Gordon Ramsay Makes a Curry in a Hurry | Next Level Kitchen

Butter Chicken Recipe

Step 1: Marinate the Chicken [00:35]

• Cut the chicken breast into halves and the thighs into chunks. If using legs, keep them whole.
• In a bowl, add the chicken and season with salt, pepper, turmeric (1 tsp), cumin (1 tsp), ground coriander (1 tsp), cayenne pepper (1 tsp), and garam masala (1 tsp).
• Add 3 tablespoons of yogurt and a drizzle of oil. Mix well and let it marinate.

Step 2: Prepare the Sauce Base [03:00]

• Heat a pan and add oil. Slice red onions and add them to the pan to caramelize for about 2 minutes.
• Bash a couple of cardamom seeds and add them to the pan.
• Add sliced ginger, chili (with seeds), and minced garlic (3 cloves) to the onions. Stir and let it cook.

Step 3: Add Butter and Spices [05:20]

• Add butter to the mixture and let it caramelize.
• Add cilantro stalks, garam masala, turmeric, cumin, and cayenne pepper to the pan. Stir well to combine.

Step 4: Cook the Chicken [07:36]

• Add the marinated chicken to the pan and cook until it starts to change color.

Step 5: Add Tomato Sauce [08:42]

• Pour in half a jar of tomato sauce and bring it to a boil.
• After boiling, add double cream for richness.

Step 6: Blend the Sauce [10:06]

• Taste the sauce and adjust seasoning with salt and lemon juice.
• Blend the sauce until smooth and velvety.

Step 7: Combine Chicken and Sauce [12:00]

• Return the blended sauce to the pan, add the chicken, and mix well.
• Add a couple of knobs of butter and lemon zest for flavor.
• Adjust seasoning if needed and garnish with fresh cilantro before serving.

Step 8: Serve [14:00]

• Serve the butter chicken with steamed rice and homemade chapattis.