Gordon Ramsay's butter chicken

(289 ratings)
Video player
  • Serves: 4

  • Prep time:

    (plus 3½ hrs chilling time)
  • Cooking time:

  • Costs: Splashing out

  • Skill level: Bit of effort

  • Spice level Medium
  • Make in advance

Gordon Ramsay's butter chicken recipe is so easy to make at home and tastes delicious too. This classic Indian dish will take around 50 mins to prepare and cook but is best made in advance so the chicken has plenty of time to marinade in the homemade butter-based curry sauce. This butter chicken recipe is great for sharing with friends and family, especially on a Friday after a busy week so you can catch up over a delicious meal. This butter chicken recipe is also the perfect takeaway alternative, and much healthier too. By making your own butter chicken curry at home, you have more control over what you're eating, especially if you're trying to loose weight. It's much healthier than your average takeaway and you can control how spicy or non-spicy you want it. The chicken is so tender in this recipe and works wonders with the tomato infused sauce. Add some veggies to this dish like spinach to add towards your 5-a-day count. This easy butter chicken recipe was taken from his Channel 4 series Gordon's Great Escape.

Natural yogurt and cream helps to make this curry milder, but if you don't like it too hot, just use 'mild' chilli powder instead of the 'hot' one


For the butter chicken marinade
  • 800g chicken thighs, boneless and skinless, cut into 3-4cm pieces
  • 2 garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • ½tsp fine sea salt
  • ½tsp hot chilli powder
  • 1½tbsp lemon juice
  • 75ml natural yoghurt
  • ½tsp garam masala (mixed Indian spices)
  • ½ tsp ground turmeric
  • 1tsp ground cumin
  • 1-2 tbsp vegetable oil, for brushing
For the sauce:
  • 1½ tbsp ghee or melted, unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 2cm ginger, peeled and finely chopped
  • 1 cardamom pod, seeds lightly crushed
  • 2 cloves
  • 1tsp ground coriander
  • 1tsp garam masala (mixed Indian spices)
  • 1tsp ground turmeric
  • 1tsp hot chilli powder, or to taste
  • 275ml tomato pure
  • 1tbsp lemon juice
  • 40g unsalted butter
  • 100ml double cream
  • 1tbsp chopped coriander, to garnish


  1. To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
  2. Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  3. Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
  4. For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
  5. Transfer to a warm bowl and serve hot, garnished with chopped coriander.
This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(289 ratings)

Your comments


So i've made this a few times from the various recipes that float around on different sites, i think there's a video too on youtube or something. This is the first time I read the comments however so I decided to throw in some info, and tips: First off, tomato puree.. this is not tomato paste, if you use tomato paste, you are going to have a really bad time, in a pinch you could use it, but you'd only be using a tablespoon or two, its super concentrated tomato flavor. If you live in the US, use what they call crushed tomatoes. A further tip on this, when buying canned tomatoes it's always best to buy whole peeled tomatoes. If you need diced, it takes what thirty seconds to dice them, if you need crushed/ pureed or sauce, use a stick (or normal) blender bam you have them. And you dont need to keep 3-4 different types of tomatoes in your pantry. You do need tomato paste for some things, but that's a completely different animal. I always feel weird making any indian recipe without onions. I thinly slice and brown 1-2 onions over med-high heat (really brown, dont be afraid of dark brown) before adding in the ginger and the garlic. I play around with the spices a bit depending on what I have in stock. First off, dont buy jars of spices at the store, go to an indian/middle eastern market, or a high end grocer, or specialty spice shop (increasing in price) and buy them, an ounce or two at a time, don't buy more spice than you are going to use in 3 months, it will lose its flavor. Get a spice grinder while you're at it and buy whole spices wherever possible. Then toast them for the recipe, then grind them, then cook with them. The flavor is so much better. If you are using old spices, or jarred spices, you are probably going to need to double up on them to get more flavor out of them, but you have to be careful about adding too much and making the sauce "grainy". I don't usually keep cream on hand, I just kind of make a mix of milk and either sour cream or yogurt to get the sauce to the right consistency at the end. If you want to make this more of a keralan curry, you could use coconut milk as well. When cooking the chicken, I don't necessarily like using the oven/broiler, so I usually just cook it in 3 batches in a cast iron skillet over high heat, again make sure you are getting deep brown, nearly black markings on it like you would see on tandoori chicken.

Munesheer Ramkumar

This recipe should be taken down, as 275 ml of tomato pure, don't make sence in butter chicken.


Way too much tomato Puree, as an inexperienced cook this took me 30-40 minutes to prepare the ingredients, marinating overnight. I knew as soon as i'd added the puree how it would come out and next time would use much less quantity, or passata


Whoever transcribed this recipe is an absolute numpty. 275ml of tomatoe puree is insane - it would have been more efficient for me just to eat the puree out of the tin. That's how it ended up tasting. Like others have suggested, this should be passata or chopped tomatoes. Not puree.


This was absolutely delicious. I only increased the amount of cayenne pepper Little because my wife and I like things spicy. The texture, layers of flavor, color, mouthfeel and fragrance were all outstanding. An incredible recipe.

Keith Watson

Rubbish recipe. Acidic. Saved it using more cream and butter, and adding honey. Last time I use one of his recipes.

Daniel Schwarz

Whoever copied this from Gordon's book is an absolute fucking moron. Some of the ingredients are typos and obviously the recipe is acidic because they're wrong - very wrong.

Dolly Coutinho

I'd never even try a combo of lime and milk (cream) in the same curry, it's common sense the curry will get spoilt and tear apart or split as they call it. the milk and lime are going to react

Kristen Owen

Forgot to add that i didnt actually eat it, it was inedible. Just tasting it on the spoon while cooking has given me severe heartburn. If you dare try this recipe remember you need to substitute passata for the tomato puree.


Followed the recipe to the T. Ended up with a vile bowl of extremely acidy creamy curry flavored vomit. Was so sickly and the huge amount of tomato puree it called for should have been passata. Tomato puree is way too strong for this in that quantity. Also not enough spices. This was the kind of thing you eat and spend the next 3 days wishing you hadn't.


There's an error in the instructions that made me ruin my meal. It says to fry the spices for 12 minutes when it should be 1-2 minutes. Burned my spices and poured in my tomato purée without thinking.


If you check out his tv show, he went to the restaurant in India where a lot of foods we know & love were developed, and he and the chef talked about how most butter chicken is as inauthentic as take-out Chinese food is in China. So less butter, etc.

Steve Branley

It's the 'chef's version of the classic Indian dish', why do people like you, smart alecs' come along and spoil it for everyone? It's a tasty, spicey dish, I enjoy it, many others seem to as well. If you have a 'proper' butter chicken recipe, I'd be happy to try it out....:)


I made it with just 75ml of tomato purée as that was all I had, plus I used 100ml of natural yohgurt instead of 75ml (to finish the pot). The result was really delicious!


Absolutely delicious. Looks and tastes like proper Indian restaurant food. It's also pretty easy, but just takes a bit of time and care. Quite spicy so I served it with a cucumber raita which was a great complement. Totally worth it!

Thomas Brown

this recipe and the others are not by gordon ramsay. This is not butter chicken, it's tomator pure with chicken thighs.

Paul Owens

I think you find that puree is a typo, and should really be Passata which sieved tomatoes. Which i found out on other sites using this recipe. I hope you find a big difference


i made this just now. 275ml of tomato puree is way too strong. i made it with half of that (140ml) and even then there was a overpowering taste of tomato in the dish. for those of you who liked this dish, what tomato puree did you use (i used "Napolina Double Concentrate Tomato Puree")?


Its not misleading if you read it Prep time: 20 mins (plus 3&#194&#189 hrs chilling time) good food takes time to make thats the fun in it.

luan dickinson

very nice and yes it is a tad time consuming but defo worth the time! went down a treat with friends

Andrew Stephen

Really tasty recipe, slightly misleading with the 50 mins total time when it needs 4 and a half hours chilling time. Worth the wait though. Really really nice dish.

comments powered by Disqus

FREE Newsletter