GORDON RAMSAY’S BUTTER CHICKEN RECIPE
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.
Prep
Time : 20 mins
Cook
Time : 30 mins
Total
Time : 50 mins
Servings : 4
INGREDIENTS
·
800g
chicken, boneless and skinless, cut into 3-4cm pieces
·
2
garlic cloves, peeled and finely crushed
·
2cm
ginger, peeled and finely grated
·
½
tsp fine sea salt
·
½
tsp hot chilli powder
·
1½
tbsp lemon juice
·
75ml
natural yoghurt
·
½
tsp garam masala (mixed Indian spices)
·
½
tsp ground turmeric
·
1tsp
ground cumin
·
1-2
tbsp vegetable oil, for brushing
·
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
INSTRUCTIONS
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.
TIP
· 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
Recipe was taken
from his Channel 4 series Gordon’s Great Escape.
Delicious Food Recipes
Post a Comment