Ask anyone who’s eaten at Dishoom in London and Chicken Ruby will probably come up. Dishoom is a much-loved Indian restaurant group in the UK, inspired by the Irani cafés of Bombay from the 1960s. With its buzzing atmosphere and modern takes on classic dishes, it’s built a loyal following far beyond London.
One of its signature plates is Chicken Ruby; tender grilled chicken served in a silky tomato makhani sauce, lifted with a squeeze of lime and a scatter of pomegranate seeds. It’s rich without being heavy, bold but balanced, and a curry that’s just as inviting to make at home as it is to order at the restaurant.
Why you’ll love this
- Tender chicken with a smoky grilled flavor
- Creamy tomato sauce that’s both rich and tangy
- A balance of warming spices without overwhelming heat
- Works just as well for weeknight dinners as it does for entertaining
Chicken Ruby
Ingredients
For the Marinade
- 20 g fresh ginger chopped (1½-inch piece)
- 18 g garlic 6 cloves
- 10 g green chilies chopped (2 pieces, use 1 for milder heat)
- 3 g ground cumin 1 teaspoon
- 3 g ground coriander 1 teaspoon
- 4 g Kashmiri chili powder 1½ teaspoons
- 6 g garam masala 2 teaspoons
- 30 ml lime juice juice of 1 lime
- 5 g salt 1 teaspoon
- 120 g full-fat Greek yogurt ½ cup
For the Chicken
- 680 g boneless skinless chicken thighs cut into chunks (1½ lbs)
- 100 g unsalted butter melted (7 tablespoons, for basting)
To Garnish
- Fresh ginger cut into matchsticks
- Fresh coriander chopped
- 10 g pomegranate seeds 1 tablespoon
Instructions
- Prepare the Marinade: Blend ginger, garlic, chilies, cumin, coriander, chili powder, garam masala, lime juice, salt, and yogurt into a smooth paste.
- Marinate the Chicken: Coat the chicken pieces well in the marinade. Cover and refrigerate at least 6 hours or overnight.
- Grill the Chicken: Preheat grill to medium-high. Place marinated chicken on a grill rack or pan. Brush with melted butter. Grill 8–10 minutes, turning halfway, until cooked and slightly charred.
- Make the Sauce: In a large pan, warm passata and tomato paste over medium-low heat. Stir in cream and sugar. Add grilled chicken pieces. Simmer gently 10 minutes until heated through and sauce is smooth.
- Serve: Transfer to a dish. Garnish with ginger, coriander, and pomegranate seeds. Serve hot with naan or rice.
Notes
- Use oil instead of butter and yogurt for a lighter version.
- Swap chicken thighs for chicken breast, but reduce grilling time slightly.
- Replace cream with coconut milk for a dairy-free twist.
- Marinating overnight gives the best flavor.
- Don’t skip the butter basting — it adds richness and keeps chicken moist.
- Grill marks give depth, but a stovetop grill pan works just as well.
- Marinade can be prepped a day in advance.
- Curry keeps 2–3 days in the fridge.
- Freeze portions for up to 1 month.
- Pair with steamed basmati rice or fluffy naan.
- Add a side salad or raita for freshness.
- Works beautifully alongside dal for a fuller spread.
Twist ideas
- Spicier: Add extra fresh chilies or use hot chili powder.
- Milder: Reduce Kashmiri chili powder and skip the fresh chilies.
- Fusion: Serve with roasted potatoes instead of rice.
- Creamier: Finish with a spoonful of cream or yogurt just before serving.
- Vegetarian version: Swap chicken with paneer cubes or roasted cauliflower.
Nutrition
FAQs
Can I use chicken breast instead of thighs?
Yes, but watch the cooking time, breast cooks faster and can dry out.
Can I freeze Chicken Ruby?
Yes, once cooled, store in airtight containers and freeze for up to 1 month.
Is this very spicy?
Not overly, Kashmiri chili powder gives more color than heat. Adjust chilies to taste.
Can I make it without a grill?
Yes, use a hot oven broiler or stovetop grill pan.
What’s the difference between Chicken Ruby and Butter Chicken?
They’re similar, but Chicken Ruby usually has a more pronounced tomato base and slightly tangier finish.
Chicken Ruby stands out for its silky, richly spiced gravy and tender chicken that absorbs every layer of flavor. The smooth tomato-cream base gives it a warm, restaurant-style depth while still feeling light enough for an everyday meal.
If you loved Chicken Ruby, enjoy it with Jowar Roti, Cumin Rice (Jeera Rice), or a fresh Roasted Cauliflower Salad for a complete, satisfying meal that highlights the curry’s warm, buttery flavors.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
Chief says
I’ve tried three different Chicken Ruby recipes so far and this is the first one that really comes close to the one at Dishoom. The sauce has that same rich, slightly sweet flavor. Definitely making this again. Thank you!
Bernhard Schaus says
Makes me so happy to hear! Dishoom’s version is hard to beat, so I’m really glad this one came close for you. Thanks so much for trying it.