Toss the boneless chicken thighs in the marinade and keep them in the fridge until you're ready to grill them. Marinate: In a blender, puree the marinade ingredients: ginger root, garlic, salt, chili powder, garam masala, lime juice vegetable oil and yogurt.That gives you plenty of time to make the Makhani sauce. How to make Dishoom's Chicken Ruby (with a few tweaks)įor maximum flavor, the chicken needs to marinate for at least six hours and up to 24. In case you're curious (or skeptical), here's the original Ruby Chicken recipe. It's with much happiness (and relief) that I can tell you, Chicken Ruby made with about half the fat, is absolutely delicious. It's not that have anything against butter, cream or oil, but if a recipe can be excellent with less, I go with the leaner version. I should mention that I have a tendency to reduce unnecessary fat from recipes. I mentioned this to a friend, who said "that's why it's so good." But still I went ahead with a drastic reduction in fat, hoping for a positive outcome - I had a sense that the other flavorful ingredients would carry the day. Truthfully, my first reaction to the recipe was shock at the massive amounts of oil, butter and cream. It was always garlic naan, house black dahl, pilau rice, grilled spicy lamb chops, Murgh malai, Masala prawns, gunpowder potatoes, raita, and, without a doubt, Chicken Ruby.Ĭhicken Ruby is the first dish I've made from the new and captivating Dishoom Cookbook and I can't wait to make it again. Eventually we stopped looking at the menu because there was no debate over what to order. It's where we took all of our visitors, to share in some of the planet's most delicious Indian food.
What a thrill to be able to make this incredible Indian chicken curry at home!ĭishoom is the restaurant Eddie and I returned to again and again during the two years we lived in London.
It's a legendary dish at London's Dishoom restaurant.
Chicken Ruby is a gorgeous tomato based curry with complex spices, mild heat, and the most heavenly flavors.
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