This Dishoom Chicken Ruby Curry knockoff is so incredibly easy to make and very flavorful for a curry without coconut milk. Spices like cinnamon and garam masala are combined to make a flavorful tomato curry sauce. It’s an easy and healthy weeknight meal.
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Dishoom’s Chicken Ruby
When I visited London around Christmas, everyone recommended I try Indian food, and more specifically, a place called Dishoom. Apparently going late at night is key to not having to wait forever for this popular restaurant. My friend and I slid into a back corner table and took a look at the menu, settling on a few items that seemed very popular. One of these was the chicken ruby. It was so cozy, flavorful, and downright delicious. I couldn't wait to try it at home. The only issue? Every recipe required an extensive cooking time and lots of steps. I knew I had to make this recipe accessible for the average home cook.
You'll love this recipe because:
- It's a million times easier and faster than any other recipe you'll see online. No marinating, no grilling, you just need one pan.
- It requires basic ingredients - pre-ground spices and chicken breast. (No crushing coriander seeds here.)
- It only takes 30 minutes to make!! Great for weeknights.
- It stores and freezes well, and the flavors get better with time.
I’m sure some die-hard fans will disagree this tastes like the original, which is fine. It’s not meant to be a total replacement of the original dish, but more of an easy and fast version that you don't need a full day to make.
Ingredients
Boneless, skinless chicken breast - I've also used chicken thighs before, which definitely have much more flavor, but I found I preferred the texture of chicken breast. It's truly up to you. Both will work in this recipe.
Spices - This recipe does require quite a few different spices that you may not have on hand, like cardamom, garam masala, and bay leaves.
Garam masala is a mixture of warm spices that we're also adding here like cinnamon, cardamom, and cumin. It's often found in Indian cooking. Many grocery stores carry it - Whole Foods in particular. But you can also find it on amazon if your local store does not. See below for how to reuse some of these spices!
Olive oil or Ghee - Ghee is just clarified butter with the milk solids removed. Those who are sensitive to dairy may find themselves able to tolerate ghee. You can find it at most grocery stores, like Whole Foods and Trader Joe's. It's also available on Amazon.
Heavy Cream - This is totally optional and I often leave it out for dairy free, but adding it makes it more like the original dish.
Shallots, Ginger, and Garlic - I prefer to use fresh for this recipe. However, sometimes I'll use 1 teaspoon dried ginger for the tablespoon of fresh if I don't have it on hand.
Strained Tomatoes - This is just thick blended tomatoes, like a sauce without the spices. I like to use pomi brand.
How to Make
To make this chicken ruby recipe, you just have a few easy steps:
- Start by preparing your spices and measuring liquids. There are quite a few spices in this dish, so combining them in one large dish that you can add at the same time makes this easier to prepare.
- Heat oil or ghee in a large pan and then add the garlic and shallot, sautéing over medium heat for a minute until softened and fragrant. Add the spices and stir till fragrant, about 1 minute. Then mix in the tomato paste.
- Mix in the strained tomatoes, broth, honey, and chopped chicken, and bring to a simmer, then reduce heat to medium low. Simmer for 20 minutes or until chicken is cooked through.
- If using cream, stir in for the last 5 minutes. Serve warm. That's IT!
Recipe Tips
- There's nothing more frustrating than buying spices you won't use again! Here are some ways to use the extras. The bay leaves are great to add to soups, like this chicken and brown rice soup, or chicken stock. I also love the flavor and sometimes add a leaf to my sparkling water along with a sprig of fresh rosemary and cucumber for an herbal mocktail. You can use the cardamom again in golden milk lattes, which I have a recipe for in my new cookbook. Garam masala is wonderful in other Indian-inspired dishes and curries, as well as tossed with warm, buttered popcorn.
- I recommend serving this with rice, cauliflower rice, or naan for dipping. Pita will work too. Trader Joe's has a great frozen naan or Malabari Paratha.
- To reheat, place in a covered pot and warm over medium low till cooked through.
- To store, cover and place in the fridge for up to 3 days or freeze in a large ziplock bag. Defrost by placing the bag in warm water.
Vegan & Vegetarian Options
The original recipe is made with chicken, however the real star of this whole dish is the sauce. It’s kinda soupy and you’ll want to soak it up with some pita or naan bread.
For anyone trying to make this vegetarian or vegan, adding chickpeas would be a wonderful substitute for meat, or you could put the sauce on top of rice or quinoa.
I often make this recipe dairy free by using olive oil and leaving out the cream. This recipe is naturally gluten free.
Easy Chicken Recipes
For more easy recipes like this Ruby Chicken, check out these posts.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Easy Chicken Ruby Curry (Dishoom Inspired)
Ingredients
- 2 tablespoons ghee or olive oil
- 1 teaspoon cardamom
- 2 bay leaves
- 2 cinnamon sticks
- 2 teaspoons cumin
- 1 teaspoon kosher salt * I use Diamond Brand which is less salty than Morton's, adjust accordingly
- 2 teaspoons garam masala
- 1 tablespoon freshly grated ginger
- 2 shallots, peeled and chopped
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 2 cups strained tomatoes *I used Pomi brand
- ½ cup vegetable or chicken broth
- 2 lbs boneless chicken breast, cut into bite-sized pieces
- ½ cup heavy cream (OPTIONAL)
Instructions
- In a small bowl, combine the cardamom, bay leaves, cinnamon sticks, cumin kosher salt and garam masala. In a large, deep saucepan, melt ghee (butter or oil is ok too) over medium heat. Add chopped shallots, minced garlic and ginger and continue to stir as they soften. Add the small bowl of spices and stir in the pan until nice and fragrant, about a minute. Mix in the tomato paste and cook another minute or two, until it darkens a little bit.
- Add the 2 cups of strained tomatoes along with ½ cup broth and the honey, bring to a mild simmer over medium-low. Add the chopped chicken, if using, and simmer for about 20 minutes until cooked through. I recommend a splatter screen to avoid any tomato messes.
- The last 5 minutes, stir heavy cream if using, and continue to simmer over medium heat to thicken everything up. Check to make sure the chicken is cooked through and everything is seasoned the way you like it. Serve with pita or naan bread, or over brown rice.
Notes
- To make this vegetarian, leave out the chicken and either add chickpeas or simply serve the sauce on top of rice or quinoa.
- Trader Joe's has frozen naan or Malabari Paratha for serving.
- I often add an extra teaspoon of garam masala as I love the flavor, but this version appears to be the most popular with the crowd. Taste and adjust the seasonings after simmering. Flavors will get stronger the next day (if there are leftovers), but are also great if you consume the day of.
- Omit the cream for dairy free. Adding the cream makes it more like the original Dishoom recipe.
Nutrition
This post was originally published January 14, 2020 and was updated on September 27, 2021 to include updated pictures, recipe tips, and improved navigation.
Jessica says
My 13 month old is in the thick of her picky/food throwing faze, and she had seconds! We liked it too. 10/10 recommend!
Alicia says
Haha thank you, Jessica. You give me hope to try this with mine too.
Mairin says
So flavorful & delicious! Every time I’ve eaten at an Indian restaurant, I’m profusely sweating while eating, bc I’m a baby when it comes to things being spicy. I can report I was happily not sweating while eating this 😂 So flavorful & your kitchen will smell divine. I substituted 1/4c coconut milk & 1/4c coconut cream instead of heavy cream, only because I’m sensitive to lactose. 10/10 recommend!
Alicia says
Thank you, Mairin!
Mandy says
We really enjoyed this recipe. I miss eating my favorite curries and this recipe hit the spot for sure. It’s also so easy to make.
Kasey Werner says
This was so so so good! It was really easy & so nice to have it all in one dish (less dishes!). The flavor was awesome & this was husband and 5 year old approved. Will definitely be making this again!
Alicia says
Thanks so much Kasey!!
Chris says
Hello Alicia,
What would be your recommendation for vegetarian alternatives? I don't know if you have it in the states but I normally use Quorn. Do you know if this would be classed as a trigger because it is a mycoprotein, which is derived from a fungus. Also I have read that tofu and soy milk are generally considered ok? I would love to hear your view on this.
Alicia says
Hey I have some suggestions in the post and also some protein options for vegetarians.
Anything that's "fake meat" would not be allowed in the elimination phase - so like beyond meat, quorn, etc.
With soy, it just depends. I see enough readers who do have an issue it might be worth eliminating but it really depends on how restrictive it makes your diet too. Usually vegetarians can do without it for the elimination period cause there are so many options with cheese, or eggs (for lacto ovo), for vegans its a little harder.
Chris says
Thank you so much for the reply. Can I just ask a couple of little questions. You mention in an article that goat cheese is ok, does this include halloumi? And also do you know if paneer cheese is allowed as it is typically not aged. Sorry for all the questions, I have only just recently found this resource and it is extremely helpful but also a bit daunting.
Thanks
Alicia says
Halloumi is brined so sometimes that can present an issue, but I use it in one of my cookbook recipes and I think most do ok with it. Same with paneer. I think you can get my cookbook on Amazon UK so would recommend that for everything in one place which makes it a little less overwhelming.
Chris says
Awesome, thank you! I have just bought the book on amazon now.
Angie Leen says
I was looking for an easier recipe for this and it really did hit the spot! You're right it's not quite the same, but honestly for the time it takes I loved this recipe. Thanks for an easy one for a quick fix
Mary Russell says
Pre HYH I used to make loads of curries so this was familiar territory to me. And i must admit i was a bit worried it might not live up to my expectations. Pleased to report this that it's both easy and delicious! I added some red peppers and, as per Dishoom, some pomegranate seeds to avoid having to make a separate side dish. I also added some chopped coriander/cilantro. A winner!
Alicia says
Thanks so much for taking the time to review, Mary!
Amy Hyde says
I made this last weekend. I couldn't find ground cardamom so had to toast, break and grind the pods but it smelt delicious. I also subbed 1/4 teaspoon of ground cinnamon as I couldn't find sticks. It turned out delicious and I have frozen some - it reheats nicely. I loved having it with naan to mop up all the sauce. I do miss having some chunky veg - what do you think would compliment it/ bulk it out as I am trying to decrease my meat intake?
Courtney says
I added chopped spinach and riced cauliflower and that worked well!
Claire Newman says
Hi Alicia,do you think this would work in the slow cooker? I've got chicken thighs to use and thought they'd be nicer slow cooked. Also have you frozen it?
Alicia says
I have yet to freeze it because we eat it all haha, but I know it will do well frozen! I have also used chicken thighs too. I do find them more flavorful, but I just preferred the texture of chicken breast in this recipe. I think it's a very personal preference though and the thighs would definitely do better in the slow cooker. I'd try for just 2 hours on high maybe. 🙂
Anice Kerridge says
Where do I purchase the cook book fromt
Alicia says
Hey Anice, You can purchase from Barnes and Noble, Target or Amazon, but right now most of the shipping is delayed. If you purchase from The Dizzy Cook Shop I will send it right away.
Gloria says
The base was delicious, but I can't believe this doesn't call to marinate the chicken at all before adding to the curry. It would enhance this dish.
Alicia says
Thank you for your advice, Gloria. The idea behind this specific recipe was to cut out a lot of the extra steps that the other recipes have to make it a 30 minute weeknight meal. I agree it would enhance the dish, but it may not be worth the extra effort for some.
Pauline says
Hi Alicia, I just wanted to tell you, that I have eaten at Dashoom in London and that your simplified recipe is delicious and with the following tweaks I believe enhance it to the next level, I made your sauce as per recipe with the addition of 1 Serrano chili deseeded, 1 dollop of greek yogurt added to blender prior to blending, blended added a small amount of the sauce to the cubed chicken to marinate for a couple of hours, it was so perfect, I thank you so much for sharing your shortcut tips, they truly work in comparison to the actual long winded version IMOP.
Alicia says
Hey Pauline, thanks for the helpful comment!! This would be a great sub for anyone not following a migraine diet. Unfortunately yogurt is a huge migraine trigger for many people, which is unfortunately why I have to leave it out for this site.
Laurel says
I was concerned that this would be a little dry but it was delicious. Easy to make and a big hit with my husband.
Alicia says
So much flavor right? Thrilled you enjoyed!
Laurel says
Delicious and easy to make on a weeknight.
Laura says
This was so yummy and easy to make! Just a heads up that shallots aren’t listed in the ingredients list, so I just diced up one and it turned out great. My boyfriend loved this too. We also reminisced about Indian food we ate in London last year. Thanks for the awesome recipe!
Alicia says
Thank you, Laura! And thanks for letting me know about the shallots. I just fixed that!