Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken

This weekend was bank holiday weekend in Berlin and as we had some extra time on our hands we decided it was time to try out a new recipe. This involved us flicking through the recipe books on the shelf until we decided on Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken. Here is the recipe:


For the Marianade

  • 500g of Chicken
  • 2 Garlic Cloves Chopped
  • 4 cm Piece of Ginger Grated
  • 1 Red Chilli Chopped
  • Juice of 1/4 lemon
  • 2 tsp of Coriander Seeds
  • 1 tsp of Cumin Seeds
  • 1/2 tsp of Ground Turmeric
  • 150g of Natural Yogurt
  • Salt and Pepper
My Ingredients Ready for Cooking
My Ingredients Ready for Cooking

For the Sauce

  • 2 tbsp of Olive Oil
  • 1 Small Onion Chopped
  • 2 Garlic Cloves Chopped
  • 3 cm Piece of Ginger Chopped
  • 1 tsp of Ground Coriander
  • 1 tsp of Garam Masala
  • 1/2 tsp of Ground Turmeric
  • Pinch of Chilli Powder
  • 2 tbsp of Tomato Puree
  • 25g of Butter
Gordon Ramsay's Coriander, Ginger and Chilli Butter Chicken
Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken


  1. Firstly toast the coriander and cumin seeds and grind to a powder
  2. Then mix up with the rest of the marinade
  3. Add the chicken and keep in the fridge overnight
  4. Then when ready to cook your curry heat the oil in a pan
  5. Add onion and saute with a pinch of salt for 5 mins before adding garlic and ginger
  6. Then add the spices and fry until aromatic
  7. Add the tomato puree and stir for 30 seconds.
  8. Add butter and allow it to melt before stirring it through.
  9. Remove chicken from marinade and fry in the pan for 10 minutes
  10. Then add the rest of marinade and cook it through. Being careful not to let the sauce boil as this will split it.

Serve with cardamom infused rice and Homemade Naan Bread

Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken is yet another recipe of his that I have enjoyed cooking and have enjoyed eating! I made it mild but it could easily be spiced up with some extra chilli, it was really creamy and rich which is surprising when there is no calorie crazy cream included at all! If you love delicious curry’s then this has to be added to your homemade list!


14 Comments Add yours

  1. Inspiration says:

    Like your recipes! You’ve done a great job! Thanks, will try to cook something from this impressive list soon.

  2. thesnowwoman says:

    Looks a and sounds great, thanks for sharing.

  3. Chantelle, I’m looking so forward to trying this great looking recipe. Looks healthy and yummy.
    Thanks for sharing it.

    1. Let me know how it goes when you try it!

  4. Oh my goodness! Awesome article dude! Many thanks, However I am experiencing difficulties with your RSS.
    I don’t know the reason why I am unable to join it. Is there anyone
    else having similar RSS problems? Anybody who knows the solution can you kindly respond?

  5. Amazing recipe. Thanks for sharing.

  6. I like the use of yoghurt. How does this recipe compare to the butter chicken you get at Indian restaurants? I always find that home made butter chicken lacks the sweetness of restaurant quality curries but I’m hesitate to add lots of sugar to a curry.

    1. I actually didn’t add any sugar, I think, for me the amount of Ginger in the curry gives it its sweetness! It was not as rich a a restaurant Butter Chicken but I think that it what I liked about it!

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