Chicken Tikka Masala is a beloved Indo-British dish that combines succulent marinated chicken pieces with a rich, spiced tomato-based sauce. While its exact origins are debated, it has become a staple in British cuisine. This version, inspired by Gordon Ramsay’s approach, emphasizes layering flavors and proper technique to achieve a restaurant-quality dish at home. The marinated chicken is seared to develop a smoky char, then simmered in a creamy, aromatic sauce, creating a harmonious balance of spices and textures. Perfect for a comforting meal, this recipe brings the essence of Indian cuisine to your kitchen.

Ingredients

For the Chicken Marinade:

• 800g boneless, skinless chicken thighs, cut into bite-sized pieces
  
  

• 1 cup plain yogurt
  
  

• 1½ tablespoons minced garlic
  
  

• 1 tablespoon grated fresh ginger
  
  

• 2 teaspoons garam masala
  
  

• 1 teaspoon turmeric
  
  

• 1 teaspoon ground cumin
  
  

• 1 teaspoon Kashmiri chili powder (or ½ teaspoon ground red chili powder)
  
  

• 1 teaspoon salt
  
  

For the Sauce:

• 2 tablespoons vegetable oil
  
  

• 2 tablespoons butter
  
  

• 2 small onions, finely diced
  
  

• 1½ tablespoons finely grated garlic
  
  

• 1 tablespoon finely grated ginger
  
  

• 1½ teaspoons garam masala
  
  

• 1½ teaspoons ground cumin
  
  

• 1 teaspoon turmeric powder
  
  

• 1 teaspoon ground coriander
  
  

• 400g tomato puree (or passata)
  
  

• 1 teaspoon Kashmiri chili powder (optional, for color and flavor)
  
  

• 1 teaspoon red chili powder (adjust to taste)
  
  

• 1 teaspoon salt
  
  

• 1¼ cups heavy cream (or evaporated milk for a lighter option)
  
  

• 1 teaspoon brown sugar
  
  

• ¼ cup water (if needed)
  
  

• Fresh cilantro (coriander) for garnish
  
  

Directions

1. Marinate the Chicken: In a large bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add the chicken pieces and mix until well-coated. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour.
   
   

2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear each side for about 3 minutes until browned. Remove the chicken and set aside.
   
   

3. Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the diced onions and sauté for about 3 minutes until softened. Stir in the grated garlic and ginger, cooking for another minute until fragrant.
   
   

4. Add Spices: Sprinkle in the garam masala, cumin, turmeric, and coriander. Stir constantly for 30 seconds to toast the spices, being careful not to burn them.
   
   

5. Incorporate Tomatoes: Pour in the tomato puree, Kashmiri chili powder, red chili powder, and salt. Stir to combine and let the sauce simmer for 10–15 minutes, allowing it to thicken and the flavors to meld.
   
   

6. Finish the Sauce: Reduce the heat and slowly stir in the heavy cream and brown sugar. Return the seared chicken to the pan, stirring to coat the pieces with the sauce. Simmer for an additional 8–10 minutes, adding water if needed to reach desired consistency.
   
   

7. Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with basmati rice or naan bread.
   
   

Nutritional Information (per serving)

• Calories: Approximately 460 kcal
  
  

• Protein: 35g
  
  

• Fat: 25g
  
  

  • Saturated Fat: 12g
    
    

• Carbohydrates: 20g
  
  

  • Fiber: 4g
    
    

  • Sugars: 8g
    
    

• Sodium: 800mg
  
  

• Cholesterol: 120mg
  
  

• Calcium: 60mg
  
  

• Iron: 2.5mg