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Dishoom's Chicken Ruby (Butter Chicken)
Yield: 4
Prep time: 45 MinCook time: 1 H & 45 MInactive time: 24 HourTotal time: 26 H & 30 M
When I visited Dishoom in London, it was SO good that I had to go back again in the same trip. One of their most famous dishes is Chicken Ruby, their fantastic rendition of butter chicken.
If you'd like to support their book, you can purchase it here: https://amzn.to/3LyowIT
This is the hands down the best butter chicken I have ever had!
Ingredients
Makhani Sauce (Butter Tomato Base)
- 8-9 garlic cloves, divided
- ¾ cup vegetable oil
- 1 oz fresh ginger (about a 2-inch piece, peeled)
- 1 × 28-oz can chopped tomatoes (or about 5 medium fresh tomatoes)
- 2 bay leaves
- 6 green cardamom pods
- 2 black cardamom pods (or sub 2 extra green cardamom)
- 2 cinnamon sticks (or 2 tsp ground cinnamon)
- 2 tsp kosher salt
- 1 ½ tsp mild chili powder (Kashmiri chili, paprika, or a mix)
- 2 Tbsp unsalted butter
- 1 tsp garam masala
- 1 ½ Tbsp granulated sugar (20 g)
- 1 Tbsp honey
- 1 tsp ground cumin
- 1 tsp dried fenugreek leaves (kasuri methi), crushed
- ½ tsp chopped fresh dill
- ⅓ cup heavy cream
Chicken Ruby
- 1 ½ lbs boneless, skinless chicken thighs
- 1 ½ Tbsp unsalted butter, melted
- 1 quantity Makhani Sauce (see cookbook recipe)
- 3 ½ Tbsp heavy cream
For the marinade
- 2 tsp fresh ginger, peeled
- 4–5 garlic cloves, peeled
- 1 tsp fine sea salt
- 1 tsp Kashmiri chili powder (or mild chili powder)
- ½ tsp ground cumin
- ½ tsp garam masala
- 2 tsp lime juice (about ½ lime)
- 2 tsp vegetable oil
- ⅓ cup whole milk Greek yogurt
Garnish
- Fresh ginger matchsticks
- Fresh cilantro, chopped
- 1 Tbsp pomegranate seeds (optional)
Fluffy Basmati Rice
- 2 cups basmati rice
- 2 tsp kosher salt
- Juice of ½ lime (or 1 Tbsp white vinegar)
- 2 Tbsp salted butter (optional, but recommended)
Instructions
To prepare the Makhani sauce
- Fry garlic: Mince 2 cloves garlic. Heat the oil in a large saucepan over medium-high. Fry until golden and crispy (7–8 min). Remove with a slotted spoon and set aside.
- Make paste: Grate or finely mince the remaining garlic (6–7 cloves) and ginger into a paste.
- Blend tomatoes: Puree the canned tomatoes until smooth.
- Spice base: Return the oil to medium-high. Add bay leaves, cardamom, and cinnamon. Toast for 1 min.
- Add paste: Stir in the garlic-ginger paste. Cook 5 min, stirring so it browns but doesn’t burn.
- Tomatoes & seasoning: Add the tomato puree, salt, and chili powder. Simmer uncovered, stirring often, until reduced by half and thickened (about 30 min).
- Butter: Stir in the butter and simmer 5 min.
- Seasoning: Add garam masala, sugar, honey, cumin, crispy garlic, fenugreek, and dill. Simmer another 15 min.
- Finish: Stir in heavy cream and simmer gently 5 min before serving.
Make the marinade
- In a blender, combine ginger, garlic, salt, chili powder, cumin, garam masala, lime juice, oil, and yogurt. Blend into a smooth paste, then transfer to a bowl.
Marinate the chicken
- Cut chicken into 1 ½-inch chunks. Toss chicken in marinade until well coated. Cover and refrigerate for 6–24 hours.
Air fry the chicken
- Preheat air fryer to 400°F. Arrange chicken pieces in a single layer in the basket (work in batches if needed). Lightly brush or spray with melted butter. Cook for 8–10 minutes, shaking halfway through, until cooked through (internal temp 165°F) and slightly charred at the edges.
Make the curry
- In a large saucepan over medium-low heat, warm the makhani sauce.
- Stir in cream and grilled chicken.
- Simmer gently for 10 minutes.
To serve
- Garnish with ginger matchsticks, cilantro, and pomegranate seeds.
- Serve hot with steamed basmati rice or naan.
To make the rice
- Wash rice: Put the rice in a large bowl, cover with cold water, and swish with your hand to release starch. Let the rice settle, then pour off the cloudy water. Repeat 3–4 times until water runs mostly clear. Cover with fresh cold water and let soak 1 hour.
- Boil water: Bring 12 cups (3 quarts) water to a boil in a large pot. Add salt and lime juice (or vinegar).
- Prepare foil lid: Cut a piece of foil big enough to cover the pot tightly.
- Parboil rice: Drain soaked rice and add to boiling water. Cook, stirring occasionally, for 4–5 minutes, until grains are almost tender but still slightly firm in the center.
- Drain & steam: Drain rice in a colander (don’t shake completely dry). Return rice immediately to the hot pot. Spread into an even layer, dot with butter if using. Cover tightly with foil, Heat on high for 1 minute until foil puffs slightly.
- Rest: Turn off heat and let the pot sit, covered, for 15–20 minutes. Fluff gently before serving.
