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Dishoom Curry Recipe
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Spices perfectly balanced, not too hot!|Creamy texture rivals the restaurant's!|Made me nostalgic for Mumbai!|Worth hunting down all the spices!|My dinner guests demanded the recipe!|Freezes beautifully for weeknight dinners!|Tastes authentic with minimal effort!|Incredible depth of flavor developed quickly!
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Dishoom

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

20 mins

Cook

45 mins

Serve

4

Kcal

450

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">800g boneless chicken thighs, cut into 4cm pieces</li><li class="ingredients-single-item">4 tbsp vegetable oil</li><li class="ingredients-single-item">2 large onions, finely chopped</li><li class="ingredients-single-item">6 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp ginger paste</li><li class="ingredients-single-item">2 green chillies, finely chopped (adjust to taste)</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">2 tsp ground coriander</li><li class="ingredients-single-item">1 tsp turmeric powder</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1 tsp chilli powder (adjust to taste)</li><li class="ingredients-single-item">400g tinned chopped tomatoes</li><li class="ingredients-single-item">200ml chicken stock</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">2 tbsp butter</li><li class="ingredients-single-item">1 tbsp dried fenugreek leaves (kasoori methi)</li><li class="ingredients-single-item">Fresh coriander leaves, roughly chopped for garnish</li><li class="ingredients-single-item">Salt to taste</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> 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.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> 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.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the minced garlic, ginger paste, and chopped green chillies. Cook for another 2 minutes until fragrant, stirring continuously to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> 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.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> 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.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> 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.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> 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.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> 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.</li></ol>
FAQ for
Dishoom Curry Recipe

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.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Heat 2 tablespoons of oil in a large, deep frying pan over medium-high heat. Once hot, add the chicken pieces in batches and cook for 3-4 minutes until golden brown on all sides. Remove and set aside." }, { "@type": "HowToStep", "name": "Sauté Onions", "text": "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." }, { "@type": "HowToStep", "name": "Add Aromatics", "text": "Add the minced garlic, ginger paste, and chopped green chillies. Cook for another 2 minutes until fragrant, stirring continuously to prevent burning." }, { "@type": "HowToStep", "name": "Add Spices", "text": "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 aromatic. Add a splash of water if needed to prevent burning." }, { "@type": "HowToStep", "name": "Cook Tomatoes", "text": "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." }, { "@type": "HowToStep", "name": "Simmer Chicken", "text": "Add the chicken pieces back to the pan along with any collected juices. 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." }, { "@type": "HowToStep", "name": "Finish Sauce", "text": "Stir in the double cream and butter. Simmer uncovered for another 5-7 minutes until the sauce thickens. Crush the dried fenugreek leaves between your palms and sprinkle them into the curry. Season with salt to taste." }, { "@type": "HowToStep", "name": "Rest and Serve", "text": "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 with naan bread or steamed basmati rice." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-25", "reviewBody": "This butter chicken recipe is absolutely authentic! The balance of spices is perfect, and the fenugreek leaves really elevate the flavor. My family couldn't stop raving about it.", "name": "Authentic Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-05-28", "reviewBody": "I've tried many butter chicken recipes, but this one has the perfect balance of creaminess and spice. The detailed instructions made it foolproof even for someone who doesn't cook Indian food often.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Ibrahim", "datePublished": "2024-05-30", "reviewBody": "The caramelized onions and slow-cooked masala base really make this butter chicken stand out. I appreciate the detailed instructions about looking for the oil separation - that's the secret to a great curry!", "name": "Technique Matters", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-02", "reviewBody": "I made this for a dinner party and my guests were impressed! The chicken was tender and the sauce was rich and flavorful. Will definitely make this again.", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-06-03", "reviewBody": "This recipe tastes just like what I've had at good Indian restaurants. The step about allowing the curry to rest at the end really does make a difference in developing the flavors. Delicious!", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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