Chicken Ruby
Tender grilled chicken in a creamy tomato curry, finished with lime and pomegranate. A vibrant dish that’s simple to cook yet full of flavor.
Servings: 4
Calories: 439kcal
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
Ingredient swaps
- 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
Calories: 439kcal | Carbohydrates: 7g | Protein: 41g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 273mg | Potassium: 767mg | Fiber: 1g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg