Chef Kunal Kapur shared a rich, creamy butter chicken masala recipe on Instagram ahead of Father's Day. The easy-to-follow recipe is perfect for the occasion. Father's Day is almost here, and it is time you start preparing gifts to surprise your old man and make his day special. While showering your dad with your tokens of love is one way to mark the day, what your parents most crave is spending time with you. And what's better than doing his favourite activity? So, if your dad loves to cook, we have a recipe that might make both your day.This butter chicken masala is perfect for your Father's Day celebrations.Also Read | Chef Sanjeev Kapoor recalls cooking for PM Modi during Abu Dhabi visit: ‘He asked me why I don’t eat my own food’Ahead of Father's Day on June 21, chef Kunal Kapur shared a delicious butter chicken masala recipe on Instagram on June 18. The video shows him cooking the dish with his dad. Sharing the recipe, he captioned the clip, “Nothing says comfort food quite like a rich, creamy butter chicken shared with family. This Father’s Day, skip the complicated spice blends and let this special recipe do the heavy lifting. A restaurant-style butter chicken at home with minimal effort and maximum flavour.”Here's how to make the dish:Butter Chicken Masala RecipePreparation time - 20 minutesCooking time - 45 minutesServes - Four peopleIngredientsFor the first marinationChicken leg boneless - ½ kgSalt to tasteLemon - 1 noGinger paste - ½ tbspGarlic paste - ½ tbspFor the second marinationMustard oil - 4 tbspChicken tikka masalaThick yoghurt - ½ cupLemon - 1 noSalt to tasteGinger paste - ½ tbspGarlic paste - ½ tbspFenugreek leaves powder - 1 tspFor the curryTomatoes - 500 gmsSalt - 1 tspButter chicken masala - 2 tspGarlic cloves - 5 nosGinger - 1 small knobOnion - 1 noGreen Chilli - 2 noRed Chilli powder (Kashmiri) - ¾ tbspButter - 2 tbspCahew nuts - ½ cupWater - 1 cupFor finishing in the panButter - 2 tbspChicken tikka - as prepared aboveGreen Chilli slit - 1 noGinger chopped - 1 tspKhaalis butter chicken masala - ½ tspSalt - to tasteSugar - a large pinchKasoori Methi powder - ½ tspSugar - 2 tspCream - 2 tbspFor curryWater - 2 cupsTomato diced - 500gOnion sliced - 50 gBay leaf - 1noCinnamon - 1 stickBlack cardamom - 1 noCloves - 3 noCardamom - 3 noGarlic cloves - 8 noGinger - 1 small pieceKashmiri chilli powder - 1 tbspButter - 2 tbspCashew nuts - 12 noMethodFor chicken tikka, pat the chicken dry. Add salt, lemon juice, and ginger-garlic paste. Keep aside for at least 20 minutes.In a bowl, add mustard oil and chilli powder and whisk together. No add hung curd, salt and lemon juice.Whisk, then add the chicken to this marinade.Heat a grill pan on high heat, sprinkle some oil on the hot pan and grill the chicken till it is done. Remove and keep aside.Alternatively, you can cook the chicken in a preheated oven at 180 °C for 20 mins and remove.For the curry, mix all the ingredients and transfer them to a clean, deep vessel. Bring it to a boil. Cover and cook for 20 mins after the boil.Now remove and let it cook for a few minutes.Once cooked, add it to a blender and make a fine puree.Strain and keep aside.In a separate pan, melt the butter and sauté the chopped ginger and green chilli.Add the curry and some water to get the right consistency. Add fenugreek leaves powder, sugar, and salt to taste.Add the cooked chicken to the curry and bring to a boil. Finish with fresh cream. Serve hot.Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist.