Butter chicken has become the poster child of Indian curries worldwide. People enjoy the dish for its mildly sweet flavour, which is more palatable for foreign palates unaccustomed to spicy cuisines. However, its creamy texture is much loved in India as well – but cooking it can sometimes be an intensive process, especially for special occasions like an Easter brunch. For such days, here’s the one-pot butter chicken recipe, ideal for party hosting. The one-pot butter chicken is a streamlined version that focuses on convenience, cooking the chicken and sauce together. The traditional recipe is a multi-step process that involves long marination, char-grilling the chicken (often in a tandoor), and preparing the makhani separately. Both maintain the trademark creamy, rich texture, but the traditional recipe boasts a smokier chicken. However, one-pot butter chicken is quicker, requires minimal cleanup, and is ideal for beginners. If making butter chicken for a party, you can cook the dish in advance (2-3 hours ahead). The flavours deepen as it sits. Simply reheat at the time of serving. However, add a splash of water/cream while reheating to ensure the gravy is smooth and not too thick. For an Easter brunch, serve it with pav so people can scoop and share.

Looking to add protein to your diet but want to go oil-free? Then try this chicken keema bowl recipe. Made from chicken mince and spiced with ginger, garlic, green chillies, and local spices, the bowl is made with no oil and uses water as a base to saute the aromatics. It’s easy, delicious, and good for your health.

Dhaba Style Kaleji Fry is a bold North Indian preparation where fresh mutton liver is cooked quickly over high heat with ghee, onions, and warming spices. Roadside dhabas across Punjab and Delhi often prepare kaleji on large iron tawas, giving the dish its signature smoky flavour and slightly crisp edges. During festive gatherings like Eid, kaleji is often one of the first dishes prepared using freshly cut meat. Its quick cooking time makes it ideal for serving hot alongside rotis or kulchas while the rest of the feast is being prepared.