Save Pin
This fragrant Chicken Tikka Masala mixes juicy marinated chicken pieces with a thick, spicy tomato cream gravy that's truly worth bragging about. Gordon Ramsay's take strikes the perfect balance between punchy spices and smooth textures for a meal that beats your neighborhood Indian restaurant but can be whipped up in your own kitchen.
I initially crafted this dish when trying to copy our beloved curry shop flavors during quarantine. After lots of testing, this version became our weekend tradition, with everyone in my house gathering to enjoy every drop of that amazing sauce.
What You'll Need
- Greek yogurt: Makes the perfect chicken soak that softens meat while adding tang go for the whole milk kind for best outcome
- Ginger garlic paste: Creates the tasty base for both the marinade and sauce homemade beats anything from a jar hands down
- Garam masala: Gives the trademark warm spice mix vital for real taste grind your own spices for amazing results
- Heavy cream: Cuts through the tangy tomatoes and makes that silky smooth feel let it sit out before adding so it won't split
- Smoked paprika: Brings a gentle smoky taste that lifts the whole dish look for varieties from Spain for strongest flavor
Cooking Instructions
- Prep Your Chicken:
- Slice chicken into same-sized 1-inch cubes for even cooking. Mix all soaking ingredients in a glass container, making sure the yogurt mix covers each chicken bit completely. The yogurt acids start breaking down the meat, making it super tender. Let it sit for at least 4 hours so flavors can sink in deep.
- Brown Your Chicken:
- Get your thickest pan very hot before adding your soaked chicken bits. Don't pack too many pieces in cook in smaller batches if needed to keep the heat up. You want some dark spots on the edges this makes those special tandoor-like taste bits. The chicken should be mostly but not fully cooked it'll finish later in the sauce.
- Start Your Sauce Base:
- Cook onions slowly until they turn deep gold about 8-10 minutes. This browning adds natural sweetness that works with the spices. When you put in dry spices, let them sizzle in the hot oil for half a minute until they smell good this wakes up their oils and changes their taste completely.
- Cook Down Your Sauce:
- After adding tomato paste, cook until it gets darker and smells sweet not raw. Put in crushed tomatoes and simmer until oil starts to show around the edges this means it's reduced enough. When it's time for cream, turn down the heat first and stir all the time to mix fully without ruining the sauce.
- Mix Everything Together:
- When putting chicken back into the sauce, be careful to keep those nice browned bits intact. Let everything bubble together for at least 5 minutes the sauce will get richer while the chicken finishes cooking to juicy goodness.
Save Pin
The garam masala really makes this dish special. My first try used an old container from my cupboard, and it turned out just okay. After switching to freshly roasted and ground spices, the dish changed completely, with flavor depths that kept coming through with every mouthful.
Adjusting The Spiciness
This dish lets you control how hot you want it. Begin with smaller amounts of chili powder if you don't like things too spicy the dish should be warming not burning. Keep in mind that the yogurt and cream soften the chili kick, making a rounded taste instead of sharp heat. If you want more fire, try adding a chopped green chili to the sauce with the garlic and ginger.
Prepare It Early
Tikka masala gets better with time, so it's perfect for planning ahead. You can make the whole dish up to three days before you plan to eat it just keep it in a sealed container in your fridge. The flavors keep mixing and growing, creating more depth. When you warm it up, do it slowly on the stove with a splash of water or cream to bring back the original smoothness. The chicken stays tender rather than getting tough like many leftovers do.
Serving Ideas
While plain rice works great, think about trying other matching sides. Fresh garlic naan with melted butter gives you something perfect for scooping sauce. A simple cucumber yogurt mix offers a cool contrast to the rich curry. For a full meal, add a side of seasoned lentils and quick-pickled onions. These extra dishes create a well-rounded dinner that shows off all the different tastes of Indian food.
Save Pin
Common Recipe Questions
- → Would chicken thighs work for this recipe?
Absolutely, thighs are actually fantastic as they stay moist and tender throughout cooking.
- → Is there a way to make this without dairy?
You can swap the Greek yogurt for a dairy-free version and use coconut milk instead of heavy cream.
- → How hot is this dish?
It's got a gentle kick, but you can add more or less chili powder depending on what you like.
- → What's the ideal marinating time?
Let it sit for at least an hour, but leaving it overnight will give you much better flavor.
- → Can I make the sauce beforehand?
You can whip up the sauce and keep it in your fridge for up to 3 days. Just warm it up and mix in your chicken when you're ready to eat.