Dishoom’s Ruby Murray

I veganised Dishoom’s ruby murray and might’ve just peaked in life 🥘🙌🏼

Without sounding like a braggy mcbragface, I absolutely nailed it. This is by far the best thing I’ve cooked since being in lockdown! 🥘

Dishoom‘s ruby murray was my fave before I went vegan so when they released their recipe, I challenged myself to veganise it 🌱

You can find the original recipe here but keep reading to see how I made my version:

🥘 Marinade
🌱 10g chopped ginger
🌱 20g chopped garlic
🌱 5g salt
🌱 1/2 tsp chilli powder
🌱 1/4 tsp paprika
🌱 1/4 tsp cayenne pepper
🌱 1½ tsp ground cumin
🌱 ½ tsp garam masala
🌱 2tsp lime juice
🌱 2 tsp vegetable oil
🌱 75g vegan creme fraiche (I used @oatly)

🥘 You’ll also need:
🌱 190g vegan chicken (I used
🌱 20g vegan butter (I used @flora)
🌱 80ml vegan cream (I used @oatly single cream)

🥘 Sauce
🌱 15g garlic (chopped)
🌱 20g garlic (grated)
🌱 175ml vegetable oil
🌱 20g fresh ginger (grated)
🌱 800g tinned chopped tomatoes
🌱 2 bay leaves
🌱 1.5 tsp ground cardamom
🌱 2 cinnamon sticks
🌱 2 tsp salt
🌱 1 tsp chilli powder
🌱 1/4 tsp paprika
🌱 1/4 tsp cayenne pepper
🌱 30g vegan butter
🌱 1 tsp garam masala
🌱 20g sugar
🌱 1 tbsp maple syrup
🌱 1 tsp ground cumin
🌱 1/4 tsp dill
🌱 80ml double cream

🥘 For the garnish
🌱 Ginger
🌱 Chopped coriander
🌱 1 tbsp pomegranate seeds

1. First, make the marinade. Use a blender to blitz the ingredients to a smooth paste, then transfer to a bowl. Place your vegan chicken into the marinade, and turn to coat. Cover and leave in the fridge for 6-24 hours

2. When you’re ready to prepare the dish, you can make the sauce

3. Peel and dice 15g of the garlic

4. Warm a large saucepan over medium-high heat and add your oil

5.Add the chopped garlic and fry until golden brown and crisp, then turn the hob off, remove your garlic using a slotted spoon and drain on kitchen paper. Don’t drain the oil

6. Grate the remaining garlic and ginger

7. Use a blender to blitz the chopped tomatoes to a fine consistency

8. Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, cardamom & cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger. Cook for 5 mins, allowing the paste to brown but not burn

9. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch (about 30 mins)

10. Add butter and simmer for 5 mins. Add the garam masala, sugar, maple syrup, cumin, crisp garlic, kasoori methi powder (if you have it. I left it out) & dill, and cook for 15 mins. Add vegan cream and gently simmer for 5 mins

11. To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce and the marinade with chicken in, and simmer gently for 10 mins. Serve topped with grated ginger, chopped coriander & pomegranate seeds and rice / naan (or both) on the side

Let me know if any of you try this! I’d love to see what you think of my vegan version of Dishoom’s recipe!


  1. Alexander Pritchard-Jones

    Hi, the marinade smells delicious.

    But I think I might have made a mistake in using all the oil at the start when making the recipe. Was I meant to? It seems not to mix with the tomato when that is added.



    1. thelittlelondonvegan

      Hey Alex! That’s correct. You add all of the oil and the garlic together (it feels like a lot of oil at this stage). Then, after cooking. you remove the garlic without draining the oil. Next, you add the cardamom, bay leaves & cinnamon sticks. Then you add the garlic & ginger and eventually the tomatoes. By then, the oil should’ve cooked through a little and the tomatoes should absorb it. Did you blitz the tomatoes? Let me know how you got on, I hope it all came together for you!

  2. alicerambles

    This looks so delicious! Dishoom was top of my list of restaurants to visit before lockdown – I can’t wait to try it eventually but until then I might just give this recipe a go 🙂 x

Leave a Reply