Chicken Ruby

Chicken Ruby

This is a variation on butter chicken that is impossible not to love.

Main courses
5 steps4 servings
Ingredients
Marinade
10 g ginger
20 g garlic
5 g sea salt
1 tsp deggi mirch
1½ tsp cumin
½ tsp garam masala
2 tsp lime juice
2 tsp rapeseed oil
75 g greek yoghurt
700 g chicken thighs
1 pcs makhani sauce
50 ml cream
ginger sticks
cilantro
1 tbsp pomegranate

Instructions

  1. For the marinade, combine 10 g ginger, 20 g garlic, 5 g sea salt, 1 tsp of deggi mirch, 1½ tsp of cumin, ½ tsp of garam masala, 2 tsp of lime juice, 2 tsp of rapeseed oil and 75 g of greek yoghurt in a blender and blend until it forms a smooth paste.
  2. Cut the 700 g of chicken thigh into smaller pieces and then cover in the marinade. Place in an airtight container and marinate in the refrigerator for 6-24 hours.
  3. Heat a frying pan with some oil over high heat. Then fry the chicken until it is cooked through and has a nice surface.
  4. In a large pot, add your makhani sauce, 50 ml of cream and the chicken and simmer gently for 10 minutes.
  5. Serve the stew with julienned/matchstick-cut ginger, coriander, pomegranate seeds, and rice.