I tried Gordon Ramsay's 15-minute butter chicken — delicious but slower

I love Indian food and, hoping to save money by cooking at home, I decided to try Gordon Ramsay’s “curry in a hurry” butter-chicken recipe after seeing a YouTube video that shows the dish made in under 15 minutes. I was skeptical about the tight time estimate; the video’s comments were full of people saying it took longer, and the recipe itself includes an overnight marinating step that isn’t part of the 15‑minute timeline.

I marinated about 1 ½ pounds of cubed chicken breast overnight in plain yogurt, olive oil, salt, turmeric, cumin, coriander, garam masala, and black and cayenne pepper. After roughly 12 hours the meat had turned yellow and smelled strongly of curry; the yogurt added a tang and helped tenderize the chicken.

The full recipe calls for a lot of fragrant ingredients — olive oil (I used it instead of grapeseed), red onion, ginger, Fresno chile, butter, cilantro, heavy cream, tomato sauce, lemon, and spices including cardamom pods, cloves, garam masala, turmeric, cumin, and cayenne.

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