Exploring London like a Local and Cooking Dishoom's Chicken Ruby

In this video, we’re taking you to some of our favorite spots in London! We’ll explore some charming neighborhoods, eat at some great restaurants, and attempt to recreate one of our favorite dishes.
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00:00 Intro to London
00:29 Turks Who Eat Intro
00:56 Bloomsbury
02:10 Marylebone
04:21 Hyde Park
04:57 South Kensington
05:56 Dishoom
07:42 Cooking Dishoom's Chicken Ruby
Chicken Ruby Recipe (from the Dishoom Cookbook)
Chicken Marinade
Ingredients
75 Greek yogurt
10 grams of fresh ginger root
20 grams garlic
5 grams of sea salt
1 tsp chilli powder
1 ½ tsp ground cumin
½ tsp garam masala
2 tsp lime juice
2 tsp oil
700 grams of boneless skinless chicken thighs
In a bowl, combine Greek yogurt, chopped ginger and garlic, sea salt, chili powder, cumin and garam masala. Squeeze in some lime juice, and add a bit of oil. Stir this all together until it is well combined. Pour the marinade over skinless, boneless chicken thighs, turning them to make sure each is completely covered. Place the chicken in the fridge and let it marinate for 6-24 hours.
Makhani Sauce
15 grams chopped garlic
20g fresh ginger root
20g additional garlic
175 ml oil
2 bay leaves
Cardamom pods (6 green and 2 black if you can find them)
2 cinnamon sticks
800g chopped tomatoes
2 tsp sea salt
1 ½ tsp chilli powder
30g butter
1 tsp garam masala
20g granulated sugar
1 tbsp honey
1 tsp cumin
1 tsp dried and crushed fenugreek leaves
½ fresh dill
80ml double cream plus 50ml more before serving
Toppings
Ginger matchsticks
Fresh coriander leaves
Pomegranate seeds
To make the makhani sauce, you’ll need garlic, ginger, bay leaves, cinnamon sticks, cardamom pods, crushed tomatoes, butter, some spices, honey, and double cream. See the description below for the exact amounts of each.
Begin to prepare the sauce by grating your ginger and a few garlic cloves.
Then, you’ll want to chop and fry a few additional garlic cloves. Add some oil to a pan on medium-high heat, and then add your chopped garlic. Fry for a few minutes, until lightly golden brown and crispy, but keep an eye on it and be careful not to burn it.
Remove the garlic, then add some bay leaves, cardamom pods and cinnamon sticks. After about one minute, turn down the heat and add the grated garlic and ginger, being careful not to let it burn.
Next, add the tomatoes, salt and chili powder. Allow the mixture to simmer for about 30 minutes, until it is reduced by half.
Now, it’s time to add the butter and simmer for another 5 minutes.
Then, add the garam masala, sugar, honey, cumin, crispy garlic and dill. Let it simmer for another 15 minutes or so and finally, add the double cream.
Now set that aside while you cook the chicken. The recipe calls for grilling it, but don’t have a grill pan here so we’re just going to cook it in a pan. Heat some oil in the pan on medium-high heat, add the chicken and cook it on each side for about 5-7 minutes or until it is almost completely cooked through.
Then, add the makhani sauce to the pan along with 50ml more double cream. Allow the sauce and the chicken to simmer together for about 15 minutes until the chicken is completely cooked.
Now, it’s ready to be served! Top the chicken ruby with some fresh coriander, pomegranate seeds and ginger matchsticks and enjoy! We like to serve some white rice along with this, which helps to soak up all of the delicious sauce.

[@turkswhoeat]

Places we visited in this video
- Dishoom Kennsington
- The Lamb
- Ottolenghi Marylebone
- La Frommaggerie
- Daunt Books
- Hyde Park
- Osteria Romana
- Bread Ahead
- Urban Baristas

[@Letsdoittoit-fi3pz]

Dishoom looks amazing!

[@turkswhoeat]

It really is, it’s one of our favorite restaurants!

[@ThisGuy-gr8mv]

That looks amazing!!

[@turkswhoeat]

Thank you, let us know if you try it 😃