Gordon Ramsay’s Chicken Tikka Masala is a dish that brings together tender, spiced chicken pieces simmered in a creamy, tomato-based sauce full of flavor. The blend of spices creates a nice kick without being too spicy, and the creamy texture makes the whole dish feel comforting and satisfying. It’s an inviting meal that’s perfect when you want something both familiar and exciting on your plate.
I love making this Chicken Tikka Masala because the sauce turns out rich and smooth every time, and you can easily adjust the spices to your taste. It’s the kind of recipe that makes your kitchen smell amazing, and I find myself sneaking tastes as it cooks. Gordon Ramsay’s method is straightforward, which is great because it lets the dish shine without needing a ton of complicated steps.
One of my favorite ways to enjoy this dish is with warm naan bread to soak up all that delicious sauce, plus a side of basmati rice. It’s a wonderful meal to share with family or friends—everyone always asks for seconds! If you’re new to making Indian-inspired dishes, this is a fantastic place to start because it’s packed with flavor but still easy to follow.
Key Ingredients & Substitutions
Chicken: I recommend using thighs for juicier results, but breasts work fine too if you prefer leaner meat. Cut into bite-sized pieces for even cooking.
Yogurt: Greek or plain yogurt works well for marinating, adding tang and tenderness. If dairy-free, try coconut yogurt as a good substitute.
Spices: Garam masala, turmeric, cumin, and chili powder build the classic tikka flavor. If you’re short on garam masala, mix equal parts cinnamon, cardamom, cloves, and coriander to mimic it.
Tomatoes: Crushed canned tomatoes are the easiest choice. Fresh ripe tomatoes can also work—just blend them smooth before adding.
Cream: Double cream makes the sauce rich and silky, but coconut cream is a great alternative if you want a dairy-free or vegan version.
How Do I Get the Sauce Thick and Creamy Without It Splitting?
The secret to a smooth, creamy cocktail sauce is how you cook and add your ingredients:
- Cook onions slowly until soft and golden; this releases natural sweetness and builds a solid base.
- Toast your ground spices briefly with the onions and garlic to deepen flavors but watch carefully to avoid burning.
- Simmer crushed tomatoes gently until thickened and you see oil separating on the edges—this signals the sauce is ready.
- Add the cream at the end and stir constantly on low heat. Avoid boiling once the cream is in, as high heat can cause it to split.
Taking your time during these steps means you get a rich, creamy sauce that clings beautifully to the chicken. Patience here really pays off!
Equipment You’ll Need
- Large non-stick or heavy-bottomed pan – perfect for cooking the chicken evenly and simmering the sauce without burning.
- Mixing bowl – to marinate the chicken easily and coat it well with spices and yogurt.
- Wooden spoon or silicone spatula – helps gently stir the sauce and scrape the pan without scratching.
- Measuring spoons – to get the spice amounts just right for that balanced flavor.
- Sharp knife and cutting board – essential for chopping onions, garlic, ginger, and chicken pieces safely.
Flavor Variations & Add-Ins
- Use lamb or paneer instead of chicken for a classic twist; lamb adds richness, paneer is great for a vegetarian option.
- Add cooked peas or spinach near the end for extra color, nutrients, and a slight sweetness that pairs well with the spices.
- Swap double cream for coconut milk to make it dairy-free and add a gentle tropical flavor.
- Stir in a pinch of smoked paprika or chipotle powder for a smoky depth if you like it a bit different and bold.
How to Make Gordon Ramsay Chicken Tikka Masala
Ingredients You’ll Need:
For the Chicken Marinade:
- 700g (1.5 lbs) boneless chicken thighs or breast, cut into bite-sized pieces
- 3 tbsp Greek yogurt or plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- 1 tsp paprika
- ½ tsp salt
For the Sauce:
- 4 tbsp vegetable oil or ghee, divided
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 green chilies, deseeded and finely chopped (optional for extra heat)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp garam masala
- ½ tsp salt
- 400g (14 oz) crushed tomatoes (canned or fresh)
- 150ml (2/3 cup) double cream or coconut cream
- Fresh cilantro (coriander) leaves, chopped for garnish
To Serve:
- Cooked basmati rice or naan bread
Time You’ll Need:
About 15 minutes to prepare and marinate the chicken, 10 minutes to sear it, plus roughly 25 minutes cooking time for the sauce and final simmer. If you marinate overnight, that adds more flavor but requires extra time ahead.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the chicken pieces with yogurt, lemon juice, 2 tsp garam masala, turmeric, 1 tsp cumin, chili powder, paprika, and ½ tsp salt. Stir well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, or overnight for best taste.
2. Brown the Chicken:
Heat 2 tbsp oil or ghee in a large pan over medium-high heat. Add the chicken pieces (shake off extra marinade) and cook until nicely browned but not fully cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Cook the Onion and Aromatics:
In the same pan, add the remaining oil. Add chopped onions and gently cook until soft and golden, about 8-10 minutes. Then stir in garlic, ginger, and green chilies (if using) and cook for 1-2 minutes until fragrant.
4. Toast the Spices:
Add ground coriander, cumin, and remaining garam masala. Stir constantly for about 1 minute to toast the spices and deepen their flavor.
5. Simmer the Tomato Sauce:
Pour in the crushed tomatoes and season with the remaining salt. Simmer gently for 10-15 minutes until sauce thickens and oil separates on the edges.
6. Finish Cooking the Chicken:
Return the browned chicken to the pan. Stir to coat in the sauce, cover, and simmer on low heat for 10 minutes until tender and fully cooked.
7. Add Cream and Garnish:
Stir in the double cream, cooking uncovered for 5 more minutes to make the sauce rich and creamy. Taste and adjust seasoning if needed. Sprinkle chopped cilantro on top.
8. Serve:
Dish up the chicken tikka masala hot with warm basmati rice or naan bread. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure it’s fully thawed before marinating. Thaw frozen chicken in the fridge overnight for best results, then pat dry to avoid excess moisture in the marinade.
Can I Make Chicken Tikka Masala Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store in an airtight container in the fridge for up to 2 days and gently reheat on the stove, stirring occasionally.
What’s a Good Substitute for Double Cream?
Coconut cream is a great dairy-free alternative that also adds a subtle coconut flavor. You can also use heavy cream or half-and-half depending on your preference.
Can I Use Other Proteins Instead of Chicken?
Definitely! Lamb, paneer, or even chickpeas work well. Adjust the cooking time accordingly—paneer and chickpeas require less cooking, while lamb may need longer to become tender.
