Chicken Ruby Curry

Name: Chicken Ruby Curry
Prep time: 60 min
Cook time: 60 min
Total time: 2 h
Yield: 4
Ingredients: 1 lb boneless skinless chicken thighs; 2 piece fresh ginger; 9 cloves garlic; 2 tsp Indian chili powder; 1.5 tsp ground cumin; 1 tsp garam masala; 0.25 lime juice; 3 tbsp neutral oil; 0.25 cup kefir; 0.5 cup neutral oil; bay leaf; 4 green cardamom pods; cinnamon stick; 14 oz cherry tomatoes; 1 tbsp butter; 0.25 tsp salt; 0.25 cup heavy cream; fresh cilantro

Dishoom's ruby chicken makhani curry, marinated chicken in a rich tomato-based sauce

via iamafoodblog.com

60 minutes cook 60 minutes prep 4 servings

indian curry chicken

Scale

Units

Nutrition

Authored values; per-serving basis not stated.

Calories: 660
Protein: 48.9g
Carbs: 18.1g
Fat: 44.8g
Fiber: 2.5g

Per serving estimates from source; adapted from Dishoom cookbook

Ingredients

1 lb boneless skinless chicken thighs
2 piece fresh ginger
9 cloves garlic
2 tsp Indian chili powder
1.5 tsp ground cumin
1 tsp garam masala
0.25 lime juice
3 tbsp neutral oil
0.25 cup kefir
0.5 cup neutral oil
- bay leaf
4 green cardamom pods
- cinnamon stick
14 oz cherry tomatoes
1 tbsp butter
0.25 tsp salt
0.25 cup heavy cream
- fresh cilantro

Equipment

medium bowl
mortar and pestle
large pan
grill
pan

Instructions

Chicken Marinade

Cut 1 lb boneless skinless chicken thighs into 2-inch chunks.

In a medium bowl , combine the chicken with 1 piece fresh ginger , 5 cloves garlic , 1 tsp Indian chili powder , 1 tsp ground cumin , 0.5 tsp garam masala , 0.25 lime juice , 1 tbsp neutral oil , and 0.25 cup kefir . Toss until evenly coated.

Wrap and refrigerate for 6 hours to overnight.

Curry Sauce

Crush or finely dice 1 piece fresh ginger and 2 of the 2 cloves garlic using a mortar and pestle . Set aside.

Roughly chop the remaining 2 cloves garlic .

Add 0.5 cup neutral oil to a large pan over medium-high heat. Add the chopped garlic and cook until golden brown, 3 minutes , watching carefully to prevent burning.

Remove the crispy garlic with a slotted spoon and set aside.

Add bay leaf , 4 green cardamom pods , and cinnamon stick to the pan. Cook for 1 minute until the cinnamon stick opens.

Reduce heat to medium and add the ginger-garlic paste. Cook until browned, 5 minutes .

Add 14 oz cherry tomatoes , being careful of splattering. Cook, stirring occasionally, until reduced by about 2/3 and darkened, 15 minutes .

Add 1 tbsp butter , 1 tsp Indian chili powder , 0.5 tsp garam masala , 0.5 tsp ground cumin , the reserved crispy garlic, and a pinch of 0.25 tsp salt . Cook for 12 minutes until reduced by about half.

Stir in 0.25 cup heavy cream and cook for 5 minutes . Remove from heat and set aside.

Cook Chicken

Preheat a grill on high and oil the grates well. Skewer the marinated chicken and cook until charred and just cooked through, 9 minutes .

Alternatively, fry the chicken in 2 tbsp neutral oil in a pan until just cooked through.

Add the cooked chicken to the curry sauce. Simmer for 5 minutes , stirring to coat evenly.

Serve

Plate and garnish with ginger matchsticks and fresh cilantro .

View Cooklang Source

recipe.cook

---
title: Chicken Ruby Curry
description: Dishoom's ruby chicken makhani curry, marinated chicken in a rich tomato-based sauce
source: https://iamafoodblog.com/dishooms-ruby-chicken-curry-recipe/
servings: 4
prep time: 60 minutes
cook time: 60 minutes
tags: [indian, curry, chicken]
cuisine: Indian
difficulty: medium
nutrition-calories: 660
nutrition-protein: 48.9g
nutrition-carbs: 18.1g
nutrition-fat: 44.8g
nutrition-fiber: 2.5g
nutrition-note: Per serving estimates from source; adapted from Dishoom cookbook
rating: 4.5
---

== Chicken Marinade ==

Cut @boneless skinless chicken thighs{1%lb} into 2-inch chunks.

In a #medium bowl{}, combine the chicken with @fresh ginger{1%piece}(0.25 inch, finely diced), @garlic{5%cloves}(crushed), @Indian chili powder{1%tsp}, @ground cumin{1%tsp}, @garam masala{0.5%tsp}, @lime juice{0.25}(juice of 1/4 lime), @neutral oil{1%tbsp}(grapeseed or similar), and @kefir{0.25%cup}(or Greek yogurt). Toss until evenly coated.

Wrap and refrigerate for ~marinating{6%hours} to overnight.

== Curry Sauce ==

Crush or finely dice @fresh ginger{1%piece}(0.5 inch) and 2 of the @garlic{2%cloves} using a #mortar and pestle{}. Set aside.

Roughly chop the remaining @garlic{2%cloves}.

Add @neutral oil{0.5%cup} to a #large pan{} over medium-high heat. Add the chopped garlic and cook until golden brown, ~garlic frying{3%minutes}, watching carefully to prevent burning.

Remove the crispy garlic with a slotted spoon and set aside.

Add @bay leaf{1}, @green cardamom pods{4}, and @cinnamon stick{1} to the pan. Cook for ~spices{1%minute} until the cinnamon stick opens.

Reduce heat to medium and add the ginger-garlic paste. Cook until browned, ~paste{5%minutes}.

Add @cherry tomatoes{14%oz}(blended), being careful of splattering. Cook, stirring occasionally, until reduced by about 2/3 and darkened, ~tomato reduction{15%minutes}.

Add @butter{1%tbsp}, @Indian chili powder{1%tsp}, @garam masala{0.5%tsp}, @ground cumin{0.5%tsp}, the reserved crispy garlic, and a pinch of @salt{0.25%tsp}. Cook for ~sauce reducing{12%minutes} until reduced by about half.

Stir in @heavy cream{0.25%cup} and cook for ~cream{5%minutes}. Remove from heat and set aside.

== Cook Chicken ==

Preheat a #grill{} on high and oil the grates well. Skewer the marinated chicken and cook until charred and just cooked through, ~grilling{9%minutes}.

Alternatively, fry the chicken in @neutral oil{2%tbsp} in a #pan{} until just cooked through.

Add the cooked chicken to the curry sauce. Simmer for ~combining{5%minutes}, stirring to coat evenly.

== Serve ==

Plate and garnish with ginger matchsticks and @fresh cilantro{}(optional).