INGREDIENTS & RECIPE BELLOW!
Chef Will makes one of his favourite homemade meals, a 'Ruby Murray'. This step-by-step video tutorial unveils the secrets to crafting the perfect curry at home, including perfecting the perfect base curry, complex flavours of freshly ground spices and tender, oven-baked chicken.
Whether you're a seasoned chef or new to Indian cuisine, this recipe is designed to guide you through each step with ease, ensuring a delightful cooking experience and a dish that's bound to impress.

Chicken Marinate (16 skinless chicken thighs/ drumsticks ; serves 8):
600ml Greek yogurt
large piece ginger, peeled & sliced
8 garlic cloves
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric

Curry Sauce:
200ml vegetable oil
35g whole coriander
5g whole fenugreek
2 sticks of cinnamon sticks
15g curry powder
100g Tomato puree
80g peeled garlic
125g whole ginger
4 large onions; to create 250g caramelised onion
100g fresh coriander
50ml lemon juice
500ml reduced chicken stock
100ml whipping cream
50g butter
Salt to taste

Naan (serves 6-8):
1x 7g sachet dried yeast
2 tsp golden caster sugar
125 g lukewarm water
300g strong white bread flour, plus extra for dusting
½ tsp baking powder
1/2 tbsp salt
25g butter or ghee, melted, plus extra 2-3 tbsp for the tray and brushing
150ml natural yogurt
1 1/2 tbsp nigella seeds
Coriander stalks
Garlic cloves

Pilau Rice (serves 4-6):
300g basmati rice
30g butter or 2 tbsp sunflower oil
1 large onion, chopped
1 cinnamon stick
1 tsp cumin seeds
6 cardamom pods, bashed
4 garlic cloves
2 bay leaves
½ tsp ground coriander
½ tsp ground turmeric
500ml vegetable stock or water

Method:
**Chicken Marinade:**
1. In blender add the sliced ginger and garlic with some oil and blend to a purée.
2. Mix all marinade ingredients together and pour over the chicken. Combine well, cover, and chill for at least 1 hour, or up to a day in advance.
3. Place the chicken on a rack in the oven at 200 degrees c for 20-25 mins for until cooked.

**Ruby Murray (Curry Sauce):**
1. Heat 100ml of oil in a heavy pan then add in onions to caramelise.
2. Blend the oil with garlic, ginger, ground cumin, madras curry powder, garam masala, red chilli, fenugreek and coriander seeds into a rough paste.
3. Toast the cinnamon sticks and mustard seeds in a pan with oil until fragrant (set aside).
4. Add in the toasted cinnamon stick and mustard seed oil, the curry paste and tomato paste to the pot with the caramelised onions.
5. Stir and cook out the mix for 2-3mins, then pour in the chicken stock and cooked chicken (from above), simmer the curry gently for about 15 minutes.
6. Add cream, bring to a boil, then add in the lemon juice for taste with salt and pepper.
7. Finish the curry with fresh coriander, butter and sugar .

**Naan:**
1. Activate yeast in warm water with small sprinkle sugar.
2. Mix flour, remaining sugar, nigella seeds, salt, and baking powder.
3. Add melted ghee/butter, yogurt and yeast mixture.
4. Knead until smooth, then let rise for 1 hour.
5. Divide dough into 90g balls and let rise covered.
6. Roll out dough into flat even shapes.
7. Dry fry in a hot pan until cooked through.
8. Brush with melted ghee and keep warm in the oven.

**Pilau Rice:**
1. Soak rice in cold water for 30 minutes, rinse until water runs clear, then drain.
2. Heat butter or oil in a pan, fry onion with salt until soft.
3. Add whole spices and bay leaf, cook for 2 minutes.
4. Add ground coriander and turmeric, cook for 1 minute.
5. Stir in drained rice, then pour in stock or water and mix well.

VIDEO CHAPTERS
00:00 - Intro
00:05 - Making the Naan
04:37 - Marinating & Cooking the Chicken
06:50 - Starting the Curry
10:09 - Forming the Naan
11:38 - Making the Curry Sauce
13:25 - Rolling & Cooking the Naan
16:33 - Finishing the Curry
17:57 - Plating & Tasting the Finished Dish

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#Curry #HomemadeCurry #CurryRecipe #IndianFood

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