This recipe is for Dishoom's famous Chicken Ruby, a rich and creamy Indian curry that is their take on butter chicken. It features marinated chicken thighs cooked in a flavorful makhani sauce, served alongside perfectly fluffy basmati rice. The chicken requires a 6-24 hour marinade for best flavor.
Lime juice (or spirit vinegar)1 generous squeeze (or 1 tbsp)
Salted butter25 g
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Prepare Chicken Marinade
In a blender, combine 10g chopped fresh ginger, 20g chopped garlic, 5g fine sea salt, 1 tsp degghi mirch chilli powder, 1.5 tsp ground cumin, 0.5 tsp garam masala, 75g full-fat Greek yogurt, 2 tsp vegetable oil, and 2 tsp lime juice. Blend until a smooth paste forms.
Step 2: Marinate Chicken
Cut 700g skinless, boneless chicken thighs into approximately 4cm chunks. Transfer the chicken to a bowl, add the prepared marinade, and mix well to coat. Cover and refrigerate for 6-24 hours.
Step 3: Prepare Makhani Sauce - Fry Garlic
Warm a large saucepan over medium-high heat. Add 175ml vegetable oil. Once hot, add 3 cloves of finely diced garlic and fry until light golden brown and slightly crispy, about 1 minute. Remove the crispy garlic with a slotted spoon and drain on kitchen paper.
Remove the whole spices from the oil. Turn down the heat to low. Add the remaining 6 cloves of garlic (pounded into a paste) and 20g fresh ginger (pounded into a paste) to the oil. Cook until browned but not burnt, about 1 minute.
Step 6: Prepare Makhani Sauce - Simmer Tomatoes
Add 800g chopped tinned tomatoes, 2 tsp fine sea salt, and 1.5 tsp degghi mirch chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn't catch. This should take about 30 minutes.
Add 20g melted unsalted butter, 20g granulated sugar, and 1 tbsp runny honey. Simmer gently for a further 5 minutes.
Step 8: Prepare Makhani Sauce - Add Herbs and Spices
Stir in 1 tsp each of garam masala and ground cumin. Add 0.5 tsp chopped fresh dill fronds and 1 tsp crushed dried fenugreek leaves (kasuri methi).
Step 9: Prepare Makhani Sauce - Final Simmer
Remove the whole spices (bay leaves, cardamom pods, cinnamon sticks) from the sauce. Stir in the crispy garlic from earlier. Cook for another 15 minutes.
Step 10: Prepare Makhani Sauce - Finish with Cream
Add 50ml double cream and simmer gently for 5 minutes. Keep warm.
Step 11: Prepare Basmati Rice - Wash and Soak
Fill a large bowl with cold water and gently add 360g basmati rice. Move the rice around with your hands to help release the starch, then let the rice settle to the bottom. Pour out the water. Repeat this process until the water is clear (usually 3-4 times). Cover the rice with fresh cold water and leave to soak for 1 hour.
Step 12: Prepare Basmati Rice - Boil
Pour 3 litres boiling water into a large pan and add 2 tsp fine sea salt and a generous squeeze of lime juice (or 1 tbsp spirit vinegar). Once the water is boiling, drain the soaked rice and add it to the pan. Cook, stirring regularly, until almost done (4-5 minutes). The rice should still be slightly firm in the centre.
Step 13: Prepare Basmati Rice - Steam
Drain the rice immediately. Do not shake off excess water. Return the rice to the still-hot pan. Shake the pan gently to create an even layer. Dot the rice with 25g salted butter. Place a piece of foil large enough to comfortably cover the top of your pan, crimping the edges around the pan. Place the pan over a high heat until the foil inflates (about 1 minute). Turn off the heat and leave to stand for 15-30 minutes before serving.
Step 14: Grill Chicken
Heat a grill pan to medium-high heat. Brush the inside of the grill pan with clarified butter. Place the marinated chicken on the grill pan and grill for 8-10 minutes until lightly charred and cooked through.
Step 15: Combine and Serve
Add the grilled chicken to the warm makhani sauce. Serve the Chicken Ruby with basmati rice. Garnish with ginger matchsticks, chopped coriander leaves, and 1 tbsp pomegranate seeds.
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