--- title: "Chicken Ruby Curry" description: "Dishoom's ruby chicken makhani curry, marinated chicken in a rich tomato-based sauce" url: "https://briansunter.com/recipes/chicken-ruby-curry" --- # Chicken Ruby Curry Dishoom's ruby chicken makhani curry, marinated chicken in a rich tomato-based sauce via [iamafoodblog.com](https://iamafoodblog.com/dishooms-ruby-chicken-curry-recipe/) 60 minutes cook 60 minutes prep 4 servings indian curry chicken Scale Units ## Nutrition Estimates per serving (recipe yields 4). - Calories - 165 - total 660 - Protein - 12g - total 48.9g - Carbs - 4.5g - total 18.1g - Fat - 11g - total 44.8g - Fiber - 0.6g - total 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 - 1.50 tsp ground cumin - 1 tsp garam masala - 0.25 lime juice - 3 tbsp neutral oil - 0.25 cup kefir - 0.50 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 1 Cut 1 lb boneless skinless chicken thighs into 2-inch chunks. 2 In a medium bowl , combine the chicken with 1 piece fresh ginger , 5 cloves garlic , 1 tsp Indian chili powder , 1 tsp ground cumin , 0.50 tsp garam masala , 0.25 lime juice , 1 tbsp neutral oil , and 0.25 cup kefir . Toss until evenly coated. 3 Wrap and refrigerate for 6 hours to overnight. ### Curry Sauce 4 Crush or finely dice 1 piece fresh ginger and 2 of the 2 cloves garlic using a mortar and pestle . Set aside. 5 Roughly chop the remaining 2 cloves garlic . 6 Add 0.50 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. 7 Remove the crispy garlic with a slotted spoon and set aside. 8 Add bay leaf , 4 green cardamom pods , and cinnamon stick to the pan. Cook for 1 minute until the cinnamon stick opens. 9 Reduce heat to medium and add the ginger-garlic paste. Cook until browned, 5 minutes . 10 Add 14 oz cherry tomatoes , being careful of splattering. Cook, stirring occasionally, until reduced by about 2/3 and darkened, 15 minutes . 11 Add 1 tbsp butter , 1 tsp Indian chili powder , 0.50 tsp garam masala , 0.50 tsp ground cumin , the reserved crispy garlic, and a pinch of 0.25 tsp salt . Cook for 12 minutes until reduced by about half. 12 Stir in 0.25 cup heavy cream and cook for 5 minutes . Remove from heat and set aside. ### Cook Chicken 13 Preheat a grill on high and oil the grates well. Skewer the marinated chicken and cook until charred and just cooked through, 9 minutes . 14 Alternatively, fry the chicken in 2 tbsp neutral oil in a pan until just cooked through. 15 Add the cooked chicken to the curry sauce. Simmer for 5 minutes , stirring to coat evenly. ### Serve 16 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). ```