Dishoom's Chicken Ruby Murray
When one of your favorite bloggers has a baby, it's pretty much mandatory that you throw her a *ahem* virtual shower. Sweet Cynthia of Two Red Bowls welcomed her little bundle of joy, Luke Samuel McTernan, aka B3, a little earlier than anticipated, so today we're showering both of them (and B2!) in love and well wishes, and of course, recipes! Cynthia's blog is one of the first blogs I ever fell in love with, which was easy to do because she has an innate ability of making everything look cozy, warm, and delicious, and she always sharing the best stories. Everything she makes, I want to eat, like her mother's zhajiangmian or her oatmeal lace ice cream. And of course on days when she shares recipes from or inspired by Hawaii, perfected just for her hubby who is from Oahu, like hurricane popcorn, I quickly run to the grocery store, immediately inspired to whip up some for myself. And all of that, her beautiful photography, her ability to weave together the most endearing stories, and her impeccable taste in all things food, would be more than reason to shower her today and every day, but I also want to thank her for always leaving the most thoughtful and day brightening comments. Cynthia, is a ray of sunshine in the blogging community and I am so honored and pleased to co-host a little shower in her honor with Steph from i am a food blog (although, let's be honest, since I was traveling almost all of October, Steph really made this shower a reality)!
My recipe contribution to today's bowl themed shower, aka anything you can put, fit, eat, make, cram into a bowl, is this hug in a bowl chicken Ruby Murray from Dishoom in London. Yesterday, I shared a big old guide and recap of our four days in London, and Dishoom was the only restaurant to make the itinerary twice in the same trip. That's how good it is. I loved every last detail at Dishoom, especially their witty and at times mildly self-deprecating menu. They described their chicken Ruby Murray as "a good and proper curry redolent with spice and flavour. Tender chicken in a rich silky ‘makhani’ sauce, best mopped up with a Roomali Roti" and it 100% is, though I found myself gravitating toward their garlic naan and wishing for a little basmati when I was there. And because it's something I love and also feel like Cynthia's spice loving self might love too, I'm bringing this to one of the tastiest *ahem* virtual baby showers!
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Ps - Don't forget to follow along on socials for more #threeredbowls lovin!
DISHOOM'S CHICKEN RUBY MURRAY
Slightly adapted from The Guardian
- 1/4 c. olive oil
- 1 1/2 lbs. boneless, skinless chicken thighs and/or breasts, cut into 2-inch cubes
- 1/2 tsp. black cardamom pods
- 4 bay leaves
- 5 cloves
- 1 cinnamon stick, 2-inches long
- 1 Tbsp. tomato paste
- 1 Kashmiri red chilli pod, alternatively use 2-3 dried thai red chillis
- 3 large sweet onions
- 1 Tbsp. very finely minced fresh ginger
- 6 garlic cloves, very finely minced, until it resembles a paste
- 1 Tbsp. whole coriander seeds
- 1 Tbsp. whole cumin seeds
- 3-4 vine tomatoes
- salt, to taste
- A few sprigs of fresh cilantro, to garnish
- Sharp knife
- Heavy bottomed pot with lid
- Mortar and pestle or spice grinder
- Wooden spoon
- Small pan
- Heat the oil over medium heat in a heavy-bottomed pan and add the cardamom, bay leaves, cloves, cinnamon stick, and chilli(s) until they crackle and release their flavor. Add the chopped onions and sauté until they begin to caramelize.
- While the onions are caramelizing, toast the coriander seeds and cumin seeds over low heat in a small pan until fragrant and toasty looking, then grind with a mortar and pestle or spice grinder.
- Add ginger and garlic, and cook for a few minutes, mixing into the onions well, then add the coriander and cumin powders. Continue cooking until the oil separates out and then add the tomatoes. Cook until the mixture and oil completely separates.
- Add the chicken and cover for 5 minutes, then remove cover and cook for 5-10 more minutes or until the meat is cooked through but still tender.
- Garnish with a sprig or two of coriander and serve hot with steamed basmati rice and/or garlic naan. Enjoy!
Note: I used this recipe to make my garlic naan.