Chicken Ruby Recipe

Marinate the chicken

Trim excess fat and pat the chicken dry. In a bowl combine yogurt, ginger paste, garlic paste, turmeric and 1 tsp salt. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (overnight for best flavor).

Prepare cashew paste

Drain the soaked cashews and blend into a smooth paste with 2–3 tablespoons of water or a little cream. Set aside.

Brown the whole spices

Heat oil and 1 tbs butter in a heavy-bottomed pan over medium heat. When hot, add cumin seeds, crushed cardamom, cloves and cinnamon stick. Sauté for 30–45 seconds until fragrant (do not burn).

Cook the onion

Add the finely chopped onion and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the onion is soft and golden brown (about 10–12 minutes). This step builds sweetness and depth in the sauce.

Add aromatics and spices

Stir in the garlic paste and ginger paste and cook 1–2 minutes until the raw smell is gone. Add Kashmiri red chili powder, ground coriander and ground cumin. Stir for 30–45 seconds to toast the spices lightly.

Add tomato purée

Pour in the tomato purée/passed tomatoes. Increase heat to medium and simmer, stirring, until the mixture thickens and oil begins to separate from the tomato base (about 8–10 minutes). This concentrates flavor and reduces acidity.

Combine chicken and sauce

Add the marinated chicken (including any marinade juices) to the pan. Stir to coat the pieces in the tomato-spice base. Pour in 200 ml water or chicken stock, bring to a gentle boil, then reduce heat to a low simmer.

Simmer until cooked

Cover and simmer for 20–25 minutes (for boneless) or 30–35 minutes (for bone-in), stirring occasionally, until the chicken is cooked through and tender. Adjust cooking time if pieces are large. If sauce reduces too much, add up to another 50 ml water.

Enrich the sauce

Once the chicken is cooked, stir in the cashew paste and let it simmer 3–4 minutes to thicken and become silky. Add the cream and remaining 1 tbs butter, stirring gently to combine. Heat through on low (do not boil vigorously after adding cream).

Final seasoning

Stir in garam masala, sugar (or honey), crushed kasuri methi and lemon juice. Taste and adjust salt. Sprinkle chopped cilantro. Simmer 1–2 minutes to meld flavors.

If desired, dot with extra butter and drizzle fresh cream over the curry before serving for a glossy, rich finish. Remove whole spices (cinnamon, cardamom pods, cloves) if you prefer not to serve them whole.

Serve hot with steamed basmati rice, pilau, or warm naan. Serves best immediately but flavors will deepen if rested 15–30 minutes.