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- Chicken and Marinade components - 500g chicken breast, cut into bite-sized pieces - 200g plain yogurt - 2 tablespoons fresh lemon juice - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder - Aromatics and Cooking Essentials - 3 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves of garlic, minced - 1-inch piece of ginger, freshly grated - 1 can (400g) diced tomatoes, drained - 200ml coconut milk - Salt, to taste - Optional Garnishes - Fresh coriander leaves, chopped, for garnish When making this Chicken Tikka Masala, it’s important to focus on the ingredients. The chicken and marinade will give the dish its core flavor. The yogurt, spices, and lemon juice tenderize the chicken and add depth. The aromatics, like onion, garlic, and ginger, create a rich base when sautéed. Finally, coconut milk adds creaminess and balances the spices. Don't skip the fresh coriander as it adds a lovely touch! First, grab a mixing bowl. Combine 200g of plain yogurt, 2 tablespoons of fresh lemon juice, 2 tablespoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric powder, and 1 teaspoon of chili powder. Mix everything until smooth. This marinade will add lots of flavor to your chicken. Now, take 500g of chicken breast and cut it into bite-sized pieces. Add these pieces to your marinade, making sure each piece gets coated well. Cover the bowl with plastic wrap and chill it in the fridge for at least 1 hour. If you have time, let it sit overnight. This helps the chicken soak up all the tasty flavors. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté it for about 5-7 minutes. You want the onion to soften and turn golden brown. Next, add 4 minced garlic cloves and a 1-inch piece of freshly grated ginger. Cook for another 2-3 minutes until fragrant. Then, add the marinated chicken along with the marinade to the pan. Cook for 10-12 minutes, stirring occasionally, until the chicken is tender and slightly browned. Pour in 1 can (400g) of drained diced tomatoes and let the mixture simmer. Cook for 5-7 minutes until the sauce thickens a bit. Next, stir in 200ml of coconut milk and season with salt to taste. Allow everything to simmer for an additional 5 minutes, mixing well. Finally, taste your Chicken Tikka Masala. Adjust the seasoning if needed. Serve it hot over steamed rice or with naan. Garnish with freshly chopped coriander leaves for that extra touch! Gordon Ramsay emphasizes strong flavors and perfect cooking. Here are some key techniques: - Searing: Sear the chicken for a nice crust. This adds flavor. - Layering Flavors: Add garlic and ginger after onions. This builds depth. - Simmering: Let the dish simmer to meld flavors and thicken the sauce. Marination is crucial for great taste. Here’s how to do it right: - Use plain yogurt and spices for the marinade. This tenderizes the chicken. - Marinate for at least one hour. For best results, marinate overnight. - Make sure each piece is coated well. This ensures even flavor throughout. Presentation matters. Here are tips for serving: - Serve the dish over steamed rice or with warm naan. - Use a bright plate to make the colors pop. - Garnish with freshly chopped coriander leaves for a fresh look. - Consider adding lime wedges on the side for extra zing. {{image_4}} You can swap chicken for many proteins. Try using shrimp or firm tofu. Both options cook well with the same spices. If you're a beef lover, use tender cuts like sirloin. Adjust cooking times for each protein to ensure they cook properly. To make a vegetarian version, replace chicken with chickpeas or paneer. Both add great texture. For a vegan twist, use coconut yogurt instead of dairy yogurt. This keeps the creamy texture and flavor. You can also add vegetables like bell peppers or zucchini for more nutrients. If you like it spicy, add extra chili powder or fresh chilies. For a milder dish, reduce the chili powder or omit it entirely. You can also add a bit of sugar to balance spicy flavors. Taste as you go to find your perfect heat level. After enjoying Chicken Tikka Masala, let the leftovers cool down. Place them in an airtight container. Make sure to store them in the fridge. They can stay fresh for up to 3 days this way. To reheat, scoop out the chicken and sauce into a pot. Heat it on medium heat, stirring often. You can also use the microwave. Heat in short bursts of 1 minute, stirring in between. Ensure it is hot all the way through before serving. You can freeze Chicken Tikka Masala for later. Place cooled leftovers in a freezer-safe container. It can last for up to 3 months in the freezer. To thaw, move it to the fridge overnight before reheating. The best way to marinate chicken is to use yogurt and spices. In this recipe, I mix plain yogurt with lemon juice and spices like garam masala, cumin, and chili powder. This blend tenderizes the chicken and infuses it with great flavor. Make sure to coat each piece well. Cover the bowl and chill it in the fridge. For best results, marinate overnight. This allows the flavors to soak in deeply. Yes, you can make Chicken Tikka Masala ahead of time. Prepare the dish up to the point of adding coconut milk. Cool it down and store it in the fridge. It will stay fresh for about three days. When ready to serve, reheat it gently on the stove. Add the coconut milk at this stage for a creamy finish. This method saves time on busy days. To make a healthier Chicken Tikka Masala, use skinless chicken breast and low-fat yogurt. This change cuts down on fat. You can also add more vegetables like bell peppers or spinach. These additions boost nutrients and fiber. Reduce the amount of oil used for cooking, or try grilling the chicken instead of sautéing. These swaps keep the dish flavorful while making it lighter. In this article, we covered how to make Chicken Tikka Masala. We talked about the key ingredients, cooking steps, and pro tips inspired by Gordon Ramsay. You learned how to store and reheat leftovers too. Remember, marinating chicken boosts its flavor, and you can adapt the dish for different diets. Experiment with spices and proteins to find what you love. Enjoy your cooking journey, and have fun creating unique versions of this classic dish!

Chicken Tikka Masala by Gordon Ramsay Style

Elevate your dinner with Gordon Ramsay's Spicy Chicken Tikka Masala! This flavorful dish features tender chicken marinated in a zesty blend of yogurt and spices, then simmered in creamy coconut milk and fragrant tomatoes. Perfect over rice or with naan, it's a must-try for any home cook. Don’t miss out on these step-by-step instructions to create a restaurant-quality meal at home. Click through to explore the full recipe and bring excitement to your table!
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Ingredients
  

500g chicken breast, cut into bite-sized pieces

200g plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder

3 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves of garlic, minced

1-inch piece of ginger, freshly grated

1 can (400g) diced tomatoes, drained

200ml coconut milk

Salt, to taste

Fresh coriander leaves, chopped, for garnish

Instructions
 

Prepare the Marinade: In a mixing bowl, combine the plain yogurt, fresh lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, and chili powder. Mix thoroughly to create a smooth marinade for the chicken.

    Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight to allow deeper flavor penetration.

      Sauté the Onions: In a large skillet or pan, heat the vegetable oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5-7 minutes until the onion is soft and turns golden brown.

        Add Aromatics: Introduce the minced garlic and freshly grated ginger to the pan. Cook for an additional 2-3 minutes, stirring continuously, until the garlic and ginger release their fragrant aromas.

          Cook the Chicken: Add the marinated chicken along with all of the marinade to the pan. Cook for approximately 10-12 minutes, stirring occasionally, until the chicken is fully cooked, tender, and starts to brown.

            Incorporate Tomatoes: Pour in the drained diced tomatoes and gently bring the mixture to a simmer. Allow it to cook for another 5-7 minutes, watching for the sauce to thicken slightly.

              Add Coconut Milk: Stir in the creamy coconut milk and season with salt to taste. Let the dish simmer for an additional 5 minutes, ensuring that all ingredients are well combined and heated through.

                Final Taste Adjustment: Taste the Chicken Tikka Masala and adjust the seasoning with more salt or spices as needed for your preference.

                  Serve and Garnish: Serve the Chicken Tikka Masala hot over steamed rice or with naan. Garnish with freshly chopped coriander leaves for a burst of color and freshness.

                    Prep Time: 1 hour | Total Time: 1 hour 40 minutes | Servings: 4