Ramsay Tikka Chicken (Printable Version)
Aromatic spices and rich textures blend in this tasty chicken tikka dish.
# What You'll Need:
→ Chicken Marinade
01 -
2 big boneless, skinless chicken breasts or 4 thighs
02 -
1 cup Greek yogurt
03 -
1 tablespoon fresh lemon juice
04 -
1 tablespoon ginger-garlic mix
05 -
1 teaspoon yellow turmeric
06 -
1 teaspoon fragrant garam masala
07 -
1 teaspoon ground cumin seeds
08 -
1 teaspoon crushed coriander
09 -
1 teaspoon smoky paprika
10 -
½ teaspoon hot chili powder, add more or less as you like
11 -
1 teaspoon table salt
12 -
1 tablespoon cooking oil
→ Masala Sauce
13 -
2 tablespoons melted butter or ghee
14 -
1 tablespoon cooking oil
15 -
1 big onion, cut super small
16 -
2 cloves garlic, chopped tiny
17 -
1-inch fresh ginger, shredded
18 -
1 teaspoon ground cumin seeds
19 -
1 teaspoon ground coriander seeds
20 -
1 teaspoon aromatic garam masala
21 -
½ teaspoon yellow turmeric
22 -
½ teaspoon smoky paprika
23 -
1 teaspoon spicy chili powder, add more or less as you like
24 -
2 tablespoons rich tomato paste
25 -
1 can (14 oz) smashed tomatoes
26 -
1 cup thick cream or coconut milk
27 -
1 teaspoon sugar, add if tomatoes are too sour
28 -
Salt and pepper, however much you want
29 -
¼ cup fresh cilantro leaves, chopped for topping
30 -
1 tablespoon tangy lemon juice, added at the end
# Step-by-Step Guide:
01 -
Mix the yogurt, lemon juice, ginger-garlic mix, yellow turmeric, garam masala, cumin, coriander, smoky paprika, chili powder, salt, and oil in a big bowl. Chop chicken into small chunks and mix them in the spicy yogurt blend. Cover the bowl and let it sit in the fridge for at least an hour, but keeping it overnight makes it taste way better.
02 -
Get a pan really hot on medium-high. Add a splash of oil and cook the spiced chicken for about 4-5 minutes on each side until it's a bit charred and done inside. You can also bake it at 400°F for 15-20 minutes if you want. Put the cooked chicken aside while you make the sauce.
03 -
Put butter and oil in a deep pan over medium heat. Throw in the tiny chopped onions and cook till they turn golden brown, about 5-7 minutes. Add garlic and ginger and cook for another minute till you can smell them. Dump in cumin, coriander, garam masala, turmeric, paprika, and chili powder. Stir for half a minute to wake up the spices. Add tomato paste and cook for 2 minutes, then pour in the smashed tomatoes. Let it bubble for 10 minutes, stirring now and then, till the sauce gets thicker. Turn down the heat and slowly pour in the cream. Add some sugar if you want and salt and pepper till it tastes good.
04 -
Toss the cooked chicken into the sauce and mix it all up. Let it bubble gently for 5 more minutes so the flavors can mix together. Squeeze in some lemon juice and sprinkle fresh cilantro on top. Serve it hot with fluffy basmati rice, soft naan, or warm roti.