Gordon Ramsay's Tikka Masala

Name: Gordon Ramsay's Tikka Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: peanut oil; 1 large onion, peeled; 1 -2 fresh green chile, depending on how hot you like it; 1 inch piece fresh ginger, peeled; 3 garlic cloves, peeled; 1/2 teaspoon chili powder; 1 teaspoon turmeric; 2 teaspoons garam masala; 1 tablespoon soft brown sugar; 1 tablespoon tomato puree; 400 g chopped tomatoes; 4 boneless chicken breasts, cubed; 10 dried curry leaves; 4 -6 tablespoons natural yogurt; fresh coriander, chopped

Community Pick

Submitted by Noo8820

"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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photo by Jonathan Melendez

Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

peanut oil
1 large onion, peeled
1 -2 fresh green chile, depending on how hot you like it
1 inch piece fresh ginger, peeled
3 garlic cloves, peeled
¹⁄₂ teaspoon chili powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon soft brown sugar
1 tablespoon tomato puree
400 g chopped tomatoes
4 boneless chicken breasts, cubed
10 dried curry leaves
4 -6 tablespoons natural yogurt
fresh coriander, chopped

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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Reviews

This recipe was honestly terrible i was shocked that it has so many 5 star ratings. Using chicken breast was awful it tasted so dry, chicken thigh which is first baked is definitely the proper way to make tikka. And why does this recipe not have any salt, it was so bland I had to just dump it in the end after I had tried the final product.

Jessica Q.
This has a very strong tomato taste to it. I was craving the Indian food of Britain, and this doesn't taste anything like what I was hoping for. It was still good, which is why it got 3 stars instead of 1, but it wasn't what I was craving.

moose_kristi
This is really amazing! So easy to put together and the flavours are just fantastic. Do not omit the yoghurt at the end; it adds a nice creaminess to the dish. I used one seeded jalapeno pepper and the dish was quite hot (which is just fine by us, but the kids got some sandwiches instead :)) I did not have curry leaves but did not miss them. We will make this recipe again for sure. Served with basmati rice cooked in chicken broth with a bit of saffron threads. Thanks for sharing! Made for PRMR

Deantini
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!

Jonathan Melendez
Iv made this a few times following gordons video tutorial. Its less than a min long but tells you exactly what you need to do. Its certainly great on flavour

Justin W.

see 30 more reviews

Tweaks

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.

Whitney P.
This was awesome! I've been craving Indian food, and this hit the spot. I substituted curry powder for the turmeric and thighs for the breasts, and omitted curry leaves and coriander, seeing I didn't have those ingredients. Yum, yum, yum! I will be making this again :] //EDIT// I usually make this with 28 ounces of stewed chopped tomatoes; however, I was a can short this time. In order to make up for the vegetable to chicken ratio, I added a cup of butternut squash puree and it took this dish to another level! I think I will be making it with this extra ingredient from now on.

Barbell Bunny
Add salt!

Miriam B.
I could t for the life of me find curry leaves so i either left them out or subbed them with bay leaves. I used one of the half pots of greek set yoghurt that are readily avalable in supermarkets and just stired the whole tub through

Justin W.
Oh, Noo, this is such a delicious dish - I'm so glad you posted it! I made it exactly as posted, with one exception - as I'm a vegetarian, I used TVP cutlets instead of chicken, and let it marinate in the sauce for a while before serving (overnight, actually). The flavours are incredible! I used three green chilies, and will bump it up to six next time, spice freak that I am. This is a definate new favourite! Thanks so much! Made for PRMR Tag. :)

Katzen

see 2 more tweaks

RECIPE SUBMITTED BY

Noo8820

Adelaide, 0

I live in Adelaide,South Australia,with my wonderful husband,and our two beautiful children. We are originally from Suffolk in England,but moved out here in 2009. <img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg alt=/ /> <img src=http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg border=0 alt=Susie's /> <img src=http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg border=0 alt=Annacia's /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/123HitAMpage.jpg border=0 alt=Photobucket /> <img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/1234HitAMPage_Size1.png alt=/ /> <img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /><img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg border=0 alt=Photobucket /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/ZaarStar-AMBanner.jpg border=0 alt=Photobucket /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <img src=http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg alt=/ /> <img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /><img src=http://i194.photobucket.com/albums/z230/Lainey6605/gimme-5-sm1.jpg border=0 alt=Gimme /><img src=http://i26.photobucket.com/albums/c105/jewelies/Dryandra-1-1.jpg alt=/ /><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/170ae11e.jpg alt=/ /><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/recipetag2-1.jpg alt=/ /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/holidayprmr2.jpg alt=/ /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt=/ /> <img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt=/ />

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