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Welcome to a culinary adventure that will transport your taste buds straight to the vibrant streets of India. Today, we will be diving into the rich and aromatic world of Gordon Ramsay's Chicken Tikka Masala—a dish that not only encapsulates the essence of Indian cuisine but has also carved a niche for itself in kitchens around the globe. Known for its tantalizing blend of spices, creamy sauce, and tender chicken, Chicken Tikka Masala is a beloved dish that strikes the perfect balance between heat and flavor, making it an enduring favorite among food lovers.

Gordon Ramsay's Chicken Tikka Masala

Spice up your dinner with Gordon Ramsay's Chicken Tikka Masala! This flavorful dish features marinated chicken thighs grilled to perfection, then simmered in a rich and aromatic sauce made with coconut milk and tangy tomatoes. With a blend of spices like garam masala and turmeric, every bite is a burst of flavor. Serve it with fluffy basmati rice and warm naan for a delightful meal everyone will love. Perfect for weeknight dinners or special occasions!
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Ingredients
  

For the Chicken Marinade:

500g boneless chicken thighs, cut into bite-sized pieces

200g plain yogurt

2 tablespoons lemon juice

4 garlic cloves, minced

2 tablespoons fresh ginger, grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder

Salt to taste

For the Tikka Masala Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 green chili, chopped (adjust to taste)

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder

400g canned tomatoes, pureed

200ml coconut milk

1 tablespoon sugar (optional)

Salt, to taste

Fresh cilantro for garnish

For Serving:

Cooked basmati rice and naan

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Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix until smooth.

      - Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.

        Cook the Chicken:

          - Preheat your grill or broiler. Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning).

            - Grill for 8-10 minutes, turning occasionally, until the chicken is slightly charred and cooked through. Remove from skewers and set aside.

              Prepare the Sauce:

                - In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

                  - Stir in the minced garlic, grated ginger, and green chili. Cook for an additional 2 minutes until fragrant.

                    - Add cumin, coriander, garam masala, turmeric, and chili powder. Stir for 1 minute to cook the spices.

                      - Pour in the pureed tomatoes and cook on medium heat for about 10 minutes, stirring occasionally, until the sauce thickens.

                        - Lower the heat and add the coconut milk and sugar (if using) to the sauce. Stir well and season with salt to taste.

                          Combine Chicken and Sauce:

                            - Add the grilled chicken pieces to the sauce, stirring gently to coat. Simmer for an additional 5-7 minutes to allow the flavors to meld together.

                              Serve:

                                - Garnish with freshly chopped cilantro. Serve hot with basmati rice and warm naan for the ultimate experience.

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                                    Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 4