Letting the marinated chicken hang out in the fridge overnight made it flavorful and tender. I let the chicken marinate for about 12 hours, allowing the spices to really sink in and coat the meat. When I checked on my chicken, I noticed the marinade had turned the meat yellow, and it smelled deliciously like curry.
I started by marinating the chicken overnight. Ramsay's recipe calls for only a pound of chicken and grapeseed oil, but I used ingredients I already had. Notably, marinating the chicken overnight wasn't included in the video's 15-minute timeline.
When it was time to cook the full dish, I gathered my curry ingredients: olive oil (again, the original recipe calls for grapeseed oil), red onion, ginger, Fresno chile, butter, cilantro, heavy cream, tomato sauce, and lemon. I also used an assortment of spices, including cardamom pods, cloves, garam masala, turmeric, cumin, and cayenne pepper.
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