Gordon Ramsay Butter Chicken

Gordon Ramsay’s 30-minute butter chicken, featuring an excellent spice rub and luxurious sauce, is surprisingly easy to make and has a wonderful flavor. It’s ideal for a swift filling meal.

💗 Why You’ll Love This Gordon Ramsay’s Butter Chicken Recipe:

• Flavorful and savory, with a velvety tomato sauce and fragrant spices.
• Chicken that has been marinated is more tender and flavorful than chicken that has not been marinated.
• Simple, straightforward instructions make it feasible for home cooks.
• Get the taste and presentation of a restaurant-quality meal without leaving the house.

❓ What Is Gordon Ramsay’s Butter Chicken Recipe?

Gordon Ramsay’s Butter Chicken is a flavorful dish with marinated chicken, yogurt, and aromatic spices, served in a rich tomato and cream sauce, and garnished with coriander, creating a decadent curry.

🍗 Gordon Ramsay Butter Chicken Ingredients

• 2 pounds chicken, boneless and skinless, cut into 1 inch pieces
• 2 garlic cloves, peeled and finely crushed
• 1 inch ginger, peeled and finely grated
• ½ teaspoon fine sea salt
• ½ teaspoon hot chili powder
• 1½ tablespoons lemon juice
• ⅓ cup natural yoghurt
• ½ teaspoon garam masala (mixed Indian spices)
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil, for brushing
• 1½ tablespoons ghee or melted, unsalted butter
• 1 cardamom pod, seeds lightly crushed
• 2 cloves
• 1 teaspoon ground coriander
• 1 teaspoon hot chili powder, or to taste
• 1 cup tomato pure
• 1 tablespoons lemon juice
• 3 tablespoons unsalted butter
• ½ cup double cream
• 1 tablespoon chopped coriander, to garnish

🍲 How To Make Gordon Ramsay Butter Chicken

1. Add the garlic, ginger, salt, chili powder, and lemon juice to the chicken, and mix well to make a chicken curry. Wrap in plastic and chill for at least 30 minutes after blending.
2. To season the chicken, mix the yogurt with the garam masala, turmeric, and cumin. Cover and chill for an additional 3 to 4 hours.
3. To preheat the oven, set the temperature to 350 degrees Fahrenheit (Fan 325 degrees Fahrenheit, gas mark 4). In a baking dish fitted with a grill rack, cook the chicken for 8-10 minutes.
4. Apply oil liberally and turn the chicken over. Continue baking for another 10–12 minutes, or until meat reaches desired tenderness.
5. In a skillet, melt the butter or ghee and mix in the garlic and ginger to make the sauce.
6. Cook for an additional minute or two after adding the spices, which may include cardamom, cloves, coriander, garam masala, turmeric, and chili powder.
7. Fry them for a minute or two, stirring constantly, until a lovely aroma is released.
8. Toss in the can of tomato paste and the squeeze of lemon, and keep the stove on for a few more minutes. Mix the chicken around in the sauce to coat it evenly.
9. While adding the butter and cream, continually stir the sauce to prevent lumps. Give it a shot and adjust the seasoning to your taste.
10. Put in a serving bowl and sprinkle the chopped coriander on top before serving while it’s still hot.

💭 Recipe Tips

• Don’t miss the marinating phase since it adds a lot of flavor to the chicken.
• Spice it up to your liking by adjusting the amount of chili powder used.
• Make sure the chicken is cooked through by turning it over halfway through baking and basting it.
• For a silky sauce, always stir while adding liquids like butter or cream.
• Add some fresh coriander as a garnish and watch the dish come alive.

🍚 What Goes Well With Butter Chicken?

Gordon Ramsay’s Butter Chicken combines great with a variety of side dishes from the Indian culinary canon, such as Shirazi salad, Raita, coconut lime rice, sautéed spinach, and samosas.

🎚 How Long Does To Store Leftover Butter Chicken?

• In The Fridge: You may refrigerate leftover butter chicken for 3-4 days if you preserve it in a sealed bag.
• In The Freezer: Leftover butter chicken can be frozen for up to 3 to 4 months when kept in a freezer-safe bag. Let it defrost in the fridge overnight.

🥵 How To Reheat Butter Chicken?

• Stove: Throw butter chicken in a pan and heat for 4 minutes over low heat, stirring occasionally until thoroughly heated.
• Microwave: Pour butter chicken into a covered microwave-safe container and heat on high for 2 minutes, or until heated through.

FAQs

Gordon Ramsay Butter Chicken

Erin Table for Seven

Gordon Ramsay’s 30-minute butter chicken, featuring an excellent spice rub and luxurious sauce, is surprisingly easy to make and has a wonderful flavor. It’s ideal for a swift filling meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 597 kcal

Ingredients

  

1x2x3x

• 2 pounds chicken boneless and skinless, cut into 1 inch pieces
• 2 garlic cloves peeled and finely crushed
• 1 inch ginger peeled and finely grated
• ½ teaspoon fine sea salt
• ½ teaspoon hot chili powder
• 1½ tablespoon lemon juice
• ⅓ cup natural yoghurt
• ½ teaspoon garam masala
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil for brushing
• 1½ tablespoon ghee or melted unsalted butter
• 1 cardamom pod seeds lightly crushed
• 2 cloves
• 1 teaspoon ground coriander
• 1 teaspoon hot chili powder or to taste
• 1 cup tomato puree
• 1 tablespoon lemon juice
• 3 tablespoons unsalted butter
• ½ cup double cream
• 1 tablespoon chopped cilantro to garnish

Instructions

 

• Add the garlic, ginger, salt, chili powder, and lemon juice to the chicken, and mix well to make a chicken curry. Wrap in plastic and chill for at least 30 minutes after blending.
• To season the chicken, mix the yogurt with the garam masala, turmeric, and cumin. Cover and chill for an additional 3 to 4 hours.
• To preheat the oven, set the temperature to 350 degrees Fahrenheit (Fan 325 degrees Fahrenheit, gas mark 4). In a baking dish fitted with a grill rack, cook the chicken for 8-10 minutes.
• Apply oil liberally and turn the chicken over. Continue baking for another 10–12 minutes, or until meat reaches desired tenderness.
• In a skillet, melt the butter or ghee and mix in the garlic and ginger to make the sauce.
• Cook for an additional minute or two after adding the spices, which may include cardamom, cloves, coriander, garam masala, turmeric, and chili powder.
• Fry them for a minute or two, stirring constantly, until a lovely aroma is released.
• Toss in the can of tomato puree and the squeeze of lemon, and keep the stove on for a few more minutes. Mix the chicken around in the sauce to coat it evenly.
• While adding the butter and cream, continually stir the sauce to prevent lumps. Give it a shot and adjust the seasoning to your taste.
• Put in a serving bowl and sprinkle the chopped cilantro on top before serving while it’s still hot.

Notes

• Don’t miss the marinating phase since it adds a lot of flavor to the chicken.
• Spice it up to your liking by adjusting the amount of chili powder used.
• Make sure the chicken is cooked through by turning it over halfway through baking and basting it.
• For a silky sauce, always stir while adding liquids like butter or cream.

Nutrition

Calories: 597kcalCarbohydrates: 11gProtein: 51gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 218mgSodium: 605mgPotassium: 1255mgFiber: 2gSugar: 5gVitamin A: 1352IUVitamin C: 14mgCalcium: 87mgIron: 3mg

Tried this recipe?Let us know how it was!