Dishoom's Famous Chicken Ruby (Butter Chicken) at Home
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I visited Dishoom in London and loved it so much that I went back during the same trip. Their Chicken Ruby is their fantastic rendition of butter chicken and it is hands down the best butter chicken I have ever had! I knew I had to recreate it at home, and after tweaking and testing, I'm so excited to share this recipe with you all.
The Story Behind Dishoom's Chicken Ruby
Dishoom is a love letter to the old Irani cafés of Bombay — those no-frills, all-welcome gathering spots that started popping up in the early 1900s when Zoroastrian immigrants from Iran settled in India. At their peak, Bombay had nearly 400 of these cafés. Today, fewer than 30 remain. Shamil and Kavi Thakrar opened the first Dishoom in London's Covent Garden in 2010 to preserve that spirit — communal tables, chai on tap, and food that feels like a warm hug.
Butter chicken itself has a legendary origin story. It was born in the 1950s at Moti Mahal in Delhi, where the restaurant's founder Kundan Lal Gujral supposedly tossed leftover tandoori chicken into a rich tomato-cream gravy to avoid wasting it. That happy accident became one of the most beloved dishes in Indian cuisine, and today you'll find some version of it on practically every Indian restaurant menu around the world.
Dishoom's take on butter chicken — which they call Chicken Ruby — is something truly special. The makhani sauce is deeply layered with whole spices, crispy fried garlic, fenugreek, and a touch of honey that balances everything out. It's richer and more complex than your average butter chicken, and the chicken itself gets that incredible char from a tandoor (or in our case, an air fryer). The pomegranate seed garnish adds a pop of freshness that just ties the whole dish together.
The first time I tried it at Dishoom, I literally closed my eyes and just sat there for a second. It was that good. George and I looked at each other and we both knew — this was THE butter chicken. I've had butter chicken at so many restaurants, and nothing has come close. So naturally, I had to figure out how to make it at home. Trust me, this recipe delivers.
Step-by-Step Walkthrough
Preparing the Makhani Sauce
This sauce is the heart and soul of the entire dish, so don't rush it. You're starting by frying minced garlic in oil until it's golden and crispy — this is going to get stirred back in later for incredible depth of flavor. Then you're building an aromatic base with whole spices: bay leaves, green and black cardamom, and cinnamon sticks. Toasting them in the oil for just a minute releases their essential oils. Next comes the garlic-ginger paste, which you cook for about 5 minutes until it's beautifully browned. The pureed tomatoes go in with salt and chili powder, and here's where patience comes in — you're simmering this down by half, which takes about 30 minutes. Don't skip this step. The reduction is what gives the sauce that thick, velvety, restaurant-quality body. Finish with butter, all the warm spices, the crispy garlic, and a generous pour of cream.
Making the Marinade and Marinating the Chicken
The marinade is what gives the chicken that signature tandoori flavor. You're blending ginger, garlic, yogurt, and a mix of spices into a smooth paste. The yogurt is doing double duty here — it tenderizes the chicken while the acid from the lime juice helps the spices penetrate deeper. Cut your chicken thighs into 1½-inch chunks (thighs are non-negotiable here — they stay juicier than breast), toss them in the marinade, and let them hang out in the fridge for at least 6 hours. Overnight is even better. This is where most people go wrong — they don't marinate long enough and wonder why their chicken doesn't have that deep, complex flavor.
Air Frying the Chicken
This is our home-cook shortcut for the tandoor, and honestly it works beautifully. Preheat your air fryer to 400°F, arrange the chicken in a single layer, and brush with melted butter. The high heat gives you those slightly charred edges that are absolutely essential to the dish. You want a little color and caramelization — that's where so much of the flavor lives. Cook for 8-10 minutes, shaking the basket halfway through, and make sure you hit 165°F internal temp.
Assembling the Curry
Now you bring it all together. Warm your makhani sauce over medium-low heat, stir in the cream, and add the air-fried chicken. Let everything simmer gently for about 10 minutes so the chicken absorbs all those incredible flavors. Don't crank the heat — you want a gentle bubble, not a rolling boil, or the cream can break.
Making the Rice
Great butter chicken deserves great rice, and this method delivers perfectly fluffy basmati every time. The key is rinsing the rice 3-4 times until the water runs clear — this removes excess starch so you get individual, fluffy grains instead of a sticky clump. Soaking for an hour lets the grains expand gently during cooking. The foil-covered resting step at the end is the real secret — it steams the rice to perfection. Don't skip the butter and lime juice, they add a subtle richness that pairs beautifully with the sauce.
Dishoom's Chicken Ruby (Butter Chicken)
Author: Jasmine Pak
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
- 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
Makhani Sauce:
- Mince 2 cloves garlic. Heat oil in large saucepan over medium-high. Fry until golden and crispy (7–8 min). Remove with slotted spoon and set aside.
- Grate or finely mince remaining garlic (6–7 cloves) and ginger into a paste.
- Puree canned tomatoes until smooth.
- Return oil to medium-high. Add bay leaves, cardamom, and cinnamon. Toast for 1 min.
- Stir in garlic-ginger paste. Cook 5 min, stirring so it browns but doesn't burn.
- Add tomato puree, salt, and chili powder. Simmer uncovered, stirring often, until reduced by half and thickened (about 30 min).
- Stir in butter and simmer 5 min.
- Add garam masala, sugar, honey, cumin, crispy garlic, fenugreek, and dill. Simmer another 15 min.
- Stir in heavy cream and simmer gently 5 min before serving.
Marinade:
- In blender, combine ginger, garlic, salt, chili powder, cumin, garam masala, lime juice, oil, and yogurt. Blend into smooth paste, then transfer to 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 single layer in 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 edges.
Make the Curry:
- In large saucepan over medium-low heat, warm 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.
Fluffy Basmati Rice:
- Put rice in large bowl, cover with cold water, and swish with hand to release starch. Let rice settle, then pour off cloudy water. Repeat 3–4 times until water runs mostly clear. Cover with fresh cold water and let soak 1 hour.
- Bring 12 cups (3 quarts) water to boil in large pot. Add salt and lime juice (or vinegar).
- Cut piece of foil big enough to cover pot tightly.
- 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 center.
- Drain rice in colander (don't shake completely dry). Return rice immediately to hot pot. Spread into even layer, dot with butter if using. Cover tightly with foil, heat on high for 1 minute until foil puffs slightly.
- Turn off heat and let pot sit, covered, for 15–20 minutes. Fluff gently before serving.
Did you make this recipe?
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Jasmine Pak
Recipe developer, travel storyteller, and the voice behind Jasmine Belle Pak. Sharing honest guides and tested recipes from around the world.
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