DIY Dishoom Date Night Idea

Need some date night dinner inspiration? This mouth-watering curry is TMC Style & Content Creator, Luzaan’s go-to dish to spice things up!

Ruby Chicken Curry

“This is hands down our favourite dish from the restaurant and I’ve made it so many times, even the kids love it – just add a huge dollop of yoghurt to theirs.”



  • 1 lb boneless skinless chicken thighs cut into 2” chunks
  • 1/4″ fresh ginger finely diced
  • 5 cloves garlic crushed
  • 1 tsp Indian chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • juice of 1/4 lime
  • 1 tbsp neutral oil such as grapeseed
  • 1/4 cup kefir or Greek yoghurt


  • 4 cloves garlic
  • 1/2″ fresh ginger plus extra for garnish
  • 1/2 cup neutral oil such as grapeseed
  • 1 bay leaf
  • 4 pods of green cardamom
  • 1 stick cinnamon
  • 14 ounces cherry tomatoes blended
  • 1 tbsp butter
  • 1 tsp Indian chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/4 cup heavy cream aka whipping cream

“To elevate the dish I like to make naan from scratch (it tastes so much better than the supermarket ones) and add in some shop bought popadoms and chutneys.”

How to make it:

  • In a medium bowl, mix the marinade ingredients together, then toss the chicken until evenly coated. Wrap and store in the fridge to marinate for 6 hours to overnight.
  • Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of garlic. A mortar and pestle is ideal. Set aside.
  • Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium-high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn’t burn.
  • Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
  • Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until the paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about 2/3 and darkened by roughly 15 minutes.
  • Add the butter, chilli powder, garam masala, cumin, the reserved crispy garlic from Step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
  • Preheat your grill to high. Oil the grates well, and then skewer and cook the chicken until charred and just cooked through 8-10 minutes. If you don’t have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
  • Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
  • Plate and garnish with ginger matchsticks and cilantro (optional).

“Get in some great beer and/or a lovely bottle of wine and enjoy!”

Recipe adapted from

Sophie, TMC Tandridge’s Tuna, Spinach & Cheese Twists

TMC’s Tandridge Host, Sophie, shares her favourite way to sneak veg into a snack.

“I make these for my children as an on the go snack or serve with veg for dinner and they absolutely love them.”


1 can of tuna in spring water (drained)
60g grated cheddar cheese
3 blocks of frozen chopped spinach
60g cream cheese
1 x 375g sheet of pre rolled puff pastry
1 egg

“They can be kept in the fridge for 2 days or frozen for 2 months.”

How to make them:

  • Defrost the spinach in boiling water or in your microwave (avoid cooking).
  • Using a tea towel or kitchen roll squeeze out all excess moisture from the spinach.
  • Drain the tuna, and in a large bowl combine this with the grated cheese, cream cheese and spinach until well mixed together.
  • Unroll the premade puff pastry onto a chopping board with the longest side of rectangle facing towards you.
  • Cover the lower half of the pastry sheet with the tuna mixture leaving a small boarder round the edges to seal. fold the top section of the pastry towards you and completely over the filling and press down the outer edges with your fingers.
  • Cut into 12 – 14 strips, then gently lift each strip, holding onto the folded edge and twist the pastry several times until a spiral is formed. Then place on to a lined baking tray.
  • Whisk the egg in a bowl and add a generous egg wash to each twist.
  • Cook in the oven at 180 degrees for 10 – 15 minutes until they are golden and flakey!

WTF is for Dinner? Family Fajita Sharing Board

Need some inspiration for what to eat tonight? TMC Editor Lydia House shares one of her favourite family meals.

“An everyday classic served in a fun way to encourage your kids to eat more veg.”


*Adjust the amounts to however many people are eating.
½-1 onion
1-2 peppers
1 crushed clove of garlic
½ teaspoon Paprika
1 can of sweetcorn
Grated cheese (DF can be used)
1-2 avocados (sliced or smashed)
½ can of refried beans
Chicken or beef strips
Sour cream or Greek yoghurt
Chopped tomatoes
Slices of lime
Tortilla wraps
Cos salad leaves (can be used instead of wraps)

“My kids love anything that feels like a party, I call this a fajita party, and it gets them excited to eat their food. We smother the wraps in refried beans, and they love them!”


Slice up the peppers and onion.
Add the vegetable oil to your pan, cut your chicken or beef into strips, and cook on high heat for 3 minutes.
Add the onion and peppers, then add the paprika and garlic and toss the ingredients together.
Reduce to medium heat and cook for another 5-10 minutes ensuring the chicken is fully cooked.
While the mixture cooks, rinse the sweetcorn and grate the cheese (or use pre-grated).
Slice or smash your avocado.
Warm up some refried beans.
Add all of your ingredients to a large serving board.
While it cools slightly, warm up your tortillas in the microwave on medium heat for 15-20 seconds.
Add to the board. And serve!

“The great thing I love about fajitas is that the leftovers pack away nicely and can be used for other meals throughout the week, and it can be adapted to dietary requirements, spice levels and taste.

Recipe adapted from