Chicken Tikka Masala is a worldwide favorite, and Gordon Ramsay’s version makes it simple, flavorful, and creamy. With tender marinated chicken in a spiced tomato sauce, this dish turns an ordinary dinner into something special. Cooking it at home gives you fresher ingredients, healthier options, and the satisfaction of serving restaurant-quality comfort food right from your kitchen.
Why You’ll Love This Gordon Ramsay Chicken Tikka Masala
Balanced, creamy, and full of flavor, this recipe is easy to master. You can adjust the spice and richness to your taste, pair it with rice, naan, or lighter sides, and even make it healthier with yogurt or lean chicken. Best of all, it’s a dish that fills your kitchen with irresistible aromas and brings everyone to the table.
What You’ll Need
For this Chicken Tikka Masala, gather simple ingredients you can find at any grocery store:
- Chicken breast or thighs – 1 ½ lbs, cut into bite-size pieces
- Plain yogurt – 1 cup (for marinating)
- Garlic – 4 cloves, minced
- Fresh ginger – 1 tbsp, grated
- Lemon juice – 2 tbsp
- Garam masala – 2 tsp
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Turmeric – ½ tsp
- Paprika – 1 tsp
- Salt & pepper – to taste
- Olive oil or neutral oil – 2 tbsp
- Onion – 1 large, finely chopped
- Crushed tomatoes – 1 can (14 oz)
- Heavy cream or coconut milk – 1 cup
- Fresh cilantro – handful, chopped (for garnish)
- Basmati rice or naan bread – for serving
How to Make Gordon Ramsay Chicken Tikka Masala
- Marinate the chicken: In a bowl, combine yogurt, garlic, ginger, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt, and pepper. Add chicken, mix well, and let marinate at least 30 minutes (or overnight for best flavor).
- Cook the chicken: Heat oil in a large skillet or pan. Sear chicken pieces until browned on all sides (they don’t need to cook fully yet). Remove and set aside.
- Make the sauce: In the same pan, sauté onion until soft and golden. Add garlic, ginger, and remaining spices. Stir in crushed tomatoes and simmer for 10 minutes.
- Combine: Return chicken to the pan, pour in cream (or coconut milk), and simmer until chicken is cooked through and sauce thickens, about 15 minutes.
- Serve: Garnish with fresh cilantro and enjoy with rice or naan.
You Must Know
The magic of Chicken Tikka Masala comes from the marinade and the sauce. Let the chicken soak in yogurt and spices long enough to absorb flavor—overnight if you can. When cooking, always brown the chicken first; this step builds depth and smokiness. Use fresh garlic and ginger for the best taste, and don’t rush the sauce—it needs time to simmer so the spices blend into a creamy, balanced base.
Perfecting the Cooking Process
For the richest flavor, cook in layers: first the chicken, then onions, then spices, then tomatoes and cream. Don’t overcrowd the pan—browning works best in batches. Keep the heat medium so nothing burns, and stir often to avoid sticking. Adjust cream or coconut milk to your liking: more for a milder dish, less for a spicier kick. Finally, let it rest a few minutes before serving—this helps the sauce thicken and flavors deepen.
Add Your Touch
Chicken Tikka Masala is easy to customize. Want it lighter? Use coconut milk instead of cream. Prefer more heat? Add extra chili powder or a pinch of cayenne. You can swap chicken for shrimp, tofu, or even chickpeas for a vegetarian twist. Add vegetables like spinach, peas, or bell peppers to make it heartier. Garnish with fresh cilantro, mint, or even a squeeze of lime for brightness. Make it your own while keeping the classic creamy, spiced base.
Storing & Reheating
Explore more one-pot recipes for easy cleanup.
This dish stores beautifully. Place leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, warm gently on the stove over medium heat with a splash of water or cream to loosen the sauce. Avoid microwaving for too long—it can dry out the chicken. If frozen, thaw overnight in the fridge before reheating. The flavors often taste even better the next day as the spices continue to blend.
Chef’s Helpful Tips for Gordon Ramsay Chicken Tikka Masala
Round out your meal with these appetizers.
- Marinate longer: Overnight marinating gives the chicken the deepest flavor.
- Use fresh spices: Old spices lose their punch—fresh ones make a big difference.
- Balance the sauce: Too thick? Add a splash of water. Too thin? Let it simmer uncovered.
- Taste as you go: Adjust salt, cream, and spice levels to suit your preference.
- Serve smart: Always pair with warm naan or fluffy basmati rice to soak up the sauce.
FAQ for Gordon Ramsay Chicken Tikka Masala
Can I make it dairy-free?
Yes—swap yogurt for dairy-free yogurt and cream for coconut milk.
Pair this with one of these easy sides.
Can I use chicken breast instead of thighs?
Absolutely, just be careful not to overcook so it stays tender.
Is it spicy?
It’s mild to medium. Add more chili powder if you like heat.
Can I meal-prep this?
Yes—it stores and reheats well, making it great for weekly lunches or dinners.
Do I need special cookware?
No, just a good skillet or pan with enough depth for the sauce.
Conclusion
Gordon Ramsay’s Chicken Tikka Masala is more than just a recipe—it’s a complete experience. With its tender marinated chicken, rich spiced sauce, and creamy finish, it turns a simple dinner into something memorable. The best part is how approachable it is: you don’t need fancy tools or rare ingredients, just patience to marinate, layer flavors, and let the sauce come together.
This dish is versatile, comforting, and perfect for any occasion—from a busy weeknight meal to impressing guests. Customize it to your taste, enjoy it with rice or naan, and savor the way it brings people together. Once you try it, this Chicken Tikka Masala will become a recipe you return to again and again.
The Best Gordon Ramsay Chicken Tikka Masala – Creamy and Delicious
Description
A creamy, flavorful curry with tender marinated chicken simmered in a rich tomato-based sauce—better than takeout and easy to make at home.
Ingredients
Instructions
Marinate chicken in yogurt, garlic, ginger, lemon juice, and spices for at least 30 min.
Sear chicken in oil until browned, remove.
Cook sauce: sauté onion, add garlic, ginger, spices, then tomatoes. Simmer 10 min.
Combine: return chicken, stir in cream, and simmer 15 min.
Serve with rice or naan, garnished with cilantro.
Notes
- Marinate overnight for deeper flavor.
Use coconut milk for dairy-free.
Adjust spice level with chili powder or cayenne.
Sauce thickens more as it cools—add water if needed.