If you're looking to give classic butter chicken a fruity twist, Chef Sanjeev Kapoor's mango butter chicken recipe is worth trying. The dish blends smoky grilled chicken, creamy gravy, and ripe mango puree for a unique summer treat.Transform your butter chicken with Chef Kapoor's mango twist recipe. (Instagram/@sanjeevkapoor)He took to Instagram on June 4 and shared the recipe with the caption, “Butter Chicken toh aapne bahut baar khaya hoga… lekin mango season mein uska yeh version zaroor try kariyega” (You've probably had butter chicken many times, but during mango season, do give this version a try.) He added, “This Signature Mango Butter Chicken has been one of my personal favourites for years.” (Also read: Chef Sanjeev Kapoor shares instant jowar dosa recipe that's rich in fibre and light on the stomach )Let’s take a look at his recipe:Ingredients:2 large Alphonso mangoes6 tbsps butter8 reshmi chicken tikka pieces2 tbsps oil5-6 green cardamoms1 blade of mace8-10 black peppercorns½ tsp caraway seeds (shahi jeera)1 bay leaf5-6 garlic cloves1 inch ginger, roughly chopped2 medium onions, sliced5-6 coriander stems5-6 medium tomatoes, slicedSalt to taste½ tsp turmeric powder¼ tsp yellow chilli powder8-10 cashew nuts, halved2 tbsps melon seeds (magaj)¼ tsp garam masala powder¼ tsp dried fenugreek leaves (kasuri methi) powder + to sprinkle2 tbsps fresh cream + to drizzleFresh mint sprigs for garnishNaan for servingMethod:1. Heat oil in a nonstick pan. Add green cardamoms, mace, black peppercorns, caraway seeds and bay leaf and sauté till fragrant.2. Add garlic cloves, ginger, onions, coriander stems and tomatoes and mix well.3. Add salt, turmeric powder, yellow chilli powder, cashew nuts and melon seeds and sauté for 4-5 minutes.4. Add 2 cups of water, cover and cook for 10-15 minutes or till tomatoes are pulpy.5. Allow to cool and grind to a fine paste.6. Peel and deseed the mangoes and cut into pieces. Reserve a few pieces and transfer the remaining pieces to a grinder jar and grind to a fine paste.7. Heat a nonstick kadai. Add the ground tomato mixture, 3 tbsps 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, remaining butter and mix well.9. Transfer into a serving bowl, drizzle fresh cream, sprinkle dried fenugreek leaves powder, garnish with mango pieces and mint sprigs and serve hot with naan.