Description
A bold and creamy Indian-inspired curry featuring marinated chicken breast cooked in a rich, aromatic tomato-based sauce with spices, inspired by Gordon Ramsay’s style. Perfectly balanced flavors with a creamy finish, this Chicken Tikka Masala makes an ideal comforting main dish.
Ingredients
Chicken Marinade
- 500 g chicken breast, cubed
- 1 cup yogurt
- 2 tablespoons tikka masala paste
Curry Sauce
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400 g) tomato puree
- 1/2 cup cream
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, combine the cubed chicken with yogurt and tikka masala paste. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Sauté Onions: Heat oil in a large skillet or pan over medium heat. Add the chopped onions and cook until they turn golden brown, about 5-7 minutes, stirring occasionally to avoid burning.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, cumin, and paprika. Cook for 1-2 minutes until fragrant, continuing to stir to prevent sticking or burning.
- Cook the Chicken: Add the marinated chicken pieces to the pan. Cook on medium-high heat until the chicken is sealed and lightly browned on all sides, about 5 minutes.
- Add Tomato Puree and Simmer: Pour in the tomato puree, stir to combine, and bring to a gentle simmer. Reduce heat to low and cook uncovered for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Finish with Cream: Stir in the cream and cook for an additional 5 minutes on low heat to thicken the sauce and enrich the flavor. Season with salt to taste.
- Serve: Remove from heat and serve the chicken tikka masala hot with basmati rice or warm naan bread. Garnish with fresh cilantro if desired.
Notes
- For a deeper flavor, marinate the chicken overnight in the refrigerator.
- Adjust the spice level by adding more or less tikka masala paste according to your taste preference.
- Garnish with fresh cilantro leaves for added freshness and aroma before serving.
- You can substitute cream with coconut milk for a dairy-free version.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Prep Time: 15 minutes (plus at least 1 hour marination)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
