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Spicy Chicken Tikka Masala is a culinary gem that has captured hearts and taste buds around the globe. Originating from the Indian subcontinent, this dish is a harmonious blend of marinated chicken pieces, grilled to perfection, and simmered in a creamy, spiced tomato sauce. Its roots can be traced back to Indian cuisine, where it's often associated with traditional tandoori cooking methods. However, the dish has evolved significantly, particularly with the influence of British culinary traditions, leading to its status as one of the most popular dishes in Indian restaurants worldwide.

Gordon Ramsay's Chicken Tikka Masala

Dive into the rich flavors of Spicy Chicken Tikka Masala Delight! This recipe features marinated chicken grilled to perfection and simmered in a creamy, spiced masala sauce. With a blend of yogurt, aromatic spices, and fresh cilantro, it's a dish that will excite your taste buds. Perfectly paired with basmati rice or naan, this meal is not just delicious, but also easy to make. Get ready to impress your family and dinners with this Indian classic.
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust to taste)

Salt, to taste

For the Masala Sauce:

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 tablespoons ginger-garlic paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon red chili powder

1 can (14 oz) crushed tomatoes

1 cup heavy cream

Fresh cilantro, for garnish

Salt, to taste

Instructions
 

Marinating the Chicken: In a large bowl, mix together the yogurt, lemon juice, ginger-garlic paste, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Add the chicken pieces, toss to coat them thoroughly, and cover. Let it marinate in the fridge for at least 1 hour (or overnight for more flavor).

    Cooking the Chicken: Preheat your grill or oven to 400°F (200°C). Thread the marinated chicken onto skewers or spread them on a baking sheet. Grill or bake for 15-20 minutes, turning halfway through until the chicken is cooked through and slightly charred. Remove and set aside.

      Making the Masala Sauce: In a large skillet over medium heat, heat the vegetable oil. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.

        Spicing It Up: Add ground cumin, ground coriander, turmeric, garam masala, and red chili powder. Cook for 1-2 minutes to toast the spices, stirring frequently.

          Simmering the Sauce: Pour in the crushed tomatoes and simmer for about 10 minutes, allowing the sauce to thicken slightly. Stir occasionally.

            Finishing Touches: Lower the heat and stir in the heavy cream. Add the grilled chicken pieces to the sauce and simmer for an additional 5 minutes. Adjust seasoning with salt to taste.

              Serve: Serve hot, garnished with fresh cilantro. Pair it with basmati rice or naan for a complete meal.

                Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4