Gordon Ramsay Makes a Curry in a Hurry
Gordon Ramsay Makes a Curry in a Hurry is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 5 min | Cook: 8 min | Total: 15 min
Cost: $9.71 total, $2.43 per serving
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
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
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
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
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
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
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
Dietary info: Gluten-Free, High-Protein, Keto‑Friendly
Allergens: Dairy
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
Chicken turns out dry.
Do not overcook; sear just until lightly colored and finish cooking in the sauce. Reduce high‑heat time.
Sauce is too thin.
Simmer uncovered for an extra 2‑3 minutes or add a tablespoon of tomato paste to thicken.
Sauce is too thick or clumpy.
Add a splash of water or extra cream and whisk gently until smooth.
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
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, simmered in a tomato‑cream sauce, and quickly became a beloved comfort dish across India and the world.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
In Punjab, the sauce is richer with more butter and cream, while in Delhi it may be slightly spicier with extra garam masala. Some regions add cashew paste for extra thickness, and coastal versions sometimes include coconut milk.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is typically served hot, spooned over steamed basmati rice or with soft naan or chapatti. It is often garnished with fresh cilantro leaves and a drizzle of melted butter for extra shine.
On what occasions is Butter Chicken traditionally enjoyed in Indian culture?
Butter Chicken is a popular dish for family gatherings, festivals like Diwali, and special celebrations because its rich flavor feels indulgent yet comforting. It is also a staple in restaurant buffets and weekend family meals.
What authentic ingredients are essential for traditional Butter Chicken versus common substitutes?
Authentic Butter Chicken uses tandoori‑marinated chicken, ghee or butter, cream, tomato puree, and a garam masala blend. Substitutes like yogurt‑marinated chicken, heavy cream instead of ghee, or canned tomato sauce work well for home cooks but change the depth slightly.
What other Indian dishes pair well with Butter Chicken?
Butter Chicken pairs beautifully with basmati rice, jeera (cumin) rice, butter naan, garlic roti, or a simple cucumber raita to balance the richness.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common errors include over‑cooking the chicken, burning the spices during caramelization, and boiling the sauce after adding butter or cream, which can cause separation. Keep heat moderate and add butter off the boil.
Why does this Butter Chicken recipe use yogurt in the marinade instead of a full tandoori spice rub?
Yogurt provides gentle acidity that tenderizes the chicken quickly, allowing a fast‑track version of the classic tandoori flavor without needing a traditional high‑heat tandoor oven.
Can I make this Butter Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken overnight and even prepare the sauce up to 2 hours ahead. Store the cooked curry in an airtight container in the refrigerator and reheat gently, adding a splash of cream if it looks thick.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay showcases high‑energy, restaurant‑level cooking tutorials, focusing on classic techniques, bold flavors, and quick, approachable recipes for home cooks.
How does the YouTube channel Gordon Ramsay's approach to Indian cooking differ from other Indian cooking channels?
Gordon Ramsay blends his British‑restaurant background with Indian flavors, emphasizing speed, precision, and professional plating, whereas many Indian channels focus on traditional home‑style methods and longer marination times.
Last updated: September 6, 2026
