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Gordon Ramsay Butter Chicken Recipe

Gordon Ramsay Butter Chicken recipe
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Butter Chicken, also known as Murgh Makhani, is a creamy, mildly spiced Indian curry made with marinated chicken cooked in a velvety tomato-butter sauce. Gordon Ramsay’s version enhances the dish with smoky spices, tangy yogurt, and a smooth, buttery finish, making it restaurant-quality yet easy to prepare at home.

Ingredients

Scale

For the Chicken Marinade

  • 1 lb (450g) boneless chicken thighs or breasts, cubed
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated

For the Butter Chicken Sauce

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder (optional, for heat)
  • 1 tablespoon tomato paste
  • 1 can (14 oz) crushed tomatoes
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • 1 tablespoon honey or sugar (optional, balances acidity)

For Garnish & Serving

  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon butter (for extra richness)
  • Steamed basmati rice or naan

Instructions

Step 1: Marinate the Chicken

  1. In a bowl, mix yogurt, lemon juice, salt, pepper, garam masala, turmeric, paprika, garlic, and ginger.
  2. Add chicken pieces and coat well.
  3. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Cook the Chicken

  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan over medium-high heat.
  2. Add the marinated chicken and cook for 5-7 minutes until browned.
  3. Remove from the pan and set aside.

Step 3: Make the Butter Chicken Sauce

  1. In the same pan, melt the remaining 1 tablespoon butter.
  2. Sauté onions for 3-4 minutes until soft.
  3. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Stir in garam masala, cumin, coriander, smoked paprika, and chili powder.
  5. Add tomato paste and cook for 1 minute to enhance the flavor.
  6. Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
  7. Return the chicken to the pan and mix well.
  8. Stir in heavy cream and honey, then simmer for 5 more minutes until thickened.

Step 4: Serve and Garnish

  1. Garnish with fresh cilantro and a dab of butter.
  2. Serve hot with steamed basmati rice or naan.

Find it online: https://gordonramsayeats.com/gordon-ramsay-butter-chicken-recipe/