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Gordon Ramsay-Inspired Chicken Tikka Masala

This dish features tender chicken pieces marinated in spices and yogurt, grilled or seared until golden, then simmered in a rich, creamy tomato-based sauce infused with aromatic spices and a surprising dash of Gordon Ramsay’s signature flavor. The final dish has a velvety texture with a vibrant, inviting appearance of coated chicken and thick sauce that clings to each piece.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breasts or thighs cut into bite-sized pieces
  • 1 cup plain yogurt for marinade
  • 2 teaspoons garam masala spice blend
  • 1 teaspoon paprika adds color and mild flavor
  • 1 teaspoon ground cumin aromatic spice
  • 0.5 teaspoon ground turmeric adds vibrant color and depth
  • to taste salt and pepper for seasoning
  • 2 tablespoons oil for cooking
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated fresh
  • 1 can (14 oz) crushed tomatoes or tomato puree
  • 1 cup heavy cream for richness
  • 1 teaspoon Gordon Ramsay’s spice twist such as smoked paprika or a pinch of saffron
  • Fresh cilantro chopped, for garnish

Equipment

  • Large mixing bowl
  • Skillet or frying pan
  • Blender or immersion blender
  • Cooking spoon
  • Measuring spoons and cups
  • Knife and cutting board

Method
 

  1. Combine the yogurt, garam masala, paprika, cumin, turmeric, salt, and pepper in a large bowl. Add the chicken pieces and toss until well coated. Cover and let marinate in the fridge for at least 30 minutes to tenderize and infuse flavor.
  2. Heat oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and sear until golden brown and cooked through, about 5–7 minutes. Remove from pan and set aside.
  3. Add chopped onion to the same skillet, cooking until it becomes translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking.
  4. Mix in the minced garlic and grated ginger, cooking until they release a wonderful aroma, about 1 minute. Be careful not to burn the garlic.
  5. Pour in the crushed tomatoes or tomato puree, stirring well to combine. Let the mixture simmer for 10 minutes until it thickens and deepens in color.
  6. Stir in the Gordon Ramsay spice twist (such as smoked paprika or saffron) to add that unexpected smoky depth. Cook for another 2 minutes, allowing the spices to mingle.
  7. Return the cooked chicken to the skillet, stirring to coat with the sauce. Pour in the heavy cream and simmer on low heat for 10 minutes, until the sauce is velvety and slightly thickened.
  8. Taste the sauce and adjust seasonings with additional salt and pepper if needed. Garnish with chopped cilantro for freshness.
  9. Serve hot alongside basmati rice or naan bread to enjoy this bold, creamy curry.

Notes

Marinating the chicken overnight enhances tenderness and flavor. Adjust the spice levels to match your heat preference. For a smokier flavor, use smoked paprika or saffron as suggested.