Gordon Ramsay Chicken Tikka Masala (Printable Version)

# What You'll Need:

→ Marinade

01 - 450g boneless chicken thighs, cut into bite-sized pieces
02 - 240ml plain yogurt

→ Sauce

03 - 2 tablespoons vegetable oil
04 - 1 large onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon garam masala
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon chili powder
11 - 400g canned diced tomatoes
12 - 120ml heavy cream
13 - Salt and freshly ground black pepper, to taste
14 - Fresh coriander leaves, for garnish

# Step-by-Step Directions:

01 - In a large mixing bowl, combine the chicken pieces with plain yogurt. Mix well to ensure all pieces are coated. Cover and refrigerate to marinate for at least 30 minutes or up to overnight for deeper flavor.
02 - Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion and cook until golden and softened.
03 - Stir in the minced garlic and grated ginger. Sauté for 1 minute until aromatic.
04 - Add garam masala, cumin, turmeric, and chili powder to the pan. Stir spices into onions, cooking for 2 minutes to develop flavor.
05 - Pour in the diced tomatoes and mix thoroughly. Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
06 - Add the marinated chicken with all its yogurt to the skillet. Stir to coat chicken evenly in the sauce. Cook for 10–15 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened slightly.
07 - Reduce heat to low. Pour in the heavy cream, stirring until well combined. Let simmer for an additional 3–5 minutes until the sauce is rich and slightly thickened.
08 - Season the dish with salt and freshly ground black pepper to taste. Garnish generously with fresh coriander leaves before serving hot.

# Helpful Notes:

01 - For intensified flavor, prepare the dish a day ahead; as it sits, the spices meld and deepen.
02 - To lighten the sauce, substitute heavy cream with coconut milk or reduced-fat cream.
03 - Adjust chili powder to moderate heat as desired. Store leftovers in an airtight container for up to 3 days.

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