Dishoom’s Chicken Ruby Curry

As I have previously mentioned on this blog, Dishoom is one of my FAVOURITE restaurants. My obsession indeed began with their famous breakfast offering, the delicious bacon naan roll, but I quickly realised I had to try their dinner menu. I went with friends during the covid eat-out-to-help-out scheme, where, instead of spending half the amount of money, we just ordered double the amount of food. On the menu that night was this Chicken Ruby Curry, and it did not leave my mind for several months. Tomatoey, creamy, and mild, but packed with flavour and tasty sauce, it really is a great curry for when you are craving something rich, but not wanting to go overboard on the spice.

When I eventually caved and bought Dishoom’s cookery book, eager to recreate some of their dishes at home, I was hesitant to attempt this dish, fearful my version would not live up to the real deal in the restaurant. Thankfully, I was wrong! It does require a fair bit of effort, so this isn’t your week-night meal. You will, however, be rewarded for your hard work, when you taste the delight that is this chicken dish.

Dishoom posted this recipe online during lockdown, meaning everyone can now access it! My version here has the pictures to guide you through the steps, but check out their Instagram for more of their tasty recipes to create at home! You could cook this Chicken Ruby Curry in tandem with some tasty rice or naan to make it a showstopper meal. I hope you enjoy!!

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4.75 from 4 votes

Dishoom's Chicken Ruby

Course Main Course

Cuisine Indian

Keyword butter chicken, chicken tikka

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

• 700 g boneless chicken thighs
• 20 g melted butter
• 50 ml double cream

For the chicken marinade

• 10 g fresh ginger
• 5-6 garlic cloves
• 1 tsp sea salt
• 1 tsp chilli powder
• 1½ tsp ground cumin
• ½ tsp garam masala
• 2 tsp lime juice (about 1 lime)
• 2 tbsp vegetable oil
• 75 g greek yoghurt

For the Makhani Sauce

• 8-9 garlic cloves
• 175 ml vegetable oil
• 20 g fresh ginger
• 800 g fresh tomatoes (or good quality tinned)
• 2 bay leaves
• 6 green cardamom pods
• 2 black cardamom pods
• 2 cinnamon sticks
• 2 tsp sea salt
• 1½ tsp chilli powder
• 30 g butter
• 1 tsp garam masala
• 20 g granulated sugar
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp dried fenugreek leaves
• 80 ml double cream

To garnish

• ginger matchsticks
• 1 tbsp pomegranate seeds
• handful coriander leaves

Instructions

• Blend all the marinade ingredients in a blender or food processor (if you don't have one, finely chop the ginger and garlic and mix with the other ingredients in a bowl). Cut the chicken into bite-size chunks and coat with the marinade. Leave to marinate in the fridge for 6-24 hours.
• After the chicken has marinated for a while, make the makhani sauce for the curry. Finely dice 3 of the garlic cloves. Heat the oil in a pan and fry the garlic for a few minutes until golden brown. Remove with a slotted spoon and drain on kitchen roll for later. Keep the oil in the pan.
• Grate the rest of the garlic and the ginger into a bowl. Using a blender or food processor, blend the tomatoes until smooth.
• Heat the pan with the oil over a medium-high heat. Add the bay leaves, cinnamon and cardamom pods. Stir for a minute or so. Turn the heat down to low and CAREFULLY add the garlic and ginger paste. It might spit and bubble quite a bit so make sure to add very carefully. Cook for a few minutes until the paste browns a little.
• Then add the tomatoes, salt and chilli powder. Turn up the heat until it simmers and cook for 25-30 minutes, stirring until the mixture reduces by about half. Add the butter and simmer for another 5 minutes.
• Meanwhile, heat your grill to high and line a baking tray with foil and a grill rack. Place the marinated chicken pieces on the tray and brush with the melted butter. Grill for 8-10 minutes until charred.
• Once the sauce has reduced, add the garam masala, sugar, honey, cumin, fried garlic and crumble in the dried fenugreek between your fingers. Cook for another 10 minutes or so on a lower heat, then add the cream and cook for another 5.
• When the chicken has cooked, add it to the sauce along with the rest of the cream and cook on a low heat, stirring for 10 minutes.
• Slice the ginger into thin sticks and chop the coriander. Sprinkle the curry with the ginger, coriander and pomegranate seeds. Serve with naan and rice.

Method in Pictures

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