Gordon Ramsay Butter Chicken Recipe
Gordon Ramsay Butter Chicken Recipe
- 800g chicken breast or thighs, boneless & skinless, cut into bite-sized pieces
- 2 garlic cloves, finely crushed
- 2cm ginger, finely grated
- ½ tsp fine sea salt
- ½ tsp hot chilli powder
- 1½ tbsp lemon juice
- 75ml natural yogurt
- ½ tsp garam masala
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1–2 tbsp vegetable oil (for brushing)
- For the Sauce:
- 1½ tbsp ghee or unsalted butter
- 2 garlic cloves, finely chopped
- 2cm ginger, finely chopped
- 1 cardamom pod, seeds lightly crushed
- 2 cloves
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp hot chilli powder (or to taste)
- 275ml tomato purée/passata
- 1 tbsp lemon juice
- 40g unsalted butter
- 100ml heavy/double cream
- 1 tbsp chopped cilantro, for garnish (optional)
Combine chicken with garlic, ginger, salt, chilli powder, lemon juice, yogurt, garam masala, turmeric, and cumin. Mix well and marinate 30 minutes (or overnight for best flavor).?
- Brush chicken with oil and grill, broil, or pan-sear until lightly browned and just cooked. Set aside.?
- For the sauce: Melt ghee or butter in a large pan. Add garlic, ginger, cardamom, and cloves. Cook until fragrant.?
- Stir in coriander, garam masala, turmeric, chilli powder, tomato purée, lemon juice, and simmer for 10 minutes.
- Add cooked chicken into sauce, stir and cook for another 10 minutes.
- Finish by stirring in butter and heavy cream. Simmer gently until thick and creamy.?
- Serve hot, garnished with cilantro, accompanied by rice or naan.