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Chicken Tikka Masala is not just a dish; it represents a culinary legacy that has captivated taste buds across the globe. Originating from Indian cuisine, this vibrant dish combines marinated chicken pieces cooked in a rich, spiced tomato sauce. Its creamy consistency and aromatic flavor make it a beloved choice in many households and restaurants alike, often accompanied by fragrant basmati rice or warm naan bread. Within the realm of culinary expertise, Gordon Ramsay's rendition of Chicken Tikka Masala stands out, celebrated for its meticulous attention to flavor and technique.

Gordon Ramsay's Chicken Tikka Masala – A Flavorful Classic

Indulge in the rich flavors of Gordon Ramsay's Chicken Tikka Masala! This vibrant dish features marinated chicken simmered in a creamy sauce made with aromatic spices, tomatoes, and coconut milk. Perfectly paired with fluffy basmati rice and warm naan, it's ideal for dinner gatherings or a cozy night in. With easy-to-follow steps, you'll impress friends and family with this authentic and comforting classic. Enjoy a taste of India at home!
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Ingredients
  

500g chicken breast, cubed

200g plain yogurt

2 tbsp lemon juice

4 garlic cloves, minced

1 tbsp fresh ginger, minced

2 tsp garam masala

2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp chili powder (adjust to taste)

Salt, to taste

3 tbsp vegetable oil or ghee

1 large onion, finely chopped

1 can (400g) diced tomatoes

200ml coconut milk or heavy cream

Fresh cilantro, for garnish

Cooked basmati rice, for serving

Naan bread, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix together the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add the cubed chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, preferably overnight to enhance flavors.

    Cook the Chicken: Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add the marinated chicken (allow excess marinade to drip off) and cook for about 5-7 minutes, until the chicken is browned and just cooked through. Remove the chicken from the pan and set aside.

      Make the Sauce: In the same skillet, add the remaining tablespoon of oil. Add the finely chopped onion and sauté for about 5 minutes, until softened and golden.

        Add Tomatoes and Spices: Stir in the canned tomatoes along with remaining spices: garam masala, cumin, coriander, turmeric, and chili powder. Cook for another 5 minutes, allowing the flavors to blend.

          Combine Chicken and Cream: Return the chicken to the skillet and pour in the coconut milk or heavy cream. Simmer on low heat for about 10 minutes, stirring occasionally until the sauce thickens and chicken is well coated.

            Finish and Serve: Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro. Serve hot with basmati rice and warm naan bread.

              Prep Time: 1 hour 30 minutes | Total Time: 2 hours | Servings: 4