Description

A Gordon Ramsay-inspired take on the classic Indian dish, this Chicken Tikka Masala features marinated grilled chicken in a rich, creamy tomato curry sauce bursting with warm spices. It’s a flavorful and comforting meal perfect for any night of the week.

Ingredients

For the Chicken Marinade

2 large chicken breasts or 4 chicken thighs

1 cup Greek yogurt

1 tbsp lemon juice

1 tbsp ginger-garlic paste

1 tsp turmeric

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp chili powder

1 tsp salt

1 tbsp oil

For the Masala Sauce

2 tbsp butter or ghee

1 tbsp oil

1 large onion, finely chopped

2 cloves garlic, minced

1-inch ginger, grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

½ tsp turmeric

½ tsp smoked paprika

1 tsp chili powder

2 tbsp tomato paste

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut milk

1 tsp sugar (optional)

Salt and pepper, to taste

¼ cup chopped cilantro (for garnish)

1 tbsp lemon juice (for finishing)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices.
Cut chicken into chunks and coat in marinade. Cover and refrigerate for 1 hour or overnight.
Cook chicken in a grill pan or bake at 400°F for 15–20 minutes until cooked through. Set aside.
In a skillet, heat butter and oil. Sauté onions until golden.
Add garlic, ginger, and spices. Cook for 30 seconds.
Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes and simmer 10 minutes.
Stir in cream, sugar (if using), and season with salt and pepper.
Add cooked chicken to the sauce. Simmer for 5 minutes.
Finish with lemon juice and garnish with cilantro.
Serve hot with rice or naan.

Notes

Use coconut milk for a dairy-free version.
Marinating overnight gives the best flavor.
Leftovers taste even better the next day.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop, grilling
Cuisine: indian inspired