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A rich, creamy chicken tikka masala served in a deep bowl, showcasing chunks of tender chicken coated in a vibrant orange-red sauce. Garnished with fresh cilantro and accompanied by a side of steamed rice and naan bread. The dish has a glossy, velvety texture, contrasting with the sprinkled herbs for color and freshness.

Gordon Ramsay’s Flavorful & Creamy Chicken Tikka Masala

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Discover how to make Gordon Ramsay’s flavorful & creamy chicken tikka masala, a rich Indian-inspired curry with tender marinated chicken in a luscious spiced tomato sauce. This easy-to-follow recipe offers restaurant-quality results for a perfect weeknight dinner or special occasion.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 500g boneless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 3 tbsp garam masala
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 can (400ml) tomato puree
  • 1 cup heavy cream
  • Fresh cilantro and chopped parsley for garnish
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine Greek yogurt, lemon juice, garam masala, smoked paprika, cumin, turmeric, salt, and pepper. Add chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour or overnight.
  2. Preheat your grill or skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and cook until browned and cooked through, about 5-7 minutes per side. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Stir in garlic and ginger, cooking until fragrant.
  4. Add tomato puree and cook for 10 minutes, stirring occasionally, until sauce thickens slightly. Pour in heavy cream and simmer for 5 minutes.
  5. Add cooked chicken into the sauce. Stir well and simmer for 10 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.
  6. Garnish with fresh cilantro and chopped parsley. Serve hot over steamed basmati rice or warm naan bread.

Notes

  • Marinate the chicken for at least 1 hour for best flavor; overnight marination enhances tenderness.
  • Use full-fat heavy cream for a richer, creamier sauce.
  • Can be made dairy-free by substituting coconut milk or dairy-free cream alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the stovetop.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop & Grilling
  • Cuisine: Indian-inspired
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 430 kcal Kcal
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 105mg

Find it online: https://www.serenarecipes.com/gordon-ramsays-flavorful-creamy-chicken-tikka-masala/

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