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Delve into the world of Indian cuisine with Gordon Ramsay's Spicy Bliss: Chicken Tikka Masala. This vibrant dish not only tantalizes your taste buds with its rich flavors but also embodies the warmth of home-cooked meals. Chicken Tikka Masala is a perfect example of a culinary creation that has transcended its origins to become a beloved staple in kitchens and restaurants around the globe. In this post, we’ll explore the origins of Chicken Tikka Masala, its place in modern culinary culture, and provide you with a detailed recipe that walks you through every step of the cooking process. Whether you’re a novice or a seasoned cook, this guide will help you create an authentic dish that is sure to impress.

Gordon Ramsay's Chicken Tikka Masala

Indulge in the rich flavors of Gordon Ramsay's Chicken Tikka Masala, a spicy delight perfect for any occasion! This dish features tender chicken marinated in a blend of yogurt and spices, then grilled to perfection. Paired with a creamy, aromatic sauce made from onions, tomatoes, and coconut milk, it promises a burst of flavor in every bite. Serve it with fluffy basmati rice or warm naan for a true culinary experience. Enjoy this comforting classic and impress your friends and family!
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Ingredients
  

For the Chicken Marinade:

500g boneless chicken thighs, cubed

200g plain yogurt

2 tbsp lemon juice

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric powder

1 tsp garam masala

1 tsp chili powder

Salt to taste

4 cloves garlic, minced

1 inch ginger, grated

For the Sauce:

2 tbsp vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric powder

1 tsp garam masala

1 tsp chili powder (adjust for spice preference)

400g chopped tomatoes (canned or fresh)

200ml coconut milk or double cream

Salt to taste

Fresh coriander leaves for garnish

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, minced garlic, and grated ginger. Mix well to form a marinade.

      - Add the cubed chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

        Cook the Chicken:

          - Preheat your grill or oven to 200°C (400°F).

            - Place the marinated chicken on a baking sheet and grill/bake for 15-20 minutes, turning halfway through, until cooked through and slightly charred. Remove and set aside.

              Prepare the Sauce:

                - In a large pan over medium heat, add vegetable oil. Once hot, add the chopped onions and sauté until soft and golden, about 5 minutes.

                  - Stir in minced garlic and grated ginger; sauté for an additional minute or until fragrant.

                    - Add ground coriander, cumin, turmeric, garam masala, and chili powder to the pan. Cook for 2 minutes to toast the spices.

                      - Pour in the chopped tomatoes, season with salt, and let simmer for about 10 minutes, until the sauce thickens.

                        Combine Chicken and Sauce:

                          - Add the cooked chicken to the sauce along with any juices. Pour in the coconut milk or double cream and stir to combine. Let simmer for an additional 5-10 minutes, allowing the flavors to meld.

                            Serve:

                              - Remove from heat, garnish with fresh coriander leaves, and serve hot with basmati rice or naan bread.

                                Prep Time: 1 hour 30 minutes | Total Time: 2 hours | Servings: 4