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Gordon Ramsay's butter chicken

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Butter chicken recipe
Butter chicken recipe
  • Serves: 4

  • Prep time:

    (plus 3½ hrs chilling time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Splashing out

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.

Ingredients

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

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

Method

  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

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Average rating

  • 4
(199 ratings)

Your comments

Samurai

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.

Kristen

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.

Jen

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.

Chris

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....:)

Kim

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!

Kim

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

DazzaL

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")?

hayley

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.

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