Chicken Ruby from Dishoom
Amazingly good. Double or triple the Makhani Sauce and freeze extras (see notes at bottom for amounts).
Prep abt 1 hour
Prep abt 1 hour
Marinate 6 hr+ Cook abt 1 hour
Serves 4
Serves 4
Notes
- Cardamom: 12 cardamom pods is about 1 teaspoon of whole seeds or ¾ teaspoon of ground seeds.
- Fenugreek: ½ tsp dried fenugreek powder is about 1 tsp of dried leaves. Substitute if desperate: dry roast whole fenugreek seeds and grind in mortar. Be cautious as the seeds tend to be more bitter than the leaves and can overpower a dish.
CHICKEN
700g skinless, boneless chicken thighs (~ 2 lbs)
20g unsalted butter, melted
50ml double cream
MAKHANI SAUCE
35g garlic (7–8 cloves)
175ml vegetable oil (used about 50ml)
20g fresh root ginger (about 2" piece)
800g chopped tomatoes (fresh or good-quality tinned)
2 bay leaves
6 green cardamom pods (I used whole cardamom seeds because I had them on hand ~1 tsp)
2 black cardamom pods (Only had green, so upped it to 8 green cardamom pods)
2 cinnamon sticks
2 tsp fine sea salt
1½ tsp deggi mirch chilli powder (I used half deggi mirch and half sweet paprika)
30g butter
1 tsp garam masala
20g granulated sugar
1 tbsp runny honey
1 tsp ground cumin
1 tsp kasoori methi powder (dried fenugreek leaves), crushed to a powder between your fingers (or ½ tsp fenugreek powder - see note)
½ tsp fresh dill fronds (used ¼ tsp dried dill)
80ml double cream
MARINADE
10g chopped fresh ginger
20g chopped garlic
5g fine sea salt
1 tsp deggi mirch chilli powder
1½ tsp ground cumin
½ tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat greek yoghurt
GARNISH
Ginger matchsticks (didn't add much to the dish)
Coriander leaves, chopped
1 tbsp pomegranate seeds
MAKHANI SAUCE Peel and finely dice 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes (only a couple of minutes). Remove with a slotted spoon and drain on kitchen paper.
Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.
Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown but not burn.
Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes. Add the cream and simmer gently for five minutes. The sauce is now ready to use.
MARINADE Blitz all the ingredients to a smooth paste, then transfer to a bowl. Cut the chicken into 4cm chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for six to 24 hours. (Blender is too large for a single recipe - use an immersion blender or just mix by hand)
Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred.
To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken, and simmer very gently for 10 minutes. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.
700g skinless, boneless chicken thighs (~ 2 lbs)
20g unsalted butter, melted
50ml double cream
MAKHANI SAUCE
35g garlic (7–8 cloves)
175ml vegetable oil (used about 50ml)
20g fresh root ginger (about 2" piece)
800g chopped tomatoes (fresh or good-quality tinned)
2 bay leaves
6 green cardamom pods (I used whole cardamom seeds because I had them on hand ~1 tsp)
2 black cardamom pods (Only had green, so upped it to 8 green cardamom pods)
2 cinnamon sticks
2 tsp fine sea salt
1½ tsp deggi mirch chilli powder (I used half deggi mirch and half sweet paprika)
30g butter
1 tsp garam masala
20g granulated sugar
1 tbsp runny honey
1 tsp ground cumin
1 tsp kasoori methi powder (dried fenugreek leaves), crushed to a powder between your fingers (or ½ tsp fenugreek powder - see note)
½ tsp fresh dill fronds (used ¼ tsp dried dill)
80ml double cream
MARINADE
10g chopped fresh ginger
20g chopped garlic
5g fine sea salt
1 tsp deggi mirch chilli powder
1½ tsp ground cumin
½ tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat greek yoghurt
GARNISH
Ginger matchsticks (didn't add much to the dish)
Coriander leaves, chopped
1 tbsp pomegranate seeds
MAKHANI SAUCE Peel and finely dice 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes (only a couple of minutes). Remove with a slotted spoon and drain on kitchen paper.
Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.
Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown but not burn.
Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes. Add the cream and simmer gently for five minutes. The sauce is now ready to use.
MARINADE Blitz all the ingredients to a smooth paste, then transfer to a bowl. Cut the chicken into 4cm chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for six to 24 hours. (Blender is too large for a single recipe - use an immersion blender or just mix by hand)
Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred.
To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken, and simmer very gently for 10 minutes. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.
DOUBLING OR TRIPLING THE RECIPE
3x 2x 1x Recipe
105 70 35 35g garlic (7–8 cloves)
150 100 50 175ml vegetable oil (used about 50ml)
60 40 20 20g fresh root ginger (about 2" piece)
42 28 14 oz. can chopped tomatoes
6 4 2 2 bay leaves
24 16 8 8 green cardamom pods (I used ~1 tsp cardamom seeds)
0 0 2 black cardamom pods (Only had green, so upped it to 8 green cardamom pods)
6 4 2 2 cinnamon sticks
6 4 2 2 tsp fine sea salt
4.5 3 1.5 1½ tsp deggi mirch chilli powder (I used half deggi mirch and half sweet paprika)
90 60 30 30g butter
3 2 1 1 tsp garam masala
60 40 20 20g granulated sugar
3 2 1 1 tbsp runny honey
3 2 1 1 tsp ground cumin
3 2 1 1 tsp kasoori methi powder (dried fenugreek leaves) or ½ tsp fenugreek powder
1.5 1 0.5 ½ tsp fresh dill fronds (used ¼ tsp dried dill)
240 160 80 80ml double cream
