Behind the dish: our signature butter chicken

Our butter chicken recipe traces back three generations, refined slowly rather than reinvented — the base is a slow-simmered tomato-cashew gravy, not a shortcut sauce base.

The chicken is marinated overnight in yogurt and spices, then char-grilled before it ever touches the gravy — that char is the difference most versions skip, and it's non-negotiable in our kitchen.

We finish it with a small amount of butter and cream stirred in at the very end, off the heat, so it never separates or turns oily on the plate.

It's the one dish on our menu that hasn't changed in twelve years, because every time someone's tried to improve it, it came out worse.