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Gordon Ramsay’s Chicken Tikka Masala stands as a testament to the vibrant world of Indian cuisine, embodying a delightful harmony of flavors and textures that captivates the palate. This dish, known for its rich, creamy sauce and tender pieces of chicken, has transcended geographical boundaries to become a beloved staple in homes and restaurants worldwide. The alluring blend of aromatic spices and the comforting warmth of the dish make it not just a meal, but an experience that echoes the rich culinary heritage of India.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Discover the delightful flavors of Gordon Ramsay's Chicken Tikka Masala, a classic dish that's both comforting and delicious. With marinated chicken simmered in a rich blend of spices, tomatoes, and creamy coconut milk, this recipe is sure to impress. Perfect for a cozy dinner, serve it with rice or naan for a complete meal. Easy to make in under an hour, it's a great way to bring the taste of India into your kitchen. Enjoy with fresh coriander and lemon for the perfect finish!
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Ingredients
  

500g chicken breast, diced

200g plain yogurt

3 tablespoons tikka masala paste

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder (adjust to taste)

400g canned tomatoes, crushed

200ml coconut milk or double cream

Salt, to taste

Fresh coriander, for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the diced chicken, yogurt, and tikka masala paste. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

    Cook the Chicken: Heat a tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken and cook until browned and slightly charred, about 8-10 minutes. Remove from the pan and set aside.

      Sauté the Aromatics: In the same pan, add another tablespoon of oil. Sauté the chopped onion for about 5 minutes until softened, then add the garlic, ginger, cumin, coriander, and chili powder. Cook for an additional 2-3 minutes until fragrant.

        Add Tomatoes: Pour in the crushed tomatoes, stirring well. Allow the mixture to simmer for about 10 minutes, letting the flavors meld. Season with salt to taste.

          Finish the Sauce: Add the browned chicken back into the pan with the tomato mixture. Pour in the coconut milk or double cream, stirring gently to combine. Let the curry simmer for another 10-15 minutes until the chicken is cooked through and the sauce thickens slightly.

            Garnish and Serve: Remove from heat and stir in freshly chopped coriander for added flavor. Serve hot with rice, naan, or your favorite sides, and a wedge of lemon on the side.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4