Gordon Ramsay’s Chicken Tikka Masala is a flavorful dish packed with tender pieces of chicken cooked in a creamy, spiced tomato sauce. You’ll notice the rich blend of spices like garam masala, cumin, and turmeric that bring warmth and depth to the dish. The sauce is smooth and velvety, making it just the right balance of tangy and mildly spicy.
I love making this recipe because it feels special but isn’t too tricky to prepare. The way the chicken soaks up the sauce after marinating is delicious every time. I usually let it rest a bit before serving so the flavors have time to settle and get even better. It’s a lovely way to bring a bit of something different to the dinner table without spending hours in the kitchen.
My favorite way to serve this chicken tikka masala is with fluffy basmati rice and some warm naan on the side. It’s great for sharing with family or friends because everyone appreciates a bowl of comfort food with a little kick. I always find that it brightens up an ordinary weeknight and makes meal times something to look forward to.
Key Ingredients & Substitutions
Chicken: Using boneless chicken thighs gives a juicy, tender result thanks to their higher fat content. Breast works too if you prefer leaner meat but watch cooking time to avoid dryness.
Yogurt: Plain yogurt helps tenderize chicken and adds gentle tang. Greek yogurt is thicker and can work well. For dairy-free, try coconut yogurt as a substitute.
Spices: Garam masala, cumin, coriander, turmeric, paprika, and cinnamon create the signature warm flavor. If you can’t find garam masala, a mix of ground cumin, cardamom, and cinnamon can be a good stand-in.
Cream: Double cream adds richness and smooth texture. For a lighter or dairy-free option, coconut cream or full-fat coconut milk works great and adds a subtle tropical note.
Onions, Garlic & Ginger: These fresh aromatics build the flavor base. Using fresh ginger and garlic makes a noticeable difference, but powdered forms can work in a pinch.
How Do You Get the Chicken Tender and Flavored Perfectly?
Marinating the chicken in yogurt, lemon juice, and chili powder is key. It tenderizes the meat and infuses it with flavor. Aim for at least 1 hour in the fridge—longer if possible for deeper taste.
- Cut chicken into even pieces so they cook uniformly.
- Brown the chicken in hot oil or ghee to seal juices then set aside—this locks in moisture and builds flavor.
- Simmer chicken gently in the sauce during the final step to avoid toughening.
By following this process, you ensure the chicken stays tender, juicy, and soaked with rich spices.
Equipment You’ll Need
- Large frying pan or skillet – perfect for cooking the chicken evenly and simmering the sauce without crowding.
- Mixing bowl – for marinating the chicken so it gets fully coated in spices and yogurt.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring spoons – helpful to get spice amounts just right for balanced flavor.
- Sharp knife and chopping board – for cutting chicken and chopping onions, ginger, and garlic easily.
Flavor Variations & Add-Ins
- Use lamb or paneer instead of chicken for a richer or vegetarian option that soaks up the sauce well.
- Add diced bell peppers or peas near the end for extra color and fresh texture.
- Stir in a handful of toasted cashews or almonds for some crunch and nuttiness.
- Boost heat by adding extra chili powder or fresh green chili when you want a spicier kick.
Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
For The Chicken:
- 700 g (1.5 lbs) boneless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp plain yogurt
- 2 tsp chili powder (adjust to taste)
- 1 tbsp lemon juice
For The Sauce:
- 3 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1½ tsp garam masala
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 400 g (14 oz) canned chopped tomatoes
- 200 ml (¾ cup) double cream or coconut cream
- Salt to taste
- Fresh coriander (cilantro), chopped, for garnish
- Lemon wedges, to serve
- Fresh naan bread or basmati rice, to serve
How Much Time Will You Need?
Plan for about 1 hour and 30 minutes, including at least 1 hour marinating time for the chicken. The active cooking takes approximately 30 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the chicken pieces with yogurt, chili powder, and lemon juice until well coated. Cover and refrigerate for 1 to 4 hours or overnight for the best flavor.
2. Cook the Chicken:
Heat 2 tablespoons of oil or ghee in a large pan over medium-high heat. Add the marinated chicken and cook until browned on all sides but not fully cooked, about 5-6 minutes. Remove chicken from the pan and set aside.
3. Prepare the Sauce:
Add the remaining tablespoon of oil if needed. Cook the chopped onions gently over medium heat until golden and soft, about 8-10 minutes. Add garlic and ginger and cook for 1-2 minutes until fragrant. Stir in cumin, coriander, turmeric, garam masala, smoked paprika, and cinnamon. Cook spices for 1-2 minutes to release their aromas.
4. Simmer the Tomatoes and Return Chicken:
Add the chopped tomatoes and simmer for about 10 minutes, stirring occasionally until the sauce thickens and oil begins to separate. Return the chicken to the pan, mix well to coat with sauce, cover and simmer gently for another 10-15 minutes until chicken is cooked through and tender.
5. Finish the Dish and Serve:
Stir in the cream and cook for 2-3 minutes to warm everything through. Season with salt to taste. Sprinkle with fresh coriander, serve with lemon wedges and enjoy with warm naan or basmati rice.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before marinating and cooking. This helps the chicken cook evenly and absorb the flavors better.
What Can I Substitute for Double Cream?
If you want a dairy-free option, coconut cream is a great substitute that still provides richness and a smooth texture. For a lighter version, you could also use Greek yogurt added at the end off the heat to avoid curdling.
Can I Make Chicken Tikka Masala Ahead of Time?
Absolutely! This dish actually tastes better the next day once the flavors have melded. Store in an airtight container in the fridge for up to 3 days and gently reheat on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, do so gently to prevent the cream from splitting — adding a splash of water or cream can help maintain the sauce’s texture.
