Chicken Ruby curry

Prep 15 min
Marinate 3hr+
Cook 20 min
Serves 4
700g skinless, boneless chicken thighs
20g unsalted butter, melted
50ml double cream
For the makhani sauce
35g garlic (7-8 cloves)
175ml vegetable oil
20g fresh root ginger
800g chopped tomatoes (fresh or good-quality tinned)
2 bay leaves
6 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
2 tsp fine sea salt
1½ tsp deggi mirch chilli powder
30g butter
1 tsp garam masala
20g granulated sugar
1 tbsp runny honey
1 tsp ground cumin
1 tsp kasoori methi powder, crushed to a powder between your fingers
½ tsp fresh dill fronds
80ml double cream
For the marinade
10g chopped fresh ginger
20g chopped garlic
5g fine sea salt
1 tsp deggi mirch chilli powder
1½ tsp ground cumin
½ tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat greek yoghurt
For the garnish
Ginger matchsticks
Coriander leaves, chopped
1 tbsp pomegranate seeds
It’s really delicious 😋