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Need some date night dinner inspiration? This mouth-watering curry is TMC Style & Content Creator, Luzaan’s go-to dish to spice things up!

Ruby Chicken Curry

“This is hands down our favourite dish from the restaurant and I’ve made it so many times, even the kids love it – just add a huge dollop of yoghurt to theirs.”



  • 1 lb boneless skinless chicken thighs cut into 2” chunks
  • 1/4″ fresh ginger finely diced
  • 5 cloves garlic crushed
  • 1 tsp Indian chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • juice of 1/4 lime
  • 1 tbsp neutral oil such as grapeseed
  • 1/4 cup kefir or Greek yoghurt


  • 4 cloves garlic
  • 1/2″ fresh ginger plus extra for garnish
  • 1/2 cup neutral oil such as grapeseed
  • 1 bay leaf
  • 4 pods of green cardamom
  • 1 stick cinnamon
  • 14 ounces cherry tomatoes blended
  • 1 tbsp butter
  • 1 tsp Indian chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/4 cup heavy cream aka whipping cream

“To elevate the dish I like to make naan from scratch (it tastes so much better than the supermarket ones) and add in some shop bought popadoms and chutneys.”

How to make it:

  • In a medium bowl, mix the marinade ingredients together, then toss the chicken until evenly coated. Wrap and store in the fridge to marinate for 6 hours to overnight.
  • Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of garlic. A mortar and pestle is ideal. Set aside.
  • Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium-high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn’t burn.
  • Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
  • Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until the paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about 2/3 and darkened by roughly 15 minutes.
  • Add the butter, chilli powder, garam masala, cumin, the reserved crispy garlic from Step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
  • Preheat your grill to high. Oil the grates well, and then skewer and cook the chicken until charred and just cooked through 8-10 minutes. If you don’t have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
  • Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
  • Plate and garnish with ginger matchsticks and cilantro (optional).

“Get in some great beer and/or a lovely bottle of wine and enjoy!”

Recipe adapted from https://iamafoodblog.com/

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