Gordon Ramsay Chicken Tikka Masala Recipe

Are you craving a rich, hot & real Chicken Tikka Masala like the kind you love to eat out? Try this Gordon Ramsay Chicken Tikka Masala Recipe.

It brings bold tastes, soft chicken, & a thick red sauce to your home.

Good for a warm meal or to wow your friends, this recipe is simple to make & full of hints to help you tweak it.

Let’s dig into this yum dish that’s sure to be a hit at home!

Why You’ll Love This Recipe

Bold Tastes: The soak gives the meat rich, sharp, & hot hints. The smooth mix evens it out right.

Eat Like a Pro at Home: Made like Gordon Ramsay’s skill, this dish brings top-notch eats with easy stuff.

Make it Yours: Tune the heat up or down or switch things to fit what you like.

Great Any Time: Good for any night, meal plan, or big meet-ups.

Simple Steps: Clear, short guides work for new cooks & pros too.

Ingredients

For the Chicken Marinade:

1.5 lbs (700g) boneless chicken breast, cut into bite-sized pieces

1 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

1 tsp smoked paprika

1 tsp garam masala

1 tsp red chili powder (adjust to taste)

1 tsp salt

For the Tikka Masala Sauce:

2 tbsp vegetable oil or ghee

1 large onion, finely chopped

2 tsp ginger paste

2 tsp garlic paste

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

1 tsp smoked paprika

1 tsp garam masala

1 tsp red chili powder (adjust to taste)

1 (14 oz) can crushed tomatoes

1 cup heavy cream

1/2 cup water or chicken broth (for desired consistency)

1 tsp sugar (optional, to balance flavors)

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Get the Chicken Set

In a big bowl, mix yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, smoked paprika, garam masala, red chili, & salt.

Put in the chicken bits, make sure they’re all well-dressed. Cover & chill for about 1 hour, best if 4-6 hours for top taste.

Step 2: Make the Chicken

Turn on the grill pan or skillet to high heat. Put a bit of oil on it.

Skewer the soaked chicken (or not) & lay it on the pan. Heat for 8-10 minutes, turn now & then, till charred & done (inside heat of 165°F).

Take the chicken off & keep it aside.

Step 3: Make the Tikka Masala Sauce

In a big pan, warm up some oil or ghee. Add cut onions & cook till they’re golden, takes 5-7 minutes.

Mix in ginger & garlic, stir for 1-2 minutes till you can smell it.

Add cumin, coriander, turmeric, smoked paprika, garam masala, & red chili. Stir for half a minute to heat the spices.

Pour in crushed tomatoes & stir for 5 minutes.

Drop in heavy cream & water (or broth), mix well. Let it simmer for 10 minutes till the sauce is thick.

Put the cooked chicken in the sauce, mix well. Let it cook for 5 more minutes to blend the tastes. Fix taste with salt & sugar if liked.

Step 4: Serve

Top with fresh cilantro & serve hot with rice, naan, or roti.

Tips for the Perfect Chicken Tikka Masala

Marinate the chicken long: Let the chicken sit in the mix all night. It adds deep taste & makes the meat soft & wet.

Char the Chicken: For that real grill taste, use a grill pan or broil to cook the chicken. It gets a nice smoke taste & burnt sides.

Mix up heat: You can use more or less chili dust. It all hangs on how hot you want it.

Heat up spices: Heat the spices in a bit of oil first. This gives out the rich smell & taste, making the meal way more yum.

Pick fresh stuff: Use new ginger, garlic, & cilantro, not dry ones. This lifts the taste & makes a huge shift in how the meal tastes.

Variations and Susbtitutions

Vegetarian Choice: Replace the chicken for paneer, tofu, or bell peppers & mushrooms.

Dairy-Free: Pick coconut milk or cashew cream, not heavy cream. Use milk-free yogurt in the marinade.

Spice it Up: Put in fresh green chilies or cayenne to taste.

Less Carb: Have it with cauliflower rice, not basmati rice.

Gluten-Free: This dish has no gluten. Just check that your spices have no gluten.

Serving Suggestions

With Basmati Rice: Soft & nice-smell basmati rice is good to soak up the yum sauce. Each bite is full of taste.

With Naan or Roti: Warm & soft naan or roti is just right to pick up the rich sauce. It adds good feel to your food.

With a Side: Add cool cucumber raita or a plain green salad to your dish. It makes the taste smooth & adds fresh touch.

For Guests: To make a full meal with an Indian touch, give them sweet mango chutney & crisp papadums. They bring more taste & crunch.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead

Let the chicken sit in the marinade for up to one full day.

You can make the sauce a day before & keep it cold in the fridge.

Storing

Put any extra food in a tight-seal box in the fridge for up to 3 days.

Warm it up slow on the stove or in the microwave. Add a bit of water if it’s dry.

Freezing

Place the cooked food (no top bits) in a box that’s safe for the freezer for as long as 2 months.

Let it thaw in the fridge all night & then reheat it.

FAQs

Q. Can I ma‍ke C​hicken Ti​k⁠ka Masala in⁠ a⁠dvance?

Yes! Marinate th‍e chic​ken and p‌repare the sauce a d​ay ahead‌. Com⁠bine and reheat be‍fore serving⁠.

⁠Q. How do I make it less spicy?

Reduce th‍e c‌h‍ili p⁠owder and sk⁠ip fresh chi​lies. Add more crea‌m or yogurt to mellow the heat‍.

Q. Can I use c⁠hicken thighs i‍nstead o‍f breasts?

Absolutel⁠y! Chicken t⁠highs are‌ ju‍icier an‍d wo​rk wonderfully in this rec‍ipe.

Q. What’s‌ t‍he⁠ differenc‍e between Chick⁠en Tikka Masa‌la and‍ Butter Chicken?

Chicken T​ik⁠ka Masala is spicier with​ a tan⁠gy tomato‌ base‌, whi‍le Butter C⁠hic​ke‍n is m‌ilder and creamier.

‍Q. Can I make it in an Inst‍a‍nt Pot?

Yes! Marinate and grill th‌e c​hicken​ separately‍, then use t​he sa​ut‌é functio‍n for‌ the sauce and simmer to com‌b⁠ine.

Conclusion

In conclusion, this Gor‌do‍n Ramsa‌y Chicken Tikka Masala⁠ Re‍cipe is your ticket t‌o a r⁠estaurant-qualit‌y meal at home.

With i⁠ts tende‌r, fl‍avorful‍ chick​en and creamy, spice​d sauce, it’s a dis​h that’s‍ sure to impress.

Whether you’re⁠ c‌oo‍kin​g f​or fam‍ily, friend‌s, or just tr​eating y​ourself, thi⁠s recip​e⁠ is easy, ad‌aptable, and pac​ked with authentic Indian‍ flavors.​

T‌ry it today, an​d le‍t​ the aromas fill your kitchen w‍ith wa​rmth and comfort!

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