Authentic Dishoom-Inspired Ruby Chicken Curry: A Culinary Journey from Bombay to Your Kitchen
Prepare to embark on a flavor adventure with this exquisite Ruby Chicken Curry, a captivating Indian dish that promises a gentle warmth, a subtle sweetness, and an explosion of aromatic spices. Our recipe is a loving adaptation of the legendary signature dish from London’s renowned Dishoom restaurant, a name synonymous with authentic Bombay-inspired cuisine. Imagine succulent chunks of chicken, lovingly bathed in a vibrant, deep-red sauce that boasts an irresistible blend of rich butter, luscious cream, and a medley of carefully selected, fragrant spices. This isn’t just a meal; it’s an experience that transports you straight to the bustling streets of Bombay, yet refined with a touch of British culinary flair.
The Dishoom Legacy: From London’s Streets to Global Palates
Despite my extensive travels through India, it’s a delightful secret I almost hesitate to share: one of the most exceptional Indian curries I’ve ever savored was, in fact, found in the heart of London. Dishoom, a celebrated British-based Indian restaurant chain, has earned its fame by faithfully recreating authentic recipes rooted in 18th-century Bombay’s culinary heritage. Their commitment to tradition, combined with a touch of modern refinement, makes their dishes truly unforgettable.
Beyond the incredible food, Dishoom’s beautiful and informative cookbook, Dishoom – From Bombay with Love, is a treasure. It’s more than just a collection of recipes; it’s a captivating read filled with engaging stories and stunning photographs that provide a window into the rich culture and history behind each dish. This cookbook profoundly impressed me, much like Jerusalemby Yotam Ottolenghi and Sami Tamimi, which not only expanded my culinary horizons but was one of the rare cookbooks I genuinely read from cover to cover. These books offer a deep dive into the essence of cuisine, enriching both the palate and the mind.
Dishoom’s culinary philosophy shines through in their vibrant colors and bold flavors. The subtle British influence in their dishes often means they are slightly milder than their traditional Indian counterparts, making them approachable for a wider range of tastes. A perfect example of this delightful fusion is my own Mulligatawny Soup, a harmonious blend of spicy and comforting notes.
Unveiling the Ruby Chicken: A Bombay Classic
The Ruby Chicken is undeniably Dishoom’s signature masterpiece, and this adapted recipe from their acclaimed book, From Bombay with Love, strives to capture its essence. The name itself is playfully derived from ‘Ruby Murray,’ a charming piece of Cockney rhyming slang for ‘curry’ – a fitting and memorable moniker for such a jewel-toned dish. This deep-red, intensely flavorful curry is often compared to a classic Butter Chicken (Murgh Makhani) but with its own distinctive smoky depth and vibrant spice profile that sets it apart. It’s a testament to the rich culinary traditions of Bombay, brought to life with meticulous care.
At the heart of this sensational curry are tender, succulent pieces of boneless, skinless chicken thigh, enveloped in a luxuriously thick and exquisitely rich ruby-red sauce. Every spoonful is a symphony of flavors, where the fragrant herbs and vibrant spices engage in a delightful dance with the sweet notes of honey and garlic. The buttery, creamy sauce coats your palate, leaving a lingering warmth and a profound satisfaction that will have you eagerly licking your plate clean. This dish is designed to be an unforgettable culinary experience, a celebration of rich textures and complex flavors.
Table of Contents
- The Secret to the Ruby Sauce
- Perfecting the Chicken Pieces
- Ingredient Notes and Expert Substitutions
- Step-by-Step: How to Make Ruby Chicken
- Recommended Kitchen Tools
- Storing and Reheating Your Curry
- Frequently Asked Questions
- Dishoom’s Ruby Chicken Curry Recipe
The Secret to the Ruby Sauce: A Chef’s Tip
You might notice that this finished dish typically yields a considerable amount of beautiful ruby-tinted oil. While it adds a luscious sheen, I personally opt to skim off some of this excess oil before serving and photographing for a lighter presentation, though this step is entirely optional and a matter of personal preference. Another trick I employ for a truly velvety consistency is to blend the curry sauce thoroughly before introducing the cooked chicken. This creates an incredibly smooth and luxurious base, ensuring every bite is uniformly rich. Feel free to incorporate these tips or enjoy the curry in its more rustic, original form.
Perfecting the Chicken Pieces: A Culinary Choice
When it comes to preparing the chicken for this delectable curry, you have a couple of excellent options for boneless, skinless chicken thighs. You can choose to cut them into bite-sized chunks before cooking, which allows for more charred and crispy edges – a delightful textural contrast against the creamy sauce. Alternatively, and this is my preferred method for an easier cook, you can grill or broil the chicken thighs whole and then chop them into pieces after they’ve cooled slightly. This approach often results in more uniformly tender and juicy chicken, as larger pieces tend to retain moisture better during the initial cooking phase. Whichever method you choose, the goal is beautifully cooked chicken that complements the rich ruby sauce.
Ingredient Notes and Expert Substitutions
(For a complete list of ingredients and precise quantities, please refer to the full recipe card below.)
- Chicken Thighs – Boneless and skinless chicken thighs are highly recommended for this curry. Their higher fat content makes them exceptionally forgiving and ensures the meat breaks down beautifully during slow cooking, becoming melt-in-your-mouth tender. If you prefer chicken breast, cut it into larger chunks to prevent it from drying out, and reduce the simmering time accordingly.
- The Flavorful Marinade: Your First Step to Depth
- Fresh Ginger – Peeled and finely diced, ginger provides a pungent, warming foundation.
- Garlic – Crushed to release its potent aroma and flavor, crucial for Indian cuisine.
- Ground Cumin – Adds an earthy, warm, and slightly nutty dimension that is characteristic of many Indian curries.
- Salt – Essential for seasoning and helps the marinade deeply penetrate the chicken, enhancing its natural flavors.
- Indian Mirch Chili Powder (Deggi Mirch) – This is key for achieving the signature ruby-red color and provides a mild, gentle heat without overpowering the dish. If substituting with classic Indian chili powder, use less, as it tends to be significantly hotter.
- Garam Masala – A cornerstone spice blend in Indian cooking, offering a complex, aromatic profile that brings all the flavors together.
- Lime Juice – A splash of acidity that brightens the flavors and helps tenderize the chicken.
- Vegetable Oil – A neutral oil to help carry the fat-soluble flavors of the spices into the chicken. Any other neutral cooking oil will work.
- Greek Yogurt – Acts as a tenderizer and helps keep the chicken incredibly moist during grilling or broiling. Kefir is an excellent substitute if you have it on hand.
- The Velvety Makhani Curry Sauce: Building Layers of Flavor – You’ll require additional fresh garlic and ginger for the sauce base, alongside these star ingredients:
- Spices for Toasting – We will begin by lightly toasting whole Indian Bay Leaves (note: distinct from common bay leaves, which taste very different!), Ground Cardamom, Ground Cinnamon, Salt, and more Deggi Mirch. Toasting releases their full aromatic potential and deepens the flavors.
- Tomatoes – Chopped finely, they will slowly disintegrate into the sauce, providing a rich, tangy base and contributing to the vibrant ruby color.
- Honey & Sugar – These provide the delicate sweetness that perfectly balances the spice and acidity, a hallmark of a great makhani-style curry.
- Garam Masala & Ground Cumin – Reintroduced here to reinforce the foundational spice flavors established in the marinade.
- Fenugreek Leaves (Kasoori Methi) – Crushed and dried, this distinctive Indian herb offers a unique smoky, slightly bitter, and maple-like aroma. It beautifully complements the richness of butter and the acidity of tomatoes, elevating the sauce to another level.
- Fresh Dill – While not strictly traditional in all Indian curries, I’ve found that a hint of fresh dill provides an unexpected burst of citrusy freshness that truly brightens the dish and complements the other strong flavors. It’s a delightful twist.
- Heavy Cream – Essential for achieving that iconic silky, rich texture and luxurious mouthfeel that makes ruby chicken so comforting. For a lighter touch, full-fat milk mixed with a bit of butter can be used, though the richness will be slightly different.
- Butter – Used in two key ways: brushed onto the chicken before broiling to encourage browning and add flavor, and finally swirled into the sauce to enrich it further, contributing to its lusciousness.
- Finishing Touches: Garnishes for Freshness and Pop
- Cilantro – Freshly chopped cilantro provides a refreshing herbaceous counterpoint to the rich curry and helps to cool some of the heat.
- Pomegranate Arils – These jewel-like, sweet, and tangy pearls are a classic and beautiful garnish for Indian curries, adding a burst of flavor and a delightful textural contrast.
Step-by-Step: Crafting Your Ruby Chicken Masterpiece
- Prepare the Marinade & Marinate the Chicken. In a medium bowl, thoroughly whisk together all the marinade ingredients until you achieve a smooth, well-combined mixture. If you haven’t already, cut your boneless, skinless chicken thighs into approximately 1 ½-inch pieces. (Alternatively, you can grill them whole and chop later for maximum juiciness, as discussed in the tips above). Place the chicken into a sealable container or a sturdy zip-top bag, pour the prepared marinade over it, and toss gently to ensure every piece is fully coated. Cover or seal the container and refrigerate the chicken overnight (ideally 8-12 hours) to allow the flavors to fully meld and the yogurt to tenderize the meat.
- Grill or Broil the Chicken. When ready to cook, preheat your grill or grill pan to medium-high heat. If using a broiler, position your oven rack about 4 inches from the heat source and preheat. Lightly brush the marinated chicken pieces with melted butter. Place the chicken on the hot grill pan or under the broiler. Grill for 8-10 minutes in the pan, or broil for approximately 15 minutes, turning the chicken once halfway through, until it is cooked through, beautifully charred at the edges, and develops a lovely golden-brown hue. Once cooked, remove the chicken and loosely cover it with foil to keep it warm and allow it to rest while you prepare the sauce.
- Build the Rich Makhani Curry Sauce. In a large, heavy-bottomed saucepan or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and sauté for about 3 minutes until fragrant, being careful not to burn them. Next, add the Indian bay leaves, ground cardamom, ground cinnamon, salt, and Indian mirch chili powder (Deggi Mirch). Toast these spices for about 1 minute, stirring constantly, to release their full aroma. Stir in the chopped tomatoes, bring the mixture to a gentle simmer over low heat, and cook for approximately 25 minutes, or until the sauce has significantly reduced by about half and thickened.
- Infuse Sweetness and Creaminess. Now, incorporate the honey, sugar, garam masala, ground cumin, crushed fenugreek leaves (kasoori methi), and fresh dill into the simmering sauce. Stir everything together thoroughly and continue to simmer for an additional 15 minutes, allowing the flavors to deepen and harmonize. Finally, stir in the heavy cream and let it simmer for just 5 more minutes, until the sauce becomes luxuriously creamy. Just before serving, swirl in the remaining butter, allowing it to melt and enrich the sauce even further.
- Combine & Serve. Gently add the grilled chicken pieces to the prepared makhani sauce and simmer for a final 10 minutes, allowing the chicken to fully absorb the incredible flavors of the curry. Serve your homemade ruby chicken piping hot, ideally over fluffy basmati rice. Garnish generously with freshly chopped cilantro and a sprinkle of vibrant pomegranate arils for a burst of color and refreshing crunch. Enjoy this authentic taste of Bombay in your own home!
Recommended Kitchen Tools for Success
- Large Heavy-Bottomed Saucepan or Dutch Oven – Essential for even cooking and preventing the sauce from sticking, especially during the long simmering process.
- Immersion Blender (Optional, but Recommended) – While optional, an immersion blender is incredibly useful for achieving that perfectly smooth, restaurant-quality curry sauce before you add the chicken. If you don’t have one, a regular blender will also work (just be careful with hot liquids).
- Grill Pan or Broiler with Oven Rack – For cooking the marinated chicken to perfection, ensuring a lovely char and tenderness.
- Measuring Cups and Spoons – Accurate measurements are crucial for balancing the complex flavors of this curry.
- Sharp Knife and Cutting Board – For preparing your chicken, ginger, garlic, and tomatoes.
Storing and Reheating Your Delicious Curry
Leftover ruby chicken curry is often even more flavorful the next day, as the spices have had more time to meld. Allow the curry to cool completely to room temperature before transferring it to an airtight container. It can be safely refrigerated for 2-3 days. For longer storage, this ruby chicken also freezes exceptionally well for up to 3 months. When freezing, ensure the container is freezer-safe and leave a little headspace for expansion.
To reheat, gently warm the curry in a saucepan over low heat, stirring occasionally. If the sauce appears too thick, add a splash of water, chicken broth, or a touch more cream to loosen it to your desired consistency. Be careful not to overheat the chicken, as this can make it tough. Gentle reheating ensures the chicken remains tender and the sauce retains its creamy texture.
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Frequently Asked Questions About Ruby Chicken Curry
What are the best accompaniments for Dishoom’s ruby chicken?
Steamed basmati rice is the quintessential partner for this rich chicken curry, offering a light, fluffy canvas for the robust flavors. Traditionally, Indian curries are also savored with a variety of freshly baked breads. Consider making your own chapati or soft, pillowy Indian naan. These fresh breads are absolutely perfect for soaking up every last drop of the delectable, creamy sauce! You could also serve it with a refreshing raita (yogurt dip) or a simple kachumber salad (cucumber, tomato, onion salad) to cut through the richness.
Can I use different types of tomatoes in this ruby chicken recipe?
Absolutely! While the recipe typically calls for chopped standard beefsteak tomatoes, you can certainly experiment with other varieties. Just be mindful of their inherent sweetness and acidity levels, and adjust your honey and sugar accordingly. For example, if you opt for sweeter tomatoes like cherry tomatoes, you may need to reduce the amount of added sugar and honey. Conversely, if your tomatoes are particularly tart, a little extra sweetness might be beneficial to maintain that perfect balance of flavors.
Does this curry recipe work well with alternative proteins?
Yes, this versatile curry base is wonderfully adaptable to other proteins! Lamb is a fantastic choice for any rich curry dish; just remember that lamb typically requires a longer simmering time to break down its tougher fibers and become fork-tender. For a delicious vegetarian option, paneer – a firm Indian cheese – works exceptionally well, soaking up all the incredible sauce flavors. You could also try it with firm tofu, chickpeas, or a medley of roasted vegetables for a hearty plant-based meal. Adjust cooking times based on your chosen protein to ensure it’s cooked perfectly.
Dishoom’s Ruby Chicken Curry Recipe
Vibrant and smoky ruby chicken is a rich and creamy Indian curry that is packed with flavor. Inspired by Dishoom’s signature recipe!
Servings: 4
Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Marinate Time: 8 hrs
Total Time: 9 hrs 35 mins
Rating: 5 out of 5 stars (Based on 3 votes)
Ingredients
- Main:
- 2 lbs (900g) boneless, skinless chicken thighs
- 2 tbsp butter, melted (for brushing chicken)
- Marinade:
- 1-inch knob fresh ginger (approx. 20g), peeled and finely diced
- 5 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp Indian mirch chili powder (Deggi Mirch)
- ½ tsp garam masala
- 2 tsp lime juice
- 2 tsp vegetable oil
- ⅓ cup Greek yogurt
- Makhani Curry Sauce:
- ¼ cup vegetable oil
- 8 cloves garlic, minced
- 1-inch knob fresh ginger (approx. 20g), minced
- 2 Indian bay leaves
- ½ tsp ground cardamom
- 1 tsp ground cinnamon
- 2 tsp salt
- 2 tsp Indian mirch chili powder (Deggi Mirch)
- 28 oz (approx. 794g) tomatoes, chopped
- 1 tbsp honey
- 5 tsp sugar
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp fenugreek leaves (kasoori methi), crushed
- ½ tsp fresh dill, chopped
- ⅓ cup heavy cream
- 2 tbsp butter (for finishing the sauce)
- For Serving:
- Cilantro, freshly chopped
- Pomegranate arils (optional)
- Steamed basmati rice or Indian breads
Instructions
- Marinate the Chicken: In a bowl, whisk together the ginger, garlic, ground cumin, salt, Indian mirch chili powder (Deggi Mirch), garam masala, lime juice, vegetable oil, and Greek yogurt until smooth. Cut the chicken thighs into 1 ½-inch pieces (or keep whole if grilling/broiling, then chop later). Add the chicken to the marinade, toss to coat thoroughly, cover, and refrigerate overnight (minimum 8 hours) for best flavor and tenderness.
- Cook the Chicken: Preheat a grill to medium-high heat or position an oven rack 4 inches from the broiler heat source. Brush the marinated chicken pieces with the melted butter. Grill in a grill pan for 8-10 minutes, turning once, until cooked through and nicely charred. Alternatively, broil under the preheated broiler for about 8 minutes per side, until lightly charred and cooked. Set the cooked chicken aside, covered loosely with foil.
- Prepare the Makhani Curry Sauce Base: In a large saucepan or Dutch oven, heat ¼ cup vegetable oil over medium-high heat. Add the minced garlic and ginger and cook for 3 minutes until fragrant. Stir in the Indian bay leaves, ground cardamom, ground cinnamon, salt, and 2 tsp Indian mirch chili powder. Toast these spices for about 1 minute, stirring constantly, until aromatic.
- Simmer the Tomato Base: Add the chopped tomatoes to the saucepan and stir well. Reduce the heat to low and simmer for approximately 25 minutes, or until the tomatoes have broken down and the sauce has reduced by half.
- Finish the Sauce: Stir in the honey, sugar, 1 tsp garam masala, 1 tsp ground cumin, crushed fenugreek leaves, and fresh dill. Continue to simmer for another 15 minutes, allowing the flavors to deepen. Pour in the heavy cream and simmer for 5 more minutes until the sauce is creamy. Just before serving, stir in the remaining 2 tbsp butter until melted and fully incorporated, enriching the sauce.
- Combine and Serve: Add the cooked chicken pieces to the simmering sauce and gently stir to coat. Simmer for a final 10 minutes to allow the chicken to absorb the sauce’s flavors. Serve your homemade Ruby Chicken Curry hot over steamed basmati rice or with Indian breads. Garnish with freshly chopped cilantro and optional pomegranate arils.
Notes
- This recipe, when prepared, can yield a notable layer of ruby-tinted oil on top. For a lighter presentation, I often choose to skim off some of this oil before serving and photographing. Additionally, to achieve a consistently smooth sauce, I prefer to blend the curry sauce with an immersion blender (or regular blender) before incorporating the chicken. Both steps are entirely optional and can be adjusted to your preference.
- Recipe adapted from the acclaimed Dishoom cookbook, From Bombay with Love.
Nutrition Information (Estimate Per Serving)
- Calories: 580 kcal
- Carbohydrates: 31 g
- Protein: 51 g
- Fat: 29 g
- Saturated Fat: 14 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 8 g
- Trans Fat: 1 g
- Cholesterol: 269 mg
- Sodium: 2339 mg
- Potassium: 1304 mg
- Fiber: 5 g
- Sugar: 20 g
- Vitamin A: 1595 IU
- Vitamin C: 23 mg
- Calcium: 168 mg
- Iron: 6 mg
The nutrition information provided is an estimate calculated by an online nutrition calculator. It should not be considered a substitute for professional dietary advice or a precise nutritional analysis.
Course: Main Dishes
Cuisine: Indian
Author: Kevin
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