I tried Gordon Ramsay's 15-minute butter-chicken recipe. It was delicious, but his time estimate was way off.

• However, the meal took me about an hour to make and involved a lot of chopping.
• My whole family loved the delicious, creamy dinner, and I’d definitely make it again.

When it was time to start cooking, I gathered the rest of the ingredients.

If I make this dish again, I’d probably cook my own rice and grab store-bought samosas to serve along with the naan.

Even though the process was time-consuming, Ramsay’s recipe was delicious.

When I tasted the finished dish, all the mess was worth it. Ramsay’s curry sauce tasted as good as ones I’ve had at Indian restaurants — and I felt proud knowing I’d made it home.

Though Ramsay sped through the cooking process in 15 minutes on camera, it took me about an hour to chop the ingredients, cook everything, blend the curry sauce, and combine the two pans into one dish.

That said, I think I could cook this dish more quickly over time as I make it more and commit steps of the recipe to memory.

Plus, I can’t deny that the end result was beautiful and tasted restaurant-quality. The chicken’s flavor was buttery and tomatoey, seasoned perfectly with spices like garam masala and turmeric. My family was thrilled with the dish’s creaminess and flavors.

Overall, this flavorful recipe can definitely be made a bit faster, and I can’t wait to try it again soon.

This story was originally published on July 24, 2024, and most recently updated on May 29, 2026.