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Gordon Ramsay’s butter chicken recipe

Gordon Ramsay

Gordon's Butter Chicken Recipe is easy to prepare at home and tastes delicious. This classic Indian dish spends about 50 minutes preparing and preparing, but it is best to prepare it before letting it pass for time in the home-made butter curry sauce.

Gordon Ramsay Recipes

Gordon Ramsay's Butter Chicken Recipe is perfect for sharing with friends and family, especially on a busy Friday, so you can have a delicious meal. You can also prepare this butter chicken recipe as an alternative to Saturday night takeaway. You'll save a little money and not over order food that you'll have to throw away, but it's a lot healthier. In Gordon Ramsay's chicken butter recipe, the chicken is so tender and tastes just divine with the tomato-infused sauce. Add vegetables to this dish, such as spinach, to add to your count of 5 a day. This easy butter chicken recipe was taken from its great escape Gordon Channel 4 series.

Ingredients 


  • 800 g chicken, boneless and skinless, cut into 3-4 cm pieces 
  • 2 cloves garlic, peeled and finely ground 
  • 2 cm ginger, peeled and finely grated 
  • ½ teaspoon fine sea salt 
  • 1 ½ tsp hot pepper powder 
  • 1 ½ tsp Lemon juice 
  • 75 ml natural yoghurt 
  • ½ tbsp. Garam masala tea (Indian spice mix) 
  • ½ teaspoon ground turmeric 
  • 1 teaspoon ground cumin 
  • 1 tablespoon vegetable oil, to brush 
  • 1 tablespoon unsalted ghee or melted butter
  • 2 peeled and finely chopped garlic cloves 
  • 1 g ginger, peeled and finely chopped 
  • 1 cardamom pod, seeds lightly crushed 
  • 2 cloves 
  • 1 teaspoon ground coriander 
  • 1 teaspoon garam masala (Indian spice blend) 
  • 1 teaspoon ground turmeric 
  • 1 hot pepper powder or to taste 
  • 275 ml pure tomato 
  • 1 tablespoon lemon juice 
  • 40 g unsalted butter 
  • 100 ml double cream 
  • 1 tablespoon chopped coriander, to garnish

    Gordon Ramsay

Instructions 

  • To make this chicken curry recipe, place chicken in a bowl with garlic, ginger, salt, chili powder and lemon juice. Mix, cover with plastic wrap and let cool for 30 minutes. 
  • Mix the yoghurt, garam masala, turmeric and cumin and add them to the chicken, making sure that each piece is well coated with the mixture. Cover again and let stand for 3-4 hours. 
  • Preheat oven to 180ºC / Fan to 160ºC / gas mark 4. Place the marinated chicken pieces on a rack on a baking sheet and bake for 8 to 10 minutes. Brush the pieces of chicken with a little oil and turn them over. Bake for another 10-12 minutes until well cooked. 
  • For the sauce: Heat the ghee or butter in a saucepan and add the garlic and ginger. Fry for about a minute, then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 minutes until they give off a pleasant aroma. Stir in the pure tomato and lemon juice and cook for a few more minutes. Add the chicken pieces to the sauce and mix well to coat. Finally, add the butter and cream and stir continuously until the butter is melted and the sauce is smooth. Taste and adjust the seasoning. 
  • Transfer to a hot bowl and serve hot, garnished with chopped coriander.

Best Advice for Preparing Gordon Ramsay's Butter Chicken

 Natural yogurt and cream help make this curry sweeter, but if you do not like it hot, simply use sweet chili powder instead of chilli strong.

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