Dishoom's Chicken Ruby

hotcooking.co.uk

Cally

subheading: Chicken:

700g skinless, boneless chicken thighs (cut into 4cm chunks)

20g unsalted butter

1 quantity makhani sauce (see below)

50ml double cream

subheading: Chicken Marinade:

10g ginger

20g garlic (5 to 6 cloves)

5g fine sea salt

1 tsp deggi mirch chilli powder (or ½ tsp regular chilli powder)

1½ tsp ground cumin

½ tsp garam masala

2 tsp lime juice

2 tsp vegetable oil

75g Greek yoghurt (full fat)

subheading: Makhani Sauce:

20g garlic (5 to 6 cloves, grated or finely diced)

15g garlic (3 to 4 cloves, finely sliced)

175ml vegetable oil (or less, see intro)

20g ginger (grated or finely diced)

2 tins chopped tomatoes (800g)

2 fresh bay leaves

6 green cardamom pods

2 black cardamom pods

2 cinnamon sticks

2 tsp fine sea salt

1 ½ tsp deggi mirch chilli powder (or ¾ teaspoon regular chilli powder)

30g unsalted butter

1 tsp garam masala

20g sugar

1 tsp honey

1 tsp ground cumin

1 tsp dried fenugreek leaves (crushed to a powder between your fingers)

½ tsp fresh dill fronds

80ml double cream

subheading: Garnish:

ginger matchsticks

small handful coriander leaves (chopped)

1 tbsp pomegranate seeds

Directions at hotcooking.co.uk

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