Butter chicken rewards patience. The chicken needs colour from a tandoor or a screaming-hot pan; the sauce needs time for tomatoes to mellow and butter to round the edges.
In Chef Vasanth’s kitchen, the finish is always restrained — cream for silk, kasuri methi for aroma, and heat that warms rather than overwhelms. It is a dish that teaches discipline as much as flavour, and it remains a cornerstone of his Indian menus for U.S. and international guests.