Chicken tikka masala

Gordon Ramsay recipes Chicken tikka masala recipe

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Date Published:
12/05/2008

Add a classic curry to your repertoire with Gordon's tikka masala recipe from Cookalong Live

Watch step-by-step videos from Gordon on how to prepare tikka masala sauce, how to cook rice and how to joint a chicken.

Serves 4

Ingredients

  • Groundnut oil
  • 1 large onion, peeled
  • 2 fresh green chillies
  • 1" piece of ginger, peeled
  • 3 garlic cloves, peeled
  • ½ tsp red chilli powder
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tbsp soft brown sugar
  • 1 tbsp tomato puree
  • 400g tinned chopped tomatoes
  • 4 boneless chicken breasts (approx 150g each), cubed
  • 10 dried curry leaves
  • 4-6 tbsp natural yoghurt
  • Handful of fresh coriander leaves, chopped

For the steamed rice

  • 400g basmati rice, rinsed
  • 600ml cold water
  • Salt and pepper
  • 3 cardamom pods, lightly crushed
  • 2 star anise

Method: How to make chicken tikka masala

1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth (watch the video from Gordon on how to prepare tikka masala sauce).

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured (watch the video from Gordon on how to joint a chicken). Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season with salt and pepper (watch the video from Gordon on how to cook rice). Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

Not quite the tikka masala you were looking for? Try these:

Cook Yourself Thin chicken tikka masala
Quick chicken tikka masala
Chicken tikka kebabs
Spiced tomato and yogurt chicken
Jamie’s quick salmon tikka

Most popular Gordon Ramsay recipes:

Gordon’s lasagne
Gordon's vegetable curry
Chilli con carne
Gordon's macaroni cheese
Gordon's shepherd's pie

Gordon's dessert

Finish off your tikka masala with these marinated Bombay oranges from Gordon.





Watch all Gordon's Cookalong training videos.
Get the rest of the recipes on the Cookalong week 6 menu.
Get the Cookalong week 6 ingredients list.

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Comments

  1. awesome recipe! worked like a dream goodbye take-away curries. i think next time im going to marinate the meat overnight give it some extra tasty flavour
    Posted by fieldycook5 on 03/11/2009 19:46:40
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  2. GREAT RECEIPE I ADDED COCONUT MILK AND CREAM TO SUIT INSTEAD OF YOGHURT...SUPERB
    Posted by QWOLF on 01/11/2009 16:43:59
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  3. Disgusted with last review. If I wanted a take away id just get one. I made this recipe exactly as Gordon said and believe me twas better than any take away. If I had a recipe like that Id probably keep it to myself. Thumbs up. Good on ya Ramsay.
    Posted by Dave Moore on 06/10/2009 16:36:03
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  4. Tried this curry last night and it was gorgeous. you could not tell the difference in this and one from take away. Gordon, genuis!!
    Posted by CarlaM on 23/09/2009 12:20:26
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  5. brill has always saved the day
    Posted by The cuddely on 25/07/2009 18:17:18
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  6. Totally delicious. I prepared it for my parents and wife, and they almost collapsed in joy!!! I love the show here in Mexico. Thanks for these superb recipes.
    Posted by Ignacio on 25/07/2009 17:08:59
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  7. Sound's good to me:)
    Posted by kayleigh on 22/07/2009 01:22:59
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  8. Dear Shaff!I'm Adil frm kuwait.I'm Crazy aboutthe way u cook.I'm 25yr'z old,woking in a Travel Agency.I Love to cook.Pls send me 2 or 3 Asain Recipes Sir. Regards, Adil Frm Kuwait.
    Posted by Adil on 18/07/2009 17:18:10
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  9. This is the best curry I have ever made! Brilliant recipe and really really easy. It's restaurant quality, im chuffed to bits!
    Posted by Bear on 18/07/2009 12:01:45
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  10. is it possible to freeze this dish.
    Posted by caroline stennett on 07/07/2009 00:04:15
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  11. lovely
    Posted by lou on 13/06/2009 09:50:18
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  12. Absolutely delicious chicken curry and fluffy, fragrant rice. My family (half of whom had never even tried Indian food) loved it. Thank you, Gordon! As others have pointed out, this is not a traditional Tikka Masala recipe with cream, but it's just as delicious and a lot healthier. Also, I miscalculated and used twice the amount of canned tomatoes (800 grams or 28 ounces...yikes! though I did drain the can of the juice) than what was called for, and I also didn't blend the ingredients for the sauce, but you know what? It still turned out beautifully...I just ended up with more leftover curry. And surprisingly, it tasted even better the next day! I found all the ingredients at my local Indian grocery store, including the curry leaves, garam masala and the star anise and black cardamom for the rice.
    Posted by Bugbugmemenotnot on 03/05/2009 07:31:28
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  13. I THINK CHEF RAMESY YOU ARE GREAT CHEF I AM NOW GOING THROUGH CULINARY SCHOOL AND IM TAKING A LOT OF WHAT U DO ON UR SHOW TO HEART AND HOW TO BE A BETTER CHEF
    Posted by christypowell69 on 26/04/2009 19:58:44
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  14. Great recipe although I would agree on cutting down on the yoghurt - it's makes the sauce far too mild. It works well with lamb too.
    Posted by Alan on 24/04/2009 18:35:13
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  15. Very simple and very tasty. I think next time I might only add half the yoghurt as it took a little too much of the heat away from the sauce. Another excellent recipe.
    Posted by Martin on 20/04/2009 21:06:18
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  16. Good curry but not a tikka massala, more like a hot curry, border line madras. You may want to ease up on a few of the hotter ingredients.
    Posted by Nath on 16/04/2009 14:33:39
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  17. Fantastic, the best tikka masala i have made so far better than any others, i may work with double cream i will try it that way next time
    Posted by kevin carr on 15/03/2009 17:31:13
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  18. I really do want to do this recipe, but am put off by two things. There is such a long list of ingredients that as a young cook I do not have in the kitchen, and also there is nothing displayed to suggest how long prep and cooking takes.
    Posted by CordinaDee on 08/03/2009 22:03:52
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  19. iv just cooked a kangaroo curry using this recipe and it is the best! If anyone is feeling experimental try using loin fillets it creates a little more sauce than chicken which can be dry. and use more chilli powder for more of a kick top recipe cheers Gord!!!
    Posted by Dean Price on 06/03/2009 19:23:22
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  20. Much easier and more tasty than the ones I usually make. After watching the video I now put in a "chef's" measure and what a transformation. Can't wait to try another....Cheers
    Posted by Steve Dyer on 04/03/2009 20:04:22
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  21. great curry but upon purchasing the ingredients from morrisons surprise surprise it came to over 30 pounds. FOR 1 CURRY! in my book thats far too much for the average person.
    Posted by greedyweedy on 22/02/2009 15:40:35
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  22. Although this is a nice curry i personaly would not describe it as a tikka masala. In fact it tastes absolutly nothing like tikka masala at all.
    Posted by Simon on 08/02/2009 16:32:21
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  23. Thanks so much for the F Word - I have been trying to learn new things and cooking has become one of my favorites !! Now to tackle chicken not on the grill
    Posted by Al and Sher on 07/02/2009 18:54:29
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  24. Love the curries but was wondering if you had any ideas for really mild fruity ones as my 5yr old doesn't like hardly any spices.
    Posted by Joh n Little on 07/02/2009 17:58:35
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  25. Tried it today. It worked out good, i didn't add the coriander though and i had fresh curry leaves. I think I overdosed on the freshcurry leaves. they are much more potent then the dried once. Still taste fairly decent for a curry. and at 1/4th of the cost of my normal curryplace it's darn good value.
    Posted by Kerberos on 05/02/2009 20:29:14
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  26. Totaly hooked on cooking thanks to this site (good times )gained 1 stone though cause i keep cooking the curries (bad times) all in all though love the site cheers
    Posted by ian campbell on 03/02/2009 17:20:03
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  27. Awesome! This was my first 'curry' I've made from scratch, it was very easy to do, and tasted better than my local curry house!! Will experiment with other reviewers ideas!
    Posted by Mighty Root on 23/01/2009 09:29:03
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  28. Awesome! This was my first 'curry' I've made from scratch, it was very easy to do, and tasted better than my local curry house!! Will experiment with other reviewers ideas!
    Posted by Mighty Root on 23/01/2009 09:29:03
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  29. Superb recipe! Have made this recipe using versions containing turkey and king prawns instead of chicken, and soya cream instead of yoghurt. Tastes fantastic! Thank you!
    Posted by Sandy on 15/01/2009 19:36:02
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  30. I have just cooked this and i am really pleased. It was my first attempt at cooking a curry and it wasn't even that difficult to do.
    Posted by Danielle-Preston on 09/01/2009 18:47:18
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  31. I made this yesterday for the first time, although very easy to make i felt there was something missing, i may be well off the mark but maybe paprika.... Tried many of Gordon's recipes before and loved them.
    Posted by chefdode on 09/01/2009 12:46:38
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  32. Ive just cooked this and it was great. You should see the state of my kitchen!! I'm probably the worlds most untidy cook! But worth it!
    Posted by Fayezee on 07/01/2009 20:42:21
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  33. Is it possible to make the sauce in advance? And possibly freeze it, and add the chicken, yoghurt and corriander to it at a later date? Have another curry recipe that works well using this method. Also means you can make a curry in 10mins!
    Posted by Louisa on 23/12/2008 14:19:35
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  34. I think the cook along is great. However iam a little frustrated to see some of the less confident guests struggle to follow Gordons techniques and I think the layout of the kitchen is not helping them. As sometimes Gorden is demonstrating a skill/ technique or just doing basic cooking skills the guest on the show has his back to Gorden and can therfore not see exactly what is going on. As you are doing a demonstartion for the guest to follow Gordens cookery, rearrangeing the same items together would improve the teaching method. Have the food mixers together, have the blenders together and so on. It might mean that you have to both move around the area together but it does allow the guest to follow Gordens every move and therfore improves the teaching.
    Posted by Steve Jackson on 21/12/2008 12:51:17
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  35. this is an absolutely fantastic recipe, ive never made indian curries and managed this one perfectly on the 1st go. i ve had real sucesses with his recipes before aswell. thank god for gordon ramsay!
    Posted by nadeera on 17/12/2008 20:29:37
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  36. Great dish, nice and simple. Did not leave my blender yellow, ensure you cook the turmeric in thoroughly, as this is what can turn things yellow. Whipped this up in less than half hr even though I was ill. Bring on the guests!
    Posted by Sunny Patel on 17/12/2008 17:35:53
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  37. I tried this - it was excellent. I also didn't have any curry leaves, I put a teaspoon curry powder in with the chicken to fry, after reading below about turning your blender yellow I didn't blend the ingredients, it didn't make any different. As my wife doesn't like too spicy hot I left out the chilli powder, it was still reasonably hot, great recipe thanks Gordon!
    Posted by Paul MG on 14/12/2008 16:23:17
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  38. When you don't have time to do it the Heston Blumenthal way (yes, I even bought a BBQ) this is the perfect recipe for a quick and easy chicken curry - but it's a lot better with coconut cream instead of yogurt. Cheers
    Posted by Cormac Curtis on 12/12/2008 20:50:14
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  39. I like curry a lot! I have a attempted to make curry before but none compare to this recipe in terms of easyness, texture and flavour!! Truly a recipe to add to your repotoire! Most curry houses would be proud to serve this up especailly for its freshness and lightness! A triumph and one I certainly will be making over and over! Thanks Gordon. Best of luck with everything...
    Posted by Sammyjo on 11/12/2008 21:41:52
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  40. i have cooked loads of curries and this one was up with the best. Low fat instead of heavy butter and easy to make without too much washing up. i have paid for worse than this and will definitely cook again. Loved the rice idea with Star anise excellent.
    Posted by phil on 11/12/2008 19:52:54
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  41. I have followed the series so far and think your fab and the food is great, however my mum watched it with me last week and was wondering if you have any recipe books with the recipes you have done this series or if you are bringing out one at the end of the series?? Really Keen Cook and looking forward to this weeks menu!!
    Posted by Samantha on 09/12/2008 19:18:59
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  42. Chicken tikka massala didn't taste right at all and recipe was followed exactly. It didn't taste at all like the creamy buttery chicken tikka massala that I know and love from indian restaurants. Everything else was fab though. I've really enjoyed the cookalongs and don't want them to end.
    Posted by Mel on 08/12/2008 15:56:17
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  43. I made this last night, only I used fresh vegetables instead of the chicken as I'm vegetarian. Absolutely amazing. Tasted great- Cheers for the how-to Gordon!
    Posted by stephen on 07/12/2008 19:28:22
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  44. i watched the cookalong but did not get involved but the dish looked so nice and the alan Carr interaction was so watchable and funny that it obviously had an effect on me.i am not one to cook much with the family and we tend to have the usual standard english grub.( but to a good standard i hasten to add.I am cooking the curry tonight so have bought all the ingredients and have now ventured into the kitchen thank you so much for inspiring me to cook. i will keep trying differnet things ( blimey so thats what you use ginger for).
    Posted by chris broadbent on 07/12/2008 12:56:16
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  45. Made this tonight but couldn't get any curry leaves so I replaced them with 1tsp curry powder. Absolutely gorgeous!
    Posted by MG on 06/12/2008 23:22:01
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  46. Starter didnt go to well but was ok. Main was really nice and really pleased with the result. We added another chilli cause we like our curry with a kick but it didnt really need it! Thanks Gordon "YES!"
    Posted by crisp on 06/12/2008 21:50:06
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  47. Great Recipe - Just be careful the sauce mix WILL colour your blender yellow, It did mine !, Also needs a shot of salt to bring out flavours.
    Posted by Karachi-Boy on 06/12/2008 20:08:58
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  48. It's great that Gordon is teaching everyone the basics of how to cook a good curry from scratch but he is totally misleading people here - how can he claim this is a recipe for "Chicken Tikka Masala" when the meat is plain chicken and not chicken tikka? Shouldn't he call this "Chicken Masala" instead?
    Posted by stevejo on 06/12/2008 12:36:05
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