Ruby Chicken

Name: Ruby Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Asian, Indian
Ingredients: 2 pounds boneless skinless chicken thighs; 2 tablespoons melted butter, for brushing on the chicken when grilling; 3 tablespoons roughly chopped ginger root from a 3'' x 1'' chunk; 3 tablespoons roughly chopped garlic, from 3-4 large cloves; 1 teaspoon salt; 1 teaspoon deggi mirch chili powder (or sub in ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne); ½ teaspoon garam masala; 2 teaspoons fresh lime juice; 2 teaspoons vegetable oil; 1 cup full fat greek yogurt; ⅓ cup vegetable oil such as light olive oil or canola; 8 large garlic cloves, half chopped, half grated or mashed with a mortar and pestle. (2 tablespoons chopped and 2 tablespoons grated); 2 bay leaves; 6 green cardamom pods; 2 cinnamon sticks; 1 tablespoon grated ginger root (from a 3-inch by 1-inch piece); 28-ounce can good quality canned tomatoes, pureed in a blender (see notes below); 2 teaspoons fine sea salt or kosher salt; 1 ½ teaspoons deggi mirch chili powder (or substitute 1 ½ teaspoons sweet paprika and ¼ teaspoon cayenne); 1 tablespoon unsalted butter; 1 teaspoon garam masala; 1 ½ tablespoons granulated sugar; 1 tablespoon runny honey; 1 teaspoon ground cumin; 1 teaspoon crushed dried fenugreek leaves, optional (Don't use ground fenugreek seeds - they are more bitter than the leaves); ⅓ cup heavy cream (called double cream in the UK); A few tablespoons of chopped cilantro; A tablespoon of pomegranate seeds

5 steps

Prep:20minCook:1h 30min

Indian chicken curry from Dishoom. Prep is quick but allow 5-6 hours marinating time for the chicken

Updated at: Sat, 07 Sep 2024 23:02:51 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories618.5 kcal (31%)

Total Fat37.7 g (54%)

Carbs28.3 g (11%)

Sugars16.3 g (18%)

Protein44 g (88%)

Sodium1769.7 mg (88%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 poundsboneless skinless chicken thighs

2 tablespoonsbutter

melted, for brushing on the chicken when grilling

3 tablespoonsginger root

roughly chopped, from a 3'' x 1'' chunk

3 tablespoonsgarlic

roughly chopped, from - large

1 teaspoonsalt

1 teaspoondeggi mirch chili powder

or sub in 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne

½ teaspoongaram masala

2 teaspoonsfresh lime juice

2 teaspoonsvegetable oil

1 cupfull fat greek yogurt

⅓ cupvegetable oil

such as light olive oil or canola

8garlic cloves

large, half chopped, half grated or mashed with a mortar and pestle pped

2bay leaves

6green cardamom pods

2cinnamon sticks

1 tablespoonginger root

grated, from a 3-inch by 1-inch piece

28 ouncecanned tomatoes

can, good quality, pureed in a blender

2 teaspoonsfine sea salt

or kosher salt

1 ½ teaspoonsdeggi mirch chili powder

or substitute 1 1/2 teaspoons sweet paprika and 1/4 teaspoon cayenne

1 tablespoonunsalted butter

1 teaspoongaram masala

1 ½ tablespoonsgranulated sugar

1 tablespoonrunny honey

1 teaspoonground cumin

1 teaspoondried fenugreek leaves

crushed, optional, Don't use ground fenugreek seeds - they are more bitter than the leaves

⅓ cupheavy cream

called double cream in the UK

3 tablespoonscilantro

chopped

pomegranate seeds

Instructions

Step 1

In a blender, pulse all the marinade ingredients together to form a smooth paste: chopped ginger (3 tablespoons), chopped garlic (3 tablespoons), salt (1 teaspoon), chili powder (1 teaspoon), garam masala (½ teaspoon), lime juice (2 teaspoons), oil (2 teaspoons), and yogurt (1 cup). In a bowl or plastic container, fully mix chicken with marinade. Cover and leave to marinate in the fridge for at least 6 hours and up to 24 hours.

Step 2

To make the Makhani sauce, in a large heavy pot or Dutch oven, heat oil (⅓ cup), chopped garlic (2 tablespoons), bay leaves (2), cardamom pods (6) and cinnamon sticks (2), over medium heat. When the garlic starts to sizzle, stir and continue to toast the garlic and spices for 30-40 more seconds. Turn the heat down to a gentle simmer and add the grated garlic (2 tablespoons) and grated ginger (1 tablespoon). Cook for 5 minutes or so, stirring occasionally, regulating the heat so the ginger-garlic paste doesn't burn. Add the pureed tomatoes, salt (2 teaspoons) and chili powder (1 ½ teaspoons). Bring to a boil, lower to a simmer and cook until reduced by about half, about 20-25 minutes, stirring occasionally. Add butter (1 tablespoon), garam masala (1 teaspoon), sugar (1 ½ tablespoons), honey (1 tablespoon), cumin (1 teaspoon), and fenugreek (1 teaspoon), if using. Simmer for 15 minutes until the sauce is fairly thick. At this point you can grill the chicken and finish the dish or you can refrigerate the sauce until you’re ready to proceed.

Step 3

Grill the Chicken: Heat the grill to medium-high. Remove the chicken from the marinade and place it on the hot grill rack. Brush with melted butter (2 tablespoons) and grill for 5-6 minutes per side, or until cooked through and nicely charred in spots. Cut the chicken into 1 ½ inch pieces.

Step 4

Put the makhani sauce in a large pot, add the cream (⅓ cup) and the grilled chicken. Simmer very gently for 10-15 minutes, until the chicken and sauce are heated through.

Step 5

Garnish with cilantro and pomegranate seeds and serve with steamed basmati rice.

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