Of course Gordon Ramsay is going to bring you some Next Level cooking on Next Level Kitchen. Gordon is making a delicious Butter Chicken … and is quick about it! Among Gordon's favorite dishes to make in the house, he's revealing you how to cram in loads of taste in a brief quantity of time. Who's starving? #sponsored @SimplyBeverages

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* COMPONENTS *.

* Chicken Marinade *.
1 pound boneless, skinless chicken breast, cut into 1-2 inch pieces.
1/4 cup yogurt.
2 tablespoons grapeseed oil, plus more for cooking.
1 teaspoon kosher salt.
1 teaspoon ground turmeric.
1 teaspoon ground cumin.
1 teaspoon ground coriander.
1 teaspoon garam masala.
1/2 teaspoon newly ground black pepper.
1/2 teaspoon cayenne.

* Curry *.
2 tablespoons grapeseed oil.
1 medium red onion, sliced.
2 teaspoons kosher salt.
4 cardamom pods, seeds lightly squashed.
4 whole cloves.
3 big cloves garlic, peeled and sliced.
1-inch piece ginger, peeled and sliced.
1 fresno chili, sliced.
8 tablespoons butter, cubed and divided.
1 bunch cilantro, stems and leaves separated.
1 teaspoon garam masala.
1 teaspoon turmeric.
1 teaspoon ground cumin.
1/2 teaspoon cayenne.
1 cup tomato sauce.
1/2 cup whipping cream.
1 lemon, enthusiasm and juice.

Steamed basmati rice, for serving.

* PROCEDURE *.
In a big mixing bowl, integrate the chicken, yogurt, oil, salt, turmeric, cumin, coriander, garam masala, black pepper and cayenne. Cover the bowl and cool for at least thirty minutes and as much as over night.

In a big skillet over medium high heat, include 1 tablespoon of grapeseed oil. When glittering, add the marinaded chicken and cook until charred on the outside and the internal temperature level reaches 165 ℉.

In a large skillet over medium heat, include the grapeseed oil. Once the oil is sparkling, add the onion and salt and cook up until the onions begin to caramelize, about 5 minutes. Add the cardamom pods, cloves, garlic, ginger and chili and continue cooking until fragrant, about 3 minutes. Include half of the butter to the pan and stir to melt the butter totally. Add the cilantro stems, garam masala, turmeric, ground cumin and cayenne. Continue cooking up until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes. Include the tomato sauce, whipping cream and lemon juice and stir to integrate. Bring the mix a simmer then eliminate from the heat and blitz in a high powered blender till smooth. Pass the sauce through a fine mesh sieve back into the pan and place over medium-low heat. Include the staying butter to the pan and swirl till the butter melts entirely. Include the lemon zest and taste to change for seasoning.

Include the cooked chicken to the sauce and stir in the cilantro leaves. Serve with steamed basmati rice.

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

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