Back
Ruby Chicken Curry
Recipe by Kishwar Chowdhury
This ruby chicken tikka with ruby masala and jewelled pilaf will be your new favourite meal. Try it now!
- Steps
- Ingredients
Steps
- Prepare coals for hibachi if using.
- For the Ruby Chicken Tikka, place onion, garlic and ginger into a small food processor and process to a smooth paste. Combine 2 tablespoons of the paste with the remaining ingredients, except chicken, and mix well.
- Transfer half of the mixture into a dish, add the chicken thighs and mix until evenly coated. Set aside for 20 minutes. Reserve the remaining half of the marinade for later use.
- Thread onto skewers and sear over hibachi or in a smoking hot grill pan until charred but not cooked through. Remove chicken from the heat and set aside in a bowl.
- For the Ruby Masala. Heat a wok over high heat. Add some oil and when hot, add onions, marinade, and salt and cook until onions are soft and oil splits. Add onion, garlic and ginger paste and tomato puree and sear for 2 minutes.
- Add 1 ½ cups water, bring to a boil then reduce heat to low and simmer for 10 minutes.
- Remove chicken from skewers. Add to sauce and cover with a lid. Simmer until chicken has cooked through, about 10 minutes.
- Add butter and honey and stir through. Remove from the heat and transfer to a serving bowl and top with garnishes.
- For the Jewelled Pilaf, wash rice then soak in cold water for 20 minutes.
- Drain and place into a rice cooker along with water, ghee and salt and cook until tender.
- When cooked, add bloomed saffron in small pockets in the rice. Serve in small bowl garnished with cranberries, roasted cashews and pomegranate.
- Serve bowls of pilaf and masala on a serving board.
