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- 500g boneless chicken thighs - 1 cup plain yogurt - 1 large onion - 2 tablespoons fresh lemon juice - 4 garlic cloves, finely minced - 2 tablespoons fresh ginger, grated - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust according to heat preference) - Salt to taste - 3 tablespoons vegetable oil - 1 can (400g) crushed tomatoes - 1 cup heavy cream - Fresh cilantro leaves for garnish When I create Gordon Ramsay style Chicken Tikka Masala, I focus on strong flavors. The chicken thighs are my choice for tenderness. They soak up the marinade well, making each bite juicy. I use plain yogurt to add creaminess and tang. It helps the spices cling to the chicken. Lemon juice brightens the dish. It cuts through the richness and adds a fresh taste. Garlic and ginger bring warmth and depth. These flavors are key to an authentic dish. The spices like garam masala, cumin, and coriander create a warm base. Turmeric adds a lovely color and earthiness, while chili powder gives heat. For cooking, I use vegetable oil. It provides a good base for sautéing onions. The onions should turn golden and sweet. This step adds flavor to the sauce. Crushed tomatoes add a rich, tangy base to the dish. Heavy cream makes it smooth and luxurious. Finally, fresh cilantro is a must for garnish. It adds a pop of color and a fresh note. This combination of ingredients makes the Chicken Tikka Masala a flavor-packed dish that you will love. {{ingredient_image_2}} To start, mix yogurt and lemon juice in a bowl. Then, add minced garlic, grated ginger, and spices. Use garam masala, ground cumin, ground coriander, turmeric, chili powder, and salt. Whisk everything together well. This creates a thick and fragrant marinade. Next, take your chicken pieces and coat them in the marinade. Make sure every piece gets covered. Once coated, cover the bowl with plastic wrap. Place it in the fridge. Let it marinate for at least one hour. For the best flavor, refrigerate it overnight. In a large skillet, heat vegetable oil over medium-high heat. Add the chopped onion to the pan. Sauté it until it turns golden brown, which takes about five to seven minutes. Then, add the marinated chicken to the skillet. Cook it, stirring often, until browned on all sides. This should take about eight to ten minutes. Now, pour in the crushed tomatoes. Bring the mix to a gentle simmer. Cook it uncovered for about ten to fifteen minutes. This lets the chicken cook through and the sauce thicken. Then, lower the heat and stir in the heavy cream. Let this simmer for another five minutes. Check the seasoning and add salt if needed. Marinating is key for great flavor. You should marinate the chicken for at least one hour. However, if you can, let it sit overnight. This allows the spices to soak in well. To adjust spice levels, start with less chili powder if you prefer mild. You can always add more later if you want extra heat. When sautéing the onions, heat the oil over medium-high heat. Add the onions and stir often. Cook them until they turn golden brown. This should take about 5-7 minutes. Properly cooked onions add a sweet flavor to your dish. To ensure the chicken is cooked through, cut a piece in half. It should be white and no longer pink inside. This step helps you avoid undercooked chicken. For serving, use a shallow bowl. This makes it easy to see the bright colors of the dish. Garnish with fresh cilantro for a pop of green. Pair the Chicken Tikka Masala with fluffy basmati rice or warm naan. This creates a complete meal that is both tasty and filling. Enjoy! Pro Tips Marination Magic: Allowing the chicken to marinate overnight will enhance the flavors significantly, resulting in a tender and juicy dish. Spice Adjustment: Feel free to adjust the amount of chili powder based on your heat preference; more for a spicier dish, less for a milder experience. Onion Perfection: Make sure to sauté the onions until they are golden brown; this step adds a depth of flavor to the sauce. Creamy Finish: Stirring the heavy cream in at the end gives the sauce a rich, velvety texture that complements the spices beautifully. {{image_4}} You can switch chicken for other tasty options. Paneer gives a rich and creamy feel. Cut it into cubes and marinate like chicken. Veggies like bell peppers or cauliflower also work great. They soak up flavors well. If you want a lighter dish, use low-fat yogurt. This option keeps the dish creamy but cuts calories. Greek yogurt adds thickness without all the fat. Want to change the spice level? It’s easy! For a mild dish, use less chili powder. You can also add a little sugar to balance it out. For a medium spice, stick to the recipe as is. If you crave heat, add more chili powder. Fresh chilies can also kick up the flavor. Try adding cayenne pepper for a hot twist. Remember, start small and taste as you go. You can turn Chicken Tikka Masala into a curry! Just add more cream or broth to make it saucier. This way, it pairs well with rice or naan. Think beyond rice! Serve with warm naan or even crispy papadums. A fresh salad or raita can brighten your plate. Each side adds a unique flavor and texture. Store your Chicken Tikka Masala in an airtight container. Let it cool down first. Once cooled, place it in the fridge. It should stay fresh for up to three days. For reheating, warm it gently on the stove. Add a splash of water if it thickens too much. Stir well to keep it creamy. You can freeze Chicken Tikka Masala for later use. Allow it to cool completely before freezing. Use freezer-safe bags or containers. It can last up to three months in the freezer. When you want to eat it, defrost it overnight in the fridge. Reheat it on the stove or in the microwave until hot. In the fridge, Chicken Tikka Masala stays good for about three days. If you see any mold or it smells off, toss it. Keep an eye on the color and texture. If it looks dry or changes, it’s best to discard it. Always trust your senses to keep food safe! To make a vegetarian version, you can use paneer or chickpeas. Paneer gives a nice texture and taste. If you prefer chickpeas, they add protein and a hearty feel. Use the same marinade with yogurt and spices. Marinate the paneer or chickpeas like you would the chicken. This way, you keep the strong flavors. Serve Chicken Tikka Masala with fluffy basmati rice or warm naan bread. This pairing soaks up the rich sauce well. For a fresh touch, add a sprinkle of cilantro on top. You can also serve it with a side of cucumber raita. Raita cools the spice and adds a nice contrast. Yes, you can. Chicken breast works well but may dry out faster. If using breast, cook it a bit less than thighs. You can also use chicken drumsticks for a more flavorful dish. Just make sure to adjust cooking time based on the cut. Always ensure the chicken is fully cooked before serving. On average, Chicken Tikka Masala is medium spicy, but you can adjust it. The chili powder is where most heat comes from. If you want less heat, reduce the chili powder amount. For more spice, add extra chili or cayenne. Always taste as you go to find your perfect level. In this blog post, we covered how to make Chicken Tikka Masala. You learned about key ingredients like chicken, yogurt, and spices. I shared step-by-step instructions for marinating and cooking the chicken. Then, we explored tips for perfecting the flavors, variations for different diets, and storage tips. With this knowledge, you can create a delicious meal that suits your taste. Enjoy experimenting in your kitchen!

Gordon Ramsay-Style Chicken Tikka Masala

A flavorful and aromatic chicken dish marinated in yogurt and spices, cooked in a rich tomato and cream sauce.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • to taste salt
  • 3 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 can (400g) crushed tomatoes
  • 1 cup heavy cream
  • for garnish fresh cilantro leaves

Instructions
 

  • In a mixing bowl, combine the plain yogurt and fresh lemon juice. Add the minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric powder, chili powder, and a pinch of salt. Whisk together until well blended, creating a fragrant and thick marinade.
  • Introduce the bite-sized chicken pieces into the marinade, tossing to ensure that all the chicken is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to penetrate. For optimal taste, marinating overnight is recommended.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the finely chopped onion and sauté, stirring occasionally, until it turns golden brown and becomes soft, approximately 5-7 minutes.
  • Carefully add the marinated chicken to the skillet, shaking off any excess marinade. Cook, stirring occasionally, until the chicken is browned on all sides, about 8-10 minutes.
  • Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook uncovered for 10-15 minutes, or until the chicken is thoroughly cooked and the sauce begins to thicken.
  • Lower the heat to a gentle simmer, then stir in the heavy cream, allowing it to meld into the sauce. Cook for an additional 5 minutes, and check for seasoning, adjusting salt if needed.
  • Once done, remove the skillet from the heat and garnish the dish generously with freshly chopped cilantro. Serve the Chicken Tikka Masala hot.

Notes

For optimal taste, marinate the chicken overnight.
Keyword chicken, Indian cuisine, spicy, tikka masala, yogurt marinade