Dishoom Ruby Curry Recipe - Ruby Chicken Curry Recipe

 

Ruby Chicken Curry...

It's said that Chicken Tikka Masala was invented in Glasgow when someone complained that their curry was too dry and sent it back, the cook poured a tin of Campbells tom soup over the chicken tikka and warmed it up. Chicken ruby isn't Masala that but this Bengali curry must of been its inspiration. 

Anyway this is a great recipe that I found in Dishoom (cook book), it's also their restaurants signature dish and this version is similar and authentic.  

Ruby chicken curry is very tasty, quite spicy and has a fab red colour from the toms and deghi mirch (various spellings) a type of chilli powder that is redder and milder than regular chilli powder.

Your house will smell awesome when you make it, the spices will call the family to the table and they and your neighbours will all be sat there waiting patiently, knives and forks in hand, salivating. 

Apparently a 'Ruby' is slang for 'Curry' taken after Ruby Murray, an Irish singer famous in the 1950's. This is relevant should you ever go to London, which google tells me is somewhere passed Lancaster.

Marinade:-

Skin chicken thighs, cut up a bit, mix garlic and tsps of ginger paste, cumin, chilli powder, deggie mirch chilli powder, salt, turmeric, garam masala, lemon or lime juice, veg oil, mix all with yoghurt. Leave for at least 4 hours or longer.

Makhani Sauce:-

Temper the oil, in a frying pan add oil and gently fry a cinnamon stick, 6 green and 3 black cardamon, 3 cloves, dried chilli to taste, 6 peppercorns, curry leaves, fenugreek seeds 1 tsp.

After a few minutes add more garlic and ginger paste then add a tin of toms that have been blended, add spice powders; garam masala, chilli powder, cumin, salt. 

Reduce and slowly simmer for maybe 20 mins.

Step 3

In another frying pan gently caramelise the chicken pieces, set aside. Deglaze the pan and add some of the water to the toms mixture, simmer for 10 mins then re-add chicken, simmer for twenty mins or till you think the chicken is cooked properly. 

Remove whole spices if you want. Reduce heat and slowly add some cream or even milk about half a cup. Adjust for seasoning and enjoy.

Tip for re-heating naan, in a hot dry frying pan put in naan, move it, turn over after a minute, paint top with melted butter turn over again, another min of so, done.