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공개·회원 9명
Samuel Anderson
Samuel Anderson

Chicken Curry Recipe Indian Delights Book

Dhabas, for the uninitiated are roadside restaurants scattered all over the country, and their food is unique. Hell, the experience is unique and is one you must have. Small mud shacks, with only chaarpai's (rope and wooden cots) and a wooden plank for a table, you'll find them as you drive along the highway. They are usually patronized by truck drivers and budget travellers who are looking for food which reminds them of home. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

chicken curry recipe indian delights book

I understand that some of you might not eat chicken but still love the Tikka Masala curry, The good thing about this recipe is that you can substitute the chicken for either Tofu or Paneer (India Cottage Cheese) in the Tikka Masala sauce and it still turns or delicious. The steps to make this recipe will be exactly the same but instead of the chicken you use your favourite vegetarian protein.

I made this last night and it was excellent. The only change I made was to add some garlic and a few curry leaves at the beginning (the part with the onions and tomatoes and spices). Other than that, I did exactly as written, and it was fantastic. Nice recipe.

Very good but not really my version of easy. It was nice to enjoy indian food for a change and the curry powder, & spices in this one made it real comfort food. I made a few substitutions including using sour cream instead of heavy cream, a blend of different seasonings in place of the tikka masala and beef broth instead of chicken because that was all I had on hand. The grocery store was out of stock of cilantro so I used fresh parsley instead along with a dash of lime juice.

Let me tell you,you have great photography skills,your curry does look really good,will definitely try it out. I love chicken curry myself & make it quite often. You should try getting the Tikka masala at any Indian/Pakistani store,they'll have a huge variety.

Whisk the yoghurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes. Add the ground almonds and the garam masala and cook for another 5 minutes.

Chicken Ruby is a gorgeous tomato based curry with complex spices, mild heat, and the most heavenly flavors. It's a legendary dish at London's Dishoom restaurant. What a thrill to be able to make this incredible Indian chicken curry at home!

Chicken Ruby is the first dish I've made from the new and captivating Dishoom Cookbook and I can't wait to make it again. Truthfully, my first reaction to the recipe was shock at the massive amounts of oil, butter and cream. I mentioned this to a friend, who said "that's why it's so good." But still I went ahead with a drastic reduction in fat, hoping for a positive outcome - I had a sense that the other flavorful ingredients would carry the day. I should mention that I have a tendency to reduce unnecessary fat from recipes. It's not that have anything against butter, cream or oil, but if a recipe can be excellent with less, I go with the leaner version.

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I cook Chicken Ruby without 'tweaks' and include Dishoom's recipe for garam masala, which is omitted from your version of the recipe and from the Guardian's. The slowly roasted garam masala adds a vital element to the dish that cannot be replicated by commercial brands. The last time I cooked this curry, I spooned off the excess fat and used it as a base for another recipe. Admittedly, this curry has made me a more rounded person - but guests love it.

Thanks for the recipe Lisa! I've got the Dishoom cookbook and tried the recipe a few times, sadly it's coming out a bit too sour/acidic with a bitter aftertaste if that makes any sense (compared to what I've had in the restaurant). I am not an experienced cook though, I've been thinking it may be the canned tomatoes I use, as the recipe does ask for a quite a lot! Do you have any advice for an inexperienced cook ?

Wow, you are well stocked to have all those ingredients on hand. I don't think smoked paprika will work well here. I suggest you use a mild chili powder if you have one. If not, use a small amount of a hot chili powder or 1/4 teaspoon of cayenne. As for missing the yogurt, you may want to substitute buttermilk or milk in the marinade. Dairy has magical tenderizing powers over chicken. If you're a fan of cream and butter, you may want to go up to 2 tablespoons of butter in the Makhani sauce and 3/4 cup of cream - that's what they call for in the original recipe. I hope you enjoy the curry!

In fact, it was my love of madras curry that led me to starting my blog in the first place. The blog started as an authentic Indian food blog but before long I was receiving requests from readers to show how to make British Indian restaurant (BIR) style recipes.

The curries were all made the same way, just the amount of curry powder used was what made the difference between a chicken curry, a Madras which had about a tablespoon of chilli powder in it and a vindaloo which had three or four tablespoons of chilli.

Mild chicken curries stayed about the same. Madras curries were flavoured with other ingredients seen often in southern Indian curries. Fresh green chillies were introduced for example and as in this recipe, a good dose of sweet mango chutney.

Hi DanI made all the pre-prepared elemnets for this recipe over the last few days and completed the Madras yesterday evening. A-MAZE-ING!!! It will be my go-to curry for the fore-seeable and I'm thrilled that I still have loads of base sauce and cooked chicken in the freezer. I'm now going to explore some of your side-dish recipes.Thank you so much.

Yessss, this looks like a brilliant recipe! As others have said, to be chicken tikka the meat has to be prepared separately to get the lovely flavour. This is the most popular curry in the UK and Glasgow has long claimed to be the place of its invention :)

The recipe above is definitely NOT chicken Tika Masala. If the chicken ? had been cooked in the oven prior and some sort of creaminess had been added (dairy, coconut, cashews) it may pass for a Tikka masala.

I made this today, following the recipe exactly, except that I used a whole chicken skinned, de-boned and chopped into 2 inch pieces. It was really delicious. Will definitely use fresh tomatoes instead of canned in more recipes going forward. Thank you Deb!

Hi Deb. Thanks for this curry recipe. Would this dish benefit from a day in the fridge or become more subdued in flavor. I like to cook in the early morning for dinner at night. Do you think it will still taste great after a day in the fridge? Thanks!

I cook vegetarian at home so instead of chicken I dumped two cans of chickpeas into this sauce. I skipped the marinating and just added the yogourt and chickpeas all together when the recipe says to add the chicken. I also added all of the ginger and garlic at the beginning, as I was skipping the marinading. So yummy, thank you Deb!

I used 1.5 lbs chicken and added about half a large head of cauliflower florets in after the onions (also a few mushrooms I had floating around), but otherwise followed the recipe exactly (including the amount of marinade/sauce, despite reducing the chicken).

Just made this tonight and it was so so good! I did not have enough full fat yogurt so I used about 1/3 cup and made up the rest with coconut milk and the curry looked to be the same consistency shown in your photo. I love that the recipe used fresh tomatoes! There were only 3 of us eating tonight, so I am using my food saver to keep leftovers for another small meal.

This recipe is so good that I had to stop eating my lunch leftovers from last night to write this comment. Read prior comments and went liberal with the spices, substituted non fat plain yogurt (not Greek), omitted water completely and cooked everything at medium/medium-low heat for as much time as I could spare on a weeknight. Marvelous! This is going into the dinner rotation (along with the piri piri chicken recipe). I think this would be great vegetarian (carrots, cauliflower & sweet potatoes with some greens thrown in at the end) or with tofu.

I just made this recipe and not sure what to think about it. I wished I had watched her video first as I obviously did not cook the onions long enough before putting the chicken in and so I lost the benefit of the onions being caramelized. I was expecting more of a traditional curry taste but did not get any of that. I would admit the cayenne as it was a little too spicy for me and I even cut your amount by half. May need to try making it again. Undecided on this one!

Hi Deb! Because I know you are a food nerd (and I say that in the most complimentary sense possible), for more on the use of the word curry you might enjoy the episode of the Sporkful where Madhur Jaffrey and Priya Krishna discussed this (amongst many other delicious and interesting things). This one: -when-will-indian-food-be-american/

Made this while we are locked down, and got some chicken thighs in a grocery delivery.had no Garam masala , so used madras curry powder. This was amazing, and under the circumstances, even better! Thank you.

I made this back in the fall when you first shared the recipe and enjoyed it. I had it in my head as something to make this week to use up some chicken thighs from my freezer, but just noticed that the plain greek yogurt I have on hand is non-fat. Do you think it would still be worth making with non-fat yogurt?

This is so delicious! I have been making it all through the pandemic. We can get chicken thighs delivered very easily, and I am convinced that this is the very best thing you can make with a package of chicken thighs. I was subbing in ground Cumin, and regular curry powder at first, and it was still wonderful.Now I have garam Masala and whole cumin seeds and it is even better. .Thank you for making these strange and scary times just a little tastier.


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