Bold, fiery, and unapologetically flavorful—this Chicken Tikka Masala, inspired by Gordon Ramsay, delivers the kind of depth you’d expect from a high-end British-Indian kitchen. The charred, yogurt-marinated chicken meets a creamy, spiced tomato sauce that’s as luxurious as it is comforting.
Technique matters here: layering spices, blooming aromatics, and grilling the chicken just right gives it that restaurant-level punch. And yes— when you pair this with Mint Julep and Low-Carb Pea Salad, the richness and spices of the dish come out better.
From the first spoonful, you’ll catch hints of London’s curry houses and Delhi’s bustling kitchens—all wrapped up in a dish that’s both global and grounding. This isn’t your average weeknight curry—it’s an experience.
Flavor Bomb Alert!
- Tried this first after a trip to Brick Lane in London—it instantly brought back those cozy curry house vibes, just with more control over the spice!
- I love that it fits into both casual dinners and fancy date nights; it’s bold enough to impress, but familiar enough to comfort.
- Swapped cream for coconut milk once and added smoked paprika—both gave it a whole new personality without losing that signature tikka warmth.
- Surprisingly great meal prep option—I portion it with rice or cauliflower rice and still crave it days later.
- The flavors? Think smoky, creamy, and richly spiced—this dish absolutely slaps.
Gordon Ramsay Chicken Tikka Masala Recipe
Equipment
- Large deep frying pan or sauté pan
- Sharp knife
- Chopping board
- Garlic crusher
- Measuring spoons
- Wooden spoon or spatula
- Blender or food processor
Ingredients
- 4 boneless chicken breasts cubed
- 1 tbsp soft brown sugar
- 1 tbsp turmeric
- 1 inch piece fresh ginger peeled
- 400 g chopped tomatoes
- 2 tsp garam masala
- 10 dried curry leaves
- 1 tbsp tomato puree
- 1 large onion peeled
- 4 tbsp natural yogurt
- 1 fresh green chilllies depending on how hot you like it
- 3 garlic cloves peeled
- ½ tsp chili powder
- Fresh coriander chopped
- Peanut oil
Instructions
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Slice the onion, deseed and chop the chili, finely chop the ginger, and crush the garlic.
- Add onion, chili, ginger, and garlic to the pan; sauté for 2–3 minutes until softened.
- Stir in chili powder, turmeric, garam masala, and sugar; cook for 1–2 minutes to toast the spices.
- Add tomato puree and tinned tomatoes; stir and let cook for a few minutes until slightly thickened.
- Transfer the sauce to a blender or food processor; blend until completely smooth.
- Add 1 tablespoon of fresh oil to the same pan; fry the chicken pieces until lightly browned.
- Pour the blended sauce back into the pan; add curry leaves and simmer for 10 minutes, or until the chicken is cooked through.
- Stir in yogurt and half of the chopped coriander; garnish with the remaining coriander before serving.
Notes
- Toasting the spices briefly brings out their natural oils and deepens the flavor—don’t skip this step.
- Use full-fat yogurt to avoid curdling when stirred into the hot sauce.
| Calories | 317.9kcal |
| Carbohydrates | 14.4g |
| Fiber | 2.7g |
| Fat | 14.3g |
| Protein | 32.6g |
| Cholesterol | 94.7g |
