Gordon Ramsay Chicken Tikka Masala Recipe
This Gordon Ramsay Chicken Tikka Masala is a bold and aromatic curry, combining spiced tomato sauce with tender chicken, fresh ginger, garlic, and yogurt. Blended for a smooth texture and simmered to perfection, it's finished with coriander for a vibrant, restaurant-worthy dish at home.
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.