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.
Prep Time15 minutesmins
Cook Time1 dayd45 minutesmins
Total Time1 hourhr
Course: Main
Cuisine: British-Indian
Servings: 6people
Calories: 630kcal
Author: Preeti
Equipment
1 Mixing bowl
1 Heavy Bottom Pan or Pot with a lid.
Ingredients
700gboneless skinless chicken (breast or thighs)
For Marinade
¼cupfull fat yogurt
2teaspoonlime juice
2teaspoonoil(any cooking oil with neutral flavor)
2teaspoonchopped ginger
3teaspoonchopped garlicsubstitute fresh ginger & garlic with 2 tablespoon store bought ginger-garlic paste
Salt to taste
2teaspoonKashmiri red chili powderadd as per taste, substitute paprika
1.5teaspoonground cumin
1teaspoongaram masala powder
To grill the chicken
1teaspoonoilto grease the grill pan
1tablespoonmelted butter or oilfor brushing on the chicken
To make Chicken Ruby Curry
¼cupoil
1tablespoonchopped garlicfor frying
2bay leaves
2-inchcinnamon sticks
6green cardamom pods
2black cardamoms pods
2tablespoongrated ginger and garlicor add 2 tablespoon ginger-garlic paste
3cupschopped fresh tomatoespureed in a blender substitute it with tinned or canned tomatoes
Salt to taste
2teaspoonKashmiri red chili powderadd as per taste
2tablespoonunsalted butter
1teaspoongaram masala powder
1tablespoongranulated sugaradd as per taste check out the notes
1teaspoonground cumin
1teaspoonKasuri Methislightly roast until aromatic, immediately remove and crush it to powder with your fingers
1teaspoondill fronds or 2 teaspoon coriander leaves
¼cupheavy creamor 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 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.
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 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.