This flavorful chicken curry inspired by Gordon Ramsay combines a rich blend of spices, creamy yogurt, and butter for a fast yet authentic Indian-inspired dish. Perfect for a satisfying meal served with fresh rice or homemade chapati.
Cut the chicken into bite-sized pieces depending on the time you have available and place them in a bowl.
Add salt, black pepper, fresh turmeric, cumin, ground coriander, cayenne pepper, and garam masala to the chicken bowl.
Stir in three tablespoons of yogurt and a little oil, then mix well and let it marinate for at least 15 minutes, preferably overnight.
Heat oil in a pan over medium-high heat. Add grated red or white onion and caramelize for about 2 minutes.
Add crushed cardamom pods, chopped ginger, and whole chili peppers with seeds to the pan.
Add three garlic cloves and start frying the vegetables, then add butter along with the remaining spices: garam masala, turmeric, cumin, and cayenne pepper.
Cook everything together until the onion softens and the spices become aromatic, about a few minutes.
Add the marinated chicken pieces to the pan and sear them on high heat until they develop color and begin to cook through.
Pour in half a cup of tomato paste and bring to a boil.
Add heavy cream, reduce the heat to low, and simmer gently until the chicken is fully cooked and the sauce reaches a creamy consistency.