Ruby Chicken CurryRuby Chicken CurryRuby Chicken Curry
A richly flavoured, aromatic curry by the famous Dishoom restaurant. This gorgeous ruby-red curry features tender marinated chicken thighs simmered in a velvety tomato sauce with warming spices and cream. Perfect for a special weekend meal when you have time to let the flavours develop.
Prep Time
1h 0m
Cook Time
1h 0m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the chicken marinade
- Boneless skinless chicken thighs900 g
- Fresh ginger1.25 cm
- Garlic cloves10 whole
- Indian chilli powder2 tsp
- Ground cumin2 tsp
- Garam masala1 tsp
- Lime juice1/4 whole
- Neutral oil (such as grapeseed)2 tbsp
- Kefir or Greek yoghurt120 ml
For the curry
- Garlic cloves8 whole
- Fresh ginger2.5 cm
- Neutral oil (such as grapeseed)250 ml
- Bay leaves2 whole
- Green cardamom pods8 whole
- Cinnamon sticks2 whole
- Cherry tomatoes, blended800 g
- Butter30 g
- Indian chilli powder2 tsp
- Garam masala1 tsp
- Ground cumin1 tsp
- Double cream120 ml
- Fresh coriander (optional)1 handful
- Salt1 pinch
A richly flavoured, aromatic curry by the famous Dishoom restaurant. This gorgeous ruby-red curry features tender marinated chicken thighs simmered in a velvety tomato sauce with warming spices and cream. Perfect for a special weekend meal when you have time to let the flavours develop.
InstructionsInstructionsInstructions
In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
Begin making the curry by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal for this. Set aside.
Roughly chop the remaining 6 cloves of garlic. Add the 250ml oil to a large pan and set over medium-high heat, then add the chopped garlic. Cook until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaves, cardamom pods, and cinnamon sticks. Cook for about 1 minute, or until the cinnamon sticks open.
Reduce the heat to medium and add the reserved ginger-garlic paste. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about two-thirds and darkened, roughly 15 minutes.
Add the butter, chilli powder, garam masala, cumin, the reserved crispy garlic, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about half, then stir in the double cream. Cook for another 5 minutes, then remove from the heat and set aside while you cook the chicken.
Preheat your grill to high. Oil the grates well, and then skewer and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
Serve garnished with ginger matchsticks and fresh coriander leaves (optional).
Prep Time
1h 0m
Cook Time
1h 0m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the chicken marinade
- Boneless skinless chicken thighs900 g
- Fresh ginger1.25 cm
- Garlic cloves10 whole
- Indian chilli powder2 tsp
- Ground cumin2 tsp
- Garam masala1 tsp
- Lime juice1/4 whole
- Neutral oil (such as grapeseed)2 tbsp
- Kefir or Greek yoghurt120 ml
For the curry
- Garlic cloves8 whole
- Fresh ginger2.5 cm
- Neutral oil (such as grapeseed)250 ml
- Bay leaves2 whole
- Green cardamom pods8 whole
- Cinnamon sticks2 whole
- Cherry tomatoes, blended800 g
- Butter30 g
- Indian chilli powder2 tsp
- Garam masala1 tsp
- Ground cumin1 tsp
- Double cream120 ml
- Fresh coriander (optional)1 handful
- Salt1 pinch
InstructionsInstructionsInstructions
In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
Begin making the curry by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal for this. Set aside.
Roughly chop the remaining 6 cloves of garlic. Add the 250ml oil to a large pan and set over medium-high heat, then add the chopped garlic. Cook until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaves, cardamom pods, and cinnamon sticks. Cook for about 1 minute, or until the cinnamon sticks open.
Reduce the heat to medium and add the reserved ginger-garlic paste. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about two-thirds and darkened, roughly 15 minutes.
Add the butter, chilli powder, garam masala, cumin, the reserved crispy garlic, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about half, then stir in the double cream. Cook for another 5 minutes, then remove from the heat and set aside while you cook the chicken.
Preheat your grill to high. Oil the grates well, and then skewer and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
Serve garnished with ginger matchsticks and fresh coriander leaves (optional).