Having received the Dishoom book for Christmas 2021 I was hooked. I’d seen Dishoom in India on tv and I was fascinated by the food and the theatre of the restaurant. I have been fortunate to eat at the Birmingham restaurant once but for me it’s a place I can only visit rarely due to the costs as it’s quite expensive, I’m saying that it’s an experience that must be enjoyed for what it is. I cooked this back in July and just catching up now with the post at the end of September.

Quite a number of the dishes are complex and most require prep in advance due to the marinating process.

I’ve cooked a few dishes from this book and I’ll warn anyone now before you try….make sure you set aside plenty of time for these dishes and they will give you the love and flavours back.

The main part of the dish is a pre-made makhani sauce. Again, this is a complex dish hence the note giving yourself plenty of time. It’s a proper Saturday afternoon / evening dish.

The makhani sauce is made up of the following – garlic cloves, vegetable oil, ginger, chopped tomatoes, bay leaves, cardamom pods, cinnamon sticks, salt, chilli powder, butter, garam masala, sugar, honey ground cumin, fresh dill, double cream.

As it’s a long process I’m only going to share the photos..

If your using it straight away add the cream, if not, allow to cool and when you’re reheating add your cream.

For the marinade- ginger, garlic, sea salt, chilli powder, cumin, garam masala, lime juice, vegetable oil, Greek yogurt. Mix and cover to allow the chicken to have a flavour party for 6-24 hours.

The rest of the dish is quite simple. Reheat the makhani sauce. Add double cream the precooked chicken simmering it for 10 minutes.

To serve, garnish with ginger matchsticks, chopped coriander and pomegranate seeds. I also served the dish with steamed rice.

Thanks for the love and thanks for reading ❤️