There is only one city in the world I never have to think about what my favorite restaurant is: London, because of Dishoom. London has loads of great restaurants and we’ve eaten at a lot of them, but through it all Dishoom is a unique, accessible place that we can just relax and enjoy, and send all our friends to if asked for recommendations.

Dishoom is like the Momofuku of a) Britain and specifically b) Indian food. It’s not all that authentic, pan-Indian, and definitely toned down for the British palate (and ours too). It’s a total crowd pleaser and that means that this curry is finely tuned to make just about everyone happy.

Instant Pot Dishoom Ruby Chicken Curry |

This is a one pot, Instant pot, quick version of our OG Dishoom Ruby Chicken Curry post awhile back. From a pure taste perspective, that one is better, for sure. If you have a grill, and lots of time. This version is great for a relaxing weeknight dinner that’s just simple and executed well, much like Dishoom itself. If I’m honest, I’ll pretty much reach for this recipe every time we want need curry for dinner, unless friends are coming over, or the grill is already fired. The smoky char is great, but the ease and simplicity of this one pot wonder is even better.

Instant Pot Dishoom Ruby Chicken Curry |

You’ll still have to marinate the chicken, and it’s still best to do that overnight, but you can cut it down to just an hour or so if you need to. Give this a try, it’s worth it. As usual, this will go great with just about anything, but some suggestions are: basmati rice, garlic naan, or even more chicken via Dishoom’s chicken biryani (biryani is like a mixed rice).

-Curry out.

Instant Pot Dishoom Ruby Chicken Curry |

Instant Pot Dishoom Ruby Chicken Curry

Serves 2
4.70 from 10 votes
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes


For the Chicken

  • 1/4" fresh ginger
  • 5 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • juice of 1/4 lime
  • 2 tsp oil
  • 1/4 cup kefir or greek yogurt
  • 1 lb chicken thighs cut into 2" cubes

For the Curry

  • 1/4 cup oil
  • 1 bay leaf
  • 6 pods green cardamom
  • 1 cinnamon stick
  • 4 cloves garlic crushed
  • 1/2" fresh ginger grated
  • 1 can crushed tomatoes about 14oz
  • 1/2 tsp garam masala
  • 1/2 tsp sugar
  • 1/2 tsp ground cumin
  • 1/4 cup cream
  • 1 tbsp butter


  • Blend the ginger, garlic, cumin, garam masala, lime juice, oil, and yogurt together into a smooth paste. Marinate the chicken for a minimum of 1 hour and up to overnight.
    Instant Pot Dishoom Ruby Chicken Curry |
  • Add 1/4 cup oil to the instant pot, set to saute medium, and cook the bay leaf, cardamom pods, and cinnamon stick until fragrant, about 3 minutes.
    Instant Pot Dishoom Ruby Chicken Curry |
  • Add ginger and garlic to the oil and cook until slightly brown, about 2 more minutes.
    Instant Pot Dishoom Ruby Chicken Curry |
  • Add the tomatoes and set the instant pot to saute high. Cook until the sauce has reduced and darkened, about 5 minutes.
    Instant Pot Dishoom Ruby Chicken Curry |
  • Scrape the bottom of the instant pot with a wooden or silicone spatula to release any stuck on bits, then add the garam masala, sugar, cumin, and chicken along with its marinade. Close the lid and set to High Pressure for 5 minutes. Once finished, do a quick release.
    Instant Pot Dishoom Ruby Chicken Curry |
  • Stir in cream and butter. Cook for another 5 minutes using residual heat/keep warm setting. Serve hot, with cilantro and ginger matchsticks.
    Instant Pot Dishoom Ruby Chicken Curry |

Instant Pot Dishoom Ruby Chicken Curry |


  1. Hina Munawar says:

    Wow, It looks very yummy. Can’t wait to try it.

  2. Kari Itkonen says:

    5 stars
    Today Is this recipe in production. One question ? No salt in The recipe?

    Greetings from Finland

    1. Mike says:

      My mistake, you should season the chicken before you marinate it. Thanks for catching!

  3. Andy Taylor says:

    5 stars
    Made it last night, great ,easy to do recipe. Andy

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Thanks for reading as always!
-Steph & Mike