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Creamy Gordon Ramsay Chicken Tikka Masala

This Creamy Gordon Ramsay Chicken Tikka Masala is a restaurant-worthy meal made right at home. Juicy marinated chicken is seared to smoky perfection and simmered in a velvety, spiced tomato-cream sauce that’s rich, fragrant, and satisfying.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken Marinade:

  • 2 large boneless skinless chicken breasts (or 4 chicken thighs)
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder adjust to taste
  • 1 teaspoon salt
  • 1 tablespoon oil

For the Masala Sauce:

  • 2 tablespoons butter or ghee
  • 1 tablespoon oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1- inch ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder adjust to taste
  • 2 tablespoons tomato paste
  • 1 can 14 oz crushed tomatoes
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon sugar optional
  • Salt and pepper to taste
  • ¼ cup chopped cilantro for garnish
  • 1 tablespoon lemon juice for finishing

Instructions

  • Whisk together Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil in a large bowl. Cut chicken into bite-sized pieces, coat well, and refrigerate for at least 1 hour or overnight for deeper flavor.
  • Heat a grill pan or skillet over medium-high heat with a little oil. Sear chicken for 4–5 minutes per side until charred and cooked through, or bake at 400°F for 15–20 minutes. Set aside.
  • In a skillet, heat butter and oil over medium heat. Sauté onions for 5–7 minutes until golden, then add garlic and ginger for 1 minute. Stir in cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder, toasting for 30 seconds.
  • Add tomato paste and crushed tomatoes, then simmer for 10 minutes until thickened. Lower the heat, stir in cream, and season with salt, pepper, and a pinch of sugar if needed.
  • Stir the cooked chicken into the sauce and simmer for 5 minutes to meld the flavors. Finish with lemon juice and a sprinkle of chopped cilantro before serving.