Gordon Ramsay’s Chicken Tikka Masala is a flavorful dish packed with tender chicken pieces cooked in a creamy, spiced tomato sauce. This dish brings together a beautiful blend of warming spices like cumin and coriander, subtle garlic, and a little touch of heat that makes every bite satisfying and comforting.
I love making this recipe because it’s a great way to bring a classic Indian-inspired meal into my kitchen without too much fuss. The sauce is rich and thick, perfect for soaking up with warm naan bread or fluffy basmati rice. I find the balance of spices really hits the spot—enough to taste the layers without being overpowering.
When I serve this dish, I like to sprinkle it with fresh cilantro and maybe a squeeze of lemon to brighten it up. It’s the kind of meal that invites everyone to dig in and share, so it’s always a hit at dinner parties or cozy family dinners. If you’re a fan of bold flavors and creamy sauces, this Chicken Tikka Masala will quickly become one of your favorites too.
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs because they stay juicy and tender, unlike breast meat which can dry out. But, if you want leaner meat, chicken breast works fine. Just watch the cooking time to avoid dryness.
Yogurt: Natural yogurt amps up the tang and helps tenderize the chicken. Greek yogurt is thicker, so you can use it as a substitute but maybe thin it with a splash of milk.
Spices: Ground cumin, coriander, garam masala, turmeric, chili, and cinnamon create the classic flavor combo. If you don’t have all, garam masala alone can usually carry the dish. Adjust chili powder for your heat preference.
Double Cream vs Coconut Milk: Double cream gives richness, but coconut milk is a good dairy-free option adding a subtle sweetness and creaminess.
Fresh Coriander & Lemon: These fresh accents brighten the dish beautifully at the end. If you don’t have coriander, parsley can work as a milder substitute.
How Do You Get Tender, Flavorful Chicken with a Thick, Creamy Sauce?
The secret lies in marinating the chicken and layering flavors step-by-step:
- Marinate: Coat the chicken in yogurt and spices for at least an hour to tenderize and infuse it with flavor.
- Sear the chicken: Browning the chicken quickly seals in juices and adds caramelized flavor before finishing it in the sauce.
- Cook onions low and slow: Taking your time to soften onions until golden brings out sweetness that balances the spices.
- Toast spices: Stirring spices into the onions for a minute or so unlocks their aroma and depth.
- Simmer the sauce: Let the tomatoes cook down, thickening the sauce and blending the flavors before adding cream.
- Finish gently: Add cream last and warm through without boiling to keep the sauce silky smooth.
Following these steps, you’ll achieve that tender chicken with a sauce that’s rich but not heavy—a real crowd-pleaser!
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing chicken and simmering the sauce all in one pan.
- Mixing bowl – to easily marinate the chicken with yogurt and spices.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pan.
- Sharp knife and cutting board – to chop onions, garlic, ginger, and chicken into even pieces.
- Measuring spoons – to get your spice amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken for paneer cubes to make a vegetarian version that’s still creamy and flavorful.
- Add chopped bell peppers or peas for a pop of color and extra veggies.
- Stir in a splash of kasoori methi (dried fenugreek leaves) at the end for a classic aromatic touch.
- Use Greek yogurt or coconut cream instead of double cream for different richness levels or dairy-free options.
How to Make Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
For The Chicken and Marinade:
- 600g (1.3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
- 150g (5 oz) natural yogurt
- 1 tbsp lemon juice
- 2 tsp ground cumin (divided)
- 2 tsp ground coriander (divided)
- 2 tsp garam masala (divided)
- 1 tsp turmeric powder
- 1 tsp chili powder or paprika (adjust to taste)
- 1 tsp ground cinnamon
- 2 tsp salt (divided)
For The Sauce:
- 3 tbsp vegetable oil
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 400g (14 oz) canned crushed tomatoes
- 200ml (about ¾ cup) double cream or full-fat coconut milk
To Serve:
- Fresh chopped coriander (cilantro)
- Lemon wedges
- Naan bread or basmati rice
How Much Time Will You Need?
This Chicken Tikka Masala recipe takes about 15 minutes to prepare, 20-25 minutes to cook, plus at least 1 hour to marinate the chicken. For best flavor, marinate overnight. Total time: approximately 1 hour 40 minutes or longer if marinating overnight.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix yogurt, lemon juice, 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala, turmeric, chili powder, cinnamon, and 1 tsp salt in a large bowl. Add chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour, ideally overnight, to let the flavors develop.
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Remove chicken from marinade (discard any leftover marinade) and sear it in batches until browned on all sides but not fully cooked, about 5-7 minutes. Set browned chicken aside.
3. Make the Sauce:
Add remaining 1 tablespoon of oil to the same pan. Add finely chopped onions and sauté over medium heat until softened and golden, around 8-10 minutes. Stir in garlic and ginger; cook for another 1-2 minutes until fragrant.
4. Add Spices and Tomatoes:
Add remaining 1 tsp cumin, 1 tsp coriander, and 1 tsp garam masala, plus a pinch of salt to the onions. Stir and cook the spices for about 1 minute to release their aroma. Pour in crushed tomatoes, stirring occasionally; simmer for 10 minutes until the sauce thickens and oil separates on the edges.
5. Finish Cooking Chicken in Sauce:
Return the chicken to the pan along with any juices collected. Stir well and simmer gently for 10 minutes, or until the chicken is cooked through and tender.
6. Add Cream and Serve:
Pour in the double cream or coconut milk, stir gently to combine, and warm through for 2-3 minutes without boiling. Taste and add more salt if needed. Garnish with chopped fresh coriander and serve with lemon wedges, naan, or basmati rice.
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breast, but it cooks faster and can dry out more easily. Keep a close eye on it while cooking and avoid overcooking to stay tender and juicy.
Is It Okay to Use Frozen Chicken?
Absolutely! Just be sure to fully thaw the chicken in the fridge overnight before marinating. Pat the pieces dry to help the marinade stick better.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the double cream with full-fat coconut milk for a creamy, dairy-free version that still tastes delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.