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Dishoom Curry Recipe
Master how to make authentic Dishoom curry at home with this quick and easy recipe. Discover the perfect blend of warming spices, tender meat, and rich sauce for a restaurant-quality Indian meal that will impress family and friends. Learn the secrets to cooking this aromatic, flavorful dish in your own kitchen.
Prep
Cook
Serve
Kcal
- 800g boneless chicken thighs, cut into 4cm pieces
- 4 tbsp vegetable oil
- 2 large onions, finely chopped
- 6 garlic cloves, minced
- 2 tbsp ginger paste
- 2 green chillies, finely chopped (adjust to taste)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chilli powder (adjust to taste)
- 400g tinned chopped tomatoes
- 200ml chicken stock
- 150ml double cream
- 2 tbsp butter
- 1 tbsp dried fenugreek leaves (kasoori methi)
- Fresh coriander leaves, roughly chopped for garnish
- Salt to taste
Step 1
Pat the chicken pieces dry with kitchen paper and season with a little salt. Heat 2 tablespoons of oil in a large, deep frying pan over medium-high heat. Once hot, add the chicken pieces in batches (don't overcrowd the pan) and cook for 3-4 minutes until they're golden brown on all sides. They don't need to be cooked through at this stage. Remove and set aside on a plate.Step 2
In the same pan, add the remaining 2 tablespoons of oil. Add the finely chopped onions and sauté over medium heat for 10-12 minutes until they turn a deep golden brown. This slow caramelization is crucial for the depth of flavor, so be patient here.Step 3
Add the minced garlic, ginger paste, and chopped green chillies. Cook for another 2 minutes until fragrant, stirring continuously to prevent burning.Step 4
Add all the ground spices - cumin, coriander, turmeric, garam masala, and chilli powder. Stir quickly to coat the onion mixture and cook for about 30 seconds until the spices become aromatic. If the mixture seems too dry, add a splash of water to prevent the spices from burning.Step 5
Pour in the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the oil begins to separate from the mixture. This is a key indicator that the masala base is properly cooked.Step 6
Add the chicken pieces back to the pan along with any juices that have collected on the plate. Pour in the chicken stock, stir well, and bring to a simmer. Reduce the heat to low, cover and cook for about 15 minutes until the chicken is tender.Step 7
Stir in the double cream and butter. Simmer uncovered for another 5-7 minutes until the sauce thickens to your desired consistency. Crush the dried fenugreek leaves between your palms and sprinkle them into the curry. Season with salt to taste.Step 8
Turn off the heat and let the curry rest for 5 minutes to allow the flavors to meld together. Garnish with freshly chopped coriander leaves before serving. This curry pairs beautifully with naan bread or steamed basmati rice.
What are the key spices used in an authentic butter chicken curry?
Authentic butter chicken curry uses a combination of ground cumin, ground coriander, turmeric, garam masala, chilli powder, and dried fenugreek leaves (kasoori methi). These spices create the rich, complex flavour profile that makes this dish a beloved classic in Indian cuisine.
How can I achieve that restaurant-quality creaminess in butter chicken at home?
The secret to restaurant-quality creaminess lies in the proper balance of double cream and butter added towards the end of cooking. Additionally, allowing the curry to simmer gently after adding these ingredients helps create that silky texture, while the fenugreek leaves add authentic depth of flavour.
Is it necessary to marinate the chicken before making butter chicken curry?
While this recipe doesn't include a marinade step, you can enhance flavour by marinating chicken in yoghurt, lemon juice and spices for 2-4 hours before cooking. However, properly browning the chicken and developing a rich masala base as described will still create a delicious curry.
What's the significance of kasoori methi (dried fenugreek leaves) in curry recipes?
Kasoori methi adds a distinctive sweet-bitter flavour that's essential to authentic Indian curries. It provides that "restaurant quality" taste that's difficult to replicate without it. Crushing the leaves between your palms before adding releases more flavour compounds and aroma.
Can I make butter chicken in advance, and does it taste better the next day?
Yes, butter chicken actually improves with time as the flavours meld together. You can prepare it 1-2 days ahead and refrigerate. When reheating, do so gently on low heat with a splash of water or cream to maintain the sauce's consistency without splitting.