Uploaded April 2025 | Updated September 2026, 54 minutes ago

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This week I'm cracking the spine of the Dishoom cookbook to make the signature dish Chicken Ruby. Which is their take on Butter Chicken.

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recipe:
(serves 4)

700g skinless, boneless chicken thighs
20g unsalted butter, melted
50ml heavy cream

For the makhani sauce
35g garlic (7–8 cloves)
175ml vegetable oil
20g fresh root ginger
800g chopped tomatoes (fresh or good-quality tinned)
2 bay leaves
6 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
2 tsp fine sea salt
1½ tsp deggi mirch chilli powder
30g butter
1 tsp garam masala
20g granulated sugar
1 tbsp runny honey
1 tsp ground cumin
1 tsp fenugreek leaves, crushed to a powder between your fingers
½ tsp fresh dill fronds
80ml heavy cream

For the marinade
10g chopped fresh ginger
20g chopped garlic
5g fine sea salt
1 tsp deggi mirch chilli powder
1½ tsp ground cumin
½ tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat greek yoghurt

For the garnishGinger matchsticksCoriander leaves, chopped1 tbsp pomegranate seeds


360g basmati rice
2 teaspoons fine sea salt
A generous squeeze of lime juice, or 1 tablespoon spirit vinegar
25g unsalted butter (optional, but recommended)