After my successful attempt at making the Dishoom Black Dal Makhani, I decided take a go at their famous Chicken Ruby recipe from their new cookbook. Unfortunately, I didn’t get a chance to try the Chicken Ruby when I dined at their Shoreditch location this past summer so I can’t tell you if what I made is an authentic replica but I can confirm that it is delicious. Dishoom doesn’t offer a “traditional” butter chicken or chicken makhani but I assume this is their very much upgraded alternative. It does take a lot of ingredients to make and there are several steps but, once again as with all things Dishoom, your patience will be rewarded. Have fun!

Dishoom’s Chicken Ruby

For the marinade (chicken will need to marinate for 6-24 hours)

• 1 1/2 pounds boneless, skinless chicken thighs

• 2 tsp chopped fresh ginger

• 2 cloves garlic

• 1 tsp kosher salt

• 1 tsp red chilli powder

• 1½ tsp ground cumin

• ½ tsp garam masala

• 2 tsp lime juice

• 2 tsp vegetable oil

• 1/3 cup full-fat greek yoghurt

Cut the chicken into 1.5 inch chunks and place in a bowl, add remaining ingredients in a blender until you have a smooth paste. Pour marinade over the chicken and turn to coat. Cover and leave to marinate in the fridge for six to 24 hours.

For the Ruby Sauce

• 7–8 cloves garlic

• 1/2 cup of vegetable oil

• 1.5 inch piece fresh ginger root

• 1 (28 oz) good-quality canned tomatoes (or 800 grams fresh tomatoes)

• 2 bay leaves

• 6 green cardamom pods

• 2 black cardamom pods

• 2 cinnamon sticks

• 2 tsp kosher salt

• 1½ tsp chilli powder

• 2 tbsp butter

• 1 tsp garam masala

• 1 1/2 tbsp sugar

• 1 tbsp honey

• 1 tsp ground cumin

• 1 tsp kasoori methi powder (optional)

• 1/2 tsp fresh dill fronds (optional)

• 1/3 cup heavy cream

Garnish

• ginger matchsticks

• pomegranate seeds (optional)

• fresh cilantro

First make the ruby sauce. Peel and finely dice 1/2 of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes. Remove with a slotted spoon and drain on kitchen paper.

Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.

Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown but not burn.

Add the tomatoes, salt and chili powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes. Add the cream and simmer gently for five minutes. The sauce is now ready to use.

Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred.

To finish, warm a large saucepan over a medium-low heat. Add the ruby sauce, cream and grilled chicken, and simmer very gently for 10 minutes. Serve the curry garnished with ginger matchsticks, chopped cilantro and pomegranate seeds, with a bowl of steamed rice on the side.