Dishoom's Ruby Chicken Curry

Dishoom's Ruby Chicken Curry

Serves: 2 people
Prep Time: 1 hour
Cooking Time: 1 hour and 6 hour for Marination
Dishoom's Ruby Chicken Curry


  • 1 lb boneless skinless chicken thighs cut into 2” chunks
  • 1/4" fresh ginger finely diced
  • 5 cloves garlic crushed
  • 1 teaspoon Indian chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • Juice of 1/4 lime
  • 1 tablespoon neutral oil such as grapeseed
  • 1/4 cup kefir or greek yogurt
  • 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 tablespoon butter
  • 1 teaspoon Indian chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/4 cup heavy cream aka whipping cream


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If you’re a fan of chicken tikka masala or butter chicken you’ll love this. This spicy, delicious, and nutritious dish takes your taste buds on one hell of a ride from London to India. This recipe of ruby chicken curry is packed with heavenly flavors and that explains why it is Dishoom’s signature dish. There is no comparison; Dishoom's Ruby Chicken Curry is the best!

We know going out sometimes could be stressful, that’s why we bring you this incredible recipe so you can make this yummy dish in your comfort zone. Don’t get discouraged by the long list of ingredients, it is easy to make and won’t take much of your time – it’s mostly an overnight marinade, the actual cooking time is about 1 hour. This recipe is really worth the hype; if you’re in doubt, you can take some chicken off the grill and see what they taste like, now imagine how better they would taste with the curry!

This recipe was with homemade cheddar naan but you can customize the recipe and use garlic naan, basmati rice, or chicken biryani. The original recipe made use of sugar and honey, but was omitted in this one. If you like your things extra sweet, you can put them back in.

  1. Combine the marinade ingredients in a medium bowl. Evenly coat the chicken. Wrap and place in the fridge to marinate for 6 hours or overnight.
  2. Next, make the curry. Chop the ginger and 2 cloves of garlic. Set aside.
  3. Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium-high heat. Add the already chopped garlic. Cook garlic for about 2-3 minutes until golden brown.
  4. Remove the garlic with a skimmer and set aside. Add the bay cardamom, cinnamon, and leaf. Cook until the cinnamon stick opens.
  5. Now, reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste turns brown a little and then gently add the blended tomatoes. Cook for about 15 minutes, stirring occasionally until the sauce is darkened and reduced to about 2/3.
  6. Add the chili powder, butter, salt, cumin, the reserved crispy garlic, and garam masala. Cook until sauce has reduced by about 1/2, then add the cream and stir. Cook for extra 5 minutes. Remove from the heat and set aside while you make the chicken.
  7. Preheat your grill on high. Oil the grates well and then skewer and cook the chicken until charred and just cooked through.
  8. Add the chicken to the curry and simmer for another 5 minutes. Stir evenly to coat. Serve and garnish with ginger matchsticks and cilantro.