Chicken Tikka Masala (Gordon Ramsay)

From: https://mysavorytwist.com/gordon-ramsay-chicken-tikka-masala/ 

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, balances acidity)
  • Salt and pepper to taste
  • ¼ cup chopped cilantro (for garnish)
  • 1 tablespoon lemon juice (for finishing)

Step-by-Step Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well.
  2. Cut the chicken into bite-sized chunks and coat them thoroughly in the marinade.
  3. Cover and refrigerate for at least 1 hour (preferably overnight for maximum flavor).

Step 2: Cook the Chicken

  1. Heat a grill pan, skillet, or broiler over medium-high heat.
  2. Drizzle a little oil on the pan and sear the marinated chicken for about 4-5 minutes on each side until slightly charred and cooked through. (Alternatively, bake at 400°F for 15-20 minutes).
  3. Set aside while preparing the sauce.

Step 3: Prepare the Masala Sauce

  1. In a deep skillet or saucepan, heat butter and oil over medium heat.
  2. Add chopped onions and sauté until golden brown (about 5-7 minutes).
  3. Stir in garlic and ginger, cooking for another minute until fragrant.
  4. Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices.
  5. Mix in tomato paste and cook for 2 minutes, then pour in the crushed tomatoes.
  6. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
  7. Reduce heat and slowly stir in heavy cream. Add sugar (if using) and season with salt and pepper to taste.

Step 4: Combine and Serve

  1. Add the grilled chicken pieces to the sauce, stirring to coat evenly.
  2. Simmer for 5 more minutes to let the flavors meld.
  3. Stir in lemon juice and garnish with fresh cilantro.
  4. Serve hot with basmati rice, naan, or roti.

Ingredient Background

  • Chicken: Using boneless, skinless chicken thighs enhances tenderness, but chicken breasts work just as well.
  • Yogurt Marinade: Acts as a tenderizer, ensuring the chicken remains juicy while absorbing all the spices.
  • Garam Masala: A blend of warming spices essential for an authentic taste.
  • Tomato Base: Crushed tomatoes and tomato paste provide richness and depth.
  • Heavy Cream or Coconut Milk: Balances the spice and adds creaminess.

Technique Tips

  • Use a Hot Pan for Searing: This ensures a beautiful char on the chicken.
  • Toast the Spices: Briefly cooking them enhances their flavor.
  • Let the Sauce Simmer: A slow cook helps develop depth and richness.