Gordon Ramsay Chicken Tikka Masala is a flavorful and comforting dish that brings together tender chicken pieces cooked in a spiced tomato and cream sauce. This dish has just the right balance of warm spices like cumin, coriander, and garam masala, combined with a smooth, creamy texture that makes every bite satisfying and tasty.
I love making this recipe because it feels special but is actually easy to prepare, making it perfect for both weeknight dinners and when you want to impress guests without too much fuss. The spices fill the kitchen with a wonderful aroma, and I find that marinating the chicken for a little while really helps boost the flavors, so I always try to plan for that if I can.
One of my favorite ways to enjoy Gordon Ramsay’s Chicken Tikka Masala is spooned over fluffy basmati rice with a side of warm naan bread to soak up all the sauce. It’s a meal that really brings people together at the table, and I always find it’s a crowd-pleaser no matter who’s eating it. Plus, any leftovers are just as good the next day, making it a great option for easy lunches!
Key Ingredients & Substitutions
Chicken: Using chicken breasts keeps the meat tender and juicy. You can swap for thighs if you prefer darker meat with more flavor and a bit more fat.
Yogurt: Natural yogurt adds creaminess and helps tenderize the chicken. Greek yogurt is a thicker alternative if you want a richer marinade.
Garam Masala: This spice blend is essential for the warm, fragrant flavor. If you don’t have it, use equal parts ground cumin, coriander, and cinnamon for a simple mix.
Cream: Double cream makes the sauce smooth and rich. For a dairy-free option, coconut cream works well and adds a subtle sweetness.
How Do You Get the Perfect Flavor and Texture in the Sauce?
The sauce’s depth comes from cooking it slowly and layering the flavors carefully. Here’s how to nail it:
- Cook onions gently until golden—this builds sweetness and body.
- Toast the tomato paste in the pan for a couple of minutes to deepen its flavor.
- Simmer canned tomatoes until the sauce thickens and the oils separate; this step intensifies the taste.
- Adding cream at the end softens the spices and makes the sauce silky.
Remember to stir regularly and keep the heat moderate so nothing burns. This slow-building technique turns simple ingredients into a rich, balanced sauce.
Equipment You’ll Need
- Large frying pan – perfect for browning chicken and simmering the sauce in one pan.
- Mixing bowl – to marinate the chicken evenly and keep flavors sealed in.
- Sharp knife – helps you cut chicken and chop onions quickly and safely.
- Wooden spoon – great for stirring the sauce without scratching your pan.
- Measuring spoons – keep your spice amounts accurate for consistent taste.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu for a vegetarian twist that soaks up the sauce beautifully.
- Add chopped bell peppers or peas for extra color and a pop of sweetness.
- Use coconut milk instead of cream for a lighter, dairy-free version with a mild tropical flavor.
- Stir in a teaspoon of smoked paprika for a subtle smoky depth that changes the flavor profile.
How to Make Gordon Ramsay Chicken Tikka Masala?
Ingredients You’ll Need:
- 2 large chicken breasts, cut into bite-sized pieces
- 150ml natural yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 red chili, finely chopped (optional)
- 2 tsp tomato paste
- 400g canned chopped tomatoes
- 150ml double cream or coconut cream
- Fresh coriander (cilantro), chopped, for garnish
- Salt and pepper to taste
- Naan bread or basmati rice, to serve
How Much Time Will You Need?
Prepare about 15 minutes for chopping and marinating the chicken. The marinade should rest for at least 1 hour (or overnight if you have time). Cooking the dish takes around 30 minutes. Total time is approximately 1 hour 45 minutes, including marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the natural yogurt, lemon juice, garam masala, turmeric, ground cumin, ground coriander, paprika, half the grated ginger, and half the minced garlic. Add the bite-sized chicken pieces and stir until well coated. Cover and place in the fridge to marinate for at least 1 hour, or overnight if possible for best flavor.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a big frying pan over medium-high heat. Take chicken pieces out of the marinade (shake off excess) and fry them until browned all over, about 5 to 7 minutes. Once browned, remove the chicken from the pan and set aside.
3. Make the Sauce Base:
In the same pan, add the remaining oil. Stir in the finely chopped onion, the rest of the grated ginger, minced garlic, and the optional chopped red chili. Cook gently until the onion is soft and golden, about 8 minutes.
4. Add Tomato and Simmer:
Mix in the tomato paste and stir for 2 minutes. Then pour in the canned chopped tomatoes. Let the sauce cook uncovered for 10 to 12 minutes, stirring occasionally, until it thickens and the oil starts to separate from the tomato base.
5. Combine Chicken and Sauce:
Return the browned chicken to the pan with any chicken juices. Stir well to combine and cook for another 5 minutes to simmer and meld flavors.
6. Finish with Cream:
Pour in the double cream or coconut cream and simmer gently for a final 5 to 7 minutes until the chicken is fully cooked and the sauce feels rich and creamy. Taste and add salt and pepper as needed.
7. Serve:
Sprinkle freshly chopped coriander on top before serving. Serve the chicken tikka masala hot with warm naan bread or fluffy basmati rice to soak up the delicious sauce.
Enjoy your homemade Gordon Ramsay Chicken Tikka Masala!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and cooking. Thaw it overnight in the fridge for best results, then pat dry to avoid extra moisture.
How Long Should I Marinate the Chicken?
Marinate the chicken for at least 1 hour to let the spices infuse well. For even deeper flavor, marinate overnight in the fridge if you have time.
Can I Substitute the Cream?
Absolutely! Double cream gives a rich finish, but you can use coconut cream for a dairy-free option. Light cream or yogurt can also work but might alter the sauce’s richness slightly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce smooth.
