Chicken Ruby (Indian Chicken Curry From Dishoom)

Name: Chicken Ruby (Indian Chicken Curry From Dishoom)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Cuisine: Indian,Asian
Ingredients: 2 pounds boneless skinless chicken thighs; 2 tablespoons melted butter, for brushing on the chicken when grilling; 3 tablespoons roughly chopped ginger root from a 3” x 1” chunk; 3 tablespoons roughly chopped garlic, from 3-4 large cloves; 1 teaspoon salt; 1 teaspoon deggi mirch chili powder (or sub in 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne); 1/2 teaspoon garam masala; 2 teaspoons fresh lime juice; 2 teaspoons vegetable oil; 1 cup full fat greek yogurt; 1/3 cup vegetable oil such as light olive oil or canola; 8 large garlic cloves, half chopped, half grated or mashed with a mortar and pestle. (2 tablespoons chopped and 2 tablespoons grated); 2 bay leaves; 6 green cardamom pods; 2 cinnamon sticks; 1 tablespoon grated ginger root (from a 3-inch by 1-inch piece); 28-ounce can good quality canned tomatoes, pureed in a blender (see notes below); 2 teaspoons fine sea salt or kosher salt; 1 1/2 teaspoons deggi mirch chili powder (or substitute 1 1/2 teaspoons sweet paprika and 1/4 teaspoon cayenne); 1 tablespoon unsalted butter; 1 teaspoon garam masala; 1 1/2 tablespoons granulated sugar; 1 tablespoon runny honey; 1 teaspoon ground cumin; 1 teaspoon crushed dried fenugreek leaves, optional (Don’t use ground fenugreek seeds – they are more bitter than the leaves); 1/3 cup heavy cream (called double cream in the UK); A few tablespoons of chopped cilantro; A tablespoon of pomegranate seeds

Ready in 1h 30m
Serves 5
585 calories
28.78g carbs

Chicken Ruby (Indian Chicken Curry From Dishoom) is a main course that serves 5. For $3.52 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 585 calories, 44g of protein, and 34g of fat. It is a pretty expensive recipe for fans of Indian food. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free diet. If you have lime juice, garlic, fenugreek leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Panning The Globe.

28 ingredients

2 lb chicken thighs
2 tbsps butter
3 tbsps ginger root from a 3” x 1
3 tbsps garlic
1 tsp salt
1 tsp deggi mirch chili powder
1/2 tsps garam masala
2 tsps lime juice
2 tsps vegetable oil
1 cup full fat greek yogurt
cups vegetable oil such as olive oil
8 large garlic cloves
2 bay leaves
6 cardamom pods
2 cinnamon sticks
1 tbsp ginger root
28 oz canned tomatoes
2 tsps kosher salt
2 tsps deggi mirch chili powder
1 tbsp butter
1 tsp garam masala
2 tbsps granulated sugar
1 tbsp runny honey
1 tsp ground cumin
1 tsp fenugreek leaves
cups heavy cream
3 tbsps cilantro
1 tbsp pomegranate seeds

Instructions

In a blender, pulse all the marinade ingredients together to form a smooth paste: chopped ginger (3 tablespoons), chopped garlic (3 tablespoons), salt (1 teaspoon), chili powder (1 teaspoon), garam masala (1/2 teaspoon), lime juice (2 teaspoons), oil (2 teaspoons), and yogurt (1 cup). In a bowl or plastic container, fully mix chicken with marinade. Cover and leave to marinate in the fridge for at least 6 hours and up to 24 hours.
To make the Makhani sauce, in a large heavy pot or Dutch oven, heat oil (1/3 cup), chopped garlic (2 tablespoons), bay leaves (2), cardamom pods (
and cinnamon sticks (2), over medium heat. When the garlic starts to sizzle, stir and continue to toast the garlic and spices for 30-40 more seconds. Turn the heat down to a gentle simmer and add the grated garlic (2 tablespoons) and grated ginger (1 tablespoon). Cook for 5 minutes or so, stirring occasionally, regulating the heat so the ginger-garlic paste doesn’t burn.
Add the pureed tomatoes, salt (2 teaspoons) and chili powder (1 1/2 teaspoons). Bring to a boil, lower to a simmer and cook until reduced by about half, about 20-25 minutes, stirring occasionally.
Add butter (1 tablespoon), garam masala (1 teaspoon), sugar (1 1/2 tablespoons), honey (1 tablespoon), cumin (1 teaspoon), and fenugreek (1 teaspoon), if using. Simmer for 15 minutes until the sauce is fairly thick. At this point you can grill the chicken and finish the dish or you can refrigerate the sauce until you’re ready to proceed.