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Moira

Chicken Ruby Curry

A rich and comforting curry inspired by the flavours of a traditional Ruby Murray, featuring marinated chicken in a luxurious homemade makhani sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Marinade
  • 700 g skinless boneless chicken thighs
  • 20 g unsalted butter melted
  • 1 tsp fenugreek powder
  • 10 g chopped fresh ginger
  • 20 g chopped garlic
  • 5 g fine sea salt
  • 1 tsp chilli powder
  • 1½ tsp ground cumin
  • ½ tsp garam masala
  • 2 tsp lime juice
  • 2 tsp vegetable oil
  • 75 g full-fat Greek yoghurt
Makhani Sauce
  • 7 –8 cloves garlic
  • 175 ml vegetable oil
  • 20 g fresh root ginger grated
  • 800 g tinned chopped tomatoes
  • 2 bay leaves
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 2 cinnamon sticks
  • 2 tsp fine sea salt
  • 1½ tsp chilli powder
  • 1 tsp garam masala
  • 20 g granulated sugar
  • 1 tbsp runny honey
  • 1 tsp crushed dried fenugreek leaves or powder
  • 1 cup double cream

Method
 

Marinate the Chicken
  1. Blend all marinade ingredients to a smooth paste.
  2. Cut the chicken into approximately 4cm chunks.
  3. Coat thoroughly with the marinade.
  4. Cover and refrigerate overnight or for 24 hours.
  5. Heat the grill to medium-high.
  6. Place chicken on a grill rack and brush with melted butter.
  7. Grill for 8–10 minutes until cooked through and lightly charred.
Make the Makhani Sauce
  1. Peel and finely dice the garlic.
  2. Heat the oil in a large saucepan over medium-high heat.
  3. Fry the chopped garlic until golden and crisp, approximately 7–8 minutes.
  4. Remove with a slotted spoon and drain on kitchen paper.
  5. Grate the remaining garlic and ginger into a fine paste.
  6. Blend the tomatoes until smooth.
  7. Return the oil to the heat and add bay leaves, cardamom pods and cinnamon sticks.
  8. Allow to crackle for one minute.
  9. Add the garlic and ginger paste and cook for five minutes.
  10. Add tomatoes, salt and chilli powder.
  11. Simmer until reduced by approximately half.
  12. Add butter and simmer for a further five minutes.
  13. Stir in garam masala, sugar, honey, cumin, crisp garlic and fenugreek.
  14. Cook for 15 minutes.
  15. Add cream and simmer gently for five minutes.
Finish the Curry
  1. Reheat the sauce if required.
  2. Add the grilled chicken.
  3. Simmer gently for 10 minutes.
  4. Garnish with ginger matchsticks and chopped coriander.
  5. Serve with rice.

Notes

  • Marinating overnight produces the best flavour.
  • Serve with basmati rice or naan bread.
  • Pairs well with a Monastrell rosé from Alicante.