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Gordon Ramsay Chicken Tikka Masala

Gordon Ramsay Chicken Tikka Masala
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Gordon Ramsay Chicken Tikka Masala is a delicious and aromatic dish that brings the essence of Indian cuisine into your kitchen. This recipe features succulent chicken marinated in a blend of spices and Greek yogurt, simmered in a creamy, spiced tomato sauce. The result is a rich, comforting meal that’s perfect for family dinners or special occasions. With its vibrant flavors and creamy texture, this dish is bound to impress both novice cooks and seasoned chefs alike. Serve it with fluffy rice or warm naan for a truly satisfying experience.

Ingredients

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  • 2 large boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (adjust to taste)
  • 1 teaspoon salt
  • 2 tablespoons butter or ghee
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder (adjust to taste)
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • ¼ cup chopped cilantro (for garnish)
  • 1 tablespoon lemon juice (for finishing)

Instructions

  1. In a large mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt. Whisk until smooth. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 30 minutes or up to overnight for best flavors.
  2. In a skillet over medium heat, add oil and butter or ghee. Once hot, add the marinated chicken pieces without overcrowding. Sear until golden brown on all sides. Remove from skillet and set aside.
  3. In the same skillet, add chopped onions. Sauté until translucent. Stir in minced garlic and grated ginger; cook until fragrant. Add ground cumin, ground coriander, garam masala, turmeric powder, smoked paprika, chili powder, tomato paste, and crushed tomatoes. Cook until well combined.
  4. Return the seared chicken to the skillet with sauce. Pour in heavy cream or coconut milk. Stir to combine everything evenly. Let it simmer on low heat for about 15-20 minutes until the chicken is cooked through.
  5. Taste and adjust seasoning with salt and pepper as needed. If using sugar to balance acidity from tomatoes, stir it in now. Finally, drizzle lemon juice over the top before serving garnished with chopped cilantro.

Nutrition

Find it online: https://homemadeglutenfree.com/gordon-ramsay-chicken-tikka-masala/