Chicken Ruby (Indian Chicken Curry From Dishoom)

  • Ready in 1h 30m

  • Serves 5

  • 571 calories

  • 29.19g carbs

If you have around 1 hour and 30 minutes to spend in the kitchen, Chicken Ruby (Indian Chicken Curry From Dishoom) might be an awesome gluten free recipe to try. For $3.18 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 586 calories, 44g of protein, and 34g of fat. This recipe serves 5. It works well as a main course. Head to the store and pick up canned tomatoes, kosher salt, fenugreek leaves, and a few other things to make it today. 1 person has tried and liked this recipe. It is a rather expensive recipe for fans of Indian food. It is brought to you by Panning The Globe.

28 ingredients

  1. 2 lb chicken thighs
  2. 2 tbsps butter
  3. 3 tbsps ginger root from a 3” x 1
  4. 3 tbsps garlic
  5. 1 tsp salt
  6. 1 tsp deggi mirch chili powder
  7. 1/2 tsps garam masala
  8. 2 tsps lime juice
  9. 2 tsps vegetable oil
  10. 1 cup full fat greek yogurt
  11. cups vegetable oil such as olive oil
  12. 8 large garlic cloves
  13. 2 bay leaves
  14. 6 cardamom pods
  15. 2 cinnamon sticks
  16. 1 tbsp ginger root
  17. 28 oz canned tomatoes
  18. 2 tsps kosher salt
  19. 2 tsps deggi mirch chili powder
  20. 1 tbsp butter
  21. 1 tsp garam masala
  22. 2 tbsps granulated sugar
  23. 1 tbsp runny honey
  24. 1 tsp ground cumin
  25. 1 tsp fenugreek leaves
  26. cups heavy cream
  27. 3 tbsps a few tablespoons of cilantro
  28. 1 tbsp a tablespoon of pomegranate seeds

Instructions

  1. 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.
  2. 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 (
  3. 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.
  4. 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.
  5. 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.
Chicken Ruby (Indian Chicken Curry From Dishoom)

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