If you like butter chicken or chicken tikka masala, you need to try this instant pot ruby chicken curry.
There is only one city in the world I never have to think about what my favorite restaurant is: London, because of Dishoom. London has loads of great restaurants and we’ve eaten at a lot of them, but through it all Dishoom is a unique, accessible place that we can just relax and enjoy, and send all our friends to if asked for recommendations.
Dishoom is like the Momofuku of a) Britain and specifically b) Indian food. It’s not all that authentic, pan-Indian, and definitely toned down for the British palate (and ours too). It’s a total crowd pleaser and that means that this curry is finely tuned to make just about everyone happy.
This is a one pot, Instant pot, quick version of our OG Dishoom Ruby Chicken Curry post awhile back. From a pure taste perspective, that one is better, for sure. If you have a grill, and lots of time. This version is great for a relaxing weeknight dinner that’s just simple and executed well, much like Dishoom itself. If I’m honest, I’ll pretty much reach for this recipe every time we
want need curry for dinner, unless friends are coming over, or the grill is already fired. The smoky char is great, but the ease and simplicity of this one pot wonder is even better.
You’ll still have to marinate the chicken, and it’s still best to do that overnight, but you can cut it down to just an hour or so if you need to. Give this a try, it’s worth it. As usual, this will go great with just about anything, but some suggestions are: basmati rice, garlic naan, or even more chicken via Dishoom’s chicken biryani (biryani is like a mixed rice).
Instant Pot Dishoom Ruby Chicken Curry
Serves = 2
1 hr 30 mins
For the Chicken
- 1/4″ fresh ginger
- 5 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp garam masala
- juice of 1/4 lime
- 2 tsp oil
- 1/4 cup kefir or greek yogurt
- 1 lb chicken thighs cut into 2″ cubes
For the Curry
- 1/4 cup oil
- 1 bay leaf
- 6 pods green cardamom
- 1 cinnamon stick
- 4 cloves garlic crushed
- 1/2″ fresh ginger grated
- 1 can crushed tomatoes about 14oz
- 1/2 tsp garam masala
- 1/2 tsp sugar
- 1/2 tsp ground cumin
- 1/4 cup cream
- 1 tbsp butte
- Blend the ginger, garlic, cumin, garam masala, lime juice, oil, and yogurt together into a smooth paste. Marinate the chicken for a minimum of 1 hour and up to overnight.
2. Add 1/4 cup oil to the instant pot, set to saute medium, and cook the bay leaf, cardamom pods, and cinnamon stick until fragrant, about 3 minutes.
3. Add ginger and garlic to the oil and cook until slightly brown, about 2 more minutes.
4. Add the tomatoes and set the instant pot to saute high. Cook until the sauce has reduced and darkened, about 5 minutes.
5. Scrape the bottom of the instant pot with a wooden or silicone spatula to release any stuck on bits, then add the garam masala, sugar, cumin, and chicken along with its marinade. Close the lid and set to High Pressure for 5 minutes. Once finished, do a quick release.
6. Stir in cream and butter. Cook for another 5 minutes using residual heat/keep warm setting. Serve hot, with cilantro and ginger matchsticks.