Gordon Ramsay butter chicken Recipe

This delicious butter chicken recipe, inspired by Gordon Ramsay, is a creamy and flavorful classic that’s surprisingly easy to make at home. Perfect for a quick yet indulgent dinner, it uses simple, everyday ingredients and brings authentic Indian spices to your plate. Serve it hot with naan or rice for a truly satisfying meal!

Ingredients Needed:

For the Chicken:

• 800g boneless, skinless chicken
• 2 garlic cloves, finely crushed
• 2cm ginger, finely grated
• ½ tsp fine sea salt
• ½ tsp hot chili powder
• 1½ tbsp lemon juice
• 75ml (2.5 fl oz) natural yogurt
• ½ tsp garam masala (mixed Indian spices)
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1-2 tbsp vegetable oil (for brushing)

For the Sauce:

• 1½ tbsp ghee or melted 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 chili powder (or to taste)
• 275ml tomato purée
• 1 tbsp lemon juice
• 40g unsalted butter
• 100ml double cream

To Serve:

• 1 tbsp chopped coriander, optional (for garnish)

How To Make Gordon Ramsay Butter Chicken?

1. Prepare the Chicken Marinade: Place the chicken in a bowl with garlic, ginger, salt, chili powder, and lemon juice. Mix well, cover with cling film, and chill for 30 minutes.
2. Add the Yogurt Mixture: Mix the yogurt, garam masala, turmeric, and cumin in a separate bowl. Coat the chicken thoroughly with this mixture, cover again, and chill for 3-4 hours or overnight for deeper flavor.
3. Cook the Chicken: Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Arrange the marinated chicken on a grill rack set over a baking tray. Bake for 8-10 minutes, then brush the pieces with vegetable oil, turn them over, and bake for another 10-12 minutes until just cooked through.
4. Start the Sauce: Heat the ghee or butter in a pan over medium heat. Add the chopped garlic and ginger, frying for 1-2 minutes until fragrant.
5. Add the Spices: Stir in the cardamom seeds, cloves, coriander, garam masala, turmeric, and chili powder. Cook for 1-2 minutes until the spices release their aroma.
6. Incorporate the Tomato and Lemon: Add the tomato purée and lemon juice, stirring well. Cook for 2-3 minutes until the mixture thickens slightly.
7. Combine the Chicken and Sauce: Add the cooked chicken pieces to the sauce, stirring to coat them evenly.
8. Finish with Butter and Cream: Stir in the butter and cream, mixing continuously until the butter melts and the sauce is smooth. Taste and adjust seasoning as needed.
9. Serve: Transfer to a serving dish, garnish with chopped coriander (if using), and serve hot with naan or rice.

Recipe Tips:

• Marinate Well: Marinate the chicken overnight for the best taste and juicy texture.
• Spice Boost: Cook the spices in the pan for better flavor and aroma.
• Use Fresh Ingredients: Fresh ginger and garlic make the dish taste more authentic.
• Don’t Overcook Chicken: Keep the chicken soft and juicy, as it cooks a bit more in the sauce.
• Control the Heat: Change the chili amount to make it mild or spicy, as you like.

How To Store & Reheat Leftovers?

• Refrigerate: Let the butter chicken cool down first. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the butter chicken fully, then put it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Warm the butter chicken in a pan on medium heat, stirring often. Add a little water or cream if the sauce thickens.

Nutrition Facts:

• Calories: 400kcal
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 660mg
• Potassium: 550mg
• Total Carbohydrate: 36g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 23g