Ruby Murray was a 1950s Irish pop singer, whose name became Cockney rhyming slang for curry. This is our take on butter chicken, which was invented at the famous Moti Mahal in Delhi. Apparently, the cook first made this dish for his staff using leftover tandoori chicken in a makhani sauce. The owner then put it on the menu, and it soon became their most popular dish.

Serves 4

1. For the marinade, blitz the ingredients together in a blender to a smooth paste. Transfer to a bowl.
2. Cut the chicken into 4cm chunks. Add to the marinade and turn to coat. Cover and leave to marinate in the fridge for 6–24 hours.
3. Heat the grill to medium-high. Place the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for 8–10 minutes, until cooked through and nicely charred.
4. Warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken and simmer very gently for 10 minutes.
5. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.