Chicken Ruby Recipe

Prepare chicken and marinade

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1.5–2 inch pieces if desired for bite-sized serving. In a mixing bowl combine yogurt, minced garlic, grated ginger, lemon juice, kosher salt, black pepper, ground coriander, ground cumin, red chili powder (or paprika), and 1 tablespoon vegetable oil. Whisk until smooth.

Add the chicken pieces to the marinade and toss thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor and tenderness.

Sear the marinated chicken

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon butter (from the butter measure) or a splash of oil and when shimmering, add the marinated chicken in a single layer (shake off excess marinade first). Sear for 2–3 minutes per side until lightly browned but not fully cooked through. Work in batches if necessary to avoid crowding. Remove seared chicken to a plate and set aside.

Make the ruby sauce base

Reduce heat to medium and add the remaining 1 tablespoon butter to the same pan. Add the sliced red onion and cook, stirring occasionally, for 6–8 minutes until softened and starting to caramelize. Add the diced tomatoes and tomato paste, stir to combine, and cook for 4–5 minutes until tomatoes break down and the mixture becomes glossy.

Stir in garam masala, sweet paprika, ground turmeric and sugar. Cook for 1 minute to bloom the spices, stirring constantly so they don’t burn. Taste and add salt and freshly ground black pepper.

Simmer with chicken

Return the seared chicken and any accumulated juices to the pan, stirring to coat with the tomato-onion mixture. Pour in 1/4 cup water (or chicken stock) if the sauce looks too thick. Bring to a gentle simmer, cover partially, and cook for 8–10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Finish with cream

Lower heat to medium-low. Stir in the heavy cream gradually, mixing until the sauce turns a rich ruby color and is smooth. Simmer gently for 2–3 minutes to meld flavors and thicken slightly. Adjust seasoning with additional salt, pepper, or sugar to balance acidity and heat.

Stir in chopped cilantro just before removing from heat. Squeeze a little lemon over the dish to brighten the flavors.

Transfer Chicken Ruby to a serving platter or individual bowls. Garnish with toasted sliced almonds and additional chopped cilantro if desired. Serve hot with steamed basmati rice or warm naan and lemon wedges on the side.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.