Gordon Ramsay Makes a Curry in a Hurry

Ingredients

• 1 lb Chicken Pieces (mix of breast, tenders, thighs; cut into bite‑size pieces)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Cumin Powder (ground)
• 1 tsp Coriander Powder (ground)
• 0.5 tsp Cayenne Pepper (adjust to heat preference; smoked cayenne optional)
• 1 tsp Garam Masala (store‑bought blend of 16‑20 spices)
• 3 tbsp Plain Yogurt (full‑fat, unsweetened)
• 2 tbsp Vegetable Oil (grapeseed or high‑smoke‑point oil)
• 1 medium Red Onion (sliced)
• 2 Cardamom Pods (lightly crushed)
• 1 inch Fresh Ginger (peeled and sliced)
• 1 Fresh Green Chili (seeds left for extra heat)
• 3 Garlic Cloves (minced)
• 3 tbsp Unsalted Butter (divided; use extra knobs at finish)
• 1 handful Fresh Cilantro (stalks for sauce, tops for garnish)
• 0.5 jar Tomato Sauce (smooth canned sauce, approx 200 g)
• 100 ml Double Cream (heavy cream)
• 1 tbsp Lemon Juice (from half a lemon)
• 1 tsp Lemon Zest (from half a lemon)

Instructions

1. Marinate Chicken

   Cut the chicken into bite‑size pieces. In a mixing bowl combine salt, pepper, turmeric, cumin, coriander, cayenne, garam masala, yogurt and oil. Add the chicken, toss to coat, and let sit for 5 minutes (or up to overnight for deeper flavor).

   Time: PT5M

2. Caramelize Onions & Aromatics

   Heat 1 tbsp oil in the skillet over medium‑high. Add sliced red onion and crushed cardamom pods; sauté 2‑3 minutes until golden. Stir in sliced ginger, green chili (seeds intact), minced garlic, cilantro stalks, and a knob of butter. Sprinkle a light dusting of garam masala, turmeric, cumin and cayenne; cook another minute.

   Time: PT3M

3. Cook Chicken

   Add the marinated chicken to the pan, spreading it in a single layer. Let it sear without stirring for 2 minutes, then turn pieces to develop color on all sides, about 3 minutes total.

   Time: PT3M

4. Add Tomato Sauce & Cream

   Pour the half‑jar of tomato sauce into the pan, bring to a gentle boil, then stir in the double cream. Reduce heat and let the mixture simmer for 2 minutes, scraping up any browned bits.

   Time: PT2M

5. Blend Sauce

   Transfer the sauce (including chicken) to a blender, blend until smooth, then return to the skillet. Simmer on low heat for 1 minute.

   Time: PT1M

6. Finish & Garnish

   Stir in the remaining butter, lemon juice and lemon zest. Taste and adjust salt or pepper as needed. Sprinkle fresh cilantro tops and give a final gentle stir. Serve immediately with rice or chapatti.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Pieces: Chicken thighs only, Boneless skinless chicken breast
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Turmeric Powder: Fresh grated turmeric
• Instead of Cumin Powder: Ground coriander (different flavor)
• Instead of Coriander Powder: Fresh cilantro leaves (different flavor)
• Instead of Cayenne Pepper: Smoked paprika
• Instead of Garam Masala: Curry powder
• Instead of Plain Yogurt: Greek yogurt, Kefir
• Instead of Vegetable Oil: Canola oil
• Instead of Red Onion: White onion
• Instead of Cardamom Pods: Ground cardamom (¼ tsp)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Fresh Green Chili: Red chili flakes
• Instead of Garlic Cloves: Garlic paste
• Instead of Unsalted Butter: Ghee
• Instead of Fresh Cilantro: Flat‑leaf parsley
• Instead of Tomato Sauce: Crushed tomatoes
• Instead of Double Cream: Half‑and‑half
• Instead of Lemon Juice: Lime juice
• Instead of Lemon Zest: Lemon peel

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Large Skillet or Frying Pan
• Measuring Spoons
• Blender
• Ladle (optional)
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Marinating the chicken for flavor penetration
• Caramelizing onions and toasting spices without burning
• Ensuring the sauce does not boil after butter is added

Chef Tips from the Video

• Use smoked cayenne pepper for a subtle smoky depth.
• A knob of ghee instead of butter adds extra nutty flavor.
• Pass the finished sauce through a fine mesh sieve for an ultra‑silky texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor and color.
• Pre‑chop onions, ginger, garlic and store in the fridge for up to 2 days.
• The sauce can be made 1‑2 hours ahead; reheat gently and add fresh butter at the end.

Frequently Asked Questions