Poultry - Chicken Tikka Masala

Chicken Tikka Masala

 Gordon Ramsay
18-Apr.-25
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Ingredients:

For the Marinade:
1 ½ lbs boneless chicken thighs, cut into chunks
1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste

For the Sauce:
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon ground coriander
1 tablespoon tomato paste
1 (14 oz) can crushed tomatoes
1 cup heavy cream
2 tablespoons butter
Salt to taste
Fresh cilantro, for garnish

 

Method:

  1. In a large bowl, mix together all marinade ingredients. Add chicken pieces, coat well, and marinate for at least 2 hours or overnight for best results.
  2. Heat oil in a large skillet over medium heat. Sear marinated chicken until browned on all sides (do not overcrowd). Remove and set aside.
  3. In the same skillet, add onions and sauté until golden. Stir in garlic and ginger. Cook for another minute.
  4. Add cumin, paprika, garam masala, coriander, and tomato paste. Stir for 1–2 minutes to toast spices.
  5. Pour in crushed tomatoes and simmer for 10 minutes until thickened.
  6. Stir in heavy cream and butter. Simmer gently for 5 more minutes.
  7. Add seared chicken back to the sauce and simmer for another 10–15 minutes until the chicken is cooked through and tender.
  8. Garnish with chopped cilantro and serve with basmati rice or naan

Prep Time: 15 minutes | Marinate Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes