Make Dishoom’s famous Chicken Ruby at home with a lighter, quicker version that keeps the restaurant-style flavor. This recipe uses less oil and cream and can be ready in under an hour while delivering tender, smoky-grilled chicken in a rich, tomato-based Makhani sauce. Serve with naan or steamed basmati rice. Step-by-step photos and a recipe video are included to guide you.
Inspired by classic Indian butter chicken, Dishoom’s Chicken Ruby relies on a spiced marinade and a slow-simmered makhani (buttery) sauce. The chicken absorbs the marinade, gets a smoky char from grilling, and is finished in a creamy, velvety tomato gravy. I adapted the recipe to use Kashmiri red chili powder instead of Deggi mirch, reduced oil and cream, and shortened the total time without compromising flavor.
Why You’ll Love This Chicken Ruby Curry
- Dishoom-inspired flavor: capture the iconic London curry at home.
- Simple and approachable: clear steps and everyday ingredients.
- Restaurant-quality results: smoky grilled chicken in a balanced, spiced makhani sauce.
- Family-friendly: mild heat and comforting flavors that everyone enjoys.
- Easy to scale: double or triple the recipe for gatherings.
Ingredient Notes
This recipe shares many ingredients with butter chicken and chicken tikka masala. Key points:
- Chicken: boneless, skinless breasts or thighs both work well.
- Yogurt: use full-fat yogurt or drained homemade curd for a thicker marinade.
- Citrus: fresh lime (or lemon) juice tenderizes and brightens the marinade.
- Kashmiri red chili: chosen for its bright color and mild heat; substitute paprika if needed and adjust to taste.
- Butter or oil: unsalted butter is traditional; ghee or neutral oil can be used for grilling.
- Whole spices: bay leaf, cinnamon, green cardamom, and optional black cardamom add aroma; omit black cardamom if unavailable.
- Tomatoes: ripe plum tomatoes blended into a puree work best; canned tomatoes are an acceptable substitute.
- Kasuri methi: dried fenugreek leaves add authentic makhani aroma—lightly toast and crush before adding.
- Garnish: coriander, ginger juliennes, and pomegranate seeds add freshness and a hint of sweetness.
- Cream: a small amount of heavy cream finishes the sauce for richness; reduce for a lighter version.
For the Chicken Marinade
For the Makhani Sauce
How to Make Dishoom’s Chicken Ruby (Step‑by‑Step)
Preparations
Blend the tomatoes to a smooth puree and set aside. Grate or mince ginger and garlic unless using store-bought paste. Assemble all ingredients before you begin.
For the Chicken Marinade
In a blender, combine the marinade ingredients into a smooth paste. Toss the chicken pieces with the marinade, cover, and refrigerate for at least 1 hour or overnight for best results.
Making the Makhani Sauce
1) Heat a heavy-bottomed pan over medium heat and add 1/4 cup oil. When hot, add 1 tablespoon chopped garlic and cook briefly—about 10–15 seconds—then remove the pan from the heat so the garlic fries in the residual heat.
2) Once the garlic edges turn light brown, remove the crispy garlic with a slotted spoon and reserve for garnish.
3) Return the pan to medium heat, add whole spices and sauté until fragrant. Add grated ginger and garlic and cook until golden.
4) Stir in the tomato puree, salt, and Kashmiri red chili powder. Bring to a boil, then simmer covered for 10 minutes until oil starts to separate on the surface.
5) Reduce the heat, add butter and cook a few minutes. Add the reserved fried garlic, garam masala, sugar, cumin, kasuri methi, and dill (or coriander). Cover and simmer for 10 minutes while you grill the chicken.
Grill the Chicken
Heat a grill pan over medium-high heat and lightly grease it. Add the marinated chicken without overcrowding. Cook 3–4 minutes per side, brushing with melted butter or oil, until charred and cooked through (internal temperature 165°F / 74°C). Set aside.
Finish the Chicken Ruby Curry
Remove whole spices with tongs. Stir in the grilled chicken and cream, adjusting consistency with 2–3 tablespoons of water if the sauce is too thick. Simmer gently on low for 5 minutes until warmed through. Garnish with chopped coriander, pomegranate seeds, and ginger juliennes. Serve with naan or steamed rice.
Tips to Make the Best Chicken Ruby
- Fry garlic carefully—remove at the first hint of brown to avoid bitterness.
- Marinate the chicken at least 1 hour or overnight for deeper flavor and tenderness.
- Bring chilled chicken to room temperature before grilling for even cooking.
- Adjust sugar based on the sweetness of your tomatoes.
- When adding cream, lower the heat or remove the pan from heat briefly to prevent curdling.
- Do not overcrowd the grill pan—grill in batches if needed.
Frequently Asked Questions
No. This version is mildly spiced: the grilled chicken is paired with a slightly sweet, tangy, and savory makhani sauce.
Serve with naan, basmati rice, roti, or a simple jeera rice for a complete meal.
The name “Ruby” is inspired by the Cockney rhyming slang “Ruby Murray,” which has become associated with the word “curry.”
Variations
- Vegetarian: replace chicken with paneer, tofu, chickpeas, or mushrooms.
- Seafood or red meat: swap chicken for king prawns or tender lamb (adjust cooking time accordingly).
Related Recipes
You may also enjoy other restaurant-style curries and chicken dishes on this site, including Chicken Pathia, Dahi Chicken, Madras Chicken, Chicken Tikka Biryani, and Chicken Chasni.
If you try this recipe, leave a comment and rating. We love hearing feedback and seeing your results.
Recipe Card
Dishoom’s Chicken Ruby
Nutrition information is an approximation.