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I tried Gordon Ramsay’s 15-minute dinner recipe for butter chicken. It was restaurant-quality, but his estimate was way off.

July 24, 20240
I gathered my ingredients for marinating the cubed chicken.

Terri Peters

Ramsay’s curry in a hurry has two separate ingredient lists: one for the chicken marinade and another for the curry sauce.

I started by cubing and coating about 1 ½ pounds of chicken breast in plain yogurt, olive oil, salt, turmeric, cumin, coriander, garam masala, and black and cayenne pepper.

Ramsay’s recipe calls for only a pound of chicken and grapeseed oil, but I used ingredients I already had.

I followed the advice in the video and let the yogurt-based marinade sink into the chicken overnight. Notably, marinating the chicken overnight wasn’t included in the video’s 15-minute timeline.

Letting the marinated chicken hang out in the fridge overnight made it flavorful and tender.
The curry in a hurry recipe required a lot of fragrant ingredients.

Terri Peters

When it was time to cook the full dish, I gathered my curry ingredients: olive oil (again, the original recipe calls for grapeseed oil), red onion, ginger, Fresno chile, butter, cilantro, heavy cream, tomato sauce, and lemon.

I also used an assortment of spices, including cardamom pods, cloves, garam masala, turmeric, cumin, and cayenne pepper.

I also noticed this recipe involved lots of chopping. From cubing the chicken to slicing the onion, ginger, chile pepper, and garlic, chopping the ingredients alone took about 20 minutes.

I thought Ramsay’s recipe was a little messy, and I knew I’d need plenty of time to clean.
The chiles, onions, and garlic smelled delicious.

Terri Peters

Next, I cooked the onions until caramelized and added the cardamom pods, cloves, garlic, ginger, and Fresno chile.

Once everything had cooked through, I added butter, followed by cilantro, garam masala, turmeric, cumin, and cayenne pepper.

A highlight of making this recipe was how incredible my kitchen smelled from cooking fragrant chile peppers, spices, and garlic.

The mixture started to look more like butter chicken when I added tomato sauce.
When I poured the curry sauce into my blender, there were a few drips, but it was worth it.

Terri Peters

If I thought cooking in multiple pans made for a messy kitchen, that was nothing compared to pouring the hot curry mixture into my blender.

I successfully dumped the orange-red mixture into the appliance and puréed it into a lump-free curry sauce, though there were a few spills and drips along the way.

After straining the curry, it was time to combine the sauce and the chicken.
I thought the finished curry in a hurry and the easy side dishes were delicious.

Terri Peters

I kept things simple with the side dishes I served. I microwaved precooked basmati rice and heated store-bought naan in my air fryer so my family could soak up the delicious curry sauce.

If I make this dish again, I’d probably cook my own rice and grab store-bought samosas to serve along with the naan.

Ramsay’s curry in a hurry recipe was delicious, and I’d make it again.
The finished curry in a hurry dish was worth all the effort.

Terri Peters

When I tasted the finished dish, all the mess was worth it. Ramsay’s curry sauce tasted as good as ones I’ve had at Indian restaurants — and I felt proud knowing I’d made it home.

Though Ramsay sped through the cooking process in 15 minutes on camera, it took me about 40 minutes to cook everything, blend the curry sauce, and combine the two pans into one dish.

That said, I think I could cook this dish more quickly over time as I make it more and commit steps of the recipe to memory.

And I can’t deny that the end result was beautiful and restaurant-quality. The chicken’s flavor was buttery and tomatoey, seasoned perfectly with spices like garam masala and turmeric. My family was thrilled with the dish’s creaminess and flavors.

Overall, this flavorful curry recipe can definitely be made a bit faster, and I can’t wait to try it again in my kitchen.