Chef Sanjeev Kapoor gives a new twist to a classic recipe: Step-by-step preparation of mango butter chicken

Ingredients for mango butter chicken

• 8 reshmi chicken tikka pieces
• 2 large Alphonso mangoes
• 6 tablespoons butter
• 2 tablespoons oil
• 5-6 green cardamoms
• 1 blade of mace
• 8-10 black peppercorns
• 1½ teaspoons caraway seeds (shahi jeera)
• 1 bay leaf
• 5-6 garlic cloves
• 1 inch ginger, roughly chopped
• 2 medium onions, sliced
• 5-6 fresh coriander stems
• 5-6 medium tomatoes, sliced
• Salt to taste
• 1½ teaspoons turmeric powder
• 1½ teaspoons yellow chilli powder
• 8-10 cashew nuts, halved
• 2 tablespoons melon seeds (magaj)
• ½ teaspoon garam masala powder
• 1½ teaspoons dried fenugreek leaves (kasuri methi) powder + to sprinkle
• 2 tablespoons fresh cream + to drizzle
• Fresh mint sprigs for garnish
• Naan for serving

Method of preparation

1. Heat oil in a non-stick pan, add green cardamoms, mace, black peppercorns, caraway seeds and bay leaf, mix and sauté till fragrant.
2. Add garlic, ginger, onions, coriander stems, and tomatoes and mix well.
3. Add salt, turmeric powder, yellow chilli powder, cashew nuts, and melon seeds, mix and sauté for four to five minutes.
4. Add two cups of water, cover and cook for 10 to 15 minutes or till tomatoes are pulpy.
5. Allow to cool and grind to a fine paste.
6. Peel and de-seed the mangoes and chop the flesh into small pieces. Reserve a few pieces and transfer the remaining into a grinder jar and grind to a fine paste.
7. Heat a non-stick kadai, add the ground tomato mixture, three tablespoons butter, garam masala powder and dried fenugreek leaves powder and mix well.
8. Add mango pulp and mix well. Add reshmi chicken tikka pieces, fresh cream, three tablespoons butter and mix well.
9. Transfer into a serving bowl, drizzle fresh cream, sprinkle dried fenugreek leaves powder, garnish with reserved mango pieces and mint sprigs and serve hot with naan.

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