Dishoom’s Chicken Ruby Curry with step-by-step photos and a video recipe. Chicken Ruby (or Ruby Chicken Murray) is a famous signature dish of the UK’s popular restaurant Dishoom. Inspired by Indian butter chicken, it is made with grilled chicken cooked in a delightful Makhni sauce that combines sweet, savory, and tangy flavors. Simple and easy chicken curry flavored with Indian spices. Serve it with Naan bread or basmati rice.
Ruby chicken curry is one of those Indian chicken curries that is popular outside India. The credit for this recipe goes to London’s Dishoom restaurant. Dishoom’s Chicken Ruby is a popular and much-loved dish on their menu.
If you like Indian chicken curry you may also like our Chicken Bhuna Masala, Chicken Pathia, and Chicken Tikka Masala.
Table of Contents
What is Chicken Ruby?
It is a crowd-pleasing chicken curry from UK’s popular restaurant group Dishoom. Inspired by Indian butter chicken, it is made with grilled chicken cooked in a rich and creamy tomato-based Makhni sauce.
The tanginess of the tomatoes harmonizes beautifully with the richness of the cream, creating a velvety smooth texture. The dish is known for its hearty and comforting nature.
The name “Ruby” draws inspiration from the famous 1950s Irish singer, Ruby Murray, whose name has evolved into Cockney rhyming slang for “curry.”
Origin
Dishoom Restaurant is a Bombay (Mumbai) inspired restaurant group with locations throughout the UK. It is based on the concept of Bombay’s popular Irani Cafe and authentic Indian food.
It is UK’s most successful Indian restaurant group. They provide an alternative to UK’s classic curry houses by providing Indian foods at an affordable price.
About this recipe
In this recipe post, I am sharing how to make Chicken Ruby. Let’s make this restaurant-style dish at home.
The recipe is adapted from the original Dishoom’s Chicken Ruby Recipe. I made a few changes to the ingredients, their measurements, and the cooking time.
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. It tastes absolutely delicious and you are going to love this Dishoom’s chicken curry.
Similar to butter chicken, chicken ruby curry is made in three simple steps:
- Marinate and grill the chicken.
- Making the Makhni sauce.
- Cook the grilled chicken in Makhni sauce.
Preparing this dish requires a lot of ingredients and is a time-consuming task. But if you love cooking Indian dishes then you might be having most of the ingredients in your kitchen pantry.
It is not a 30-minute recipe but I promise you that you will love to make this restaurant-quality dish at home again. It is going to be one of your family’s favorite dishes.
You may also like these other popular chicken recipes from this website:
Why You Need This Recipe
- Easy step-by-step instructions with photos and a recipe video.
- This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste and availability of ingredients.
- Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Balanced flavor – Dishooms chicken curry is sweet, savory, and tangy. You can adjust the spices as per your taste by increasing or decreasing the red chili powder. This is the dish that your whole family can enjoy including the kids.
- Freezer-friendly recipe
- Gluten-free
- Meal prep friendly – Grill the chicken and make Makhni sauce. Store them in separate airtight containers. Combine grilled chicken, makhani sauce, and cream. Heat it for 10 minutes and your restaurant-style dinner is ready in just 10 minutes. Detailed instruction on this is given below.
Ingredients and Substitutions
For the marinade
It looks like a lot of ingredients but if you like cooking Indian curries like Butter Chicken and Chicken Tikka Masala then you have all these ingredients in your kitchen pantry.
For making Makhni Sauce
- Chicken – I have used boneless skinless chicken breasts. You can also use boneless skinless chicken thighs.
- Yogurt – I used full-fat yogurt. You can also use homemade curd. Hung the curd in a muslin cloth for 30 minutes and let the excess water drain off. You can use this thick curd for the marinade.
- Fresh lime juice – It is used in chicken marinade. 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 smoke point.
- Fresh ginger and garlic – Basics of any Indian curry. I have used fresh ginger and garlic. You can substitute it with store-bought ginger-garlic paste.
- Flavoring – Salt, ground cumin, and garam masala powder. You can look out for ground cumin and garam masala powder at any Indian grocery store nearby or purchase it online.
- Kashmiri red chili powder – The original 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 bright red color to the dish 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 spices. Whole spices give a very nice aroma to the dish.
- Tomatoes – I have used fresh red ripe tomatoes (plum tomatoes) for this recipe. Substitute them with tinned or canned tomatoes.
- Sugar & Honey – The acidity of tomatoes is balanced with the sweetness of sugar and honey. Add it as per your taste.
- Kasuri Methi – Also known as dried fenugreek leaves. Slightly roast it, crush and add it to the curry. It gives a very nice flavor and aroma to this ruby curry.
- Herbs – Dill fronds & coriander leaves. If you do not have dill fronds substitute it with coriander leaves.
- Heavy cream
Cooking Tips
- 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.
- Remove the fried garlic with a slotted spoon. Another easy way is to place a strainer over a bowl and pour the hot oil with the garlic over it. Remove the garlic to a plate. Transfer the oil back to the pan.
- 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.
- Tomatoes differ in tanginess. If tomatoes are sweet to taste reduce the quantity of sugar and honey 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.
How to make Dishoom’s Chicken Ruby Curry (Step-by-step instructions with photos)
Preparations
- Blend the tomatoes and keep them aside.
- Grate the ginger and garlic (for Makhni sauce) and keep it aside. Skip this step if you are using store-bought ginger-garlic paste.
- Keep all the ingredients 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 the chicken with the marinade. Cover and keep it in the refrigerator to marinate for an hour. Meanwhile, you can start preparing the Makhni sauce.
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 and reaches the internal temperature of 165°F (74°C). Remove and keep it aside.
Making Makhni Sauce
- Heat a heavy bottom pan over medium heat. Add 1/4 cup of oil.
- When the oil is medium hot, add 1 tbsp 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 the garlic from the 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, and 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 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 means the masala is cooked well.
- Lower the heat. Add butter, combine, and cook it for 5 minutes.
- Add fried garlic, garam masala, sugar, honey, cumin powder, Kasuri Methi, and dill fronds. Cover and cook it for 10 minutes.
- 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.
For Meal Prep
- Grill the chicken. Let it cool down to room temperature. Store it in an airtight container and refrigerate. 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 Makhni sauce up to the step where you add fried garlic, garam masala, sugar, honey, 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 Makhni 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.
Frequently Asked Questions
Is chicken ruby spicy?
It is a mildly spicy dish. Grilled chicken is cooked in a delightful Makhni sauce that combines sweet, savory, and tangy flavors.
Is Deggi mirch chili powder and Kashmiri red chili powder the same?
No, Deggi mirch chili powder and Kashmiri red chili powder are not the same. Deggi mirch powder is made by combining two chili peppers – Kashmiri chilies and red bell peppers. It is mildly spicy and gives a rich orange-red color to the dish. Kashmiri red chili powder gives bright red color to the dish and is less spicy compared to Deggi mirch.
Storage Suggestions
- If you are planning to store this Dishooms chicken curry then store it within 2 hours of cooking.
- Refrigeration – 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).
Serving Suggestions
You can serve it with
- Naan Bread
- Basmati Rice
- Roti or Paratha (Indian flatbread)
- Jeera Rice
Variations that you can try
- Make it vegetarian – Substitute chicken with Paneer or Tofu, Chick Peas, or mushrooms.
- Substitute chicken with mutton (lamb meat) or King prawns.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Dishoom’s Chicken Ruby Curry Recipe
Dishoom’s Chicken Ruby Curry with step-by-step photos and a video recipe. Chicken Ruby (or Ruby Chicken Murray) is a famous signature dish of the UK’s popular restaurant Dishoom. Inspired by Indian butter chicken, it is made with grilled chicken cooked in a delightful Makhni sauce that combines sweet, savory, and tangy flavors. Simple and easy chicken curry flavored with Indian spices. Serve it with Naan bread or basmati rice.
Servings 6 people
Equipment
- 1 Mixing bowl
- 1 Heavy Bottom Pan or Pot with a lid.
Ingredients
- 700 g boneless skinless chicken (breast or thighs)
For Marinade
- 1/4 cup full fat yogurt
- 2 tsp lime juice
- 2 tsp oil (any cooking oil with neutral flavor)
- 2 tsp chopped ginger
- 3 tsp chopped garlic substitute fresh ginger & garlic with 2 tbsp store bought ginger-garlic paste
- Salt to taste
- 2 tsp Kashmiri red chili powder add as per taste, substitute paprika
- 1.5 tsp ground cumin
- 1 tsp garam masala powder
To grill the chicken
- 1 tsp oil to grease the grill pan
- 1 tbsp melted butter or oil for brushing on the chicken
To make Chicken Ruby Curry
- 1/4 cup oil
- 1 tbsp chopped garlic for frying
- 2 bay leaves
- 2- inch cinnamon sticks
- 6 green cardamom pods
- 2 black cardamoms pods
- 2 tbsp grated ginger and garlic or add 2 tbsp ginger-garlic paste
- 3 cups chopped fresh tomatoes pureed in a blender substitute it with tinned or canned tomatoes
- Salt to taste
- 2 tsp Kashmiri red chili powder add as per taste
- 2 tbsp unsalted butter
- 1 tsp garam masala powder
- 1 tbsp granulated sugar add as per taste check out the notes
- 1 tbsp honey add as per taste check out the notes
- 1 tsp ground cumin
- 1 tsp Kasuri Methi slightly roast until aromatic, immediately remove and crush it to powder with your fingers
- 1 tsp dill fronds or 2 tsp coriander leaves
- 1/4 cup heavy cream or double cream
Garnish
- Coriander leaves
- Ginger julienne
- Pomegranate seeds
Instructions
Preparations
- Blend the tomatoes and keep it aside.
- Grate the ginger and garlic (for Makhni sauce) and keep it aside. Skip this step if you are using store-bought ginger-garlic paste.
- Keep all the ingredients 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 Makhni sauce.
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.
For Makhni Sauce
- Heat a heavy bottom pan over medium heat. Add 1/4 cup of oil.
- When the oil is medium hot, add 1 tbsp 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, honey, cumin powder, Kasuri Methi, and dill fronds. Cover and cook it for 10 minutes.
- 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.
- Remove the fried garlic with a slotted spoon. Another easy way is to place a strainer over a bowl and pour the hot oil with the garlic over it. Remove the garlic to a plate. Transfer the oil back to the pan.
- 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 and honey 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.
Tastes delicious. Saved. Waiting to try more recipes.
Thanks. Glad you liked it.