Indian food is my favorite type of cuisine, but taking my family of four out to eat can be pretty expensive. Like a lot of people who cook at home to save money, I chose to make one of my favorite restaurant dishes.
Many Indian dishes I saw required lengthy cooking times and long lists of ingredients. So, when I came across Gordon Ramsays “curry in a hurry” recipe for butter chicken, I knew I had to try it.
The YouTube video shows the chef making the dish in under 15 minutes, which sounds pretty convenient.
Still, I was skeptical about the tight estimate, and I wasnt alone — the video, which has nearly 2 million views, is flooded with comments like, “Cant wait to make this in one hour and 15 minutes tomorrow,” and “I made this dish step-by-step, wasnt 15 mins. “.
I made Ramsay’s curry to see how easy it was and to see if it tasted good.
Gordon Ramsay’s chicken curry is one of his most popular recipes, known for its complex flavors and creamy silky texture. But how exactly does the celebrity chef make this delicious dish? Let’s break down his signature chicken curry recipe step-by-step.
Selecting the Right Chicken
Ramsay prefers using bone-in skinless chicken thighs when making his chicken curry. Chicken thighs have more fat and collagen compared to breasts resulting in tender, juicy meat that holds up well to simmering in the rich curry sauce. The bone and skin impart extra chicken flavor during cooking. Lean chicken breasts can dry out and overcook easily. For convenience, boneless thighs can be used instead.
Building a Flavorful Aromatic Base
The foundation of any great curry is the aromatic base. Gordon Ramsay sautés chopped onions, garlic, and ginger in butter and oil over medium heat until the onions are soft and golden. Taking the time to slowly caramelize the onions is key. The garlic and ginger provide a fragrant backbone.
Blooming the Spices
He adds his spice mix, which is made up of cumin, coriander, turmeric, garam masala, chili powder, and curry powder, after the aromatics are done cooking. In a process called “blooming,” he fries the spices for one to two minutes to let their essential oils come out. This intensifies their flavor and infuses the oil with spice. Pre-ground spices can be used for convenience.
Adding the Chicken and Tomato
After the spices bloom, Ramsay adds the chicken pieces that have been seasoned to the pan and lightly browns them on all sides. This makes the chicken taste better. After that, he adds chopped tomatoes, which break down into a tasty sauce. The acidity of the tomato cuts through the richness of the spices.
Simmering to Perfection
At this point, Ramsay adds just enough water or chicken stock to the pan to create a saucy curry. He brings it to a gentle simmer, covers and cooks for 20-25 minutes until the chicken is fall-apart tender. The steam created by covering helps further tenderize the chicken. Slow simmering allows the flavors to develop fully.
Finishing with Cream and Yogurt
To finish, Ramsay stirs in heavy cream and natural yogurt. This gives his curry its signature luxurious, velvety texture. The dairy also helps mellow out the chili heat. He seasons with salt and pepper to taste. A sprinkle of chopped cilantro adds brightness.
Serving Suggestions
Ramsay says to eat his chicken curry with hot basmati rice and warm naan bread so that the bread can soak up the rich sauce. A cool raita (yogurt with mint and cucumber) takes the edge off the heat. Add-ons like toasted nuts or mango chutney give it extra flavor and texture.
Helpful Tips for Home Cooks
When recreating Gordon Ramsay’s chicken curry at home, keep these tips in mind:
- Use fresh garlic, ginger, and spices for the best flavor
- Simmer over low heat to allow flavors to meld
- Add cream or coconut milk to adjust richness
- Balance sweetness by adding honey or tomatoes
- Adjust spiciness with more or less chili powder
- Garnish with cilantro, lime juice, or toasted nuts
- Serve with rice or naan to enjoy the luscious sauce
With some basic techniques, quality ingredients, and a bit of patience, you can produce a chicken curry that’s equally as flavorful and decadent as Ramsay’s version. Adjust and tweak the recipe to suit your personal taste, and enjoy the delightful aromas and tastes of this curry sensation.
Frequently Asked Questions About Gordon Ramsay’s Chicken Curry
What cut of chicken does Gordon Ramsay use?
Ramsay likes chicken thighs with bones but no skin for the best taste and texture in his curry. The thighs remain juicy and tender.
What makes his chicken curry different?
His techniques like blooming the spices, simmering gently, and finishing with cream and yogurt result in a chicken curry that’s extra flavorful, velvety, and balanced.
How spicy is Gordon Ramsay’s chicken curry?
His curry has a medium level of heat from the chili powder and garam masala. Adjust the spiciness by adding more or less chili powder to taste.
What kind of curry powder is best?
Ramsay recommends using a good quality, medium strength curry powder. For authentic flavor, opt for a blend with coriander, cumin, turmeric and fenugreek.
Can I make it milder for kids?
Yes, you can reduce the amount of chili powder and garam masala. Add extra yogurt or cream to tone down the overall heat level.
What are good side dishes?
Great accompaniments include basmati rice, naan bread, yogurt raita, mango chutney, toasted cashews, and a cooling salad or chutney.
Can I prep the curry in advance?
Absolutely. Prepare the full recipe up to 2 days ahead. Store refrigerated and gently reheat on the stovetop or microwave before serving.
With his classic techniques and signature creaminess, it’s easy to see why Gordon Ramsay’s chicken curry recipe is a worldwide favorite. Follow his method for building deep flavor and you’ll have a hit chicken curry on your dinner table in no time. Adjust the spices to your liking and garnish with fresh herbs, nuts or chutneys. Paired with naan or basmati rice, this curry is sure to become a regular treat in your home cooking rotation.
After straining the curry, it was time to combine the sauce and the chicken.
Ramsay said to put the puréed sauce through a sieve before putting it in the pan with the chicken, so I got my trusty sieve out and got to work.
There werent many leftover seeds or spices, so I may skip this step next time to save time and have fewer dishes to clean up.
Once the sauce was strained, combining the mixture with the cooked chicken was easy. I stirred the mixture and added more butter, cilantro, and lemon zest to finish.
The mixture started to look more like butter chicken when I added tomato sauce.
Once the mixture had become paste-like, I added the tomato sauce, heavy cream, and lemon juice.
My family, who loves Indian food, was hanging out in the kitchen and trying to get a look at what I was cooking. Sadly for them, there was more work to be done.