Name: Gordon Ramsay’s Chicken Tikka Masala
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Indian-Inspired
Ingredients: 1 ½ pounds boneless skinless chicken thighs; 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 4 cloves garlic, grated; 1 tablespoon fresh ginger, grated; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ½ teaspoon chili powder (adjust to taste); 1 teaspoon salt; 2 tablespoons butter; 1 cup tomato purée; ½ cup heavy cream; 1 tablespoon oil (for grilling); 2 tablespoons fresh cilantro (optional, for garnish)

Chicken tikka masala is one of those dishes that instantly takes me to a place of deep comfort. The combination of marinated, grilled chicken pieces smothered in a rich, velvety tomato cream sauce is downright irresistible. I’ve always admired how Gordon Ramsay strikes a balance between restaurant-level sophistication and bold, approachable flavor in his version of this classic. The moment the spices hit the pan, the aroma alone makes me hungry—every time.

I love making this dish because it always feels like a celebration. Whether I’m cooking for friends or just indulging myself on a quiet evening, this recipe delivers warmth, depth, and satisfaction in every bite. Ramsay’s technique elevates the masala without complicating it unnecessarily. It’s the kind of recipe that’s impressive but still deeply soulful.

Why You’ll Love This Chicken Tikka Masala

Bold Flavor: The balance of smoky grilled chicken and the creamy, spiced sauce is downright addictive.
Restaurant Quality at Home: Ramsay’s method gives you that luxurious texture and layered flavor you usually only find in upscale Indian restaurants.
Make-Ahead Friendly: You can marinate the chicken a day ahead for even deeper flavor.
Comfort Food Classic: Perfect with rice, naan, or even on its own—this dish always hits the spot.
Easy to Adapt: Whether you like it spicier or creamier, it’s simple to tweak to your taste.

What Kind of Chicken Should I Use for Chicken Tikka Masala?

I always go with boneless, skinless chicken thighs. They’re juicy, tender, and don’t dry out during cooking—which makes them ideal for this kind of dish. Chicken breast can work in a pinch, but thighs have that richness that stands up beautifully against the intense spices and creamy sauce.

If you want the full Gordon Ramsay experience, marinate the chicken overnight. That way, the yogurt and spices fully penetrate the meat and give you that classic smoky, charred flavor when seared or grilled. And trust me, that char makes all the difference.

Options for Substitutions

Chicken Alternatives: Try paneer for a vegetarian twist or tofu for a vegan option—just remember to press the tofu well.
Dairy-Free Creaminess: Swap the heavy cream with full-fat coconut milk or a cashew cream blend. Still rich, still indulgent.
Yogurt: Greek yogurt is a go-to for the marinade, but you can sub with dairy-free yogurt if needed—unsweetened, of course.
Spice Adjustments: If you’re not a fan of heat, reduce the chili powder. Or crank it up with fresh green chilies for extra fire.
Tomato Base: Fresh tomatoes or canned both work—just make sure to cook them down enough to lose the raw tang.
Herbs: No cilantro? Use parsley or skip it altogether. It’s mostly for garnish and a pop of freshness.

Ingredients for This Chicken Tikka Masala

Boneless, Skinless Chicken Thighs
These are the star of the show—tender, flavorful, and perfect for absorbing the marinade and holding their own in the sauce.
Plain Greek Yogurt
Used in the marinade to tenderize the chicken and give it a rich, tangy base that clings beautifully to the spices.
Garlic & Ginger (freshly grated)
These aromatics bring depth, heat, and that unmistakable backbone of authentic tikka flavor.
Garam Masala
A warm, fragrant spice blend that defines the dish. It adds complexity and ties everything together.
Ground Cumin & Ground Coriander
They layer earthy and citrusy notes into both the marinade and the sauce, balancing out the richness.
Paprika & Chili Powder
For color and a kick of heat. Paprika adds smokiness, while chili powder dials up the spice.
Lemon Juice
Brightens the marinade and tenderizes the chicken even further. It also lifts the flavor of the sauce.
Tomato Purée (or crushed tomatoes)
The base of the sauce, adding a deep, slightly sweet acidity that balances the cream and spices.
Heavy Cream
Brings that luxurious, velvety finish to the sauce. It softens the spice and rounds out the flavors.
Butter
Used to sauté the aromatics and enrich the final sauce with its silky texture.
Fresh Cilantro (optional)
Adds a fresh, herbal brightness at the end—great for garnish and contrast.
Salt
Essential for seasoning both the marinade and the sauce to enhance every flavor.

Step 1: Marinate the Chicken

In a large bowl, combine Greek yogurt, lemon juice, grated garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, and a pinch of salt. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour—overnight is best for maximum flavor.

Step 2: Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Lightly oil the surface and sear the marinated chicken pieces until they’re nicely charred and cooked through, about 5–6 minutes per side. Remove and set aside. (They’ll finish in the sauce.)

Step 3: Start the Sauce

In a large skillet, melt butter over medium heat. Sauté grated garlic and ginger until fragrant, about 1 minute. Stir in ground cumin, coriander, garam masala, and paprika. Let the spices bloom for another 30 seconds.

Step 4: Add Tomato and Simmer

Pour in the tomato purée and bring to a simmer. Let it cook down for 10–15 minutes until thickened and slightly darkened in color. Season with salt to taste.

Step 5: Stir in the Cream

Reduce the heat and stir in the heavy cream. Let it simmer for another 5–8 minutes until the sauce is rich and silky.

Step 6: Combine Chicken with Sauce

Add the grilled chicken pieces to the sauce and stir to coat. Simmer for 5 more minutes so the chicken absorbs the flavors. Taste and adjust seasoning if needed.

Step 7: Garnish and Serve

Finish with chopped fresh cilantro, and serve hot with basmati rice or warm naan bread.

How Long to Cook the Chicken Tikka Masala

From start to finish, the cooking time is around 35–40 minutes, not including marinating time. Here’s the breakdown:

Marinating: Minimum 1 hour, ideally overnight
Grilling the Chicken: 10–12 minutes
Cooking the Sauce: 20–25 minutes
Final Simmer with Chicken: 5–7 minutes

So if you’re well-prepped with marinated chicken, you can have this dish on the table in under an hour.

Tips for Perfect Chicken Tikka Masala

Marinate Longer for Better Flavor: Overnight marination makes a huge difference in tenderness and taste.
Char the Chicken: Use high heat to get that smoky, grilled flavor—don’t be afraid of a bit of browning.
Let the Tomato Sauce Reduce: Don’t rush the tomato base—cooking it down deepens the flavor and thickens the texture.
Add Cream Gradually: Stir it in slowly to avoid curdling and to control the richness of the final sauce.
Taste as You Go: Especially with salt and spice. Everyone’s heat tolerance is different, and the sauce should be balanced.
Use Fresh Spices: If your spices have been sitting in the pantry for a year, they won’t deliver the same punch.
Warm the Naan: A quick toast or oven warm-up makes all the difference when serving.

Watch Out for These Mistakes While Cooking

Skipping the Marination Time
It’s tempting to rush, but without proper marination, the chicken won’t have that signature depth of flavor.
Using Too Much Heat for the Sauce
High heat can cause the cream to split or the spices to burn. Keep it at a gentle simmer once the cream is added.
Crowding the Pan While Grilling
Overcrowding leads to steaming, not searing. Cook the chicken in batches for the best char.
Undercooking the Tomato Base
Don’t add cream too soon—give the tomato sauce time to develop a deep, slightly caramelized flavor.
Overcooking the Chicken
Since the chicken cooks twice (grill + sauce), pull it off the heat once it’s just done to avoid dryness.
Forgetting to Taste and Adjust
Salt and spice levels need to be dialed in for balance. Don’t wait until the end—taste as you go.

What to Serve With Chicken Tikka Masala?

Basmati Rice

The classic pairing. Fluffy and fragrant, it soaks up every drop of that creamy sauce.

Garlic Naan

Soft, chewy, and perfect for scooping up the masala—don’t skip warming it up with a brush of butter.

Cucumber Raita

A cool, yogurt-based side that refreshes the palate and balances the spice.

Mango Chutney

A sweet, tangy condiment that adds a pop of brightness and contrast.

Grilled Vegetables

Charred peppers, onions, or zucchini make for a great smoky side.

Indian Pickles (Achar)

For those who love a tangy, salty punch—just a little goes a long way.

Lentil Dal

For a hearty and protein-rich addition, dal is earthy and complements the masala beautifully.

Chilled Lassi

A yogurt drink, either salty or sweet, helps cool down the spice and makes for a refreshing finish.

Storage Instructions

Chicken tikka masala stores beautifully, making it a great make-ahead or leftover meal.

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better the next day.
Freezer: Let it cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Reheating: Warm it over low heat, stirring occasionally. Add a splash of water or cream if the sauce thickens too much.

Avoid microwaving on high heat as it can cause the cream to separate.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories: ~420 kcal
Protein: 28g
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 18g
Fiber: 3g
Sugar: 7g
Cholesterol: 110mg
Sodium: 620mg

Keep in mind that nutrition values can vary based on the specific brands and portion sizes used.

Frequently Asked Questions

Can I make this dish without marinating the chicken?

You can, but the flavor and tenderness will suffer. Even a 30-minute quick marinade is better than skipping it entirely.

Is this recipe very spicy?

It has a warm kick, but it’s not overly hot. You can easily reduce or increase the chili powder to match your preference.

Can I use chicken breast instead of thighs?

Yes, chicken breast works too—just be cautious not to overcook it since it’s leaner and less forgiving than thighs.

How can I make this recipe dairy-free?

Use coconut milk or a plant-based cream for the sauce, and swap Greek yogurt for unsweetened non-dairy yogurt in the marinade.

Can I make it ahead of time?

Definitely. In fact, it tastes even better the next day as the flavors continue to deepen. Just reheat gently.

What’s the best way to reheat it?

Low and slow on the stovetop is best. Add a splash of water or cream to loosen the sauce if it thickens too much.

Can I cook the chicken in the oven instead of grilling it?

Yes, bake it at 425°F (220°C) for about 20 minutes or until cooked through. You can also broil for a few minutes to get that charred effect.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as you check your yogurt and spices for any hidden gluten or additives.

Conclusion

Gordon Ramsay’s Chicken Tikka Masala is more than just a dish—it’s an experience. The layers of flavor, the richness of the sauce, and the smoky tenderness of the chicken come together in a way that’s bold, comforting, and surprisingly doable at home. Whether you’re new to Indian-inspired cooking or just want to elevate your curry game, this recipe delivers big. With just the right balance of spice, creaminess, and soul, it’s one of those meals that always leaves people wanting more. And honestly? It never gets old.