This Gordon Ramsay–inspired Chicken Tikka Masala is rich, creamy, and packed with bold Indian spices! Perfectly marinated chicken simmered in a luscious tomato cream sauce—better than takeout and surprisingly easy to make at home.

Why You’ll Love This Recipe

• Bold, authentic Indian flavors without leaving your kitchen.

• Creamy tomato sauce with perfectly charred chicken.

• Can be made with chicken breasts or thighs.

• Pairs perfectly with basmati rice, naan, or roti.

• A restaurant-quality meal that’s surprisingly simple to make.

Ingredients

→ For the Chicken Marinade

• 2 large boneless, skinless chicken breasts (or 4 thighs)

• 1 cup Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp chili powder (adjust to taste)

• 1 tsp salt

• 1 tbsp oil

→ For the Masala Sauce

• 2 tbsp butter or ghee

• 1 tbsp oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• ½ tsp turmeric

• ½ tsp smoked paprika

• 1 tsp chili powder (adjust to taste)

• 2 tbsp tomato paste

• 1 can (14 oz) crushed tomatoes

• 1 cup heavy cream or coconut milk

• 1 tsp sugar (optional)

• Salt & pepper to taste

• ¼ cup chopped cilantro (for garnish)

• 1 tbsp lemon juice (for finishing)

Prep Time: 20 minutes (+marinade)
Cook Time: 35 minutes
Total Time: ~55 minutes
Servings: 4

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Add chicken pieces, coat well, cover, and marinate at least 1 hour (overnight best).

Step 2: Cook the Chicken

Heat a grill pan or skillet with oil, cook chicken 4–5 minutes per side until charred and cooked through. Set aside.

Step 3: Prepare the Masala Sauce

In a large skillet, heat butter and oil. Sauté onion 5–7 minutes until golden, then add garlic and ginger. Stir in cumin, coriander, garam masala, turmeric, paprika, and chili powder for 30 seconds. Add tomato paste and cook 2 minutes, then stir in crushed tomatoes. Simmer 10 minutes.

Step 4: Combine Chicken and Sauce

Lower heat, stir in cream, sugar (if using), salt, and pepper. Add chicken to sauce and simmer 5 minutes. Finish with lemon juice and garnish with cilantro.

Step 5: Serve

Serve hot with basmati rice, naan, or roti.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, thighs stay juicier and are ideal for this recipe.

Can I make this ahead of time?

Yes, the masala sauce can be made a day ahead and reheated with cooked chicken.

Can I adjust the spice level?

Absolutely, reduce or increase chili powder and paprika to your preferred heat.

Is there a dairy-free option?

Yes, substitute heavy cream with coconut milk and use oil instead of butter or ghee.

Final Thoughts

This Gordon Ramsay Chicken Tikka Masala brings bold, restaurant-quality flavors into your home kitchen. With tender, marinated chicken and a rich, creamy tomato sauce, it’s a comforting, crowd-pleasing dish perfect for dinner any night of the week.