This creamy, spiced chicken curry is a rich and flavorful take on the classic Chicken Tikka Masala, inspired by Gordon Ramsay’s bold style. Tender marinated chicken thighs are seared and simmered in a luscious tomato-based sauce infused with aromatic Indian spices and finished with heavy cream for that signature smooth texture. It’s comfort food with flair—perfect for a cozy dinner or to impress guests. Creamy Chicken Tikka Masala (Inspired by Gordon Ramsay)

Why You’ll Love This Recipe

I love how this recipe brings restaurant-quality flavor into my kitchen without being overly complicated. The chicken is deeply marinated for incredible tenderness and taste, and the sauce is a perfect balance of spicy, creamy, and slightly sweet. Using chicken thighs ensures juicy, flavorful meat every time. Plus, it’s versatile—I can serve it with basmati rice, naan, or even over cauliflower rice for a lighter option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

800 g boneless chicken thighs
1 cup plain yogurt
1½ tbsp garlic, minced
1 tbsp ginger, minced
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili powder (or smoked paprika)
1 tsp salt
2 tbsp vegetable oil
2 tbsp butter
2 small onions, finely diced
1½ tbsp garlic, grated
1 tbsp ginger, grated
1½ tsp garam masala
1½ tsp cumin
1 tsp turmeric
1 tsp coriander
400 g tomato puree
1 tsp Kashmiri chili powder
1 tsp red chili powder
1 tsp salt
1¼ cup heavy cream
1 tsp brown sugar
¼ cup water (as needed)
Fresh cilantro, chopped (for garnish)

Directions

I start by mixing yogurt, garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili powder, and salt in a bowl to create the marinade. Then I add the chicken thighs and coat them well. After that, I cover and refrigerate the bowl for at least 30 minutes—overnight is even better.
I heat oil in a skillet over medium-high heat. I shake off the excess marinade and sear the chicken for about 3 minutes per side until golden. Then I set the chicken aside on a plate.
In the same skillet, I melt the butter and add the diced onions. I sauté them until soft and golden, which takes about 5 minutes.
I add the grated garlic and ginger and let them cook for another 2 minutes until fragrant.
Then I sprinkle in the garam masala, cumin, turmeric, and coriander, stirring continuously for about 30 seconds to toast the spices.
I pour in the tomato puree, Kashmiri chili powder, red chili powder, and salt. After stirring to combine, I reduce the heat and let it simmer for 12 to 15 minutes, stirring occasionally.
I stir in the heavy cream and brown sugar, then taste and adjust the salt or chili if needed.
I return the seared chicken (and all its juices) to the sauce and stir to coat everything well. I let it simmer for another 10 minutes until the chicken is fully cooked and the sauce is thick.
To finish, I garnish with chopped cilantro and serve it hot with basmati rice or warm naan.

Servings and timing

Creamy Chicken Tikka Masala (Inspired by Gordon Ramsay)

Yield: 6 servings
Prep Time: 15 minutes (+ marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (excluding overnight marination)

Variations

I sometimes use coconut cream instead of heavy cream for a dairy-free option. It gives a subtle sweetness and a unique twist.
For a milder curry, I reduce or omit the red chili powder and Kashmiri chili powder.
I occasionally toss in some spinach or peas near the end for added veggies and color.
I’ve also tried grilling the marinated chicken first for extra smoky flavor before simmering it in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen even more overnight. To reheat, I simply warm it in a skillet over medium heat, adding a splash of water or cream to loosen the sauce. It also reheats well in the microwave on medium power.

For longer storage, I freeze portions in freezer-safe containers for up to 2 months. I thaw them in the fridge overnight and reheat gently on the stove.

FAQs

What’s the best cut of chicken for this recipe?

I prefer using boneless chicken thighs—they stay tender and juicy even after simmering. Chicken breasts can be used, but they tend to dry out faster.

Can I make this dish less spicy?

Absolutely. I reduce the amount of red chili powder and Kashmiri chili powder or skip them altogether if I want a milder curry.

How long should I marinate the chicken?

At least 30 minutes, but overnight gives the best flavor and tenderness. The longer it marinates, the deeper the taste.

Can I use Greek yogurt instead of plain yogurt?

Yes, but I usually thin it out with a little water or milk since Greek yogurt is thicker and tangier than regular plain yogurt.

What’s the best way to serve Chicken Tikka Masala?

I love it best with basmati rice or warm naan to soak up the sauce. It’s also delicious over flatbread or even a bed of couscous for a twist.

Conclusion

This Chicken Tikka Masala is my go-to when I want something rich, satisfying, and full of flavor. The creamy, spiced sauce combined with perfectly marinated chicken makes it a standout dish that never fails to impress. Whether I’m cooking for family or enjoying a cozy night in, this recipe always hits the spot.