Dishoom’s Ruby Chicken Curry Recipe · i am a food blog

Dishoom’s Ruby Chicken Curry is everything: spicy, sweet, salty and totally addictive. Many people think that the best Indian food in the world is in London, and that’s probably true. It’s probably not at Dishoom either, which is kind of like a local casual chain. But because the bar is set so high in London, Dishoom manages to be both really good and very accessible. And man, is Dishoom ever good. Steph and I love this place: the fun atmosphere, the creative cocktails and of course the food carefully considered to be just a little less authentic: not too spicy, not too extreme. We have made several of their recipes and they have all been successes. Strangely though, we have never made what is arguably their signature dish until now.

This ruby ​​chicken was awesome and so easy to prepare. It’s like the next step in Indian chicken curry. If you like butter chicken Or chicken tikka masalayou’ll love this: still sweet and a total crowd-pleaser, but a little more complex, satisfying and adult. We ate it with homemade cheddar naan, but it would go great with just about anything: basmati rice, garlic naansor even more chicken via Dishoom Chicken Biryani (Biryani is like mixed rice).

The chicken alone is amazing. We had a few pieces fresh off the grill and it was incredibly good. It’s like tandoori chicken even simpler. If you’re feeling lazy, you can totally skip the whole curry part and just marinate and grill the chicken to eat with just about anything. This is some of the best grilled chicken – of any cuisine – I have ever eaten. If you’re going for just the chicken, you may want to reduce the spices a bit. Indian chili powder can be quite spicy, depending on which one you use.

Cooking notes

The original recipe contains sugar and honey. I omitted both because the cherry tomatoes I used were very sweet, but if you have a sweet tooth you may want to add a tablespoon of sugar. I also skipped the dill and kasoori methi powder (aka fenugreek) and combined the two cardamoms. in one, because I didn’t want to buy herbs and spices just for one dish. The deggi mirch chili powder specified in the OG recipe is just a mild variety of Indian chili powder; I replaced the standard (spicier) one we have at home. Last but not least, the ginger topping is really very good, don’t skip it.

This was an awesome and truly delicious curry, mostly hands-off and completely foolproof. It looks like a long list of ingredients, but it’s mostly duplicates between chicken and curry, and it seems to take a long time, but it’s just an overnight marinade. The actual cooking took more than an hour. I highly recommend doubling or tripling this recipe. I will definitely add this one to our dinner list, especially this awesome grilled chicken.

Curry for life!
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Dishoom Ruby Chicken Curry Recipe

Serves 2

Preparation time 1 hour hour

Cooking time 1 hour hour

Marinate 6 hours hours

Total duration 8 hours hours

Chicken

• 1 kg boneless, skinless chicken thighs cut into 2″ pieces
• 1/4″ fresh ginger finely diced
• 5 cloves garlic crushed
• 1 teaspoon Indian chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• juice of 1/4 lime
• 1 tablespoon neutral oil like grape seeds
• 1/4 cup kefir or Greek yogurt

Curry

• 4 cloves garlic
• 1/2″ fresh ginger plus extra for garnish
• 1/2 cup neutral oil like grape seeds
• 1 bay leaf
• 4 pods green cardamom
• 1 stick cinnamon
• 14 ounces cherry tomatoes blend
• 1 tablespoon butter
• 1 teaspoon Indian chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4 cup thick cream i.e. whipped cream

• In a medium bowl, combine the marinade ingredients, then toss the chicken until evenly coated. Wrap and store in the refrigerator to marinate for 6 hours to overnight.

• Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of garlic. A mortar and pestle are ideal. Cancel.

• Roughly chop the remaining 2 garlic cloves. Add 1/2 cup oil to a large skillet and heat over medium-high heat, then add the garlic. Cook the garlic until golden, about 2-3 minutes, watching carefully to make sure it doesn’t burn.

• Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamom and cinnamon. Cook for about 1 minute or until the cinnamon stick opens.

• Reduce the heat to medium and add the ginger-garlic paste reserved in step 2. Cook until the paste is lightly browned, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about 2/3 and blackened, about 15 minutes.

• Add the butter, chili powder, garam masala, cumin, crispy garlic reserved in step 4 and a pinch of salt. Cook for another 10 to 15 minutes, or until the sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from heat and set aside while you prepare the chicken.

• Preheat your grill to high. Oil the grills well, then skewer and cook the chicken until charred and cooked through, 8 to 10 minutes. If you don’t have a grill handy, fry the chicken in 1 to 2 tablespoons of oil until cooked through.

• Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.

• Plate and garnish with ginger and coriander matchsticks (optional).