Most people are looking for something rich to warm themselves up during the rainy late winter weather, and this tasty butter chicken is the perfect dish to cheer you up
Gordon Ramsay’s butter chicken curry recipe is not only authentic and tasty but incredibly easy to cook as the chef demonstrated it can be done in less than 15 minutes.
In a video online, Gordon said: “I’m going to show you how to make one of my favourite dishes, butter chicken.
“I actually went all the way to India, the birthplace of butter chicken, to really understand what it takes to get this chicken absolutely right.”
Gordon went on to describe this speedy “delicious” dinner as “the most amazing butter chicken beautifully done, and is a curry in a hurry in literally 14 minutes and 58 seconds.”
READ MORE: Mary Berry shares her unusual ingredient which ‘elevates’ cottage pie taste
Instructions
To prepare, chop the chicken into small slices and place it in a bowl. Season with a pinch of salt and pepper, then add a teaspoon of cumin, turmeric, coriander, and garam masala and then add half a teaspoon of cayenne pepper.
Cover the bowl and leave in the fridge for at least 30 minutes or overnight for best results.
Before cooking, slice up the red onion, peel and slice the garlic and ginger, zest the lemon and lightly crush the cardamom pods.
Once you are ready to cook, place a skillet on medium-high heat and add one tablespoon of grape seed oil. When the oil is hot, add the marinated chicken and cook until fully cooked and charred on the outside.
Then, it is time to make the curry sauce. Place another skillet on a medium heat and let the oil heat up. Once it is shimmering, add the onion and season with salt. Cook for around five minutes until onion slices begin to caramelise.
Add the cardamom pods, garlic, ginger and chilli and cook for around three minutes or until the vegetables are fragrant. Add four tablespoons of butter to the pan and stir until the butter melts. Then, add the cilantro stems and one teaspoon of garam masala, turmeric, cumin and half a teaspoon of cayenne pepper.
Continue to cook for around three minutes or until a paste begins to form at the bottom of the pan. Add the passata, heavy cream and lemon juice and mix well until everything is fully combined.
Bring the mixture to a shimmer then remove from the heat. Pour the mixture into a blender and blitz until smooth.
Pour the curry sauce through a sieve and then pass it back into the pan on a medium-low heat. Add the remaining four knobs of butter and swirl in the pan for around one minute until the butter melts completely. Add in the lemon juice and season to preference.
Add the cooked chicken and cilantro leaves to the curry sauce. Your delicious curry is now ready to serve and is best eaten with steamed basmati rice.
DON’T MISS:
Mary Berry’s ‘all-in-one dish’ Italian chicken can be made in 35 minutes [LATEST]
Jamie Oliver’s ‘delicious’ 15 minute chicken pasta is packed with veggies [INSIGHT]
Mary Berry’s chicken and herb casserole is a warm and comforting mid-week dinner [REVEAL]
