Dishoom’s Chicken Ruby

caliking · February 27

(Either my computer, or Vanilla, is having a moment. Hence the trouble with putting together a coherent thread).

Dishoom is a casual Indian restaurant chain in London, with a Bombay Parsi cafe feel/theme. I haven't eaten there myself, but the menu, and grub, look terrific. I bought their cookbook quite some time ago, but its been a while since I made anything out of it.

Chicken Ruby is their take on butter chicken. Some different spices, similar concept, though. Marinate the protein, then grill it. Make the "makhani" gravy/sauce, and put the two together.

Letting all the flavors get friendly in the fridge. I'll update after eating it tomorrow!

Spices - two Parsi spice mixes from the book, and Kashmiri mirch (like paprika).

The makhani sauce. Yes, it calls for extra fried garlic! The green stuff is kasuri methi.

Image: https://us.v-cdn.net/5017260/uploads/editor/vw/8d0uv6cx7m6f.jpeg

Put it all together, and you get...

Letting all the flavors get friendly in the fridge. I'll update after eating it tomorrow!

JohnInCarolina · February 27

Dios mio

Corv · February 27

I don't know quite what it is, but it looks just fine to me. Details?

-- Thanks!

caliking · February 27

Corv said:

I don't know quite what it is, but it looks just fine to me. Details?
-- Thanks!

Sorry... something was going on, and Vanilla wouldn't let me save a draft to edit later. It makes more sense now.

caliking · February 27

I can't remember who it was, but another egghead cooked some recipes from Dishoom a while back.

lkapigian · February 27

Looks Amazing!

johnmitchell · February 27

Interesting and looks great as always. Looking forward to your opinion 😋

lousubcap · February 27

caliking said:

Corv said:

I don't know quite what it is, but it looks just fine to me. Details?
-- Thanks!

Sorry... something was going on, and Vanilla wouldn't let me save a draft to edit later. It makes more sense now.

@caliking dish looks great and I am quite certain you amped up the garlic.
You may want to change your default browser. I find none of the three I use behave the same way at times. Today I had to kill Firefox as it locked up a link to which I intended to upload documents. This time I went with Safari and no issues.
This tech crap...😎

GrateEggspectations · February 27

Looks in-“farkin’”-credible. Maybe a smidge short on the garlic though; after all, you’ve got a reputation to keep up. 🤭

dbCooper · February 27

There is a lot to like in that ingredient mix. Looking with anticipation to the followup tomorrow. Vanilla needs a scratch-and-sniff function.

lkapigian · February 28

Waiting on the exact measurements

Foghorn · February 28

lkapigian said:

Waiting on the exact measurements

That's funny right there.

caliking · February 28

caliking said:

I can't remember who it was, but another egghead cooked some recipes from Dishoom a while back.

it was @Acn !

caliking · February 28

lkapigian said:

Waiting on the exact measurements

Like speed limits, the recipe was just a suggestion

caliking · February 28

dbCooper said:

There is a lot to like in that ingredient mix. Looking with anticipation to the followup tomorrow. Vanilla needs a scratch-and-sniff function.

The technique/method is similar to the usual butter chicken recipes, but the spices are somewhat different, so I'm keen to find out how the taste differs. Interestingly, this recipe didn't call for any onion.

DoubleEgger · February 28

Superb as always

Corv · February 28

Thanks! Looks great.

Gulfcoastguy · February 28

Now I have a craving for the Indian restaurant on the other side of town. The last thing that I had there was mango chicken curry, butter chicken sounds good for the next time.

shtgunal3 · February 28

Looks amazing as always. Tuned in for the money shot.

caliking · February 28

Gulfcoastguy said:

Now I have a craving for the Indian restaurant on the other side of town. The last thing that I had there was mango chicken curry, butter chicken sounds good for the next time.

A friend of mine used to make a pretty good mango chicken chicken curry. Mango chicken curry is not typically on the menu at most Indian restaurants, so the place you go to may be on to something.

Gulfcoastguy · February 28

caliking said:

Gulfcoastguy said:

Now I have a craving for the Indian restaurant on the other side of town. The last thing that I had there was mango chicken curry, butter chicken sounds good for the next time.

A friend of mine used to make a pretty good mango chicken chicken curry. Mango chicken curry is not typically on the menu at most Indian restaurants, so the place you go to may be on to something.

Of the 3 things that I have had there I like it best. The chicken spinach was good and the other thing was better. They have a very extensive menu and I hope they stay in business long enough for me to work my way through.

caliking · February 29

It’s go time!

Peas pulao, with mace, clove, fennel, star anise.

Plated per pics by Dishoom, with pomegranate, ginger. The pomegranate is likely a nod to Parsi Indians’ Persian heritage. And, a play on Ruby Murray’s name, whom the dish is supposedly named after.

This mos def turned out! Everyone agreed that grilling the chicken added flavor that you just won’t get with a stovetop recipe.

Tasted sorta like butter chicken, but distinctly different. Better, even. Was asked to make it again

johnmitchell · February 29

@caliking. That’s truly a beautiful plate of food 👏👏

Foghorn · February 29

Oh yeah. That's a beautiful plate for sure. I'd make a fool of myself with that - pushing the elderly and children out of the way to get seconds.

caliking · February 29

Foghorn said:

Oh yeah. That's a beautiful plate for sure. I'd make a fool of myself with that - pushing the elderly and children out of the way to get seconds.

Thanks. You could probably just lean over them, and grab whatever you want

caliking · February 29

johnmitchell said:

@caliking. That’s truly a beautiful plate of food 👏👏

Thanks. The pomegranate added a great little pop of flavor, and crunch, to each bite. I wasn't expecting it to add as much as it did.

kl8ton · February 29

YES! I want to eat that!

(I am assuming that is all the garlic that your chopper/processor can handle and you made multiple batches of garlic goodness.)

Also,

We have been cooking out of MJ's book and enjoying it.

EDIT: This is not the book @caliking recipe for the above meal came from. More of a side topic.

Image: https://us.v-cdn.net/5017260/uploads/editor/ic/35y1tttyeo17.jpg

caliking · February 29

kl8ton said:

YES! I want to eat that!

(I am assuming that is all the garlic that your chopper/processor can handle and you made multiple batches of garlic goodness.)

Also,

We have been cooking out of MJ's book and enjoying it.

EDIT: This is not the book @caliking recipe for the above meal came from. More of a side topic.

...

Ha!

That is an excellent book, BTW. Its what I usually recommend to folks who want to dive into Indian cooking. Simple, flavorful recipes by the doyenne of Indian cooking.

Canugghead · February 29

The last photo got me.

Image: https://us.v-cdn.net/5017260/uploads/editor/8p/8zoggvwhivqd.png

lousubcap · February 29

@caliking - That is a great looking plate and magazine quality photo. I would inhale it. Congrats. Always a winner.

JohnnyTarheel · February 29

Killer dish my friend....

Dishoom’s Chicken Ruby

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