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655K views · 1.8K comments | Gordon Ramsay Makes a Curry in a Hurry | Next Level Kitchen | I’m making a delicious Butter Chicken…quick ! One of my favourite dishes to make at home, I’m showing you how to pack in loads of flavor in a short... | By Gordon Ramsay | Smell that marinade. Absolutely delicious. Welcome to Next Level Kitchen where I'm going to be showing you some recipes full of tips and tricks but more importantly to help take your cooking to the next level and I think you know by now that I love an absolute challenge so this is curry in a hurry I'm here today to show you my favorite dishes butter chicken I actually went all the way to India to the birthplace of butter chicken to really understand what it takes to get this chicken curry absolutely right first off we're going to marry the chicken now you know I love a challenge so I did say curry in a hurry so let's put 15 minutes on the clock please let's go right first off. Get that chicken. Take off those little tenders and just cut those tenders in half and put them into your bowl. Get your breast and literally slice it down the middle. Now, depending on how much time you've got and depends on the size of the cubes, okay? So, I want this done in literally 15 minutes. So, literally cut them a little bit smaller. If you're doing thighs, just cut the thighs into sort of four nice little bits of chunks. If you're doing legs, which you can also make that beautiful chicken with legs then just literally keep the legs whole. Now, into the marinade, go. Inside there, touch of salt, some pepper, and now this is where the marinade starts. Fresh turmeric about a teaspoon. But again, just cook with your eye. Literally, a nice teaspoon of turmeric. Cumin as well. Again, a little teaspoon of cumin, some ground coriander and again, literally just cook with your eye, a nice teaspoon in she goes cayenne sometimes you can use a really nice smoked cayenne pepper as well and that gives a little bit more sort of richness to the actual buttered chicken and then my favorite spice which is a mixture of 16 to 20odd spices a fresh gamma salad now get your yogurt and literally go in with three nice tablespoons of yogurt that will help really marinate the chicken and it will really start adding that lovely flavor from there a little bit of oil we put the oil in now so when we come to start cooking the chicken it's already set the seasons in and then literally oil and let that sit there now if you could do this the night before here's a little next level tip if you marinate the chicken the night before I promise you it penetrates the chicken so well it goes all the way through and literally stains the color and sometimes you see in this old fashioned Indian restaurants that are using fruit coloring the traditional way as you know is to marinate the chicken the night before and it literally lifts up the flavor Now, nice hot pan. As always, get it nice and smoky first and then we're going to start the sauce, the base of the sauce. Because it's a nice buttered chicken, I like using red onion. White onions fine but red onions less harsh than white and so it really just gives a nice mild flavor. Slice the onions. We're going to blitz this sauce so don't get fancy with a little chopping. We don't need to. Just slice the onions. In half and again oil into the pan and now we're going to start caramelizing those onions generous with the grapeseed oil and in onions go in How long please? 2 minutes gone? Thank you cup of cardamom seeds underneath your knife little tip and just bash them twice and that just opens up and releases all that amazing fragrance from the cardamon close leave them whole and then from there in we go now start cooking those onions down Spread the onions up to side of your amazing pan and that will start caramelizing really nice and quickly. From there, your ginger, just take your ginger, slice it into half. Again, we're going to blitz this so don't get fancy wasting time doing all the chopping and remember, when we're blitzing things and puring those sauces, we don't need to have that precision with a knife. We can be a little bit rough and ready. Ginger in. Onions, ginger, my chili. I'm going to leave the sea in because I want to up the ante with the heat and if you ever do make it a touch too hot a really nice tip is to add more butter okay butter is a really good cooling agent and takes out the heat leave the seeds in again and in now that smell is delicious really coming together and it's fresh and it's fragrant and again just get the back of the spoon and spread that up the side of the pan now get your garlic again three nice cloves of garlic once those onions start to break down this we're going to start adding a touch of richness now okay so think about it onions cardamom cloves garlic chili and now I'm going to start putting my butter into those onions as well and that's going to really start getting this thing really nicely caramelized now turn the gas up and start letting that caramelize beautifully now as I out that process with a little bit of fresh cilantro and use the stalks for the sauce and use the tops for the garnish so I leave the tops there I take all my stalks and I go into the pan all that beautiful goodness beautiful now you can see it's all starting to come together in there I'm going to put a little touch of my gammasala and just a light dusting of gammasala that's going to dry out all that fat a little touch again of the turmeric and I'm sort of just literally lightly dusting the onions cumin because I want to toast this spice in there now and it's very similar to the mix that I put in with the chicken in the marinade and now as you can see that paste is coming up really nice and soft and caramelized and it's starting to really smell delicious touch of the cayenne so it's a similar sprinkle that I did in the marinade and look toast that now and this where the butter really starts to help toast those spices onions are caramelized ginger is almost broken down and give that really nice sweetness another touch of butter in there now as that's cooking out and releasing that beautiful aroma get rid of all that harshness because we're drying out those spice and intensifying the flavor look what's happen onions they've always disappeared they've gone in this nice sweet caramelized puree in the pan next to it because this is a quick marinade and it's literally a curry in a hurry okay I'm going to start cooking my chicken I've got everything I need in there the marinade the yogurt and the oil and we just literally start cooking the chicken. Beautiful. Now. Chicken into the pan get a little bit of color on all the marinade in there okay and this is where this curry really starts to take on a sort of a nice flavor on its own if I look at those onions and all those aromats there the ginger the garlic the Now, just squash down the chicken and just get that colored. If you want to go up to the next level, you can grill this chicken separately and then add it in but I like to put it in the frying pan especially when we got a full household and it's a curry in the hurry. It really does work beautifully like this and that chicken's already changed color and don't worry about the color on the chicken. Now, that's what you want. A nice richness. Now, that's caramelized all the way down. Time for the tomato sauce okay open that up and then get your tomato sauce in literally half a jar Beautiful. Bring that up to the boil. As that starts to boil, then we're going to add our double cream and this is where it goes up to another level. So it's a really nice, rich butter chicken. Bring that up. And you can see the color. It's really starting to take on a really nice dimension. Now, look at the chicken. The chicken's roasted beup in the pan. The sauce is making headway. My rice is steaming. Turn down. I just let that cook slowly there. Smell that marinade absolutely delicious like I said the thigh the drum beautiful when you're cooking with the press it's so much quicker now before I start blitzing my sauce I want to taste the flavor needs a touch more salt needs a touch of lemon juice and that really brightens up the flavor especially with the richness of the cream and the butter and then bring that to the boil and now we're going to put that in our blender and we're going to blend chicken's cooking nicely nice and low and then from there we blend our sauce. We're cooking the sauce twice, okay? So, and this is where I get a really nice velvety color time please lid back on nice and slowly now because it's hot so don't whack it up fast just nice and low hand over the top on and just start that low literally 30 seconds, you'll see that nice smooth beautiful tomato gravy Now, take all that out on my pan. The nice thing about working with these pans, I'm going to pull that extra marinade in there because the sauce is going back inside here and watch and see what happens. Now we got momentum. Turn it up. You don't have to do this but it's a bit of a chefy thing it's a tip it's a sort of it's a really nice thing to do especially to a beautiful rich sauce I like to pass this sauce literally through the sip and I'll show you why look it's got this really nice rich buttery flavor you just take the back of the ladle and you just squeeze that round and look out comes this immaculate velvety beautiful rich sauce and the reason why I do this is I've got the sort of whole card and pods, the cloves. Now, you don't have to but it's a really nice way of finishing that amazing sauce. Look how smooth that is. It's velvety, it's smooth, and it's the perfect sauce. Put my chicken in there now. Scrape all that wonderful flavor from those pans in. And look, you bring this together. Okay, and now this is where I add the magic couple of knobs of butter literally in there and then and then back on the low heat and then finally get your lemon and just hit that with some lemon zest and that's going to give it a really nice fragrant finish and it really does just absolutely finish off that chicken don't boil it turn the gas down and it's really important whenever you add butter into something you never boil it and a great tip is just to literally use your spoon and work that butter into the sauce and then finally crack the seasoning find out where we are touch more salt little touch of pepper and then get my fresh cilantro slice it once through I love the spice I love the heat in at the end and once that butter dissolves it's going to come together as this beautiful butter chicken one minute left right look at that my rice is steaming take that out and even if you're doing a wonderful dinner party literally serving this with Homemade chapatis. Delicious. That there is literally the most amazing butter chicken done beautifully done that is curry in a hurry in literally 14 minutes and 58 seconds hm Thank you so much for watching now. Please let me know in the comments what you think of the dish and don't forget to subscribe for more exciting videos. Thank you.

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