Dishoom’s Chicken Ruby is a famous signature dish of the UK’s popular restaurant Dishoom. Inspired by Indian butter chicken, this restaurant-worthy dish is made with tender, char-grilled chicken cooked in a rich, creamy, tomato-based Makhani sauce. Serve it with Quick Greek Yogurt Naan or steamed rice. Here’s how to make this dish with step-by-step photos and a recipe video.
I'd heard so much about this Dishoom's Chicken Ruby from my husband, he kept praising it, saying it was so good, you'd want to lick the plate clean. The thought of smoky grilled chicken in a rich, creamy tomato sauce was too tempting to ignore. Chicken recipes are my thing, so when I heard about Dishoom's Chicken Curry, I couldn't wait to try it for my blog.
At first, I was skeptical. Would it taste as good without Dishoom’s magic? Even though I gathered this ruby chicken curry recipe from the internet and YouTube searches, it turned out to be pure gold. It's truly delicious and surprisingly easy to make at home if you follow a few key steps. More restaurant-style chicken curry recipes that you might like are Chicken Bhuna Masala, Chicken Pathia, and Chicken Tikka Masala.
About This Recipe
Inspired by Dishoom's Ruby Chicken Curry, it is easy to make at home. The secret is a flavorful marinade and a slow-cooked makhani sauce. The chicken soaks up the spices overnight and then gets grilled for a delicious smoky char. Meanwhile, the makhani sauce (makhani means buttery) slowly thickens into a rich, buttery base that coats the smoky-grilled chicken in every bite.
Let me tell you one thing: Dishoom's Ruby Murray is not a quick weeknight curry, but it tastes so good that you will love to make this restaurant-quality dish at home again. It's one of my family's favorite dishes. This recipe can be easily doubled or tripled. Serve it with warm naan or basmati rice, and you’ve got a restaurant-style meal at home.
Here are a few changes I made to this Dishoom chicken curry recipe. I substituted Deggi mirch chili powder with Kashmiri red chili powder. In addition to this, I reduced the quantity of oil and cream in the recipe. I also reduced the cooking time of the curry to make it within one hour. But believe me, there is no compromise on taste. This ruby curry tastes delicious, and you are going to love it.
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Ingredients Notes
This chicken ruby recipe requires the same ingredients you'll need to cook Indian Butter Chicken or Chicken Tikka Masala. So, if you are a fan of Indian curries, you have all the ingredients needed to make this chicken ruby recipe. For the detailed list of ingredients & their measurements, please check out the recipe card below.
For the Chicken Marinade
For the Makhani Sauce
- Chicken: I used boneless, skinless chicken breasts for this dishoom's chicken curry recipe. You can also use boneless, skinless chicken thighs.
- Yogurt: I used full-fat yogurt, but you can also use homemade curd. Wrap the curd/yogurt in a muslin cloth for 30 minutes and let the excess water drain off. You can use this thick curd for the ruby chicken marinade.
- Fresh lime juice: It is used in the chicken marinade. It brightens up the flavors and makes the chicken tender and juicy. Substitute it with fresh lemon juice or vinegar.
- Oil: I have used sunflower oil. You can use any cooking oil with a neutral flavor and a high smoking point.
- Flavoring - Salt, ground cumin, and garam masala powder. You can look for ground cumin and garam masala powder at any Indian grocery store nearby or purchase it online.
- Kashmiri red chili powder - The original Dishoom's recipe calls for Deggi mirch chili powder. It is spicier than paprika or Kashmiri red chili powder and gives a bright red color to the dish. I have substituted it with Kashmiri red chili powder, as it gives a bright red color to the curry and is not spicy. You can substitute Kashmiri red chili powder with paprika or any red chili powder but then add it as per your taste.
- Butter - I used unsalted butter to grill the chicken. You can substitute it with any cooking oil or use ghee.
- Whole Spices - I have used bay leaves, cinnamon, green cardamoms, and black cardamoms. You can skip black cardamoms if you do not have them, but add the other whole spices. Whole spices give a very nice aroma to the chicken curry.
- Tomatoes - I have used fresh red ripe tomatoes (plum tomatoes) for this Dishoom's ruby chicken recipe. Substitute them with tinned or canned tomatoes.
- Sugar - The acidity of tomatoes is balanced with the sweetness of sugar. Add it to taste. The Dishoom's recipe calls for the addition of honey and sugar. I skipped honey in this recipe.
- Kasuri Methi - Also known as dried fenugreek leaves. Slightly roast it, then crush and add it to the recipe. It gives a very nice flavor and aroma to Dishoom's chicken curry.
- Herbs - Dill fronds & coriander leaves. If you do not have dill fronds skip it.
- Heavy cream: Adds richness to Dishoom's chicken curry.
- Garnish: Ginger juliennes and pomegranate seeds are used. Pomegranate seeds add that little burst of sweetness that cuts through the richness, making every bite even more irresistible.
For a detailed list of ingredients and their measurements, check out the recipe card below.
How to Make Dishoom’s Chicken Ruby Recipe (With Step-by-Step Photos)
Prepare the Ingredients
1) Blend the tomatoes and keep them aside. Grate the ginger and garlic (for Makhani sauce) and keep it aside. Skip this step if you are using store-bought ginger-garlic paste. Keep all the ingredients for the recipe.
For Chicken Marinade
2) In a blender jar, add all the marinade ingredients and blend to make a fine paste. In a mixing bowl, combine the chicken with the marinade. Cover and keep it in the refrigerator to marinate for an hour. Meanwhile, you can start preparing the Makhani sauce.
Making Makhani Sauce
1) Heat a heavy-bottom pan over medium heat. Add ¼ cup of oil. When the oil is medium hot, add 1 tablespoon of chopped garlic. Cook it for 10 seconds. Switch off the heat. Remove pan from heat. Let the garlic cook in the residual heat.
2) When the garlic starts to brown around the edges, immediately remove the garlic from the oil with a slotted spoon and keep it in a small bowl or plate. Crispy garlic is ready.
Tip: When the garlic edges just begin to show a hint of brown, quickly remove it from the oil using a slotted spoon. Place it in a small bowl or plate. Don't wait for a deep brown color, as it will burn easily. We will use it later. Do not overcook the garlic, it will taste bitter.
3) Return the pan with the oil to medium heat. Add whole spices and sauté until aromatic. Add grated ginger and garlic, and cook until it is golden.
4) Stir in tomato puree, salt, and Kashmiri red chili powder. Let it come to a boil. Cover and cook it for 10 minutes on medium heat. Stir it in between as required. After 10 minutes, you can see oil floating on the surface, which means the masala is cooked well.
5) Lower the heat. Add butter, combine, and cook for 5 minutes. Add fried garlic, garam masala, sugar, cumin powder, Kasuri Methi, and dill fronds. Cover and cook it for 10 minutes. Meanwhile you can start to grill the chicken.
Grill the Chicken
1) Heat a grill pan on medium heat. When the pan is hot enough, place the marinated chicken over it. Do not overcrowd the pan. Let the chicken cook for a minute.
2) Brush it with melted butter or oil. Let it cook for 3-4 minutes or until char marks appear. Flip and cook on the other side for 4-5 minutes or until the chicken is cooked through and reaches the internal temperature of 165°F (74°C). Remove and keep it aside.
Finishing the Ruby Chicken Curry
1) With the help of tongs, remove the bay leaf and other whole spices. Add the cooked chicken and cream. Stir to combine. The sauce was too thick; I added a little water (2-3 tbsp) to adjust the consistency (optional). Do not add more water; it will dilute the flavors.
2) Cover and cook on low heat for 5 minutes or until it comes to a gentle boil. Switch off the heat. Chicken Ruby is ready to serve. Serve with Naan bread or steamed rice. Garnish with coriander leaves, pomegranate seeds, and ginger julienne.
Tips To Make The Best Chicken Ruby
- Be careful while frying garlic. Heat oil, and when the oil is hot, add garlic, stir, and cook for 15 seconds. When the garlic edges just begin to show a hint of brown, quickly remove it from the oil using a slotted spoon. Let the garlic fry in the carry-over heat. Place it in a small bowl or plate. Don't wait for a deep brown color, as it will burn easily. Do not overcook the garlic, it will taste bitter.
- Marinate the chicken for at least an hour or overnight. Cover and keep it in the refrigerator to marinate overnight. It makes the chicken tender and flavorful.
- Do not start grilling the chicken taken out straight from the refrigerator. Let it rest on the kitchen counter until it reaches room temperature. Now, start grilling the chicken.
- Tomatoes differ in tanginess. If tomatoes are sweet to taste reduce the quantity of sugar or add it as per your taste.
- While adding cream, lower the temperature or switch off the heat. Add cream, stirring continuously until well combined. Now, cook it on low heat until it gently simmers.
- If you cook cream at high heat, it curdles.
Frequently Asked Questions
No, it is a mildly spicy dish. Grilled chicken is cooked in a delightful Makhani sauce that combines sweet, savory, and tangy flavors.
No, Deggi mirch chili powder and Kashmiri red chili powder are not the same. Deggi mirch is mildly spicy, more flavorful than Kashmiri red chilies, and gives a rich orange-red color to the dish. On the other hand, Kashmiri red chili powder gives a bright red color to the dish and is less spicy.
You can serve it with Naan Bread without Yeast, Basmati Rice, Roti or Paratha (Indian flatbread), or 30-minute Jeera Rice.
The name "Ruby" draws inspiration from the famous 1950s Irish singer, Ruby Murray, whose name has evolved into Cockney rhyming slang for "curry."
Ruby Murray Variations
- Make it vegetarian - Substitute chicken with Paneer or Tofu, Chick Peas, or mushrooms.
- Substitute chicken with mutton (lamb meat) or King prawns.
Related Recipes
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Recipe Card
Dishoom’s Chicken Ruby Recipe
Equipment
- 1 Mixing bowl
- 1 Heavy Bottom Pan or Pot with a lid.
Ingredients
- 700 g boneless skinless chicken breast or thighs
For Marinade
- ¼ cup full fat yogurt
- 2 teaspoon lime juice
- 2 teaspoon oil (any cooking oil with neutral flavor)
- 2 teaspoon chopped ginger
- 3 teaspoon chopped garlic substitute fresh ginger & garlic with 2 tablespoon store bought ginger-garlic paste
- Salt to taste
- 2 teaspoon Kashmiri red chili powder add as per taste, substitute paprika
- 1.5 teaspoon ground cumin
- 1 teaspoon garam masala powder
To Grill the Chicken
- 1 teaspoon oil to grease the grill pan
- 1 tablespoon melted butter or oil for brushing on the chicken
To make Makhani Sauce
- ¼ cup oil
- 1 tablespoon chopped garlic for frying
- 2 bay leaves
- 2- inch cinnamon sticks
- 6 green cardamom pods
- 2 black cardamoms pods
- 2 tablespoon grated ginger and garlic or add 2 tablespoon ginger-garlic paste
- 3 cups chopped fresh tomatoes pureed in a blender substitute it with tinned or canned tomatoes
- Salt to taste
- 2 teaspoon Kashmiri red chili powder add as per taste
- 2 tablespoon unsalted butter
- 1 teaspoon garam masala powder
- 1 tablespoon granulated sugar add as per taste check out the notes
- 1 teaspoon ground cumin
- 1 teaspoon Kasuri Methi slightly roast until aromatic, immediately remove and crush it to powder with your fingers
- 1 teaspoon dill fronds or 2 teaspoon coriander leaves
- ¼ cup heavy cream or double cream
Garnish
- 2 tablespoon finely chopped, coriander leaves
- a few Ginger juliennes
- 1-2 tablespoon Pomegranate seeds
Instructions
Prepping the Ingredients
- Blend the tomatoes and keep it aside. Grate the ginger and garlic (for Makhani sauce) and keep it aside. Skip this step if you are using store-bought ginger-garlic paste. Keep all the ingredients ready ready to make the recipe.
For Chicken Marinade
- In a blender jar, add all the marinade ingredients and blend to make a fine paste. In a mixing bowl, combine chicken with the marinade. Cover and keep it in the refrigerator to marinate for an hour. Meanwhile, you can start preparing the Makhani sauce.
For Makhani Sauce
- Heat a heavy bottom pan over medium heat. Add ¼ cup of oil.
- When the oil is medium hot, add 1 tablespoon of chopped garlic. Cook it for 10 seconds. Switch off the heat. Remove pan from heat. Let the garlic cook in the residual heat.
- When the garlic starts to brown around the edges, immediately remove garlic from oil with a slotted spoon and keep it in a small bowl or plate. Crispy garlic is ready. We will use it later. Do not overcook the garlic, it will taste bitter.
- Return the pan with the oil to medium heat. Add whole spices, sauté until aromatic.
- Add grated ginger and garlic, and cook until it is golden.
- Stir in tomato puree, salt and Kashmiri red chili powder. Let it come to a rolling boil. Cover and cook it for 10 minutes on medium heat. Stir it in between as required. After 10 minutes, you can see oil floats on the surface means masala is cooked well.
- Lower the heat. Add butter, combine and cook it for 5 minutes.
- Add fried garlic, garam masala, sugar, cumin powder, Kasuri Methi, and dill fronds. Cover and cook it for 10 minutes. While the makhani sauce is simmering, grill the chicken.
For Grilled Chicken
- Heat a grill pan on medium heat. When the pan is hot enough, place the marinated chicken over it. Do not overcrowd the pan. Let the chicken cook for a minute.
- Brush it with melted butter or oil. Let it cook for 3-4 minutes or until char marks appear. Flip and cook on the other side for 4-5 minutes or until the chicken is cooked through. Remove and keep it aside.
Finishing the Ruby Chicken Curry
- With the help of tongs, remove the bay leaf and other whole spices.
- Add the cooked chicken and cream. Stir to combine. The sauce was too thick; I added little water (2-3 tbsp) to adjust the consistency (optional). Do not add more water it will dilute flavors.
- Cover and cook on low heat for 5 minutes or until it comes to a gentle boil. Switch off the heat. Chicken Ruby is ready to serve.
- Serve with Naan bread or steamed rice. Garnish with coriander leaves, pomegranate seeds and ginger julienne.
Video
Notes
- Be careful while frying garlic. Heat oil, when the oil is hot, add garlic, stir and cook for 15 seconds and immediately remove the pan from heat. Let the garlic fry in the carry-over heat.
- Marinate the chicken for at least an hour or overnight. Cover and keep it in the refrigerator to marinate. It makes the chicken tender and flavorful.
- Do not start grilling the chicken taken out straight from the refrigerator. Let it rest on the kitchen counter until it reaches room temperature. Now start grilling the chicken.
- Make sure the grill pan is hot enough that when you place the marinated chicken over it you hear a sizzling sound.
- Do not overcrowd the grill pan. There should be some space between the chicken pieces. You can grill them in 2-3 batches depending on the size of the grill pan.
- Tomatoes differ in tanginess. If tomatoes are sweet to taste reduce the quantity of sugar or add it as per your taste.
- While adding cream lower the temperature or switch off the heat. Add cream stirring continuously until well combined. Now cook it on low heat until it gently simmers.
- If you cook cream at high heat, it curdles.
- The addition of water at the end to adjust the consistency is optional. The gravy was too thick for me, so I added water.
- Read our full nutrition disclaimer here.
- Recipe Credit: I followed The Guardian’s post and a few youtube videos.
- For Meal Prep:
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- Grill the chicken. Let it cool down to room temperature. Store it in an airtight container and refrigerate it. Stays good for 2 days. For longer storage, freeze it for up to a month.
- If you have leftover tandoori chicken, use that instead of making grilled chicken.
- Prepare the Makhani sauce up to the step where you add fried garlic, garam masala, sugar, cumin powder, Kasuri Methi, and dill fronds. Cover and cook it for 10 minutes. Let it cool down to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2 days. For longer storage, freeze it for up to a month. Thaw it overnight in the refrigerator.
- Whenever you want to make the curry, combine the Makhani sauce, chicken, and cream in a heavy-bottom pan. Heat it for 10 minutes. Garnish with coriander leaves, pomegranate seeds, and ginger julienne, and serve.
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- Storing & Reheating:
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- To store the leftovers: If you are planning to store this Dishooms chicken curry then store it within 2 hours of cooking. Let the curry cool down to room temperature. Transfer it to an airtight container and refrigerate. It stays good for 2 days.
- Freezing - Allow the dish to cool down to room temperature. Transfer it to a freezer-safe airtight container and refrigerate. It stays good for a month.
- Labeling- Always label the container with the date when you stored the curry. This helps you keep track of its freshness.
- Thawing - Thaw the frozen curry in the refrigerator overnight.
- Reheating - You can reheat it either in the microwave or on the stovetop. Sprinkle some water over it, stir, and heat it at low heat until it starts to bubble or reaches the internal temperature of 165°F (74°C
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Michael
Looks delicious. I will give it a try.
Preeti
Thanks. Hope you like it.
Abhi
Tastes delicious. Saved. Waiting to try more recipes.
Preeti
Thanks. Glad you liked it.