Dishoom's Ruby Chicken Curry

Dishoom’s Ruby Chicken Curry is spicy, sweet, savory and totally addictive. Plus, it’s super easy to make.  Winner winner, chicken dinner!

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Dishoom’s chicken ruby curry is everything: spicy, sweet, savoury, and utterly addictive. A lot of people think the best Indian food in the world is in London, and it’s probably true. This ruby chicken was awesome and so easy to make. It’s like the next step in Indian curry chicken. If you like butter chicken or chicken tikka masala, you’ll love this: still sweet and a total crowdpleaser, but a little more complex and satisfying and adult.
 
 

INGREDIENTS | Serves 4 - Prep 15 Mins + 6 Hours Marinating, Cook 20 Mins

700g skinless, boneless chicken thighs
20g unsalted butter, melted
50ml double cream

For the makhani sauce
35g garlic (7–8 cloves)
175ml vegetable oil
20g fresh root ginger
800g chopped tomatoes (fresh or good-quality tinned)
2 bay leaves
6 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
2 tsp fine sea salt
1½ tsp deggi mirch chilli powder
30g butter
1 tsp garam masala
20g granulated sugar
1 tbsp runny honey
1 tsp ground cumin
1 tsp kasoori methi powder, crushed to a powder between your fingers
½ tsp fresh dill fronds
80ml double cream

For the marinade
10g chopped fresh ginger
20g chopped garlic
5g fine sea salt
1 tsp deggi mirch chilli powder
1½ tsp ground cumin
½ tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat greek yoghurt

For the garnish
Ginger matchsticks
Coriander leaves, chopped
1 tbsp pomegranate seeds

 

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METHOD 

First make the makhani sauce. Peel and finely dice 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes. Remove with a slotted spoon and drain on kitchen paper.

Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.

Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown but not burn.

Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes. Add the cream and simmer gently for five minutes. The sauce is now ready to use.

For the marinade, blitz all the ingredients to a smooth paste, then transfer to a bowl. Cut the chicken into 4cm chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for six to 24 hours.

Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred.

To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken, and simmer very gently for 10 minutes. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.

 

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 Images & recipes from The Guardian by Dishoom  Photography by I am Food Blog.  

 

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