Savor the Summer: Chef Sanjeev Kapoor’s Mango Butter Chicken Recipe

If you want to add an exciting twist to your classic butter chicken, Chef Sanjeev Kapoor's mango butter chicken recipe is a must-try. This dish combines smoky grilled chicken with a creamy gravy and ripe mango puree, creating a unique summer delight.

On June 4, Chef Kapoor shared this recipe on Instagram, encouraging fans to enjoy this fruity version during mango season. He mentioned, "You've probably had butter chicken many times, but during mango season, do give this version a try." This signature dish has been a personal favorite of his for many years.

Ingredients:

2 large Alphonso mangoes

6 tbsps butter

8 reshmi chicken tikka pieces

2 tbsps oil

5-6 green cardamoms

1 blade of mace

8-10 black peppercorns

½ tsp caraway seeds (shahi jeera)

1 bay leaf

5-6 garlic cloves

1 inch ginger, roughly chopped

2 medium onions, sliced

5-6 coriander stems

5-6 medium tomatoes, sliced

Salt to taste

½ tsp turmeric powder

¼ tsp yellow chilli powder

8-10 cashew nuts, halved

2 tbsps melon seeds (magaj)

¼ tsp garam masala powder

¼ tsp dried fenugreek leaves (kasuri methi) powder + extra for sprinkling

2 tbsps fresh cream + extra for drizzling

Fresh mint sprigs for garnish

Naan for serving

Method:

1. Heat oil in a nonstick pan. Add green cardamoms, mace, black peppercorns, caraway seeds, and bay leaf. Sauté until fragrant.

2. Add garlic cloves, ginger, onions, coriander stems, and tomatoes. Mix well.

3. Incorporate salt, turmeric powder, yellow chilli powder, cashew nuts, and melon seeds. Sauté for 4-5 minutes.

4. Pour in 2 cups of water, cover, and cook for 10-15 minutes until tomatoes are soft.

5. Allow to cool and grind into a smooth paste.

6. Peel and deseed the mangoes, cutting them into pieces. Reserve some for garnish and blend the rest into a fine pulp.

7. In a nonstick kadai, combine the ground tomato mixture, 3 tbsps of butter, garam masala, and dried fenugreek leaves. Mix thoroughly.

8. Add the mango pulp, reshmi chicken tikka pieces, remaining butter, and fresh cream. Stir well.

9. Transfer to a serving bowl, drizzle with cream, sprinkle with dried fenugreek leaves, garnish with mango pieces, and mint sprigs. Serve hot with naan.