Chicken Ruby is a gorgeous tomato based curry with complex spices, mild heat, and the most heavenly flavors. It's a legendary dish at London's Dishoom restaurant. What a thrill to be able to make this incredible Indian chicken curry at home!
Dishoom is the restaurant Eddie and I returned to again and again during the two years we lived in London. It's where we took all of our visitors, to share in some of the planet's most delicious Indian food. Eventually we stopped looking at the menu because there was no debate over what to order. It was always garlic naan, house black dahl, pilau rice, grilled spicy lamb chops, Murgh malai, Masala prawns, gunpowder potatoes, raita, and, without a doubt, Chicken Ruby.
Chicken Ruby is the first dish I've made from the new and captivating Dishoom Cookbook and I can't wait to make it again. Truthfully, my first reaction to the recipe was shock at the massive amounts of oil, butter and cream. I mentioned this to a friend, who said "that's why it's so good." But still I went ahead with a drastic reduction in fat, hoping for a positive outcome - I had a sense that the other flavorful ingredients would carry the day. I should mention that I have a tendency to reduce unnecessary fat from recipes. It's not that have anything against butter, cream or oil, but if a recipe can be excellent with less, I go with the leaner version.
It's with much happiness (and relief) that I can tell you, Chicken Ruby made with about half the fat, is absolutely delicious. In case you're curious (or skeptical), here's the original Ruby Chicken recipe.
How to make Dishoom's Chicken Ruby (with a few tweaks)
For maximum flavor, the chicken needs to marinate for at least six hours and up to 24. That gives you plenty of time to make the Makhani sauce.
- Marinate: In a blender, puree the marinade ingredients: ginger root, garlic, salt, chili powder, garam masala, lime juice vegetable oil and yogurt. Toss the boneless chicken thighs in the marinade and keep them in the fridge until you're ready to grill them.
- Make the Makhani sauce: In a heavy pot, heat oil, chopped garlic, bay leaves, cardamom pods and cinnamon sticks and let them sizzle for a minute. Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15 minutes. At this point you can grill the chicken and finish the dish or you can refrigerate the sauce until you're ready to proceed.
- Grill the Chicken: Heat the grill to medium-high. Remove the chicken from the marinade, brush with melted butter, and grill for 5-6 minutes per side, until cooked through and nicely charred in spots. Cut the chicken into 1 ½ inch pieces.
- Finish the Dish: Add the cream and the grilled chicken to the makhani sauce and simmer gently for 10-15 minutes, until heated through.
Here's the Chicken Ruby Recipe. If you try this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print