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

Summary

Join the host of Next Level Kitchen for a fast-paced culinary adventure as they prepare a delicious butter chicken dish in just under 15 minutes. The video offers a step-by-step guide, starting from marinating the chicken with a blend of spices and yogurt to creating a rich sauce with caramelized onions, ginger, garlic, and butter. Expert tips, such as marinating overnight for enhanced flavor and using a sieve for a velvety sauce, are shared. The result is a mouthwatering, aromatic curry that's perfect for a quick dinner or a dinner party, proving that gourmet meals can be achieved in a hurry.

Takeaways

• 🍛 This video script is from a cooking show called 'Next Level Kitchen', where the host demonstrates a quick and delicious recipe for Butter Chicken.
• 🥘 The host's challenge is to prepare Curry in a hurry, aiming to complete the dish in 15 minutes.
• 🍗 The chicken is marinated with a mix of spices including salt, pepper, fresh turmeric, cumin, ground coriander, and a blend of 16 to 20 spices.
• 🧈 The marinade also includes yogurt to help the flavors penetrate the chicken and add richness.
• 🧅 The base of the sauce is made with red or white onions, with the preference for red onions due to their milder flavor.
• 🌶️ The host uses a blend of spices, including cardamom, ginger, chili, and garlic, to add depth and heat to the dish.
• 🥬 The use of fresh ginger and garlic, along with a touch of garlic masala, contributes to the dish's rich and aromatic flavor profile.
• 🧂 Spices are toasted in the pan to intensify their flavors, and the addition of butter helps to balance the heat and add a cooling effect.
• 🍅 The tomato sauce is made by blending the cooked chicken and sauce, achieving a velvety texture.
• 🥛 Double cream is added to the sauce to enrich the flavor and create a rich, buttery sauce for the Butter Chicken.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is butter chicken, a popular Indian dish.

What is the significance of marinating the chicken the night before cooking in the recipe?

Marinating the chicken the night before allows the flavors to penetrate the chicken thoroughly, enhancing the overall taste and color of the dish.

What are some of the spices used in the marinade for the butter chicken?

The spices used in the marinade include turmeric, cumin, coriander, and a mix of 16 to 20 odd spices known as garam masala.

Why is yogurt added to the marinade for the chicken?

Yogurt is added to the marinade to help it adhere to the chicken and to start building the flavor profile of the dish.

What is the role of oil in the marinade and cooking process?

Oil is added to the marinade to help set the seasonings and prevent them from burning during cooking. It also aids in the cooking process by providing a medium for the chicken to cook evenly.

What type of onions are recommended for the sauce base in the butter chicken recipe?

Red onions are recommended for the sauce base because they are less harsh than white onions and provide a mild flavor.

How does the chef suggest toasting the spices in the sauce?

The chef suggests toasting the spices by adding them to the caramelized onions and cooking them together, which helps to dry out the spices and intensify their flavors.

What is the purpose of adding butter to the sauce while it's cooking?

Adding butter to the sauce helps to toast the spices, caramelize the onions further, and gives the sauce a rich and creamy texture.

How does the chef handle the heat level in the butter chicken dish?

The chef leaves the seeds in the chili for more heat and suggests adding more butter if the dish becomes too hot, as butter acts as a cooling agent.

What technique does the chef use to achieve a velvety texture in the sauce?

The chef uses a blender to puree the sauce and then passes it through a fine sieve to achieve a velvety texture.

How does the chef suggest finishing the butter chicken dish?

The chef suggests finishing the butter chicken by adding a couple of knobs of butter, lemon zest, and adjusting the seasoning with salt and pepper.

What is the total time taken to prepare the butter chicken in the video?

The butter chicken is prepared in approximately 14 minutes and 58 seconds.

Outlines

00:00

🍛 Preparing the Butter Chicken Marinade

The video script begins with the host introducing the concept of 'Curry in a Hurry' and the goal of making butter chicken within 15 minutes. The first step is marinating the chicken, which involves cutting it into smaller pieces for quicker cooking. The marinade includes salt, pepper, turmeric, cumin, coriander, and a hint of kayenne pepper for heat. A key ingredient is garam masala, a blend of spices, combined with yogurt to enhance flavor. The host suggests marinating the chicken overnight for better flavor penetration, a tip that can elevate the dish's taste. The process is timed to meet the 'Curry in a Hurry' challenge.

05:00

🔥 Creating the Sauce Base for Butter Chicken

The host proceeds to prepare the sauce base for the butter chicken, opting for red onions for their mild flavor. The onions are sliced and then caramelized in a generous amount of grape seed oil. Cardamom seeds are added and bashed to release their fragrance. As the onions cook down, garlic is introduced for richness. The host emphasizes the importance of caramelizing the onions and spices to develop a rich, sweet flavor. Fresh ginger and chili are added for depth, and the mixture is seasoned with garam masala, turmeric, and cumin. Butter is incorporated to toast the spices and intensify the sauce's aroma. The sauce is then blended to achieve a velvety texture, and the chicken is cooked in a separate pan until it takes on a nice color.

10:02

🍅 Finishing the Butter Chicken with Cream and Spices

The final steps involve adding tomato sauce and double cream to the caramelized onion mixture, elevating the dish to a richer level. The sauce is brought to a boil before blending it to achieve a smooth consistency. The host emphasizes the importance of not rushing the blending process to ensure a velvety texture. The sauce is then returned to the pan, where it's combined with the marinated chicken. Additional butter is added for richness, and the sauce is strained through a sieve to achieve a smooth finish. The dish is finished with lemon zest for a fragrant touch and fresh cilantro for a burst of color and flavor. The host concludes the video by presenting the completed butter chicken, which was made in just under 15 minutes, and invites viewers to try the recipe and subscribe for more cooking videos.

Keywords

💡Marinade

A marinade is a savory mixture of ingredients, often including acidic elements like vinegar or lemon juice, herbs, and spices, used to soak meat, fish, or vegetables before cooking. In the context of the video, the marinade is crucial for flavoring the chicken, with ingredients like turmeric, cumin, coriander, and yogurt mentioned as part of the mix. The script emphasizes the importance of marinating the chicken to ensure the flavors penetrate deeply, which is a key step in achieving the authentic taste of butter chicken.

💡Butter Chicken

Butter chicken is a popular dish originating from India, known for its rich and creamy tomato-based sauce with tender pieces of chicken. The video's theme revolves around preparing this dish quickly, hence the title 'curry in a hurry.' The script describes the process of making butter chicken, from marinating the chicken to creating the sauce, emphasizing the use of butter to achieve the dish's signature richness and flavor.

💡Curry

Curry, in a culinary context, refers to a dish that typically includes a spiced sauce and meat or vegetables. The term is often associated with Indian cuisine, although it can encompass a wide variety of dishes from South Asia. In the video, 'curry' is used to describe the butter chicken dish, highlighting the use of spices and the characteristic sauce that defines the dish.

💡Turmeric

Turmeric is a spice derived from the root of the Curcuma longa plant, known for its warm, bitter taste and vibrant yellow color. It is a common ingredient in Indian cuisine and is used in the marinade for the chicken in the video. Turmeric is highlighted for its ability to add flavor and color to the dish, contributing to the overall aesthetic and taste of the butter chicken.

💡Cumin

Cumin is a popular spice with an earthy flavor and aroma, derived from the seeds of the Cuminum cyminum plant. In the script, cumin is mentioned as one of the key spices in the marinade, which helps to add depth and warmth to the flavor profile of the butter chicken. Cumin is a staple in many curry recipes and is used here to enhance the traditional taste of the dish.

💡Garam Masala

Garam masala is a blend of ground spices that is common in North Indian cuisine. The term 'garam' means 'hot' and 'masala' means 'spices', and it typically includes a mix of spices like cardamom, cinnamon, cloves, and black pepper. In the video, garam masala is used to add a complex layer of flavor to the sauce, which is a signature element in the butter chicken recipe.

💡Coriander

Coriander is both the leafy green herb and the spice derived from the seeds of the Coriandrum sativum plant. In the context of the video, ground coriander is used as a seasoning in the marinade, adding a fresh, slightly citrusy flavor to the chicken. It is a common ingredient in many Indian dishes, including curries, and is essential for achieving the authentic taste of butter chicken.

💡Caramelization

Caramelization is the process of heating sugar to the point where it turns brown and develops a rich, sweet flavor. In the video, the process is used to describe the cooking of onions, where they are cooked with butter until they turn a deep golden brown. Caramelization is important in the recipe as it adds a sweet, complex flavor to the sauce, enhancing the overall taste of the butter chicken.

💡Tomato Sauce

A tomato sauce is a versatile base for many dishes, typically made from tomatoes cooked with various herbs, spices, and sometimes cream or butter. In the script, tomato sauce is a key component of the butter chicken, where it is combined with the caramelized onions, spices, and cream to create the rich and flavorful sauce that characterizes the dish.

💡Double Cream

Double cream, also known as heavy cream, is a dairy product with a high fat content, typically used for cooking and baking. In the video, double cream is added to the tomato sauce to enrich the butter chicken, making it creamy and velvety. The use of double cream contributes to the luxurious texture and taste that is expected in a traditional butter chicken recipe.

💡Blitz

To 'blitz' in cooking terminology means to blend or process food into a smooth puree. In the script, the onions, ginger, and other ingredients are blitzed to create a smooth sauce for the butter chicken. This technique is used to ensure that the sauce has a velvety texture and that the flavors are well integrated.

💡Cilantro

Cilantro, also known as coriander, is an herb with a distinct, fresh flavor that is often used as a garnish or in cooking. In the video, fresh cilantro is used as a finishing touch for the butter chicken, adding a burst of freshness and color to the dish. Cilantro is a common ingredient in Indian cuisine and is used here to enhance the aromatic qualities of the butter chicken.

Highlights

Introduction to the 'Next Level Kitchen' and the challenge of making butter chicken quickly.

The importance of marinating chicken with spices like turmeric, cumin, coriander, and garam masala for rich flavor.

Using yogurt in the marinade to enhance flavor and tenderness of the chicken.

Marinating chicken the night before for better flavor penetration and color.

Creating a sauce base with red onions for a mild flavor profile in butter chicken.

Caramelizing onions to create a sweet and rich base for the sauce.

Adding cardamom seeds and bashing them to release fragrance before cooking.

Incorporating ginger, garlic, and chili for depth of flavor and a touch of heat.

Using butter as a cooling agent to balance the heat from spices.

The technique of toasting spices in the sauce to intensify the flavor.

Preparing a tomato sauce to add richness and a velvety texture to the butter chicken.

Adding double cream to elevate the butter chicken to a richer level.

Cooking chicken quickly in a pan for a 'curry in a hurry'.

Blitzing the sauce for a smooth and velvety texture.

Straining the sauce through a fine mesh for a polished and smooth finish.

Combining the cooked chicken with the sauce for a flavorful butter chicken dish.

Adding butter and lemon zest at the end for a fragrant and rich final touch.

Finishing the dish with fresh cilantro for an aromatic and fresh flavor.

Achieving a delicious butter chicken in under 15 minutes, showcasing efficient cooking techniques.

Transcripts

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