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Chicken Tikka Masala holds a special place in the hearts and kitchens of food lovers around the globe. This iconic dish, which traces its roots back to the Indian subcontinent, has become synonymous with rich flavors, aromatic spices, and a vibrant culinary experience. Its creamy tomato sauce, flavored with an array of spices, provides a perfect backdrop for tender pieces of marinated chicken, making it an ever-popular choice for both restaurant menus and home kitchens alike.

Gordon Ramsay's Chicken Tikka Masala

Looking to spice up your dinner plans? Try this Spicy Chicken Tikka Masala Delight recipe! Easy to follow, it captures the rich flavors of traditional Indian cuisine with tender chicken marinated in yogurt and a blend of aromatic spices, simmered in a creamy tomato coconut sauce. Perfect for impressing family and friends, this dish pairs beautifully with basmati rice or warm naan. Taste the delight of home-cooked Indian flavors tonight! #TikkaMasala #IndianCuisine #ComfortFood #CookingAtHome #RecipeIdeas #SpicyDelight #Foodies #DinnerInspo
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Ingredients
  

500g boneless chicken thighs, cut into chunks

200g Greek yogurt

2 tbsp lemon juice

4 cloves garlic, minced

1-inch piece ginger, grated

2 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp turmeric powder

1 tsp chili powder (adjust to taste)

Salt, to taste

2 tbsp vegetable oil

1 large onion, finely chopped

1 can (400g) crushed tomatoes

200ml coconut milk

Fresh coriander leaves, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions
 

In a mixing bowl, combine the Greek yogurt, lemon juice, half of the minced garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well to create a marinade.

    Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.

      Preheat your oven to 220°C (430°F). Spread the marinated chicken on a baking tray lined with parchment paper. Bake for 15-20 minutes or until the chicken is cooked through and slightly charred.

        In a large skillet over medium heat, heat the vegetable oil. Add the remaining chopped onion and sauté until it becomes golden and caramelized.

          Stir in the remaining garlic and sauté for an additional minute until fragrant.

            Add the crushed tomatoes to the skillet and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

              Pour in the coconut milk and stir well. Bring to a gentle simmer and cook for another 5 minutes.

                Add the baked chicken pieces to the sauce and stir to coat well. Let it simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.

                  Taste and adjust the seasoning with salt and chili powder if needed.

                    Remove from heat and garnish with fresh coriander leaves.

                      Serve hot with basmati rice or naan bread.

                        Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4