Chicken Ruby Lunch Pot Recipe

Marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch pieces. In a bowl combine yogurt, ginger garlic paste, lemon juice, 1 tsp salt and 1/2 tsp black pepper. Add chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

When ready to cook, pat the chicken pieces lightly with a paper towel to remove excess marinade (this helps them brown).

Cook aromatics

Heat vegetable oil and butter in a wide skillet or shallow pot over medium heat until butter melts and foams. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Build the ruby sauce

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the sliced red bell pepper and grated cooked beetroot and cook 2–3 minutes. Sprinkle in paprika, ground cumin and ground coriander and stir to bloom the spices for 30 seconds.

Deglaze the pan with red wine vinegar, scraping any browned bits from the bottom. Pour in the chicken broth and honey, bring the mixture to a gentle simmer and cook 3–4 minutes to meld flavors.

Finish sauce

Stir in the heavy cream and remaining 3/4 tsp salt and 1/2 tsp black pepper. Simmer 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning — the beetroot gives a sweet-earthy 'ruby' color and flavor; add a dash more vinegar or honey if you want brighter or sweeter notes.

Cook chicken in sauce

Push the sauce to the sides and add the marinated chicken pieces in a single layer (or add all chicken into the sauce if the pan is large enough). Increase heat slightly to bring the sauce to a gentle simmer, cover partially, and cook 8–10 minutes, stirring once or twice, until chicken is cooked through (internal temperature 165°F / 74°C) and sauce has thickened to coat the back of a spoon.

Taste and adjust final seasoning. Remove from heat and stir in chopped cilantro. Let sit 2 minutes to rest.

Serve the Chicken Ruby over warm basmati rice or with crusty bread. Garnish with lemon wedges for squeezing at the table.