Easy Chicken Ruby Curry (Dishoom Inspired)

Two bowls of chicken ruby curry, one with cream on top, next to a plate of naan bread and a spoon and fork on a white table

5 from 17 votes

Easy Chicken Ruby Curry (Dishoom Inspired)

A quick knockoff of Dishoom Chicken Ruby. Super flavorful, the smell of cloves, cinnamon, and cardamom fill your kitchen as you cook. Serve with naan, pita bread, rice, or quinoa. Serves between 4-6 people depending on sides.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Low Lactose, Low Salt

Servings: people

Calories: 439kcal

Author: Alicia

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)

US Customary - Metric

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