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To truly appreciate Chicken Tikka Masala, it’s essential to explore its origins and significance in Indian cuisine. This dish is thought to have originated in the Indian subcontinent, likely as a result of the British influence on Indian culinary traditions during the colonial era. While its exact origins are debated, many believe that it was created in a restaurant in the UK, where chefs adapted traditional Indian recipes to cater to Western tastes.

Gordon Ramsay's Chicken Tikka Masala

Discover the mouthwatering flavors of Gordon Ramsay’s Authentic Chicken Tikka Masala! This delectable dish features tender chicken marinated in yogurt and spices, simmered in a rich, creamy coconut sauce. Perfect for a cozy dinner, serve it with fluffy basmati rice or warm naan for an unforgettable meal. With easy-to-follow steps and a total time of just one hour, this recipe brings restaurant-quality taste right to your kitchen. Get ready to impress!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

2 tablespoons plain yogurt

2 tablespoons lemon juice

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon smoked paprika

3 garlic cloves, minced

1-inch piece of ginger, grated

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 can (400g) crushed tomatoes

200ml coconut milk

Salt and pepper to taste

Fresh coriander leaves for garnish

Optional: cooked basmati rice or naan bread for serving

Instructions
 

Marinate the Chicken: In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, minced garlic, grated ginger, and a pinch of salt. Add chicken pieces, coat well, and marinate for at least 2 hours (overnight is best).

    Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the marinated chicken (shaking off excess marinade) and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

      Prepare the Sauce: In the same pan, add the remaining tablespoon of oil and sauté the finely chopped onion until golden brown, about 5-8 minutes.

        Add Tomatoes: Pour in the crushed tomatoes, stir well, and let simmer for 10 minutes. Season with salt and pepper.

          Combine Chicken and Coconut Milk: Return the seared chicken to the pan, stir, and add the coconut milk. Mix thoroughly and cook for an additional 10-15 minutes until the chicken is cooked through and the sauce thickens.

            Adjust Seasoning: Taste and adjust seasoning if necessary. Cook for a minute more to combine flavors.

              Serve: Garnish with fresh coriander leaves and serve hot with basmati rice or warm naan bread.

                Prep Time, Total Time, Servings: 20 mins | 1 hour | 4 servings