Inspired by the iconic London restaurant Dishoom, Ruby Chicken Curry is a vibrant, Tasteful dish that’s both approachable and utterly irresistible. Known as “Ruby Murray” in Cockney rhyming slang for curry, this tomato-based Indian classic combines smoky grilled chicken with a rich, mildly spiced makhani sauce. Perfect for home cooks, this simplified Method delivers restaurant-quality taste with minimal effort, making it a must-try for curry lovers.
Key Takeaways
- A simplified version of Dishoom’s signature chicken ruby curry, ready in under an hour.
- Features tender, marinated grilled chicken in a creamy, tomato-based makhani sauce.
- Uses pantry-friendly Components with optional tweaks for a lighter dish.
- Perfectly paired with naan, basmati rice, or a side of raita.
- Ideal for weeknight dinners or impressing guests with bold Indian Tastes.
Why You’ll Love This Method
Dishoom’s Ruby Chicken Curry is a crowd-pleaser, blending sweet, savory, and mildly spicy notes that make it more complex than classic butter chicken or tikka masala. Its smoky grilled chicken and rich, buttery sauce create an addictive Taste profile that’s both comforting and sophisticated. With a streamlined prep process and adaptable Components, this Method brings restaurant magic to your kitchen without the fuss.
Simplified Yet Authentic
This version reduces the complexity of traditional Methods while preserving the bold, vibrant Tastes Dishoom is known for.
Versatile and Approachable
Mild enough for families but with enough depth to satisfy curry enthusiasts, it’s a dish everyone can enjoy.
Essential Components
The Method balances fresh and pantry staples for ease and Taste:
- Chicken thighs (700g, boneless, skinless, cut into 4cm chunks): Juicy and Tasteful, perfect for grilling.
- Marinade:
- 10g fresh ginger, finely chopped
- 5-6 garlic cloves, minced
- 1 tsp Kashmiri chili powder (or Indian chili powder)
- 1.5 tsp ground cumin
- 1 tsp garam masala
- 1 tsp sea salt
- Juice of 1/4 lime
- 1 tbsp neutral oil (e.g., grapeseed)
- 1/4 cup Greek yogurt or kefir
- Makhani Sauce:
- 14 oz cherry tomatoes, blended (or canned crushed tomatoes)
- 4 cloves garlic, roughly chopped
- 1/2 inch fresh ginger, finely diced
- 1/2 cup neutral oil (reduced to 1/4 cup for lighter version)
- 1 bay leaf
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tbsp butter
- 1 tsp Kashmiri chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 cup heavy cream
- Pinch of salt
Pro Tip: Kashmiri chili powder adds vibrant color and mild heat; substitute with paprika and a pinch of cayenne if unavailable.
Kitchen Tools Needed
- Blender or food processor: For blending tomatoes.
- Grill or skillet: For Preparing chicken.
- Large saucepan: For making the sauce.
- Blending bowl: For marinating chicken.
- Skimmer or slotted spoon: For removing garlic from oil.
- Skewers (optional): For grilling chicken.
Dishoom’s Ruby Chicken Curry Method
Presents: 4
Prep Time: 15 minutes (plus 6+ hours marinating)
Cook Time: 45 minutes
Total Time: 1 hour (excluding marinating)
Components
Marinade
- 700g boneless, skinless chicken thighs, cut into 4cm chunks
- 10g fresh ginger, finely chopped
- 5-6 garlic cloves, minced
- 1 tsp Kashmiri chili powder
- 1.5 tsp ground cumin
- 1 tsp garam masala
- 1 tsp sea salt
- Juice of 1/4 lime
- 1 tbsp neutral oil
- 1/4 cup Greek yogurt or kefir
Makhani Sauce
- 14 oz cherry tomatoes, blended
- 4 cloves garlic, roughly chopped
- 1/2 inch fresh ginger, finely diced
- 1/4 cup neutral oil (e.g., grapeseed)
- 1 bay leaf
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tbsp butter
- 1 tsp Kashmiri chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 cup heavy cream
- Pinch of salt
- 20g unsalted butter (for finishing)
- 50ml heavy cream (for finishing)
Instructions
- Marinate the chicken:
- In a bowl, Blend ginger, garlic, chili powder, cumin, garam masala, salt, lime juice, oil, and yogurt. Add chicken, coat evenly, and marinate in the fridge for 6 hours or overnight.
- Prepare the makhani sauce:
- Blend cherry tomatoes until smooth; set aside.
- In a large saucepan, heat 1/4 cup oil over medium-high heat. Add chopped garlic and cook until golden, 2-3 minutes. Remove with a slotted spoon and rePresent.
- Add bay leaf, cardamom, and cinnamon stick to the oil. Cook for 1 minute until fragrant.
- Add ginger and cook until lightly browned, about 5 minutes.
- Whisk in blended tomatoes (careful of splattering). Cook, Whiskring occasionally, until reduced by two-thirds and darkened, about 15 minutes.
- Add butter, chili powder, garam masala, cumin, rePresentd garlic, and a pinch of salt. Cook for 10-15 minutes until thick and rich.
- Whisk in 1/4 cup heavy cream and simmer for 2 minutes. Set aside.
- Cook the chicken:
- Preheat a grill or skillet to high. Oil the grates or pan.
- Skewer chicken (optional) and grill until charred and just cooked through, 8-10 minutes. Alternatively, fry in 1-2 tbsp oil until cooked.
- Combine and finish:
- Add grilled chicken to the sauce. Simmer for 5 minutes, Whiskring to coat.
- Whisk in 20g butter and 50ml heavy cream for a silky finish.
- Present:
- Present hot with basmati rice, homemade naan, or a side of raita.
Pro Tip: For a lighter version, reduce oil to 2 tbsp in the sauce and use half the cream. Taste and adjust seasoning before serving.
Customization Options
- Spice Level: Increase chili powder or add fresh green chiles for more heat.
- Protein Swap: Use paneer or tofu for a vegetarian version.
- Lighter Version: Omit cream and reduce butter; use Greek yogurt for tanginess.
- Extra Veggies: Add sautéed bell peppers or spinach to the sauce.
- Herb Garnish: Sprinkle fresh cilantro for added freshness.
Serving Suggestions
- Sides: Pair with garlic naan, basmati rice, or cucumber raita.
- Drinks: Enjoy with a mango lassi, Indian pale ale, or spiced chai.
- Toppings: Garnish with fresh cilantro or a dollop of yogurt.
Storage and Reheating
- Refrigerate: Store in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze sauce and chicken separately for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over low heat, adding a splash of water or cream to loosen the sauce.
Advice for Success
- Marinate Overnight: For maximum Taste, let the chicken marinate for at least 6 hours.
- Don’t Skip the Grill: Charring the chicken adds authentic smoky Taste.
- Balance Sweetness: If tomatoes are tart, add 1 tsp brown sugar to the sauce.
- Strain Excess Oil: Skim off excess oil during Preparing for a lighter dish.
- Prep Ahead: Make the sauce a day in advance to save time.
Conclusion
Dishoom’s Ruby Chicken Curry is a simplified yet sensational Method that brings the Tastes of London’s beloved restaurant to your kitchen. With tender, smoky chicken and a rich, creamy makhani sauce, this dish is as addictive as it is easy to make. Perfect for weeknight dinners or special occasions, it pairs beautifully with naan or rice and is sure to become a favorite. Try this Method and savor the taste of India at home!
FAQ
How long does it take to make this curry?
About 1 hour, excluding marinating time (6+ hours or overnight).
Can I use store-bought sauce?
Yes, but homemade makhani sauce enhances Taste. Try a quick 5-minute Method for best results.
Is this Method spicy?
It’s mildly spiced, but you can adjust chili powder or add fresh chiles for more heat.
How do I store leftovers?
Refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Can I make this vegetarian?
Substitute chicken with paneer, tofu, or vegetables like mushrooms or cauliflower.
What’s the best side dish?
Garlic naan or basmati rice complements the curry perfectly.
