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Chicken Tikka Masala is more than just a dish; it's a culinary phenomenon that has garnered immense popularity worldwide, particularly in Indian cuisine. Known for its rich, creamy sauce and a perfect blend of spices, this dish tantalizes taste buds and warms hearts. The essence of Chicken Tikka Masala lies in its ability to combine aromatic spices with tender chicken, creating a delightful experience that appeals to spice lovers and novices alike. This recipe for Spicy Chicken Tikka Masala Delight is tailored for home cooks who wish to recreate this flavorful masterpiece in their own kitchens.

Gordon Ramsay's Chicken Tikka Masala

Discover the bold flavors of Spicy Chicken Tikka Masala Delight! This delicious recipe features marinated chicken thighs infused with yogurt and spices, grilled to perfection, and simmered in a rich and creamy sauce made with tomatoes and aromatic spices. Perfect for a cozy dinner, serve it over fluffy basmati rice or with warm naan. Easy to prepare and simply irresistible, it’s bound to impress family and friends. Try it out and spice up your weeknight meals!
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Ingredients
  

For the Marinade:

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

200g plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

Salt to taste

For the Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 green chilies, slit (adjust to heat preference)

2 tablespoons ginger-garlic paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 can (400g) crushed tomatoes

150ml heavy cream

Fresh coriander (cilantro), chopped for garnish

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground spices (cumin, coriander, turmeric, garam masala, chili powder), and salt. Mix well. Add the chicken pieces and ensure they are thoroughly coated. Cover and marinate in the refrigerator for at least 1 hour (preferably overnight).

    Cook the Chicken: Preheat your grill or oven to 200°C (400°F). Thread the marinated chicken pieces onto skewers and grill for about 15-20 minutes, turning occasionally until cooked through and slightly charred. Alternatively, bake in the oven on a baking tray.

      Prepare the Sauce: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and green chilies, sautéing until the onions are soft and translucent (about 5-7 minutes).

        Add Spices: Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant. Add ground cumin, ground coriander, and garam masala. Stir and cook for an additional minute.

          Incorporate Tomatoes: Add the crushed tomatoes to the pan, stirring well. Let it simmer for about 10 minutes, allowing the sauce to thicken and develop flavor.

            Finish the Sauce: Lower the heat and stir in the heavy cream. Gradually add the grilled chicken pieces to the sauce, mixing well to incorporate. Simmer on low heat for an additional 10 minutes. Adjust the seasoning with salt.

              Garnish and Serve: Remove from heat, garnish with chopped fresh coriander, and serve hot over basmati rice or with warm naan bread.

                Prep Time: 1 hour + marination | Total Time: 2 hours | Servings: 4