Gordon Ramsay’s Chicken Tikka Masala — Made for the Burnt Pan Enthusiast

No need fancy spices, just a well-loved burnt pan

I’ve always held onto my old cast iron because of the way it smells after a good sear. That slightly charred, almost smoky scent underpins this chicken tikka masala — no heat needed, just a well-seasoned skillet that’s seen better days. No, it’s not about perfection. It’s about the little imperfections that add character. And honestly, when you get that tender meat with a punch of robust tomato, the burnt bits somehow turn into a feature. This isn’t your glossy, overly processed takeout. It’s a mess, a little smoky, a little spicy, and so much more real. Sometimes, I think about how much flavor can come from a pan that’s seen too many burgers and not enough rest. That’s what makes this dish worth the mess — all those flavors layered in that blackened skillet.

Burnt Pan Chicken Tikka Masala

This dish involves searing chicken pieces in a well-seasoned cast iron skillet to develop a smoky, charred flavor. The chicken is then simmered in a robust tomato-based sauce, resulting in tender meat with a slightly smoky aroma and a thick, flavorful sauce with a rustic appearance. The final dish showcases a combination of crispy browned bits and rich, saucy textures.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 430

Ingredients Equipment Method

Ingredients

  

• 1.5 pounds chicken thighs, boneless and skinless, cut into pieces preferably marinated or salted lightly
• 2 tablespoons oil vegetable or mustard oil
• 1 small onion, chopped about 1 cup
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon garam masala
• 0.5 teaspoon paprika
• to taste salt
• 0.5 cup water or broth for simmering
• fresh cilantro for garnish cilantro leaves, chopped

Equipment

• Cast iron skillet
• Knife
• Cutting board
• Wooden spoon
• Measuring spoons

Method

 

1. Place the cast iron skillet over medium-high heat and add 2 tablespoons of oil. Wait until the oil starts to shimmer and the pan is hot.
2. Add the chicken pieces to the hot skillet and sear them, turning occasionally, until they develop a deep golden-brown color with charred bits, about 6-8 minutes. Remove the chicken from the pan and set aside.
   1.5 pounds chicken thighs, boneless and skinless, cut into pieces
3. Add chopped onion to the skillet and cook over medium heat until translucent and slightly caramelized, about 5 minutes. Stir frequently to scrape up browned bits from the bottom of the pan.
   1.5 pounds chicken thighs, boneless and skinless, cut into pieces
4. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute. The mixture should release a savory aroma.
   1.5 pounds chicken thighs, boneless and skinless, cut into pieces
5. Add crushed tomatoes, garam masala, paprika, and salt to the skillet. Bring to a simmer and cook until the sauce thickens slightly and deepens in color, about 10 minutes.
   1.5 pounds chicken thighs, boneless and skinless, cut into pieces
6. Return the seared chicken to the skillet, along with water or broth. Stir to coat the chicken with sauce, then reduce heat to low. Cover and simmer until chicken is tender and cooked through, about 10-12 minutes. The sauce should be thick and flavorful, with visible charred bits adhering to the chicken.
   1.5 pounds chicken thighs, boneless and skinless, cut into pieces
7. Garnish with chopped cilantro and serve hot, accompanied by rice or naan.
   1.5 pounds chicken thighs, boneless and skinless, cut into pieces

Why it really matters right now

With everything going on, there’s a comfort in familiar flavors—spicy, tangy, hearty—and something about doing it in a pan that’s seen better days feels a little rebellious. No perfect plating, just honest food hanging around, waiting for someone to fatten it up a little more with rice or naan. It’s not about making it pretty. It’s about making it real. And maybe, just maybe, letting that burnt smell remind us that life’s better when it’s a little burnt around the edges.