Dishoom Chicken Berry Britannia (Restaurant Copycat)

⏱️ 70 minutes (plus marinating time)👥 4 servings❤️ Taste: 10/10
Dishoom Chicken Berry Britannia (Restaurant Copycat)

Nutrition Facts

Calories
520
Protein
35g
Carbs
38g
Fiber
4g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control5/10

Ingredients

  • •*For the Chicken Marinade:*
  • •- 600g boneless chicken thighs, cut into bite-sized pieces
  • •- 150g plain whole milk yogurt
  • •- 2 teaspoons Kashmiri red chili powder
  • •- 1 teaspoon ground turmeric
  • •- 1 teaspoon garam masala
  • •- 1 teaspoon ground cumin
  • •- 3 garlic cloves, minced
  • •- 1-inch piece fresh ginger, grated
  • •- 1 teaspoon salt
  • •*For the Curry Base:*
  • •- 3 tablespoons ghee or clarified butter
  • •- 2 medium yellow onions, finely chopped
  • •- 4 garlic cloves, minced
  • •- 1.5-inch piece fresh ginger, finely grated
  • •- 2 green chilies, slit lengthwise
  • •- 1 teaspoon ground cumin
  • •- 1 teaspoon ground coriander
  • •- 1 teaspoon garam masala
  • •- 1/2 teaspoon ground turmeric
  • •- 400g canned crushed tomatoes
  • •- 200ml heavy cream
  • •- 100g dried cranberries (or barberries if available)
  • •- 2 tablespoons jaggery or dark brown sugar
  • •- 1 teaspoon salt
  • •- 1/2 teaspoon freshly ground black pepper
  • •*For Garnish:*
  • •- Fresh coriander leaves, roughly chopped
  • •- 2 tablespoons toasted almonds, slivered
  • •- Extra dried cranberries

Instructions

  1. 1Combine yogurt, Kashmiri chili powder, turmeric, garam masala, cumin, minced garlic, grated ginger, and salt in a large mixing bowl. Add chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
  2. 2Heat ghee in a large, heavy-bottomed pan over medium-high heat until shimmering, about 2 minutes. Add chopped onions and sauté until deeply golden brown and caramelized, stirring frequently to prevent burning, about 12-15 minutes.
  3. 3Stir in minced garlic, grated ginger, and slit green chilies. Cook until fragrant and the raw smell disappears, about 2 minutes.
  4. 4Add ground cumin, ground coriander, garam masala, and turmeric to the pan. Toast the spices for 30 seconds while stirring constantly to release their essential oils.
  5. 5Pour in crushed tomatoes and cook down the mixture until the oil begins to separate from the masala and the raw tomato flavor mellows, about 8-10 minutes. Stir occasionally to prevent sticking.
  6. 6Add marinated chicken pieces along with any remaining marinade. Stir well to coat chicken with the masala. Cook on medium heat until chicken is sealed and begins to turn opaque, about 5 minutes.
  7. 7Stir in dried cranberries, jaggery, and salt. Add 200ml water to create a sauce consistency. Bring to a gentle simmer, then reduce heat to low. Cover and cook until chicken is completely tender and cooked through, about 20-25 minutes.
  8. 8Pour in heavy cream and stir gently to combine. Simmer uncovered for an additional 5 minutes to allow flavors to meld and sauce to thicken slightly. Adjust seasoning with salt and pepper to taste.
  9. 9Transfer to a serving dish. Garnish generously with chopped fresh coriander leaves, toasted slivered almonds, and a scattering of extra dried cranberries for authentic Dishoom presentation.
  10. 10Serve immediately with warm naan bread or fragrant basmati rice for the full restaurant experience.