Ruby Chicken (Butter Chicken)
Looking for the perfect Butter Chicken recipe that’s both rich in flavor and easy enough for a weeknight dinner? This Ruby Chicken, inspired by the legendary Dishoom restaurant, delivers all the creamy, aromatic goodness of the classic dish with a few modern twists. By broiling instead of grilling and cutting down on the fat, this adaptation makes preparing a gourmet Indian dinner simpler, healthier, and even more delicious.
Ryan Nordheimer•
October 27, 2025
Ruby Chicken (Butter Chicken) Recipe: Dishoom-Inspired, Weeknight-Friendly Delight
Looking for the perfect Butter Chicken recipe that’s both rich in flavor and easy enough for a weeknight dinner? This Ruby Chicken, inspired by the legendary Dishoom restaurant, delivers all the creamy, aromatic goodness of the classic dish with a few modern twists. By broiling instead of grilling and cutting down on the fat, this adaptation makes preparing a gourmet Indian dinner simpler, healthier, and even more delicious.
Why This Ruby Chicken Recipe Stands Out
Butter Chicken, or Murgh Makhani, is a beloved Indian dish known for its velvety tomato-based curry and tender pieces of marinated chicken. What sets this Ruby Chicken apart is its weeknight-friendly approach—quick prep, fewer calories, and no compromise on the authentic flavors you crave. By broiling the chicken instead of grilling, you can achieve that charred, smoky essence in a fraction of the time, right in your oven. Plus, with a reduced-fat yogurt marinade and lighter cream options, this recipe strikes a balance between indulgence and health.
How to Make Ruby Chicken
- Marinate the Chicken: Combine all marinade ingredients in a large bowl. Toss the chicken chunks to coat evenly, cover, and refrigerate for at least 6 hours, or overnight for maximum flavor.
- Broil the Chicken: Preheat your oven to high broil. Arrange the marinated chicken on a foil-lined baking sheet and broil for 10-12 minutes, turning halfway, until lightly charred and cooked through.
- Prepare the Curry Sauce:
- Heat oil or ghee in a large skillet over medium heat.
- Stir in the aromatics and then the tomato puree. Cook for 10 minutes, stirring occasionally, until the mixture thickens and deepens in color.
- Combine and Simmer: Add the broiled chicken to the sauce. Stir in the butter and cream and simmer for 5 minutes until the flavors meld beautifully.
- Serve: Garnish with fresh mint and pomegranate and serve your Ruby Chicken with basmati rice, naan, or roti for a restaurant-quality meal.
Pro Tips for the Perfect Ruby Chicken
- Use Kashmiri chili powder for that signature ruby-red color without overpowering heat.
- Don’t skip the broiling step. It adds a smoky depth that’s crucial to recreating Dishoom’s iconic flavors.
- Make it ahead. The curry tastes even better the next day, as the flavors continue to develop.
Healthier Butter Chicken for Every Occasion
Whether you’re hosting a dinner party or looking for a satisfying weeknight meal, this Ruby Chicken recipe hits all the right notes. Packed with bold spices, creamy textures, and an irresistible aroma, it’s a must-try dish for fans of Indian cuisine. Best of all, its lighter preparation means you can indulge guilt-free.
Bookmark this Dishoom-inspired Ruby Chicken recipe for your next culinary adventure and impress your family with a restaurant-style Butter Chicken made right at home. Let’s bring the flavors of India to your kitchen—quickly, healthily, and deliciously!
Key Ingredients:
- Tomato Puree: Provides a smooth, rich base with deep tomato flavor.
- Greek Yogurt: Adds a creamy texture and tangy flavor.
- Cumin: Brings a warm, earthy depth with a hint of smokiness, enhancing everything from spice blends to hearty stews.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (20)
Ingredients (20)
Marinade
Ruby Sauce
Instructions
In a medium bowl, mix together all the marinade ingredients. Then add the chicken (2 lb)and toss to coat. Cover and let sit in the fridge for 6-24 hours.
Heat a heavy-bottomed pot over medium heat. Add the oil. Once shimmering, add the cardamom (6 pods), cinnamon (2 sticks), and bay leaves (2 leaves). Cook for 2 minutes until fragrant. Add the ginger (3 Tbsp), garlic (3 Tbsp), cumin (2 tsp), and Kashmiri chili powder (2 Tbsp) and cook for 30 seconds.
Dump in the tomato puree. Mix to combine. Add salt (2 tsp). Cook on medium for 30 minutes, or until reduced by half (cover with a splatter screen or mostly with a lid to prevent too much splattering), stirring every 10 minutes or so to prevent scorching.
Meanwhile, preheat your broiler to high. Adjust a rack to be a few inches from the broiler. Line a sheet pan with a few sheets of foil. Add the chicken to the sheet pan in an even layer. Broil, stirring every time the top layer of chicken chars nicely, until the chicken is cooked through and looks beautiful, about 10 minutes. Remove from the oven.
Add the butter (4 Tbsp) and cream (¼ cup) to the sauce and stir in. Taste for seasoning. Add the broiled chicken and stir. Cook for 5 more minutes. Garnish with pomegranate and mint. (leaf)
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