Description
Experience a bold and flavorful twist on classic Chicken Tikka Masala with Gordon Ramsay’s recipe. Tender chicken thighs are marinated in a spiced yogurt mixture, seared to perfection, and simmered in a rich, creamy tomato sauce infused with aromatic spices. This comforting dish is perfect for a hearty dinner and serves 4 to 6 people.
Ingredients
Scale
Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
Sauce and Cooking
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 (15-ounce) can crushed tomatoes
- 1 cup heavy cream
- ½ cup fresh cilantro, chopped (plus more for garnish)
- Salt and pepper to taste
- Optional: additional chili powder or fresh green chilies for more heat
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ground cumin, ground coriander, paprika, chili powder, and salt. Add the bite-sized chicken thigh pieces and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let the flavors develop deeply.
- Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear them for 2 to 3 minutes per side until golden brown. Remove the chicken from the skillet and set aside for the next step.
- Cook the Onion and Spices: In the same skillet, add the remaining tablespoon of oil if needed. Add the finely diced onion and cook for 5 to 6 minutes until golden and soft. Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant. Add garam masala, ground turmeric, ground cumin, and smoked paprika; toast the spices for 30 seconds to release their aroma.
- Simmer the Sauce: Pour in the crushed tomatoes, scraping the bottom of the pan to loosen any browned bits for extra flavor. Let the sauce simmer for 10 minutes to thicken and develop a rich taste. Then return the seared chicken pieces to the skillet and simmer everything together for another 10 minutes, ensuring the chicken is cooked through.
- Finish with Cream and Cilantro: Stir in the heavy cream and chopped cilantro. Taste and adjust seasoning with salt, pepper, and optionally extra chili powder or fresh green chilies if you prefer more heat. Simmer the curry for 2 to 3 minutes to meld all the flavors, garnish with extra cilantro, and serve hot.
Notes
- For best flavor, marinate the chicken overnight to deepen the spice infusion.
- Use boneless, skinless chicken thighs as they remain juicy and tender during cooking.
- Adjust chili powder and fresh chilies to your preferred spice level.
- You can serve this dish with basmati rice, naan bread, or steamed vegetables.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
