Gordon Ramsay's Tikka Masala

Gordon Ramsay's Tikka Masala created by Jonathan Melendez

I saw the famously foul-mouthed chef do this on a live TV cook-a-long. It’s an easy curry to prepare, and big on flavour.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Heat 2 tbsp oil in a large pan. Slice the onion and add to the pan. De-seed and chop the chilie, chop ginger and add to the pan. Crush the garlic and add to the pan; cook for 2-3 minutes.
  • Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.
  • Add tomato puree and tinned tomatoes; stir and cook for a few minutes.
  • Transfer sauce to a food processor and blitz until smooth.
  • Add 1 tbsp fresh oil into the pan in which you cooked the sauce and fry the chicken until lightly coloured. Pour the sauce back into the pan and add the curry leaves. Simmer for 10 minutes, or until chicken is cooked.
  • Stir in the yogurt (I swirl mine through it, rather than mix it in completely)with half of the chopped coriander and serve, garnishing with the remaining coriander.
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RECIPE MADE WITH LOVE BY

@Noo8820
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@Noo8820
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"I saw the famously foul-mouthed chef do this on a live TV cook-a-long. It’s an easy curry to prepare, and big on flavour."
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  1. Jonathan Melendez
    I loved this recipe so much. I added about 1 teaspoon of salt to it, as recommended by other reviewers, and it turned out great! I had it for dinner two nights last week and absolutely loved it. Served it with basmati rice and warmed garlic naan (from the store). It was awesome!
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  2. Jonathan Melendez
    Gordon Ramsay's Tikka Masala Created by Jonathan Melendez
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  3. Jonathan Melendez
    Gordon Ramsay's Tikka Masala Created by Jonathan Melendez
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  4. Jonathan Melendez
    Gordon Ramsay's Tikka Masala Created by Jonathan Melendez
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  5. Whitney P.
    This in not the original recipe by GR.. so some tips as I have cooked it loads of times. When cooking the onions, sweat with lid on pan as apposed to fry. Do the same when you add chilli and garlic. This will create a bit of moisture so when adding spices, you can cook them a bit longer to release the flavours. The original recipe also called for a rice dish which compliments the curry. 400 grams Basmati rice. (Can use long grain, but better with basmati due to the nutty flavour) 600 ml cold water 1 star anise 4-5 cardamon pods crushed Rinse rice until water runs clear. Add to a pan with tight filling lid, along with star anise and pods. Cover and cook on small burner with low to medium low heat. Do not remove lid at all during cooking. For 10 minutes exactly. Once cooked, remove from burner let sit for 10 minutes, again do not remove lid. Fluff to liking. Also any tomato. based recipe tastes better the longer it is cooked, so befor blending, let rest off heat to cool about 10 minutes before blending. I would also recommend using skinless, boneless thighs instead of breasts. If using breasts, cook until just cooked, remove from pan, set aside and re-heat sauce first, then add chicken back. This prevents the breasts from drying out. It should also be noted, this is not an authentic, so to speak tikka masala, but rather a quicker version. It is PACKED full of flavours if cooked corrrectly and there should be absolutely no need to add salt.. if you need to add salt, you have not cooked it correctly. Hope that helps some.
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