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Gordon Ramsay 15-Minute Butter Chicken

Gordon Ramsay 15-Minute Butter Chicken
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A remarkably quick yet deeply flavorful butter chicken that delivers the creamy, spiced richness of a slow-simmered curry in just 15 minutes. Tender chicken pieces are seared, then finished in a velvety tomato-cream sauce with warming garam masala, turmeric, and a final swirl of butter for a restaurant-quality dish at home.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp ghee or unsalted butter
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1/2 cup tomato puree (canned or fresh)
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 2 tbsp unsalted butter, cold, cut into small cubes
  • 2 tbsp fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan, for serving

Instructions

  1. Season the chicken: In a medium bowl, toss the chicken pieces with the kosher salt and black pepper until evenly coated. Let rest for 2 minutes while you prepare the ginger and garlic, so the salt begins to penetrate the meat, enhancing flavor and tenderness.
  2. Heat a large, heavy-bottomed skillet or sauté pan over medium-high heat for 1 minute. Add the ghee and swirl to coat the pan; when it shimmers and begins to foam, the pan is ready. The ghee’s high smoke point prevents burning while adding a nutty depth.
  3. Add the chicken in a single, uncrowded layer (work in two batches if necessary to avoid steaming). Sear without moving for 2 minutes, until the underside is golden brown and releases easily from the pan. Flip each piece and cook another 2 minutes, until the chicken is cooked through (internal temperature should reach 165°F/74°C). Transfer cooked chicken to a plate and set aside. The browning builds foundational flavor.
  4. Reduce heat to medium and add the minced garlic and grated ginger to the pan. Stir constantly for 30 seconds until fragrant but not browned, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing incorporates the fond into the sauce, adding intense savory notes.
  5. Pour in the tomato puree, stirring to combine with the garlic-ginger mixture. Cook for 1 minute, stirring occasionally, until the puree thickens slightly and turns a deeper red. The heat will concentrate the tomato flavor and remove any raw acidity.
  6. Reduce heat to low and stir in the heavy cream. Add the garam masala, ground turmeric, and cayenne (if using). Whisk gently until the sauce is smooth and well combined. The cream mellows the tomatoes and creates the signature velvety texture.
  7. Return the cooked chicken and any accumulated juices to the pan. Simmer over low heat for 2 minutes, stirring occasionally, so the chicken reheats and absorbs the sauce flavors. Do not boil, as high heat can cause the cream to separate.
  8. Remove the pan from heat. Scatter the cold butter cubes over the surface and stir gently until the butter melts into the sauce, creating a glossy, rich finish. The cold butter emulsion technique adds shine and a luxurious mouthfeel without the need for additional cream.
  9. Taste the sauce and adjust seasoning with a pinch more salt or a squeeze of lemon juice if needed for balance. Garnish with fresh cilantro and serve immediately over steamed basmati rice or with warm naan bread.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water or cream to restore the sauce’s consistency if it has thickened; do not microwave on full power, as the cream may break. Freeze the cooked sauce (without butter finish) for up to 3 months; thaw overnight in the fridge, then reheat and finish with fresh butter and cilantro.

Nutrition

Keywords: butter chicken, 15-minute butter chicken, quick butter chicken, Indian butter chicken, easy butter chicken, murgh makhani, creamy tomato chicken, weeknight dinner, stovetop curry, gordon ramsay butter chicken

Find it online: https://britishrecipes.uk/gordon-ramsay-15-minute-butter-chicken/