Dishoom’s chicken ruby curry is everything: spicy, sweet, savory, and utterly addictive. A lot of people think the best Indian food in the world is in London, and it’s probably true. It’s also probably not at Dishoom, which is kind of like a local casual-fine chain. But because the bar is set so high in London, Dishoom manages to be both really good and very accessible. And man, is Dishoom ever good. Steph and I love it there: the fun atmosphere, creative cocktails, and of course the food, which is carefully tuned to be just a little less authentic: not too spicy, not too extreme. We’ve made many of their recipes and they’ve all been hits. Strangely however, we’ve never made what is arguably their signature dish, until now.

This ruby chicken was awesome and so easy to make. It’s like the next step in Indian curry chicken. If you like butter chicken or chicken tikka masala, you’ll love this: still sweet and a total crowdpleaser, but a little more complex and satisfying and adult. We had it with homemade cheddar naan, but it would go great with just about anything: basmati rice, garlic naan, or even more chicken via Dishoom’s chicken biryani (biryani is like a mixed rice).

Dishoom’s Ruby Chicken Curry Recipe |

Dishoom’s Ruby Chicken Curry Recipe |

The chicken all by itself is amazing. We had a few pieces fresh off the grill and it was mind blowingly good. It’s like an even easier chicken tandoori. If you’re feeling lazy, you can totally skip the whole curry part and just marinate and grill the chicken to eat with just about anything. It’s some of the best grilled chicken – from any cuisine – I’ve ever had. If you do go just chicken, you might want to pull back a bit on the spice. Indian chili powder can be pretty over the top spicy, depending on which one you use.

Cooking Notes

The original recipe contains sugar and honey. I omitted both because the cherry tomatoes I used were plenty sweet, but if you like sweetness, you might want to add a tablespoon of sugar back in. I also skipped the dill and kasoori methi (aka fenugreek) powder, and combined the two cardamoms into one, because I didn’t want to buy herbs & spices just for one dish. The deggi mirch chili powder specified in the OG recipe is just a mild variety of indian chili powder; I subbed the standard (spicier) one we have at home. Last but not least, the ginger garnish is really really good, don’t skip it.

This was an awesome and really delicious curry that was mostly hands off and totally foolproof. It looks like a long ingredients list, but it’s mostly duplicates between the chicken and the curry, and it looks like a lot of time, but it’s just an overnight marinade. The actual cooking was more like an hour. I highly recommend doubling or tripling this recipe. I’m definitely going to be adding this one to our dinner list, especially that awesome grilled chicken.

Dishoom’s Ruby Chicken Curry Recipe |

Curry for life!

Dishoom’s Ruby Chicken Curry Recipe |

Dishoom’s Ruby Chicken Curry Recipe

Serves 2
4.62 from 119 votes
Prep Time 1 hour
Cook Time 1 hour
Marinating 6 hours
Total Time 8 hours



  • 1 lb boneless skinless chicken thighs cut into 2” chunks
  • 1/4" fresh ginger finely diced
  • 5 cloves garlic crushed
  • 1 tsp Indian chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • juice of 1/4 lime
  • 1 tbsp neutral oil such as grapeseed
  • 1/4 cup kefir or greek yogurt


  • 4 cloves garlic
  • 1/2" fresh ginger plus extra for garnish
  • 1/2 cup neutral oil such as grapeseed
  • 1 bay leaf
  • 4 pods green cardamom
  • 1 stick cinnamon
  • 14 ounces cherry tomatoes blended
  • 1 tbsp butter
  • 1 tsp Indian chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/4 cup heavy cream aka whipping cream


  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • 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.
    Dishoom’s Ruby Chicken Curry Recipe |
  • Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
    Dishoom’s Ruby Chicken Curry Recipe |
  • Plate and garnish with ginger matchsticks and cilantro (optional).
    Dishoom’s Ruby Chicken Curry Recipe |


Adapted from Dishoom's cookbook, via The Guardian


  1. Anthony Taylor says:

    5 stars
    Fantastic curry 5 star

    1. John says:

      I have been to Dishoom many many many times their Ruby Chicken is impossible to recreate imo.

      I’ve tried 4 times and I’m not saying it isnt good, Dishoom cookbook version, but it isnt epic like when I go to Dishoom.

      Ruby chicken at Dishoom is my favorite curry Ive ever had. I once ate it twice in the same day.

      1. Tom Gordovsky says:

        You’re just not cooking it right John. This is the recipe they use in the restaurants kitchens!

        1. John says:

          I know I have the recipe (cookbook as well)and have been to Dishoom many times you cannot emulate the chicken at home without a clay oven. You can come close, but it is not as good as Dishoom imo. You can get the dish 90% there following this recipe! Just like you cannot cook restaurant quality pizza with a conventional 500f oven a conventional oven will not get hot enough.

          1. Magenta says:

            5 stars
            Replicating at home the experience of eating a meal or drinking a glass of wine that tastes delicious in a restaurant isn’t the same experience due to brain chemistry it’s all about the moment and occassion.
            If you read gastrophysics by Charles Spence it will explain how we experience food and wine.
            I find that all my most memorable curry experiences were in London and I have cooked and prepared many from recipe books non of which compare. I mostly use my own curry spice or adapt a recipe now as often we find recipes bland. Mixing and dry roasting spices is key to release the oils and the flavours.
            I’m looking forward to try it or adapting it to suit.
            Thank you for posting this recipe

        2. Tom says:

          I’m very surprised the recipe has no vinegar or tamarin, as in the restaurant it seemed to have a very strong sour flavour that I’ve never had in a curry before.
          Any one know if the original is 2 black, 2 green cardamoms? It mentioned they replaced a different type.

          1. Tim says:

            The original recipe is 6 green and 2 black cardomom!

          2. Kate says:

            They add chaat masala as well, it gives the curry a bit of a sour taste!

  2. Seema says:

    Excited to try this tomorrow- for the grape tomatoes is it 14oz before you blend or 14oz post blend? Thanks in advance!

    1. Stephanie says:

      same :)

    2. Linds says:

      You do know that blending won’t change the weight of an ingredient, right?

  3. Scooby says:

    Do you add any salt?

    1. mark says:

      always add salt to taste

  4. Em says:

    Was really excited to try this recipe after trying the Dishoom black daal recipe for instant pot and have to say that it definitely delivered!

    A few notes:
    – I made a double batch of this and since I didn’t have a grill and didn’t want to take the time to fry it all stovetop, I used the lower-effort technique Bon Appetit uses for their Chicken Tikka Masala – broil on a wire rack until cooked.
    – Substitued fresh for canned whole cherry tomatoes. My resulting curry was not as ruby red (more deep orange) after adding in the cream, not sure what exactly was the factor there
    – Substituted cardamom pods for cardamom seeds since I didn’t have pods on hand

    Thank you as always for your approachable and delicious recipes!

  5. Raul says:

    The best Indian food in the world is in India (:

  6. Kat says:

    This was insanely delicious!
    I made this yesterday and we were both blown away by the flavor of the chicken and the sauce at the same time!
    I only had “extra hot” Indian chili powder, so I halved it and added paprika powder for the other half, and pan friend the chicken later, because we don’t have a grill.
    Other than that, followed your recipe to a T and will make this again very very soon! :)

    Thanks for sharing and providing this excellent step by step explanation! I’ve been to Dishoom twice on my trips to London and thoroughly enjoyed it, so this recipe is a wonderful reminder of good times :)
    Sunny greetings from Berlin,


  7. Sarah says:

    Hi Stephanie! I’m a big big fan of your food blog and the recipes you post!! I know you didn’t really mean it but your comment regarding the best Indian food did rub me off the wrong way… Very hard to fathom that our coloniser took our culture, food etc. and then claim to be the best in it ?
    as an Indian.

    1. Mike says:

      Hi Sarah, Steph didn’t write this post, I did, so if it offended you, I’m sorry. I don’t have a horse in this race; I’m just using a mantra that’s often repeated by people (including other Indians) to lead into my point that Dishoom isn’t very authentic Indian food. I’m not personally saying I believe the best Indian food is in London. But, you should know, when people say this, they mean food made by Indians, in restaurants owned by Indians, often first generation immigrants, not Gordon Ramsay.

      1. Cat says:

        Ummm, the thing is the guys who started up, own and still run Dishoom are all native and indigenous Indian guys from Mumbai. Not a Gordon Ramsay in sight.

        1. Mike says:

          I couldn’t have said it better myself

    2. Linda says:

      Dishoom is owned and run by cousins who are Indian. Perhaps you should do a little research before jumping down Mike and Steph’s throats.

  8. Camilla Sommer says:

    5 stars
    I’ve cooked this a few times and it’s been excellent every time. I also have it with salmon instead of chicken

  9. Karla says:

    5 stars
    I visited Dishoom in London and Edinberg and had the Ruby Chicken. It is my favorite dish, but since I live in the U.S., this recipe is a very good! I made it twice and it has been a crowd pleaser.

  10. K says:

    5 stars
    Made this last night, it was amazing. Thanks for sharing the recipe!

  11. Tahira says:

    5 stars

  12. Anna says:

    Thanks for this! Where are the pomegranate seeds? I LOVE them on the dish

  13. Dave Stone says:

    5 stars
    Made this first time last night passed it on to my friends , excellent

  14. rebecca diba says:

    5 stars
    Thank you for recreating and sharing this.

  15. Lorna says:

    Can you use chopped tinned tomatoes?

  16. Simon Hart says:

    5 stars
    My son bought me the Dishoom book for Christmas having eaten there several times. I’ve not yet but if this curry is anything to go by I cannot wait. Best curry I’ve cooked at home, think the key was the Kashmiri Chili sourced at a local shop. Next stop London.

  17. Grace says:

    5 stars
    I genuinely have never made a nice curry. The people I have cooked it for have also said the same. It’s even better than the dish they serve at the restaurant! Kersori methi is an absolute game changer too. Thank you!

    1. Grace says:

      5 stars
      I’ve genuinely never made a nicer curry! The people I have cooked this for have also said the same. Kesori Methi is an absolute game changer too. Thank you!

  18. Sharon Beever says:

    5 stars
    Excellent! Added Kasuri Methi ,one of the best chicken curries I have made.

  19. Harmsy says:

    Made this now 10+ times. It’s always delicious. Agree with the author – ginger garnish is a must. Thanks for posting. Never easy to get close to a restaurant quality curry at home. 5*

  20. Janine says:

    5 stars
    Beautiful recipe, a lot easier that doing the Dishoom recipe. I did add a tsp of sugar to mine as it was a tad acidic.

  21. Hannah Goldsmith says:

    5 stars
    Anyone ever worked out calorie content of this delicious Ruby curry?

  22. Graham Gledhill says:

    5 stars
    I made this yesterday after marinading my chicken overnight. The curry is by my wife’s admission the best I’ve made. The depth of flavour is just insane. I only used 75ml of oil and kashmiri chilli powder instead of Indian chilli powder. I also used tinned cherry tomatoes. I also left in the black cardamom pods, cinnamon sticks and Bay leaves until adding the chicken and cream. I loved how the green cardamom pods just burst in your mouth giving you a citrus hit. It’s a fantastic curry and I’ll definitely be doing it again soon.

    1. Colleen says:

      Can I ask how many tins of tomatoes?

      1. Stephanie says:

        14 oz is one small tin, not the smallest, but the regular size one, hope that helps!

  23. John P says:

    5 stars
    Add kasuri method and coriander powder

  24. Maeve says:


    Has anyone made a veggie version of this? Did you use tofu / roast veg etc?


    1. Stephanie says:

      i have not but roasted veg or tofu would definitely work!

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Thanks for reading as always!
-Steph & Mike