Gordon Ramsay’s Butter Chicken recipe is a delectable twist on the classic Indian dish. Renowned for his culinary expertise, Ramsay infuses rich flavors and creamy textures into this dish, transforming simple chicken into a gourmet experience. Perfect for home cooks looking to elevate their meals, this recipe offers a taste of fine dining with accessible ingredients.
Gordon Ramsay Butter Chicken Curry
Ingredients
Chicken Marinade:
- 1 pound boneless, skinless chicken breast, cut into 1-2 inch pieces
- ¼ cup yogurt
- 2 tablespoons grapeseed oil, plus more for cooking
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
Curry:
- 2 tablespoons grapeseed oil
- 1 medium red onion, sliced
- 2 teaspoons kosher salt
- 4 cardamom pods, seeds lightly crushed
- 4 whole cloves
- 3 large cloves garlic, peeled and sliced
- 1-inch piece ginger, peeled and sliced
- 1 fresno chili, sliced
- 8 tablespoons butter, cubed and divided
- 1 bunch cilantro, with stems and leaves separated
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 cup tomato puree (sauce)
- ½ cup heavy cream
- 1 lemon, zest and juice
Steamed basmati rice, for serving
Instructions
1. Marinate the Chicken:
- In a large bowl, mix together the chicken pieces, yogurt, grapeseed oil, kosher salt, turmeric, cumin, coriander, garam masala, black pepper, and cayenne pepper.
- Cover and refrigerate the mixture for at least 30 minutes, or up to overnight for more flavor.
2. Cook the Chicken:
- Heat 1 tablespoon of grapeseed oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook, turning occasionally, until the chicken is charred on the outside and reaches an internal temperature of 165°F.
3. Prepare the Curry Sauce:
- Heat 2 tablespoons of grapeseed oil in a large skillet over medium heat.
- Add the sliced onion and kosher salt. Cook, stirring occasionally, until the onions start to caramelize, about 5 minutes.
- Add the cardamom pods, cloves, garlic, ginger, and fresno chili. Continue cooking until fragrant, about 3 minutes.
- Stir in half of the butter cubes and cook until melted.
- Add the cilantro stems, garam masala, turmeric, cumin, and cayenne pepper. Cook, stirring constantly, until the spices are toasted and a paste forms at the bottom of the pan, about 3 minutes.
- Mix in the tomato puree, heavy cream, and lemon juice. Stir well and bring the mixture to a simmer.
- Remove from heat and blend the sauce until smooth using a high-powered blender.
- Strain the sauce through a fine mesh sieve back into the pan and return to medium-low heat.
- Add the remaining butter and swirl until fully melted. Stir in the lemon zest and adjust seasoning as needed.
4. Combine and Serve:
- Add the cooked chicken to the sauce and stir in the cilantro leaves.
- Serve the curry over steamed basmati rice.
Gordon Ramsay’s Butter Chicken brings an exquisite blend of spices and creamy goodness to your table. By following his expert recipe, you can create a restaurant-quality dish that’s both satisfying and impressive. This recipe not only enhances your cooking repertoire but also allows you to enjoy a gourmet meal at home.
