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A bowl of creamy chicken tikka masala garnished with fresh cilantro and served with warm naan bread.
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Gordon Ramsay’s Chicken Tikka Masala

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 800 g boneless skinless chicken thighs, cut into 3cm cubes
  • 150 ml Greek yogurt
  • 2 tbsp ginger -garlic paste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp Kashmiri chili powder
  • Juice of 1 lemon
  • 2 tbsp ghee or neutral oil
  • 1 large white onion, finely diced
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp paprik a
  • 400 ml tomato passata
  • 1 tsp suga r
  • 150 ml heavy cream
  • 50 g cold butter, cubed
  • Fresh cilantro for garnish
  • Salt and black pepper to taste

Instructions

  • In a non-reactive bowl, whisk together yogurt, 1 tbsp ginger-garlic paste, garam masala, turmeric, chili powder, lemon juice, and salt.
  • Fold the chicken cubes into the marinade, ensuring even coating, and refrigerate for a minimum of 30 minutes.
  • Heat 1 tbsp of ghee in a heavy-bottomed pan over high heat; sear chicken pieces in batches until deeply browned and slightly charred, then set aside.
  • In the same pan, add remaining ghee and toast cumin seeds for 30 seconds until fragrant.
  • Add diced onions and sauté until translucent and golden brown, approximately 8 minutes.
  • Incorporate the remaining ginger-garlic paste, coriander, and paprika, cooking for 2 minutes to release essential oils.
  • Deglaze the pan with tomato passata and sugar, then simmer over medium-low heat for 15 minutes until the sauce thickens.
  • Stir in the heavy cream and return the seared chicken to the pan; simmer for 10 minutes until the chicken internal temperature reaches 74°C.
  • Mount the sauce with cold butter cubes for a glossy finish and garnish with chopped cilantro before serving.