Dishoom’s chicken ruby curry is everything: spicy, sweet, savory, and utterly addictive.A lot of people think the best Indian food in the world is in London, and it’s probably true.It’s also probably not at Dishoom, which is kind of like a local casual-fine chain.

But because the bar is set so high in London, Dishoom manages to be both really good and very accessible.And man, is Dishoom ever good.Steph and I love it there: the fun atmosphere, creative cocktails, and of course the food, which is carefully tuned to be just a little less authentic: not too spicy, not too extreme.

We’ve made many of their recipes and they’ve all been hits.Strangely however, we’ve never made what is arguably their signature dish, until now.This ruby chicken was awesome and so easy to make.

It’s like the next step in Indian curry chicken.If you like butter chicken or chicken tikka masala, you’ll love this: still sweet and a total crowdpleaser, but a little more complex and satisfying and adult.We had it with homemade cheddar naan, but it would go great with just about anything: basmati rice, garlic naan, or even more chicken via Dishoom’s chicken biryani (biryani is like a mixed rice).

The chicken all by itself is amazing.We had a few pieces fresh off the grill and it was mind blowingly good.It’s like an even easier chicken tandoori.

If you’re feeling lazy, you can totally skip the whole curry part and just marinate and grill the chicken to eat with just

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