Gordon Ramsay Chicken Tikka Masala is a delicious twist on the classic Indian dish, packed with tender pieces of chicken simmered in a rich, creamy tomato sauce. The spices are bold but balanced, giving it that perfect comforting kick without being too overwhelming. You can really taste the warmth from the garam masala, cumin, and coriander, which brings the whole dish together beautifully.
I love making this recipe on a chilly evening when I want something hearty and filling but also crave those vibrant flavors. One thing I always do is let the chicken marinate a little longer than the recipe suggests—it makes the meat extra juicy and full of flavor. Plus, stirring in a touch of cream at the end gives the sauce that silky finish I just can’t resist.
Serving this Chicken Tikka Masala with warm basmati rice and some freshly baked naan bread feels like a little feast every time. I find that the bread is perfect for soaking up all the sauce, so no bit goes to waste. Honestly, this dish has become a favorite in my house for a good reason—it’s comfort food that’s bursting with flavor and really brings everyone together around the table.
Key Ingredients & Substitutions
Chicken: Boneless chicken thighs are my favorite here because they stay juicy and tender. You can use breasts if you prefer lean meat, but watch the cooking time to prevent drying out.
Yogurt: Greek yogurt adds creaminess and tenderizes the chicken when marinating. If you need dairy-free, coconut yogurt is a good alternative.
Spices: Garam masala, cumin, coriander, turmeric, and paprika are the heart of flavor. If you don’t have garam masala, mix equal parts cumin, coriander, and cinnamon as a quick swap.
Cream: Double cream thickens the sauce and adds richness. For a lighter version, try coconut cream or even plain yogurt added at the end (off heat to avoid curdling).
Tomatoes: Canned chopped tomatoes work well and add acidity. Fresh tomatoes can be used but will need longer cooking to soften.
How Do You Get the Chicken Tender and the Sauce Rich but Not Overcooked?
The key is marinating the chicken and cooking it in two stages:
- Marinate well: Let the chicken soak in yogurt and spices for at least an hour (overnight is best). This tenderizes the meat and infuses flavor deeply.
- Sear chicken first: Brown the pieces quickly over medium-high heat. This locks in juices and builds flavor with caramelization.
- Slow simmer: After making the sauce, add the chicken back, cover, and gently simmer until just cooked through, about 10-15 minutes. Avoid boiling to keep the texture tender.
- Add cream last: Stir in the cream off the heat or on very low heat to prevent curdling and keep the sauce silky smooth.
These steps make your Chicken Tikka Masala rich, creamy, and perfectly tender every time.
Equipment You’ll Need
- Large heavy-bottomed pan or skillet – perfect for searing the chicken and simmering the sauce evenly without burning.
- Mixing bowl – for marinating the chicken and mixing the yogurt with spices easily.
- Wooden spoon – great for stirring the sauce without scratching your pan.
- Measuring spoons – to get your spice amounts just right every time.
- Sharp knife and chopping board – needed to chop onions, garlic, and ginger finely for the best flavor release.
Flavor Variations & Add-Ins
- Swap chicken for lamb cubes for a richer, heartier curry that still soaks up the spices beautifully.
- Add diced bell peppers or peas towards the end of cooking for a pop of color and extra veggies.
- Stir in some crushed cashews or almonds before serving for added texture and a subtle nutty taste.
- Use coconut cream instead of dairy cream for a dairy-free version with a slight tropical twist.
Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
For The Chicken and Marinade:
- 700g (1.5 lbs) boneless chicken thighs or breasts, cut into bite-sized pieces
- 150g (5 oz) Greek yogurt or natural yogurt
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder (adjust to heat preference)
- Salt, to taste
For The Sauce:
- 3 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tin (400g/14 oz) chopped tomatoes
- 200ml (3/4 cup) double cream or coconut cream
To Serve:
- Fresh coriander (cilantro) leaves, chopped, for garnish
- 1 lemon wedge
- Naan bread or basmati rice
How Much Time Will You Need?
Prepare and marinate the chicken for at least 1 hour (overnight is best for full flavor). Cooking and simmering will take around 30 minutes. So overall, budget about 1 hour 30 minutes including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the yogurt, garlic, ginger, turmeric, garam masala, cumin, paprika, chili powder, and salt. Add the chicken pieces and stir to coat them well. Cover and refrigerate for at least 1 hour, or overnight if you have time. This helps tenderize the chicken and infuse the flavors.
2. Brown the Chicken:
Heat 2 tablespoons of oil or ghee in a large pan over medium-high heat. Add the marinated chicken pieces, shaking off excess marinade, and cook until browned on all sides, about 3-5 minutes. Remove the chicken and set aside.
3. Make the Sauce:
In the same pan, add the remaining tablespoon of oil. Add the chopped onions and cook gently, stirring occasionally, until softened and golden, about 8-10 minutes. Stir in the coriander, cumin, and garam masala, cooking until fragrant, about 1-2 minutes.
4. Add Tomatoes and Simmer:
Pour in the chopped tomatoes and stir well. Let the sauce simmer over medium-low heat for about 8-10 minutes until it thickens and you see the oil start to separate.
5. Cook the Chicken in the Sauce:
Return the browned chicken pieces and any juices back into the pan. Stir to coat them in the sauce. Cover and simmer gently over low heat for 10-15 minutes, until the chicken is completely cooked and tender.
6. Finish with Cream:
Lower the heat, then pour in the double cream or coconut cream. Stir gently to combine and heat through, making a rich and creamy sauce. Taste and adjust the seasoning with salt if needed.
7. Serve:
Sprinkle chopped fresh coriander over the top. Serve your Chicken Tikka Masala with lemon wedges and warm naan bread or fluffy basmati rice to soak up the delicious sauce. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking to ensure even cooking and the best texture.
What Can I Substitute for Double Cream?
If you want a dairy-free option, coconut cream works wonderfully and adds a subtle richness. For a lighter alternative, plain yogurt stirred in off the heat also works—just be careful not to boil it to avoid curdling.
How Long Should I Marinate the Chicken?
At least 1 hour is recommended to tenderize and flavor the chicken deeply, but marinating overnight will give the best and most pronounced taste.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or cream if the sauce thickens too much.
