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To make Gordon Ramsay's Chicken Tikka Masala, gather these ingredients: - 500g chicken breast, cut into bite-sized pieces - 200g plain yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust for spice) - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch ginger, grated - 2 tomatoes, pureed - 200ml coconut milk - Fresh cilantro, for garnish - Salt and pepper to taste If you can't find an ingredient, try these substitutes: - Chicken breast: Use boneless chicken thighs for more flavor. - Plain yogurt: Substitute with Greek yogurt for creaminess. - Garam masala: Make your own by mixing equal parts of cumin, coriander, and cardamom. - Coconut milk: Use heavy cream for a richer taste. - Fresh cilantro: Parsley works as a mild alternative for garnish. Spice levels can change based on your taste. Here’s how to adjust: - Mild: Reduce cayenne pepper to ½ teaspoon or omit it. - Medium: Use the recipe as is, with 1 teaspoon of cayenne. - Spicy: Increase cayenne pepper to 2 teaspoons for a kick. - Extra spicy: Add fresh chopped green chilies or increase garam masala. This dish is all about balance, so feel free to experiment! {{ingredient_image_1}} Start by mixing yogurt and spices. In a bowl, add 200g plain yogurt. Next, include 1 tablespoon of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of turmeric powder, and 1 teaspoon of cayenne pepper. Don’t forget to add salt. Now, cut 500g chicken breast into bite-sized pieces. Add the chicken to the bowl and mix until coated. Marinate for at least 1 hour. For extra flavor, marinate overnight in the fridge. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add 1 finely chopped onion. Cook the onion until it turns golden brown, which takes about 7-8 minutes. After that, stir in 3 minced cloves of garlic and 1-inch grated ginger. Sauté for another 2 minutes until the kitchen smells amazing. Now, add the marinated chicken to the skillet. Cook the chicken until it is browned on all sides, which takes about 5-6 minutes. Next, pour in 2 pureed tomatoes and the remaining 1 tablespoon of garam masala. Cook for about 5 minutes to let the flavors mix well. Lower the heat and stir in 200ml coconut milk. Let it simmer for 10 minutes. This step makes the sauce rich and creamy. Check the salt and pepper, adjusting to your taste. Serve the Chicken Tikka Masala with fresh cilantro on top for a lovely finish. Enjoy! To get that real taste, marinate the chicken. I suggest using yogurt mixed with spices. Let it sit for at least one hour. Overnight is even better. This step tenderizes the meat and adds depth. Use fresh spices. Ground spices lose flavor over time. Buy whole spices and grind them when needed. This keeps the taste strong and fresh. When cooking, heat the oil first. This helps the onion brown nicely. Stir it often to avoid burning. Cook it until golden, about seven to eight minutes. Add garlic and ginger after the onion. Cooking them briefly brings out their flavor. They should smell great before adding the chicken. When you add the marinated chicken, let it brown well. This step builds flavor. It should take around five to six minutes. For a great look, serve the Chicken Tikka Masala in a bowl. Top it with fresh cilantro for color. Pair it with warm naan bread or fluffy basmati rice. This adds an authentic touch. You can also offer yogurt or chutney on the side. These add freshness and balance to the dish. Pro Tips Marination Time: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat deeply, resulting in a more flavorful dish. Spice Level Adjustment: Feel free to adjust the amount of cayenne pepper to suit your spice tolerance. Start with less and add more if you prefer heat. Garnish for Freshness: Always use fresh cilantro for garnish just before serving. It adds a bright flavor and a pop of color to the dish. Serving Suggestions: Serve your Chicken Tikka Masala with warm naan or fluffy basmati rice to soak up the delicious sauce. {{image_2}} You can easily make a vegan version of Chicken Tikka Masala. Instead of chicken, use firm tofu or chickpeas. For the yogurt, use plant-based yogurt. Coconut milk works well for creaminess. The spices stay the same, so the flavor remains rich and exciting. You don’t have to stick with chicken. You can try lamb, shrimp, or fish. Each protein adds its unique taste. Just remember to adjust the cooking time. Lamb will need a bit more time, while shrimp cooks fast. This way, you can enjoy different flavors every time. Every region has its twist on Chicken Tikka Masala. In India, some add more cream for a richer sauce. In the UK, it might be spicier with extra chilies. You could also find variations with different herbs or spices, like curry leaves or fenugreek. These changes give each dish a special touch. To store your Chicken Tikka Masala, let it cool first. Place it in an airtight container. Make sure the lid seals well to keep the flavors fresh. Leftovers stay good in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to eat the leftovers, take them out of the fridge. Heat them on the stove over medium heat. Stir often to make sure it heats evenly. You can also use a microwave. Just cover the bowl to avoid splatters. Heat in short bursts, stirring in between, until warm. For freezing, store the Chicken Tikka Masala in a freezer-safe container. Leave some space at the top for expansion as it freezes. It can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Then, reheat as mentioned above for the best taste. You can serve Chicken Tikka Masala with warm naan bread or fluffy basmati rice. Both options soak up the tasty sauce well. You might also try a fresh salad or some roasted vegetables. These sides add balance to the meal. To make it spicier, add more cayenne pepper or a chopped chili. You can also use a spicier garam masala blend. For a milder taste, reduce the cayenne pepper. You can also skip the spicy peppers and use more coconut milk, which cools the heat. Yes, you can use boneless chicken thighs. They add juiciness and flavor to your dish. Just cut them into bite-sized pieces like the chicken breasts. The cooking time will stay about the same. Thighs also stay tender, making them a great choice. In this blog post, we explored the key ingredients for Chicken Tikka Masala, including substitutes and spice levels. We detailed step-by-step instructions, from marinating the chicken to cooking the sauce. I shared tips for authentic flavor and cooking techniques inspired by Gordon Ramsay. We also looked at variations, storage tips, and common questions. You can now create a delicious dish tailored to your tastes. Enjoy cooking and sharing this meal with loved ones!

Gordon Ramsay's Flavorful Chicken Tikka Masala

A rich and creamy chicken tikka masala with a blend of spices and coconut milk.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 200 g plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper (adjust for spice)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes pureed
  • 200 ml coconut milk
  • to taste fresh cilantro, for garnish
  • to taste salt and pepper

Instructions
 

  • In a bowl, mix the plain yogurt, 1 tablespoon of garam masala, cumin, coriander, turmeric, cayenne pepper, salt, and the chicken pieces. Marinate for at least 1 hour (or overnight in the fridge for better flavor).
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion, cooking until golden brown (about 7-8 minutes).
  • Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
  • Add the marinated chicken to the skillet and cook until browned on all sides (approximately 5-6 minutes).
  • Pour in the pureed tomatoes, and the remaining garam masala. Cook for about 5 minutes, allowing the flavors to combine.
  • Lower the heat, then stir in the coconut milk. Simmer for 10 minutes, or until the chicken is cooked through and the sauce is rich and creamy. Adjust salt and pepper to taste.
  • Garnish with freshly chopped cilantro before serving.

Notes

Serve with warm naan bread or basmati rice for an authentic touch.
Keyword chicken, curry, spicy, tikka masala