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For Gordon Ramsay's Chicken Tikka Masala, you will need: - 500g chicken breast, cut into bite-sized pieces - 1/2 cup plain yogurt - 1 tablespoon garlic paste - 1 tablespoon ginger paste - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon chili powder - 1 tablespoon vegetable oil - 1 onion, finely chopped - 1 can (400g) crushed tomatoes - 1/2 cup coconut cream - Salt to taste - Fresh cilantro, for garnish - Lemon wedges, for serving - 500g of chicken breast is about 1.1 pounds. - 1/2 cup yogurt is roughly 120ml. - 1 tablespoon equals 15ml. - 1 teaspoon is about 5ml. You can easily convert these amounts to suit your needs, like cooking for more people. For the best taste, choose fresh and high-quality ingredients. Use: - Organic chicken breast for better flavor and texture. - Full-fat plain yogurt; it helps tenderize the chicken. - Fresh garlic and ginger pastes for a vibrant taste. - Authentic garam masala; it brings depth to the dish. - Premium coconut cream for a rich, creamy sauce. Using quality ingredients makes a big difference in your Chicken Tikka Masala. It’s worth the extra effort! {{ingredient_image_1}} First, take a bowl. Add 1/2 cup plain yogurt. Then, mix in 1 tablespoon garlic paste and 1 tablespoon ginger paste. Next, add 1 tablespoon garam masala, 1 teaspoon turmeric powder, and 1 teaspoon chili powder. Stir this mix until it is smooth. Now, take 500g of chicken breast cut into bite-sized pieces. Toss the chicken into the marinade. Make sure each piece is well coated. Cover the bowl and place it in the fridge. Let it sit for at least 1 hour. For the best taste, marinate overnight. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is hot, add 1 finely chopped onion. Sauté the onion until it turns golden brown, about 5-7 minutes. Now, take the marinated chicken from the fridge. Add it to the skillet and cook it until it is browned on all sides. This should take about 6-8 minutes. Pour in 1 can of crushed tomatoes into the skillet. Stir everything and bring it to a simmer. Cook for about 15 minutes. This step helps all the flavors mix well. Next, lower the heat. Add in 1/2 cup of coconut cream. Let it simmer for another 10 minutes. This will thicken the sauce. Finally, season with salt to taste. Before serving, garnish with fresh cilantro. Enjoy your meal! To make the best chicken tikka masala, marinate your chicken well. Use yogurt, garlic paste, and ginger paste. This adds great flavor and makes the chicken tender. Let it sit for at least one hour. For deeper taste, leave it overnight. Use medium heat for cooking. This helps to brown the chicken nicely without burning. Stir often to ensure even cooking. When you add crushed tomatoes, let it simmer for a while. This lets all the flavors mix well and taste better. One mistake is skipping the marination step. This can lead to dry chicken. Another is using low-quality spices. Always choose fresh spices for the best flavor. Be careful not to rush the cooking. If you cook on high heat, you may burn the onions. Lastly, don’t skip the coconut cream. It gives a rich texture and balances the spices well. To boost flavors, add a pinch of sugar to the sauce. This balances the acidity from the tomatoes. You can also add lime juice for a nice zing. Fresh cilantro is great for garnish. It adds a pop of color and freshness. For a smoky flavor, try grilling the chicken before adding it to the sauce. This gives a unique twist to your dish. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate overnight to ensure it absorbs all the aromatic spices and yogurt, resulting in tender and flavorful meat. Adjust the Heat: If you prefer a milder dish, reduce the chili powder or use a milder variety of garam masala to suit your taste. Coconut Cream Alternatives: For a lighter version, you can substitute coconut cream with coconut milk, but for a richer flavor, stick with cream. Serve with Fresh Sides: Pair the dish with steamed basmati rice or warm naan to soak up the delicious sauce, and add a squeeze of lemon for brightness. {{image_2}} You can enjoy chicken tikka masala in a veggie form. Use tofu or paneer instead of chicken. Both options soak up flavors very well. For a heartier dish, add chickpeas or lentils. These provide protein and a nice texture. This way, you can still enjoy a rich and creamy sauce. Not everyone likes it hot, but you can adjust the heat. If you prefer mild, cut back on chili powder. For more heat, add fresh green chilies or extra chili powder. You can also try cayenne pepper for a different kick. Just remember, taste as you go. This way, you can find the perfect balance. You don't have to cook chicken tikka masala in a skillet. You can grill the marinated chicken for a smoky flavor. Just preheat the grill and skewer the chicken pieces. Cook them until they're nicely charred and juicy. Then, add them to the sauce like usual. This method adds a fun twist to the classic dish. To store your chicken tikka masala, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. If you want to enjoy it later, consider freezing it. For freezing, use a freezer-safe container. Be sure to leave some space at the top. The sauce may expand when frozen. It can last up to three months in the freezer. Label the container with the date. This helps you keep track of freshness. When you’re ready to eat, thaw the chicken tikka masala overnight in the fridge. You can reheat it on the stove over medium heat. Stir it occasionally to ensure even heating. If it seems too thick, add a splash of water or coconut cream. You can also use a microwave for a quick option. Just cover the dish and heat in short bursts. Stir and check until it’s hot. Enjoy your meal! Chicken Tikka Masala is a popular Indian dish. It features marinated and grilled chicken pieces in a rich, creamy sauce. This sauce often blends tomatoes, spices, and yogurt. The dish is known for its warm flavors and vibrant color. It is a favorite for many who enjoy Indian food. Yes, you can make Chicken Tikka Masala ahead of time. The flavors actually improve after sitting. Marinate the chicken the night before for best taste. Once cooked, store it in an airtight container in the fridge. You can reheat it when you're ready to serve. You can serve Chicken Tikka Masala with several sides, such as: - Steamed basmati rice - Warm naan bread - Roti or chapati - Side salad with cucumber and mint These sides complement the dish well and enhance the meal. Gordon Ramsay's Chicken Tikka Masala stands out for a few reasons. His recipe uses yogurt for marinating, which makes the chicken tender. He adds coconut cream for richness, balancing the spices. Ramsay’s cooking method ensures the chicken is flavorful and juicy. The use of fresh cilantro as a garnish gives it a fresh touch, making it visually appealing. This blog post covered how to make Chicken Tikka Masala. We talked about essential ingredients, cooking steps, and tips for great results. I shared variations for different diets and stored info to keep your dish fresh. Remember, cooking is fun! Avoid common mistakes, and don’t be afraid to experiment. Each bite should burst with flavor. Enjoy making this dish and sharing it with others. You’ll impress family and friends every time.

Gordon Ramsay Inspired Chicken Tikka Masala

A flavorful and creamy chicken tikka masala inspired by Gordon Ramsay.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 0.5 cup plain yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 400 g crushed tomatoes
  • 0.5 cup coconut cream
  • to taste salt
  • for garnish fresh cilantro
  • for serving lemon wedges

Instructions
 

  • In a bowl, combine the yogurt, garlic paste, ginger paste, garam masala, turmeric powder, and chili powder. Mix well until smooth.
  • Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
  • Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
  • Stir in the marinated chicken, cooking until it’s browned on all sides, about 6-8 minutes.
  • Pour in the crushed tomatoes and bring to a simmer. Cook for about 15 minutes, allowing flavors to meld.
  • Lower the heat and stir in the coconut cream. Let it simmer for an additional 10 minutes until the sauce thickens.
  • Season with salt to taste and garnish with fresh cilantro before serving.

Notes

Serve with steamed basmati rice or naan bread, garnished with cilantro and lemon wedges.
Keyword chicken, curry, Gordon Ramsay, tikka masala