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- 500g chicken breast, cut into bite-sized pieces - 200g plain yogurt - 2 tablespoons lemon juice - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder - 3 tablespoons vegetable oil - 1 onion, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 1 can (400g) diced tomatoes - 200ml coconut milk - Salt to taste The main ingredients create a bold and rich flavor. The chicken breast provides lean protein, while the yogurt helps tenderize the meat. The spices like garam masala, cumin, and chili powder bring heat and depth. Each ingredient plays a role in making this dish truly special. - Fresh coriander leaves Fresh coriander leaves add a pop of color and a burst of freshness. They balance the richness of the sauce and enhance the dish's aroma. You can sprinkle them on top just before serving. This simple step elevates your presentation and flavor. Using quality ingredients makes a big difference in taste. Fresh and vibrant spices will bring out the best in this Chicken Tikka Masala. Enjoy crafting this dish and savoring the delightful blend of flavors! To make the marinade, you need to mix yogurt, lemon juice, and spices. In a bowl, combine: - 200g plain yogurt - 2 tablespoons lemon juice - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder Stir well until all the spices blend with the yogurt. This mix adds great taste to the chicken. After preparing the marinade, it’s time to marinate the chicken. Take 500g of chicken breast, cut into bite-sized pieces, and add it to your marinade. Make sure each piece is well coated. Cover the bowl with plastic wrap. For the best flavor, let it marinate in the fridge for at least one hour. If you have time, marinate it overnight. This helps the chicken absorb the spices fully. Now, let’s cook! Start by heating 3 tablespoons of vegetable oil in a large pan over medium heat. - Add 1 finely chopped onion and sauté for about 5-7 minutes until it turns golden brown. - Next, stir in 4 minced garlic cloves and 1 inch of grated ginger. Cook for another 2-3 minutes until you smell a lovely aroma. Next, it’s time for the marinated chicken. Add it to the pan, including all the marinade. Cook it for about 10-12 minutes. You want the chicken to be cooked through and start browning. Now, pour in one can of diced tomatoes (400g). Bring this to a simmer and cook for 5-7 minutes until the sauce thickens a bit. Finally, stir in 200ml of coconut milk. Season with salt to taste and let it simmer for another 5 minutes. This creates a rich, creamy sauce that pairs perfectly with the chicken. Now you’re ready to serve and enjoy your Chicken Tikka Masala! To cook chicken perfectly, focus on time and temperature. Aim for a cooking time of 10-12 minutes for bite-sized pieces. Ensure the chicken reaches an internal temperature of 165°F (75°C). This keeps it juicy and safe to eat. If you prefer a slightly charred flavor, increase the heat toward the end. Just watch closely to avoid burning. Want to make your Chicken Tikka Masala unique? Adjust spices to suit your taste. For a milder dish, cut back on chili powder. If you crave more heat, add a pinch of cayenne. You can also experiment with fresh herbs like mint or cilantro. These additions can brighten the dish and add freshness. Taste as you go to find the best balance for you. Serving is just as important as cooking. Consider using a shallow bowl for a modern look. Pour the Chicken Tikka Masala over fluffy basmati rice or alongside warm naan. Add a sprinkle of fresh coriander leaves on top for color. A wedge of lemon on the side can add a splash of brightness. This not only looks great but enhances the meal's flavor too. {{image_2}} You can easily make a vegetarian version of Chicken Tikka Masala. Just swap the chicken for paneer or tofu. Paneer is a soft cheese that holds up well in cooking. Tofu is a great option for a lighter dish. Both absorb flavors well, making your meal tasty. Cut paneer or tofu into bite-sized pieces. Marinate them just like the chicken. Use the same yogurt and spices for flavor. Adjusting the spice level is simple. For a milder dish, cut back on the chili powder. You can also add more coconut milk to tone down the heat. If you like it spicier, add extra chili powder or fresh chilies. Taste as you go, so you find your perfect heat. You can cook Chicken Tikka Masala in different ways. A slow cooker makes it easy. Just add all the ingredients and let it cook for several hours. This method creates deep flavors. If you prefer a stovetop method, follow the recipe. It takes less time and gives you control over the cooking process. Both ways yield delicious results, so choose what fits your schedule. To keep your Chicken Tikka Masala fresh, proper storage matters. First, let the dish cool completely. Then, transfer it to an airtight container. You can refrigerate it for up to three days. If you want to store it longer, freeze it. Place the cooled Chicken Tikka Masala in a freezer-safe container. It can last for up to three months in the freezer. Reheating Chicken Tikka Masala should be done gently to keep its flavor and texture. If you stored it in the fridge, heat it in a pan over medium heat. Stir it occasionally to heat evenly. Add a splash of water or coconut milk if it seems thick. If reheating from frozen, thaw it in the fridge overnight first. Then, follow the same pan method. You can also use a microwave. Heat it in short bursts, stirring in between. This will help keep the chicken juicy and the sauce creamy. Marinate the chicken for at least one hour. For the best flavor, marinate overnight. This allows the spices to soak into the chicken. The yogurt also helps make the meat tender. A longer marination time results in a juicier dish. Yes, you can use chicken thighs. They add more flavor and stay moist. Thighs have a richer taste compared to breasts. This change works well in Chicken Tikka Masala. Just ensure they cook the same way. Serve your Chicken Tikka Masala with rice or naan. Basmati rice is a great choice. It soaks up the sauce well. You can also add a side of cucumber salad. This adds a refreshing crunch. Pairing with yogurt sauce can balance the spice. Enjoy your meal! You can make Chicken Tikka Masala easily with the right ingredients and steps. Use chicken breast, yogurt, and spices for a tasty dish. Marinate your chicken well for full flavor. Cook it just right, and don’t forget garnishes for that fresh touch. You can even try vegetarian options or adjust spice levels to fit your taste. Remember to store it properly for the best experience. Use this guide to enhance your cooking. Enjoy making this dish as much as you enjoy eating it!

Chicken Tikka Masala by Gordon Ramsay Style

Discover the mouthwatering flavors of Gordon Ramsay's Spicy Chicken Tikka Masala, a perfect dish to impress your family and friends! This delicious recipe features marinated chicken in a creamy coconut sauce, bursting with spices and rich aromas. Learn each step to create this tasty meal that will have everyone asking for seconds. Click through to explore the full recipe and make this Indian classic in your kitchen!
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Ingredients
  

500g chicken breast, cut into bite-sized pieces

200g plain yogurt

2 tablespoons lemon juice

2 tablespoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder

3 tablespoons vegetable oil

1 onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 can (400g) diced tomatoes

200ml coconut milk

Salt to taste

Fresh coriander leaves, for garnish

Instructions
 

In a bowl, mix together the yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, and chili powder. This will be your marinade for the chicken.

    Add the chicken pieces to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (preferably overnight for maximum flavor).

      In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until golden brown.

        Stir in the minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.

          Add the marinated chicken (including the marinade) to the pan and cook for about 10-12 minutes, or until the chicken is cooked through and begins to brown.

            Pour in the diced tomatoes and bring the mixture to a simmer. Cook for another 5-7 minutes until the sauce thickens slightly.

              Stir in the coconut milk, season with salt to taste, and simmer for an additional 5 minutes until everything is well combined.

                Taste and adjust seasoning if necessary.

                  Serve the Chicken Tikka Masala hot, garnished with fresh coriander leaves.

                    Prep Time: 1 hour | Total Time: 1 hour 40 minutes | Servings: 4