Gordon Ramsay Chicken Tikka Masala 

This version of Gordon Ramsay’s Chicken Tikka Masala marries smoky, marinated chicken with a luxuriously creamy tomato-coconut sauce, layered with warm spices such as garam masala, coriander, cumin, turmeric, and chili powder. The dish is elevated by yogurt in the marinade and finished with coconut milk, double cream, a squeeze of lemon, and cilantro. With about 1 hour of cooking plus optional marinating time (up to overnight), it yields a restaurant-quality curry that’s savory, aromatic, and deeply satisfying. Ready in under two hours. 

Ingredients

• For the chicken marinade:
  
  

  • 200 g plain yogurt
    
    

  • 1 tablespoon lemon juice
    
    

  • 1 tablespoon ground coriander
    
    

  • 1 tablespoon ground cumin
    
    

  • 1 teaspoon chili powder
    
    

  • 1 teaspoon garam masala
    
    

  • 1 teaspoon turmeric
    
    

  • Salt and pepper
    
    

  • 500 g boneless chicken thighs, cut into bite-sized pieces
    
    

• For the sauce and curry:
  
  

  • 2 tablespoons vegetable oil
    
    

  • 1 medium onion, finely chopped
    
    

  • 3 cloves garlic, minced
    
    

  • 1-inch piece fresh ginger, grated
    
    

  • 1–2 green chilies, sliced (optional)
    
    

  • 2 teaspoons ground coriander
    
    

  • 1 teaspoon ground cumin
    
    

  • 1 teaspoon turmeric
    
    

  • 1 teaspoon garam masala
    
    

  • 1 teaspoon chili powder (adjust to heat)
    
    

  • 1 tablespoon tomato paste
    
    

  • 1 (400 g) can chopped tomatoes
    
    

  • 200 ml full-fat coconut milk
    
    

  • 100 ml double cream
    
    

  • 1 teaspoon sugar
    
    

  • Salt and pepper, to taste
    
    

  • Juice of 1 lemon
    
    

  • 1 tablespoon butter (optional)
    
    

  • Fresh cilantro, chopped (for garnish)
    
    

Directions

1. Marinate: Whisk together yogurt, lemon juice, spices, salt, and pepper. Toss chicken pieces in marinade, cover and refrigerate for at least 1 hour or overnight.
   
   

2. Brown Chicken: Heat 1 tablespoon oil in a skillet over medium-high heat. Cook chicken in batches until lightly browned (5–7 min per batch). Remove and set aside.
   
   

3. Sauté Aromatics: Add remaining oil. Sauté onion for 3–4 minutes until softened. Add garlic, ginger, and chilies; cook 2 more minutes.
   
   

4. Spice Base: Stir in ground spices and sugar; cook 1–2 minutes for flavor bloom. Add tomato paste and chopped tomatoes; simmer 5–6 minutes until thickened.
   
   

5. Creamy Sauce: Pour in coconut milk, stir in double cream and sugar. Reduce heat to low and simmer 10 minutes.
   
   

6. Combine Chicken: Add browned chicken (with juices) back to pan. Simmer another 10 minutes until chicken is cooked through and tender.
   
   

7. Finish: Season with salt, pepper, stir in lemon juice and butter (if using). Garnish with chopped cilantro. Serve over rice or with naan bread.
   
   

Nutrients (per serving – yields 4; from research-based estimates)

• Calories: ~ 600–650 kcal
  
  

• Protein: ~ 35–40 g
  
  

• Fat: ~ 35–45 g (from coconut milk, cream, and chicken)
  
  

• Carbohydrates: ~ 20–25 g (from tomatoes and cream)
  
  

• Sodium: moderate–high (adjust with salt use)
  
  

• Fiber: ~ 3 g
  
  

• Sugars: ~ 5–7 g