Let Me Tell You About Gordon Ramsay Chicken Tikka Masala (And That One Time I Got Curry All Over My Shirt)

Alright, settle in for a second—do you ever have those days when everything tastes a bit…well, bland? On a rainy Saturday last winter, with football blasting in the background and the neighbours’ cat eyeing my groceries, I decided it was time to jazz up dinner with a proper Chicken Tikka Masala. Full credit to Gordon Ramsay for the inspiration, but I’ll admit, my first attempt ended with a bit of sauce on the ceiling and, weirdly, in my hair. But! (small victories) The family wolfed it down and even asked for seconds, so I must have done something right.

Trying to get the kids to eat something slightly spicy, and maybe impress a picky partner? This one’s for you.

Why You’ll Probably Like Making This (I Know I Do!)

I usually make this on Fridays—something about the kitchen getting all steamy and fragrant makes it feel special. My family goes crazy for this because it’s hearty and feels like proper comfort food (my cousin Eddie always moans about how restaurant curries are never spicy enough, but even he licks the plate clean). If I’m being honest, sometimes I almost regret offering to make it, because somehow there’s always an extra friend or two who “just happened to pop by”. Funny that!

It’s not exactly the quickest recipe, but honestly, the leftovers (if there are any) taste even better the next night—it’s like all the flavours have had a proper chat overnight. I used to get annoyed when the chicken wouldn’t cook evenly, but actually, I found it works better if I cut it a bit chunkier. Go figure.

Ingredients (With Honest Notes from My Pantry)

600g boneless chicken thighs (or breasts if that’s what you’ve got—thighs are way juicier though, trust me!)
1 big tub of plain yogurt (Greek, regular, even the low-fat one that’s on offer—if you’re desperate, sour cream does the job)
2 heaped tablespoons tikka masala paste (I sometimes mix Patak’s and a random brand—no one noticed)
3 fat garlic cloves, smashed
1 thumb of fresh ginger, grated (sometimes I run out and just use that paste in a tube, not ideal but gets you there)
1 large onion, chopped (red, yellow, whatever you’ve got)
2 tins of chopped tomatoes
1 small hot green chilli, diced (skip if you’re feeding kids or are spice-wary)
1 teaspoon turmeric
2 teaspoons garam masala (here’s a DIY version if you’re bold)
1 teaspoon smoked paprika
1 tablespoon tomato puree (sometimes I cheat and squirt in a bit of ketchup…don’t judge)
Generous handful fresh coriander, chopped (my gran insists on the stems too—I don’t notice a difference really)
150ml double cream (full-fat coconut milk if you’re dairy-free or just feeling tropical)
Salt and pepper to taste
Oil (veg, sunflower, or honestly, a knob of butter for richness)

So, How Do You Actually Make This?

Marinate the Chicken:
Toss your chicken chunks with yogurt, tikka masala paste, 1 clove garlic, and half the ginger in a bowl (or a zip bag, if you’re like me and hate extra washing up). Pop it in the fridge for at least 30 mins. Overnight is best, but let’s be real, sometimes I forget and do just 20 minutes. Still decent.
Get the Base Ready:
Splash some oil into your biggest pan, medium heat. Throw in onions, the rest of the ginger, and garlic. Let it all go soft and a bit sticky—if it starts to catch, just add a splash of water. This is where I usually sneak a taste (don’t burn your tongue, like I did last month).
Spices!:
Sprinkle in turmeric, garam masala, and paprika. Keep stirring until everything smells dreamy. If it starts to look a bit clumpy or weird (it will), trust the process.
Tomatoes In, Bubble Away:
Add tins of tomatoes, chilli, tomato puree. Let it simmer for 10–15 mins so things thicken—don’t wander off too far or it’s easy to forget (I once answered the phone and ended up scraping burnt bits off the bottom. Lesson learned!).
Chicken Time:
Meanwhile, heat a separate frying pan, medium-high. Drop in your marinated chicken pieces—don’t overload the pan; better in two batches so you get that nice browning. They don’t have to cook through, just get some colour going.
Bring It All Together:
Tip the browned chicken (and all the juices!) into your sauce. Simmer softly for about 15–20 mins, lid half-on if you like. Stir as you go—if it’s getting too thick, splash in water or a bit of cream.
Finish with Cream and Coriander:
Just before serving, swirl in the cream and most of the coriander. Give it a taste—does it need more salt? A hit of lemon? Sometimes I add both, if I’m feeling fancy (or if the sauce is a bit flat).

Cheeky Notes from the Trenches

I once forgot to marinate more than 10 minutes and, surprisingly, it was still pretty good. A bit less tender though.
If your sauce turns out too thin, just simmer with the lid off. Too thick? Add water. Honestly, don’t stress.
Coriander is optional. My mate Tom hates it, so I just leave it out when he’s over, and no one notices.
If you like your curry extra smoky, grilled chicken over coals (or under a hot broiler) is the business, but rarely do I have the patience.

You Could Try These Variations (But One of Them Is Terrible)

Swap chicken for lamb—longer cooking time, but so rich.
Veggie? Paneer works brilliantly, tofu if you’re really determined (but honestly, doesn’t soak up the flavours as much).
I once added peas at the end—looked nice, tasted odd. Wouldn’t recommend unless you’re desperate to clean out the freezer.
Sometimes I add a pinch of cinnamon for extra warmth, but just a pinch—otherwise it’s like dessert!

If You Don’t Have This…Just Improvise

I bang on about a heavy-bottomed pan, but if all you’ve got is a regular ol’ frying pan, just go a bit gentler with the heat and keep an eye on fussier spots (nothing ruins the vibe like burnt sauce).

No pestle and mortar? Smash those garlic cloves under a jar or even with the bottom of a mug. I’ve done it more times than I’d like to admit.

Storing Leftovers (If You Actually Have Any)

Pop cooled curry in the fridge, covered, for up to 2 days. Or freeze in tubs for 1–2 months. Though honestly, in my house, it’s usually gone by bedtime. You can easily reheat in a saucepan (don’t blast it though; gentle heat keeps the chicken tender).

How We Like to Serve Ours (And a Random Tip About Rice)

We tend to pile ours onto a mountain of fluffy basmati rice, sometimes with naan—if I’ve planned ahead, I’ll make my own, but more often, it’s supermarket naan warmed on a dry frying pan. My daughter loves a spoonful of plain yogurt on top, which takes the edge off the heat—also, poppadoms if it’s a proper feast.

Random digression: If you’re ever wondering how to get rice fluffy, just rinse the heck out of it before cooking. I used to skip this, but oh boy, totally different result (less stodge, more like a cloud).

Pro Tips from Someone Who’s Messed Up a Few Times

I once tried to rush the marinating (thinking 5 minutes would be fine)—it was, but the chicken tasted boring, so don’t bother cutting corners there.
Don’t skip browning the chicken. I tried this once to save time, and the curry just tasted flat, like it was missing its backbone.
If things start sticking, don’t panic—just a splash of water or stock and keep going.
Actually, I find it works better if you let the curry rest for 10 mins before serving—everything mellows out just a tad.

FAQ: Because People Actually Ask Me These Things

Is this an authentic Indian curry?: I mean, it’s inspired by the classic, but with a fair bit of British twist (and, well, Gordon’s style). If you want the real deal, try looking up Punjabi home cook videos, but this one’s a crowd pleaser for sure.
Can I make it ahead?: Absolutely—actually, I think it tastes even better the next day, once everything’s hung out together in the fridge. Just reheat gently.
Is it super spicy?: Depends on the chilli you use. My family’s pretty wimpy about heat, so I tone it down, but feel free to go wild (or just add more at the table if you’re braver than me).
Can I double it?: Yep! Just use a bigger pan—oh, and watch the salt. It’s easy to go overboard when you scale up.

If you want more detailed technique stuff, Gordon’s official site (here’s his recipe) is worth a look, but I reckon you’ll have more fun going off-script now and then. Enjoy!

Gordon Ramsay Chicken Tikka Masala: A Real-World, Flavour-Packed Guide