Dishoom’s Chicken Ruby

I honestly believe this Dishoom curry is the best you can make at home.

✔️700g boneless chicken thighs, chopped in to 4cm chunks 
✔️20g unsalted butter 
✔️50ml double cream 
✔️1 portion of makhani sauce 

✔️10g fresh root ginger, chopped 
✔️20g garlic, chopped
✔️5g fine sea salt 
✔️1 tbsp chilli powder 
✔️1.5 tsp ground cumin
✔️0.5 tsp garam masala 
✔️2 tsp lime juice 
✔️2 tsp veg oil
✔️75g full fat greek yoghurt 
Blend the marinade ingredients then add the chicken, coat well and leave in the fridge for 6-24 hours. 

Heat the grill to medium high. Place the marinated chicken on a rack, brush with melted butter and grill for 8-10 mins. Warm a large saucepan over a medium heat, add the makhani sauce, cream and chicken and simmer gently for 10 minutes. Serve the curry with ginger matchsticks, chopped coriander and pomegranate seeds. Pure Bliss 💯 

Makhani Sauce:
✔️35g garlic
✔️175ml veg oil
✔️20g fresh root ginger 
✔️800g chopped tomatoes, blended 
✔️2 bay leaves 
✔️6 green + 2 black cardamon pods 
✔️2 cinnamon sticks 
✔️2 tsp fine sea salt 
✔️1.5 tsp chilli powder 
✔️30g butter 
✔️1 tsp garam masala
✔️20g granulated sugar 
✔️1 tbsp runny honey 
✔️1 tsp ground cumin 
✔️1 tsp dried fenugreek leaves 
✔️0.5 tsp fresh drill fronds 
✔️80ml double cream 

Take 15g garlic and finely dice. Warm a large saucepan to medium/high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crispy. Remove with a slotted spoon and drain on kitchen paper. Then add the bay leaves, cardamon and cinnamon for 1 minute then turn down the heat. 

Grate the remaining garlic and ginger to a fine paste then add to pan, stirring until the paste browns but doesn’t burn. Add the tomatoes, salt and chilli powder, bring to a rapid simmer and cook until reduced by half, stirring regularly. This should take circa 30 mins. 

Add the butter and simmer for a further 5 minutes. Then add the garam masala, sugar, honey, cumin, crispy garlic, fenugreek, dill and cook for a further 15 mins. Then add the cream and summer for a final 5 minutes.

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