Dishoom’s Ruby Chicken Curry

Credits: I Am A Food Blog

If you’re a fan of chicken tikka masala or butter chicken you’ll love this. This spicy, delicious, and nutritious dish takes your taste buds on one hell of a ride from London to India. This recipe of ruby chicken curry is packed with heavenly flavors and that explains why it is Dishoom’s signature dish. There is no comparison; Dishoom’s Ruby Chicken Curry is the best!

We know going out sometimes could be stressful, that’s why we bring you this incredible recipe so you can make this yummy dish in your comfort zone. Don’t get discouraged by the long list of ingredients, it is easy to make and won’t take much of your time – it’s mostly an overnight marinade, the actual cooking time is about 1 hour.  

This recipe is really worth the hype; if you’re in doubt, you can take some chicken off the grill and see what they taste like, now imagine how better they would taste with the curry! This recipe was with homemade cheddar naan but you can customize the recipe and use garlic naan, basmati rice, or chicken biryani. 

The original recipe made use of sugar and honey, but was omitted in this one. If you like your things extra sweet, you can put them back in.

Dishoom's Ruby Chicken Curry




  • Boneless skinless chicken thighs cut into 2” chunks – 1 lb.
  • Indian chili powder – 1 tablespoon
  • Juice of 1/4 lime
  • Finely chopped fresh ginger – 1/4″
  • Garlic (crushed) – 5 cloves
  • Kefir or Greek yogurt –  1/4 cup
  • Ground cumin – 1 tablespoon
  • Neutral oil – 1 tablespoon
  • Garam masala – 1/2 tablespoon


  • Blended cherry tomatoes – 14 ounces
  • 4 cloves garlic
  • Neutral oil – 1/2 cup
  • Fresh ginger – 1/2″
  • Whipping cream – 1/4 cup
  • Ground cumin – 1/2 tablespoon
  • Butter – 1 tablespoon 
  • Indian chili powder – 1 tablespoon
  • Green cardamom – 4 pods
  • 1 bay leaf
  • Cinnamon – 1 stick
  • Garam masala – 1/2 tablespoon


  1. Combine the marinade ingredients in a medium bowl. Evenly coat the chicken. Wrap and place in the fridge to marinate for 6 hours or overnight.
  2. Next, make the curry. Chop the ginger and 2 cloves of garlic. Set aside.
  3. Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium-high heat. Add the already chopped garlic. Cook garlic for about 2-3 minutes until golden brown.
  4. Remove the garlic with a skimmer and set aside. Add the bay cardamom, cinnamon, and leaf. Cook until the cinnamon stick opens.
  5. Now, reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste turns brown a little and then gently add the blended tomatoes. Cook for about 15 minutes, stirring occasionally until the sauce is darkened and reduced to about 2/3. 
  6. Add the chili powder, butter, salt, cumin, the reserved crispy garlic, and garam masala. Cook until sauce has reduced by about 1/2, then add the cream and stir. Cook for extra 5 minutes. Remove from the heat and set aside while you make the chicken.
  7. Preheat your grill on high. Oil the grates well and then skewer and cook the chicken until charred and just cooked through. 
  8. Add the chicken to the curry and simmer for another 5 minutes. Stir evenly to coat.
  9. Serve and garnish with ginger matchsticks and cilantro.

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