Gordon’s Curry in a Hurry

Marinate the chicken: In a large mixing bowl, combine the Boneless, Skinless Chicken Breast (1 lb), Yogurt (4 Tbsp), Grapeseed Oil (2 Tbsp), Kosher Salt (1 tsp), Ground Turmeric (1 tsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Garam Masala (1 tsp), Freshly Ground Black Pepper (1/2 tsp), and Cayenne Pepper (1/2 tsp). Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Cook the chicken: In a large skillet over medium high heat, add 1 tablespoon of Grapeseed Oil (1 Tbsp). Once shimmering, add the marinated chicken and cook until charred on the outside and the internal temperature reaches 165℉.

In a large skillet over medium heat, add the Grapeseed Oil (1 Tbsp). Once the oil is shimmering, add the Red Onion (1) and Kosher Salt (2 tsp) and cook until the onions begin to caramelize, about 5 minutes.

Add the Whole Cardamom Pods (4), Whole Cloves (4), Garlic (3 cloves), Fresh Ginger (1 in), and Red Fresno Chili Pepper (1) and continue cooking until fragrant, about 3 minutes.

Add half of the Butter (4 Tbsp) to the pan and stir to melt the butter completely.

Add the Fresh Cilantro (1 bunch) stems, Garam Masala (1 tsp), Ground Turmeric (1 tsp), Ground Cumin (1 tsp), and Cayenne Pepper (1/2 tsp). Continue cooking until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes.

Add the Tomato Sauce (1 cup), Heavy Cream (1/2 cup), and Lemon (1) juice and stir to combine.

Bring the mixture a simmer then remove from the heat and blitz in a high powered blender until smooth.

Pass the sauce through a fine mesh sieve back into the pan and place over medium-low heat. Add the remaining Butter (4 Tbsp) to the pan and swirl until the butter melts completely.

Add in the lemon zest and taste to adjust for seasoning.

Add the cooked chicken to the sauce and stir in the cilantro leaves.

Serve with steamed Basmati Rice (to taste).