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Gordon Ramsay Butter Chicken

Perfect 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
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 597 kcal

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 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
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