)
# Ingredients:
→ Protein
01 -
450g chicken thighs (boneless), chopped into small chunks
→ Marinade
02 -
1 cup unsweetened yogurt
→ Base
03 -
1 large onion, finely diced
04 -
2 tablespoons cooking oil
05 -
1 tablespoon freshly grated ginger
06 -
3 minced garlic cloves
→ Spices
07 -
1 teaspoon chili powder
08 -
1 tablespoon garam masala
09 -
Salt and black pepper, as preferred
10 -
1 teaspoon ground turmeric
11 -
1 teaspoon cumin powder
→ Sauce
12 -
400g can of diced tomatoes
13 -
120ml full-fat cream
→ Garnish
14 -
Fresh cilantro leaves for topping
# Instructions:
01 -
Mix the yogurt with the chicken chunks in a bowl. Let it sit for at least 30 minutes, or pop it in the fridge overnight for a deeper flavor.
02 -
Warm the oil in a big pan over medium heat. Toss in the onion and sauté until it turns golden and soft.
03 -
Add the garlic and ginger to the pan. Stir for about a minute until the aroma is strong but the mix isn't burnt.
04 -
Sprinkle in the garam masala, turmeric, cumin, and chili powder. Stir it all together and let the spices cook for around 2 minutes to bring out their flavors.
05 -
Pour the tomatoes into the pan and cook for roughly 10 minutes, letting the mixture thicken into a rich sauce.
06 -
Pour the marinated chicken into the sauce. Stir well until all pieces are coated, then leave it to cook for 10-15 minutes. Make sure the chicken is fully cooked through.
07 -
Add the cream and gently stir it in. Let it simmer for 3-5 more minutes, thickening the sauce a little.
08 -
Taste and add more salt or pepper if necessary. Top the dish with fresh cilantro leaves right before serving.
# Notes:
01 -
Usually served with naan or basmati rice on the side
02 -
For a more traditional taste, try using Kashmiri chili powder