Dishoom’s renowned Ruby Chicken Curry is a dish that is as flavorful as it is unforgettable. Known for its delectable blend of spicy, sweet, and savory elements, it is addictive and uncomplicated to prepare. The curry is a signature dish at Dishoom, a popular casual-dining chain in London, admired for its creative cocktails and exciting atmosphere.
Origin and Popularity
London, often touted as the world’s best hub for Indian cuisine, sets a high bar for its food establishments. Dishoom surpasses this standard, delivering a gastronomic experience that is both tasteful and accessible. Its signature Ruby Chicken Curry is no exception. Loved by many, it is a recipe that is yet to disappoint.
Flavor Profile
The Ruby Chicken Curry is a step up in the realm of Indian curries. If you are a fan of butter chicken or chicken tikka masala, this dish will leave you craving for more. It strikes the perfect balance between sweet and spicy, adding a layer of complexity that is both satisfying and mature. It pairs well with homemade cheddar naan, basmati rice, garlic naan, or even more chicken via Dishoom’s chicken biryani.
The Star Ingredient: Chicken
The chicken in this recipe is a standout on its own. Fresh off the grill, its taste is unparalleled. It’s akin to an even easier version of chicken tandoori that you can enjoy with just about anything. However, be mindful of the spice levels. Indian chili powder can be overpoweringly spicy, depending on the variety you use.
Cooking Notes
The original recipe includes sugar and honey. However, if you are using sweet cherry tomatoes, you can do away with these. Additionally, dill and kasoori methi (fenugreek) powder are optional, and you can combine the two types of cardamom into one. The deggi mirch chili powder in the original recipe is a mild variant of Indian chili powder. You can substitute it with a standard (spicier) version. Lastly, do not skip the ginger garnish. It adds a burst of flavor to the dish.
Recipe Breakdown
Though the ingredients list may seem long, it mostly comprises duplicates. The preparation involves an overnight marinade, while the actual cooking time is roughly an hour. Here is a breakdown of the ingredients and instructions.
Ingredients
For the chicken,
- 1 lb boneless skinless chicken thighs cut into 2” chunks
- 1/4″ fresh ginger finely diced
- 5 cloves garlic crushed
- 1 tsp Indian chili powder
- 1 tsp ground cumin
- 1/2 tsp garam masala
- juice of 1/4 lime
- 1 tbsp neutral oil such as grapeseed
- 1/4 cup kefir or greek yogurt
For the curry,
- 4 cloves garlic
- 1/2″ fresh ginger plus extra for garnish
- 1/2 cup neutral oil such as grapeseed
- 1 bay leaf
- 4 pods green cardamom
- 1 stick cinnamon
- 14 ounces cherry tomatoes blended
- 1 tbsp butter
- 1 tsp Indian chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 cup heavy cream aka whipping cream
Instructions
- Mix the marinade ingredients together in a medium bowl. Toss the chicken until evenly coated. Wrap and store in the fridge to marinate for 6 hours to overnight.
- Start making the curry by crushing or finely dicing the ginger and 2 cloves of the garlic. Set aside.
- Add the 1/2 cup oil to a large pan set over medium-high heat. Cook the garlic until golden brown, being cautious not to burn it.
- Remove the garlic and add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
- Reduce the heat to medium and add the ginger-garlic paste. Cook until it has browned a bit, then add the blended tomatoes. Cook until the sauce has reduced by about 2/3.
- Add the butter, chili powder, garam masala, cumin, the crispy garlic, and a pinch of salt. Cook until the sauce has reduced by about half. Stir in the cream and cook for another 5 minutes.
- Preheat your grill on high. Oil the grates well. Skewer and cook the chicken until charred and just cooked through. If you don’t have a grill, you can 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.
- Plate and garnish with ginger matchsticks and cilantro (optional).
Final Thoughts
This delicious curry is mostly hands-off and foolproof. If you’re feeling adventurous, you can skip the curry part and marinate and grill the chicken to eat with just about anything. Don’t forget to double or triple the recipe for a hearty family meal or a dinner party. Enjoy your curry, and remember, curry is for life!
Comments and Reviews
Many people have tried this recipe and loved it. They have left comments such as:
- “Fantastic curry 5 star” – Anthony Taylor
- “The best Indian food in the world is in India (:” – Raul
- “This was insanely delicious!” – Kat
- “Made this last night, it was amazing. Thanks for sharing the recipe!” – K
Try it Yourself
So, if you’re looking for something new to try or want to impress your guests at your next dinner party, why not give the Dishoom’s Ruby Chicken Curry a shot? You might just find your new favorite dish. And remember, you can always adjust the ingredients to suit your preference. Happy cooking!