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The secret to the [Chicken Ruby](Dishooms Chicken Ruby.md) recipe. I do it without the cinnamon and without the dill fronts and only the green cardamon pods (no black pods).
Details
Ingredients
- 35g of garlic (8-9 cloves)
- 20g of fresh ginger
- 175ml Olive oil
- 800g of chopped tomatoes (can is fine)
- 2 bay leaves
- 6 green cardamon pods
- 2 black cardamon pods
- (optional) 2 cinnamon sticks
- 2 tsp salt
- 1.5 tsp of Deggi Mirch Chilli powder
- 30g of butter
- 1 tsp of Garam Masala
- 20g of sugar
- 1 tbsp of honey
- 1 tsp of ground cumin
- 1 tsp dry fenugreek leaves (crush them between your fingers)
- 1/2 tsp fresh dill fonds
- 80 ml of heavy cream
Method
- Finely slice half of he garlic (15gr)
- In a large pot (Le Creuset works awesome), over medium high, add the oil and fry the garlic until brown and crispy, about 7 mn, remove the garlic when ready and set aside.
- Grate the remaining garlic and ginger using a microplane to make a paste
- Using a blender, blitz the tomatoes to a fine consisency
- In the sauce pan containing the garlic oil, over medium-high, add the bay leaves, the green and black cardamon pods (and cinnamon if using) and let them crackle for a minute
- Turn the heat down to medium low and add the garlic/ginger paste, cook for about 5 m, the paste can brown but watch so that it does not burn
- Add the tomatoes
- Add salt, chili powder and bring to a rapid simmer
- Cook until it reduce by 50%, stir regularly, it should take about 30 mn
- Add the butter, simmer another 5 mn
- Add the garam masala, honey, sugar, cumin, crispy garlic, dried fenugreek, and fresh dill fronds
- Cook for another 15 mn
- If the sauce is to be use right away, add the cream and simmer gently for 5mn
- if not using directly, cool, cover and refrigerate till you are ready to use it, add the cream when you use he sauce
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 15-30 mn |
| Cooking Time | 70-90 mn |
| Temperature | |
| Authors | Pascal Crausaz / Dishoom |
| Special |
