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Chicken Tikka Masala

Tender marinated chicken in a rich, creamy spiced tomato sauce inspired by Gordon Ramsay's bold cooking style. A restaurant-quality chicken dinner ready in about an hour.
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Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: British, Indian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts or 4 chicken thighs, cut into bite-sized chunks
  • 1 cup Greek yogurt full-fat preferred
  • 1 tbsp lemon juice for marinade
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder for marinade
  • 1 tsp garam masala for marinade
  • 1 tsp ground cumin for marinade
  • 1 tsp ground coriander for marinade
  • 1 tsp smoked paprika for marinade
  • 1/2 tsp chili powder adjust to taste, for marinade
  • 1 tsp salt for marinade
  • 1 tbsp oil for marinade
  • 2 tbsp butter or ghee ghee preferred for richer flavor
  • 1 tbsp oil for sauce
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tsp ground cumin for sauce
  • 1 tsp ground coriander for sauce
  • 1 tsp garam masala for sauce
  • 1/2 tsp turmeric for sauce
  • 1/2 tsp smoked paprika for sauce
  • 1 tsp chili powder adjust to taste, for sauce
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes 1 can
  • 1 cup heavy cream or coconut milk coconut milk for dairy-free version
  • 1 tsp sugar optional, balances acidity
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 tbsp lemon juice for finishing

Equipment

  • Large mixing bowl
  • Grill pan or skillet
  • Deep saucepan or skillet
  • Tongs

Method
 

  1. In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well. Add chicken pieces, coat thoroughly, cover, and refrigerate for at least 1 hour or overnight.
  2. Heat a grill pan or skillet over medium-high heat. Drizzle with oil and sear the marinated chicken for 4 to 5 minutes per side until slightly charred and cooked through. Do not crowd the pan. Set aside. Alternatively, bake at 400F for 15 to 20 minutes.
  3. In a deep skillet or saucepan, heat butter and oil over medium heat. Add onions and cook for 5 to 7 minutes until golden brown. Stir in garlic and ginger and cook for 1 minute until fragrant.
  4. Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices. Mix in tomato paste and cook for 2 minutes, then pour in crushed tomatoes. Simmer for 10 minutes until thickened.
  5. Reduce heat and slowly stir in heavy cream or coconut milk. Add sugar if using, and season with salt and pepper. Add cooked chicken to the sauce, stir to coat, and simmer for 5 more minutes. Finish with lemon juice, garnish with fresh cilantro, and serve hot with basmati rice or naan.

Notes

Marinate overnight for the best flavor. Use coconut milk for a dairy-free version. Leftovers taste even better the next day and keep in the fridge for up to 3 days or freezer for up to 3 months.