Gordon Ramsay Makes a Curry in a Hurry | Next Level Kitchen

Of course Gordon Ramsay is going to bring you some Next Level cooking on Next Level Kitchen. Gordon is making a delicious Butter Chicken…and is quick about it! One of Gordon’s favorite dishes to make at home, he’s showing you how to pack in loads of flavor in a short amount of time. Who’s hungry? #sponsored @SimplyBeverages

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*INGREDIENTS*

*Chicken Marinade*
1 pound boneless, skinless chicken breast, cut into 1-2 inch pieces
¼ cup yogurt
2 tablespoons grapeseed oil, plus more for cooking
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon freshly ground black pepper
½ teaspoon cayenne

*Curry*
2 tablespoons grapeseed oil
1 medium red onion, sliced
2 teaspoons kosher salt
4 cardamom pods, seeds lightly crushed
4 whole cloves
3 large cloves garlic, peeled and sliced
1-inch piece ginger, peeled and sliced
1 fresno chili, sliced
8 tablespoons butter, cubed and divided
1 bunch cilantro, stems and leaves separated
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon cayenne
1 cup tomato puree (sauce)
½ cup heavy cream
1 lemon, zest and juice

Steamed basmati rice, for serving

*PROCEDURE*
In a large mixing bowl, combine the chicken, yogurt, oil, salt, turmeric, cumin, coriander, garam masala, black pepper and cayenne. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

In a large skillet over medium high heat, add 1 tablespoon of grapeseed oil. Once shimmering, add the marinated chicken and cook until charred on the outside and the internal temperature reaches 165℉.

In a large skillet over medium heat, add the grapeseed oil. Once the oil is shimmering, add the onion and salt and cook until the onions begin to caramelize, about 5 minutes. Add the cardamom pods, cloves, garlic, ginger and chili and continue cooking until fragrant, about 3 minutes. Add half of the butter to the pan and stir to melt the butter completely. Add the cilantro stems, garam masala, turmeric, ground cumin and cayenne. Continue cooking until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes. Add the tomato sauce, heavy cream and lemon juice and stir to combine. Bring the mixture a simmer then remove from the heat and blitz in a high powered blender until smooth. Pass the sauce through a fine mesh sieve back into the pan and place over medium-low heat. Add the remaining butter to the pan and swirl until the butter melts completely. Add in the lemon zest and taste to adjust for seasoning.

Add the cooked chicken to the sauce and stir in the cilantro leaves. Serve with steamed basmati rice.

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Gordon Ramsay Makes a Curry in a Hurry | Next Level Kitchen
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you smell that marinade absolutely [Music] 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 one 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 uh we’re going to marinate the chicken now you know I love a challenge so I did say Curry and a hurry so let’s put 15 minutes on the clock please let’s go right uh first off get that chicken take off those little tenders and just cut those Tenders in half put them into your bowl get your breast and literally slice it down the middle now depending on how much time you’ve got uh 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 we go inside there tou 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 kayenne sometimes you can use a really nice smoked kayenne pepper as well and that gives it a little bit more sort of richness to the actual butter chicken and then my favorite spice which is a mixture of 16 to 20 odd spices a fresh gas Sala now get your yogurt and literally go in with three nice tablespoons of yogurt that will help really marinade the chicken and it will really start adding that lovely flavor from there a little bit of oil we put the oil in now says when we come to start cooking the chicken it’s already set the seasonings in and then literally oil and let that sit there now if you can 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 these oldfashioned Indian restaurants that they’re using food coloring the traditional way as you know is to marinade the chicken the night before and it literally lifts up the flavor now nice hot pan as always get it nice some smoking first and then we’re going to start the sauce the base of the sauce because it’s a nice butter chicken I like using Red Onion white onions fine but red onions less harsh than white and so it really does give it a nice mild flavor slicey onions we’re going to Blitz this sauce so don’t get fancy with the little chopping we don’t need to just slice the onions down in half and again again oil into the pan and now we’re going to start caramelizing those onions generous with the grape seed oil and in onions go in how long please 2 minutes gone minutes thank you couple of cardamon seeds underneath your knife little tip and just bash them twice and that just opens up and releases all that amazing fragrance from the cardan close leave them whole and then from there in we go now start cooking those onions down now spread the onions up the side of your amazing pan and that will start caramelizing them 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 leave the seeds in cuz 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 in once those onions start to break down this is we’re going to start adding a touch of richness now okay so think about it onions cardamon 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 start that process a little bit of fresh cantro I’m 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 with 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 gar Masala and just a light dusting of G Masala that’s going to dry up all that fat a little touch again of the turmeric and I’m sort of just literally lightly dusting the onions cumin cuz I want to toast the 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 kayen so it’s a similar sprinkling that I did in the marinade and look toast that now and this is where the butter really starts to help toast those spices onions are caramelized Ginger’s 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 getting rid of all that harshness because we’re drying out those spice and intensifying the flavor look what’s happened to my onions they always disappeared they’ve gone into this nice sweet caramelized puree in the pan next to it cuz 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 useful now chicken into the [Music] 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 but look at those onions and all those aromates there the ginger the garlic beautiful 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 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 we want a nice richness now that’s caramelize all the way down time for the tomato sauce okay open that up and then get your tomato sauce in literally half a [Applause] [Music] 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 roasting beautifully in the pan the sauce is making Headway my rice is steaming turn down that I just let that cook slowly there and you smell that marinade absolutely delicious like I said the thigh the drum beautiful when you’re cooking with the breast 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 going to put that in our blender and we’re going to blend chicken cooking nicely nice and low and then from there we blend our sauce we’re cooking the sauce twice okay so now this is where I get a really nice velvety color time please 10 minutes wow good lid back on nice and slowly now cuz 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 lovely now take all that out on my pan there nice thing about working with these pans I’m going to put all that extra marinade in there cuz the sauce is going back inside here and watch and see what happens now we got momentum turn that up now you don’t have to do this but it’s a bit of a sheppy 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 SI 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 around 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 cardamon 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 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 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 correct 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 chapattis 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 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