Chicken Ruby. Chicken Ruby is a famously delicious Indian chicken curry from London's Dishoom restaurant. Here's how to make this beloved chicken curry at home. Charred chicken thighs (my favourite cut of chicken) surrounded by a rich, thick, heavenly sauce make you feel like you've achieved some kind of culinary miracle: an Indian restaurant quality dish in your.

It's like the next step in Indian curry chicken. A delicious and redolent with spice and flavour. Tender chicken In a rich silky 'Ruby Gravy'. You can cook Chicken Ruby using 27 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chicken Ruby

Prepare 1 tbsp of Coriander Seeds.
Prepare 1 tbsp of Cumin Seeds.
You need 1 tbsp of Fennel Seeds.
You need 1 tbsp of Fenugreek Seeds.
Prepare 1 tsp of Nigella Seeds.
Prepare 1 tsp of Mustard Seeds.
Prepare 1 tsp of Peppercorns.
Prepare 1 of Cinnamon Stick.
Prepare 5 of Cloves.
Prepare 5 of Cardomon Pods (Seeds only).
Prepare 2 tbsp of Sea Salt.
You need 2 tbsp of Turmeric.
It's 2 tsp of Paprika.
It's 2 tbsp of Garam Masala.
Prepare 1 tbsp of coconut oil (or any cooking oil).
It's 2 of Onions.
It's 4 of Garlic Cloves.
Prepare 4 cm of Ginger.
You need 1 1/2 of Lemon (Juice).
You need 3 tbsp of Tomato Puree.
You need 1 of Tinned Tomatoes.
You need 1 Tin of Coconut Milk.
You need 1 of Whole Chilli.
You need 1/2 of Butternut Squash.
It's 4 of Chicken Legs.
You need 100 g of Greek Yogurt.
It's Handful of Coriander.

Data is code and code is data. I am completely in love with Indian cuisine. Until Dishoom came in our kitchen. First thing I searched is ruby chicken which I ate in their restaurant as well (AMAZING!!!).

Chicken Ruby instructions

Take the 10 first ingredients (all whole spices) and place them in a dry, heavy based pan that can go in the oven. Place over a low heat and warm the spices through until the seeds start popping.
Tip into a pestle & mortar (or a spice grinder) and add half of each of the next four dry ingredients, and grind into a fine powder- if you like some seeds in the curry leave a little course..
Finely dice the onions and fry in the coconut oil over a low heat until they begin to caramelise- add a touch more oil if necessary but try to keep this to a minimum. When the onions are browning and the oil begins to seperate from the onion add half of the ginger and garlic (both grated) and fry again until the oil begins to seperate..
Add in the ground spices, mix into the onions and cook over the low heat until the oil seperates again. Squeeze in half the juice of a lemon to deglaze the pan and add the tomato puree, cook this out for a couple of minutes..
Add in the tinned tomatoes, coconut milk and whole chilli and bring to a low summer, cooking for around 20 minutes. At this point check for seasoning and adjust if necessary..
Peel and chop the squash into inch sized chunks and add to the curry. Simmer for another 40 minutes to an hour and check heat levels. If a little hot, sweetness or acidity will help to balance it out but if you like a bit more spice then add some dried chilli.
To prepare the chicken, remove the skin if still on, cut off the knuckles, crack the other joint and make some deep scores in the meat..
Mix the remaining ginger, garlic, lemon juice and spices to the yogurt and add the chicken before placing in a large food bag. Leave to marinade for at least 1 hour but overnight is best..
I would suggest doing all of this at least a day before you want to eat- the curry spices will become richer and more balanced, whilst the chicken will tenderise and take on the marinades flavour..
To finish the cooking, remove the chicken from the marinade and wipe of the excess. Seal the chicken in a hot pan or on a grill plate before adding to the curry sauce. Cook in a hot oven for an hour and add some freshly chopped coriander before serving..

When one of your favorite bloggers has a baby, it's pretty much mandatory that you throw her a *ahem* virtual shower. Pour the sauce over the chicken in the skillet. The Chicken Ruby Murray, this beautiful tomato based curry, was my absolute favorite dish from the Dishoom's description of their CHICKEN RUBY: A good and proper curry redolent with spice and. Add the chicken followed by the garlic and chilli mixture. Pour in the lentils, tomato soup and water and give a good stir.