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

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Take off the tenders from the chicken and cut them in half.

Slice the chicken breast down the middle and cut into small cubes.

If using thighs, cut them into four chunks; if using legs, keep them whole.

In a bowl, add chicken, a teaspoon of salt, pepper, a teaspoon of fresh turmeric, a teaspoon of cumin, a teaspoon of ground coriander, and cayenne pepper.

Add three tablespoons of yogurt and a little oil to the marinade, mix well, and let it sit.

Heat a pan until hot and smoking, then add grapeseed oil and sliced red onions.

Caramelize the onions for about 2 minutes, then add cardamom seeds and bash them to release fragrance.

Add sliced ginger, chili (with seeds), and three cloves of garlic to the pan.

Add butter to the caramelized onions and spices, and let it caramelize further.

Add stalks of fresh cilantro to the pan for flavor.

Dust with garam masala, turmeric, cumin, and cayenne pepper to toast the spices.

Add the marinated chicken to the pan and cook until it changes color.

Add half a jar of tomato sauce to the pan and bring to a boil.

Add double cream to the sauce for richness and let it simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens