Chef Akshay Bhardwaj leads the kitchen at Junoon, one of New York City's best-known Indian restaurants, but when it comes to comfort meals, he often reaches for a bowl of butter chicken.

No, that’s not a butter lamb, the beloved Easter dinner tradition embraced locally for six decades that will again have its time in the spotlight in the spring. This one has a wattle.

Akshay Bhardwaj, the executive chef at Junoon, shared tips for making the perfect butter chicken. He said selecting the right cut of chicken and marinating the meat is vital. Adding cashews provides ...

Akshay Bhardwaj, the executive chef at Junoon, shared tips for making the perfect butter chicken. He said selecting the right cut of chicken and marinating the meat is vital. Adding cashews ...