Dishooms Ruby Chicken Curry Recipes

DISHOOM'S RUBY CHICKEN CURRY RECIPE

Steps:

• In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
• Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal. Set aside.
• Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
• Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
• Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
• Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic from step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
• Preheat your grill on high. Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
• Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
• Plate and garnish with ginger matchsticks and cilantro (optional).

CHICKEN RUBY MURRAY (CHICKEN CURRY FROM DISHOOM)

Steps:

• Start by toasting the spices in a dry pan. Toast until lightly toasted and very fragrant. Grind with a mortar and pestle or spice grinder. Set aside.
• Heat the oil or ghee in a heavy-bottomed pan over a medium-heat, and add the cardamom, bay leaves, cloves, cinnamon sticks and chilli until they start to crackle and release their flavors. Add the onion and sauté for about 5-7 minutes, or until the onions begin to caramelize slightly, then add the ginger and garlic pastes, then add in the freshly ground coriander and cumin powders.
• Add in the chopped tomatoes, the tomato paste and the chicken. Turn the heat to high. Allow the curry to simmer for about 15-20 minutes or so. The chicken should be juicy and tender - but not pink, so be sure to check before serving. Garnish it with fresh cilantro, and serve with steamed basmati rice, cauliflower rice, gluten-free naan and/or papadum