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:
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