veggie version using paneer.
This is the first recipe I've made from the new and enchanting Dishoom cookbook but where do I start? It’s by far the most delicious curry I’ve ever made but having cooked it I feel somewhat traumatised as I now know what it takes to achieve this level of depth and deliciousness: butter, cream, many herbs, spices and oil. A terrifying amount of oil.
I followed the recipe exactly because it feels like the right thing to do when trying a recipe for the first time but next time I will massively cut down on the oil. I had to strain it off at various stages and there was still so much left.
I have nothing against oil and cook with it enthusiastically but 175ml of vegetable oil alongside two tins of tomatoes doesn’t quite balance. Besides the oil I won’t change much else about this dish because it truly is beautiful*. Charred chicken thighs (my favourite cut of chicken) surrounded by a rich, thick, heavenly sauce make you feel like you’ve achieved some kind of culinary miracle: an Indian restaurant-quality dish in your own kitchen.
* One tiny tweak I’ll make next time is to slice the garlic for the makhani sauce rather than dicing it. At the beginning of the recipe you have to fry some of the garlic and then scoop it out with a slotted spoon. I found it difficult to remove all of the chopped garlic whereas slices of garlic would be much easier to fish out.
Dishoom: From Bombay with Love (affiliate link)
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