Makhani sauce from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 360) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on April 25, 2026

    Splatter town! But this was delish! Used this for the chicken ruby

  • Potawatomus on April 13, 2026

    This was good! I used it as part of chicken Ruby!

  • eclairea on April 13, 2026

    This was splatter central during cooking! Oilier than expected, but great flavours.

  • teresa_3u2sef on March 28, 2026

    Made many times, I cut a few corners by adding some of the ingredients at once , can’t tell the difference .

  • hoi_duyk9p on March 16, 2026

    Always make double!

  • bernalgirl on February 06, 2024

    This is an absolutely luscious sauce base. I made it to the recipe, doubling the recipe. It’s a lot of oil as others have noted, and while I appreciate the result, I imagine I’ll halve the oil on a doubled recipe next time.

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. I've only ever used the sauce for the ruby chicken. I make it the evening before when I marinade the chicken. I use sliced garlic instead of finely chopping as it's easier to remove from the oil. Never had an issue with the amount of oil used.

  • joneshayley on August 15, 2021

    Reduce the oil vastly! This is lovely and beautifully complex. Absolutely my favourite curry sauce

  • IvyManning on August 27, 2020

    I think there may be a typo here. 175ml (3/4 cup) of oil makes this super greasy and then you add butter AND cream. Try it with 1/4 cup of oil and you'll still be able to fry the garlic and make the sauce with the rest.

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