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

you smell that absolutely delicious marinade, welcome to Next Level Kitchen where I'm going to show you some recipes full of tips and tricks, but most importantly they're going to help you take your cooking to the

next

level

and I think you already know I love it. An absolute challenge, so this is quick

curry

. I'm here today to show you one of my favorite dishes, butter chicken. In fact, I went all the way to India, the birthplace of butter chicken, to really understand what it takes to get this chicken

curry

absolutely right. First of all, let's marinate the chicken.

Now you know I love a challenge so I said Curry and

hurry

up so let's put 15 minutes on the clock please let's go good. First, take that chicken, take off those little fillets and just cut those Tenders in half, put them in your bowl, take your breast and literally cut it in half now depending on how much time you have, depends on the size of the cubes, okay, so I want this to be done literally in 15 minutes. literally cut them a little bit smaller if you're making thighs, just cut the thighs into sort of four little pieces if you're making legs, which you can also make that beautiful chicken with legs, so literally keep the legs whole now.

Into the marinade, we go in there, a little bit of salt, a little bit of pepper and now this is where the marinade starts. Fresh turmeric, about a teaspoon, but again, just cook by eye, literally a good teaspoon of turmeric cumin and again a small teaspoon of cumin. A little ground coriander. and again, literally just eye cook a good teaspoon of it goes kayenne, sometimes you can also use a really nice smoked kayenne pepper and that gives a little bit more richness to the butter chicken and then my favorite spice, which is a mix of 16 to 20 odd spices a fresh soda Sala now take your yogurt and literally add three good tablespoons of yogurt that will really help marinate the chicken and really start to add that delicious flavor from there a little bit of oil that puts the oil now says that when we start cooking the chicken the seasonings are already on and then literally oil it and let it 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 that penetrates the chicken so well that it goes all the way through and literally stains the color and sometimes you see in these old Indian restaurants that they use food coloring the traditional way, as you know, is to marinate the chicken. the night before and it literally enhances the flavor now, a nice hot pan, as always, smoke it a little bit first and then we'll start with the sauce, the base of the sauce because it's a good butter chicken.

I like to use red onion, white onion, fine. but red onions are less tough than white ones, so they really give it a nice mild flavor. Sliced ​​Onions We're going to mix this sauce, so don't get carried away with the small cut, we don't need to just slice the onions. half and again oil in the pan and now we're going to start caramelizing those onions generously with the grapeseed oil and in the onions between how long please 2 minutes past thank you a couple of cardamom seeds under your knife little tip and just hit them twice and that just pops open and releases all that amazing fragrance from the gimbal, leave them whole and then from there on we start cooking those onions, now spread those onions down the side of your amazing pan and that will start to caramelize. they're really nice and quick from there your ginger just take your ginger cut it in half again we're going to blitz this so don't feel like wasting time chopping everything up and remember when we're blitzing things and pureeing those sauces .

You don't need to have that precision with a knife, we can be a little rough and ready. Ginger in onion Ginger my chili. I'm going to leave the seeds because I want to up the ante with the heat and if you ever do it. it's a touch too spicy, good advice is to add more butter, it's ok, butter is a really good cooling agent and removes the heat, leave the seeds in again and again, now that smell is delicious, it really comes together, it's fresh and fragrant, again and again. just take the back of the spoon and spread it down the side of the pan, now bring in the garlic again, three good cloves of garlic once those onions start to break down, this is, we're going to start adding a touch of richness now, Alright. think about it onions cardamom cloves garlic chili and now I'm going to start putting my butter on those onions too and that's really going to start caramelizing this thing really well now turn up the gas and start letting it caramelize beautifully now as it starts that process a little bit of fresh cantro, I use the stems for the sauce and I use the ends for the garnish, so I leave the ends there, I take all my stems and I go to the pan with all that beautiful goodness, now you.

I can see everything is starting to fall into place there. I'm going to put a little touch of my gar Masala and just a light dusting of G Masala which will dry up all that grease, a little touch again of turmeric and I'm literally lightly dusting the onions with cumin because now I want to toast the spice in there and it's very similar to the mixture that I put with the chicken in the marinade and now, as you can see, the paste is coming out really nice and soft and caramelized and it's starting to smell really delicious touch of kayen, so it's a similar spray to the one I did in the marinated and I look at toasted now and this is where the butter really starts to help toast those spices, the onions are caramelized The ginger is almost broken down and give it that really nice sweetness.

Another touch of butter in there now as it cooks and releases that beautiful aroma, getting rid of all that harshness because we're drying out those spices and intensifying the flavor. Look, what happened to my onions? They always disappeared. I've put this delicious sweet caramelised puree in the pan on the side because it's a quick marinade and is literally a curry in a pinch. Okay, I'm going to start cooking my chicken. I have everything I need there, the marinade. the yogurt and the oil and we literally start cooking the chicken useful now the chicken in the pan gets a little bit of color throughout the marinade okay and this is where this curry really starts to take on kind of a nice flavor.

It's its own, but look at those onions and all those aromas, the ginger, the garlic, beautiful, now just mash the chicken and color it. If you want to take it to the next level you can roast this chicken separately and then add it but I like to put it in the pan especially when we have a full house and it's a quick curry it really works great like that and that chicken already changed color and don't worry about the color of the chicken that's what I want nice richness now it caramelizes all the way down time for the tomato sauce okay open that up and then put your tomato sauce literally in half a jar , beautiful, bring it to a boil when it starts to boil and then we'll add. our double cream and this is where it goes to another level, so it's a very delicious butter chicken.

Mention that and you can see the color really starting to take on a really nice dimension. Now look at the chicken on which it roasts beautifully. the pan the sauce is making Moving forward my rice is steaming come down I just let it cook slowly there and you smell that absolutely delicious marinade like I said the thigh the drum beautiful when you cook with the breast it's much faster now before I start mixing my sauce. I want to taste it, it needs a touch more salt, it needs a touch of lemon juice and that really brightens the flavor, especially with the richness of the cream and the butter, then I bring it to a boil and now I'm going to put that in our blender and we're going to blend the chicken by cooking it nice and low and then from there we blend our sauce, we're cooking the sauce twice, okay, now this is where I get a really nice velvety color.

Time, please, 10 minutes. wow, nice lid, put it back on nice and slow now because it's hot so don't hit it fast, just with your hand gentle and low over the top and just start going down, literally 30 seconds you'll see that nice, smooth, beautiful tomato sauce, lovely, now here. All that in my frying pan. The good thing about working with these pans. I'm going to put all that extra marinade in there because the sauce is going to come back in here and watch and see what happens now that we have momentum, turn that up now that we don't.

I don't have to do this, but it's a shepherd's thing, it's advice, it's a really nice thing to do, especially with a beautiful rich sauce. I like to literally run this sauce through the SI and I'll show you. Why look? It has that nice rich buttery flavor. You just take the back of the ladle and you just squeeze it and watch, out comes this immaculate, velvety, beautiful rich sauce and the reason I do this is because I have that kind of whole sauce. cardamom pods cloves now not necessary but it's a really nice way to finish that amazing sauce look how smooth it is it's velvety it's smooth smooth and it's the perfect sauce put my chicken in there now take away all that wonderful flavor of those saucepans and look, you put this together, okay and now this is where I add the magic couple of pieces of butter literally in there and then again on low heat and finally I take your lemon and I just hit it with a little bit of lemon zest and that will give it a really nice fragrant finish and really absolutely finishes off that chicken, don't boil it, turn down the gas, it's very important that whenever you add butter to something, you never boil it and a great tip is to literally use your spoon and add that butter to the sauce and then correct the seasoning, find out where we are, put more salt, a little bit of pepper and then take my fresh cilantro, chop it once.

I love spice. I love the spice at the end. and once the butter dissolves, it will come together like this beautiful butter chicken, one minute left, right, look my rice is steaming, take it out and even if you are hosting a wonderful dinner, literally serve this with delicious homemade chapatis what's up. literally the most amazing butter chicken done beautifully which is curry in a

hurry

in literally 14 minutes and 58 seconds. Thank you very much for watching now. Let me know in the comments what you think of the dish and don't forget to subscribe. more interesting videos thanks