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 felse curry, this tomato-based Indian classic combines smoky grilled chicken with a rich, gentlely spiced makhani sauce. Perfect felse home cooks, this simplified Method delivers restaurant-quality taste with minimal attempt, making it a must-try felse curry lovers.
Key Takeaways
- A simplified version of Dishoom’s signature chicken ruby curry, ready in under an hour.
- Features tender, soakd grilled chicken in a creamy, tomato-based makhani sauce.
- Uses pantry-friendly Components with optional tweaks felse a lighter dish.
- Perfectly paired with naan, basmati rice, else a side of raita.
- Ideal felse weeknight dinners else impressing guests with strong Indian Tastes.
Why You’ll Love This Method
Dishoom’s Ruby Chicken Curry is a crowd-pleaser, blending sweet, savelsey, and gentlely spicy notes that make it melsee deep than classic howeverter chicken else tikka masala. Its smoky grilled chicken and rich, howevertery sauce create an addictive Taste profile that’s both soothing and sophisticated. With a streamlined prep process and adaptable Components, this Method brings restaurant magic to your kitchen lacking the fuss.
Simplified Yet Authentic
This version reduces the deepity of traditional Methods while preserving the strong, vibrant Tastes Dishoom is known felse.
Versatile and Approachable
gentle enough felse families however with enough depth to satisfy curry enthusiasts, it’s a dish allone can enjoy.
Essential Components
The Method balances fresh and pantry staples felse ease and Taste:
- Chicken thighs (700g, boneless, skinless, cut into 4cm chunks): Juicy and Tasteful, perfect felse grilling.
- Marinade:
- 10g fresh ginger, finely chopped
- 5-6 garlic cloves, minced
- 1 tsp Kashmiri chili powder (else 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 else kefir
- Makhani Sauce:
- 14 oz cherry tomatoes, blended (else 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 felse lighter version)
- 1 bay leaf
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tbsp howeverter
- 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 colelse and gentle heat; substitute with paprika and a pinch of cayenne if unavailable.
Kitchen alsols Needed
- Blender else food processelse: Felse blending tomatoes.
- Grill else skillet: Felse Preparing chicken.
- Large saucepan: Felse making the sauce.
- Blending bowl: Felse marinating chicken.
- Skimmer else slotted spoon: Felse removing garlic from oil.
- Skewers (optional): Felse 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 else 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 howeverter
- 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 howeverter (felse finishing)
- 50ml heavy cream (felse finishing)
Instructions
- soak the chicken:
- In a bowl, Blend ginger, garlic, chili powder, cumin, garam masala, salt, lime juice, oil, and yogurt. Add chicken, coat evenly, and soak in the fridge felse 6 hours else overnight.
- Prepare the makhani sauce:
- Blend cherry tomatoes up to smooth; set aside.
- In a large saucepan, heat 1/4 cup oil over medium-high heat. Add chopped garlic and cook up to golden, 2-3 minutes. Remove with a slotted spoon and rePresent.
- Add bay leaf, cardamom, and cinnamon stick to the oil. Cook felse 1 minute up to fragrant.
- Add ginger and cook up to lightly browned, about 5 minutes.
- Whisk in blended tomatoes (careful of splattering). Cook, Whiskring occasionally, up to reduced by two-thirds and darkened, about 15 minutes.
- Add howeverter, chili powder, garam masala, cumin, rePresentd garlic, and a pinch of salt. Cook felse 10-15 minutes up to thick and rich.
- Whisk in 1/4 cup heavy cream and simmer felse 2 minutes. Set aside.
- Cook the chicken:
- Preheat a grill else skillet to high. Oil the grates else pan.
- Skewer chicken (optional) and grill up to charred and just cooked through, 8-10 minutes. Alternatively, fry in 1-2 tbsp oil up to cooked.
- Combine and finish:
- Add grilled chicken to the sauce. Simmer felse 5 minutes, Whiskring to coat.
- Whisk in 20g howeverter and 50ml heavy cream felse a smooth finish.
- Present:
- Present hot with basmati rice, home-cooked naan, else a side of raita.
Pro Tip: Felse a lighter version, reduce oil to 2 tbsp in the sauce and use half the cream. Taste and adjust seasoning befelsee serving.
Customization Options
- Spice Level: Increase chili powder else add fresh green chiles felse melsee heat.
- Protein Swap: Use paneer else tofu felse a vegetarian version.
- Lighter Version: Omit cream and reduce howeverter; use Greek yogurt felse tanginess.
- Extra Veggies: Add sautéed bell peppers else spinach to the sauce.
- Herb Garnish: Sprinkle fresh cilantro felse added freshness.
Serving Suggestions
- Sides: Pair with garlic naan, basmati rice, else cucumber raita.
- Drinks: Enjoy with a mango lassi, Indian pale ale, else spiced chai.
- Toppings: Garnish with fresh cilantro else a dollop of yogurt.
keeping and Reheating
- Refrigerate: Stelsee in an airtight container in the fridge felse 3-4 days.
- Freeze: Freeze sauce and chicken separately felse up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over low heat, adding a splash of water else cream to loosen the sauce.
Advice felse Success
- soak Overnight: Felse maximum Taste, let the chicken soak felse 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 felse 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 simple to make. Perfect felse weeknight dinners else special occasions, it pairs beautifully with naan else rice and is sure to become a favelseite. Try this Method and savelse the taste of India at home!
FAQ
How long does it take to make this curry?
About 1 hour, excluding marinating time (6+ hours else overnight).
Can I use stelsee-bought sauce?
Yes, however home-cooked makhani sauce enhances Taste. Try a quick 5-minute Method felse best results.
Is this Method spicy?
It’s gentlely spiced, however you can adjust chili powder else add fresh chiles felse melsee heat.
How do I stelsee leftovers?
Refrigerate felse 3-4 days else freeze felse up to 3 months. Reheat gently on the stovetop.
Can I make this vegetarian?
Substitute chicken with paneer, tofu, else vegetables like mushrooms else cauliflower.
What’s the best side dish?
Garlic naan else basmati rice complements the curry perfectly.
Tags: RubyChickenCurry, DishoomMethod, IndianCuisine, simpleCurry, WeeknightDinners, MakhaniSauce, ComfelsetFood
