MS Dhoni Inspired Butter Chicken Masala Recipe


Today, cricket lovers across the world are uniting to wish MS Dhoni, the Indian captain for limited overs matches a happy 35th birthday. “#HappyBirthdayCaptainCool” has been trending on Twitter for hours; take a look at some fan tweets:

As you can see, Dhoni is in no way lacking for goodwill. Usurprsing, considering his match history and India’s overwhelming love for cricket. Till date, Dhoni holds the most back to back wins by any Indian captain in ODIs, scored India its first ever bilateral series win and became the first captain to win three ICC limted overs trophies in 2013. Personally, he’s scored a staggering 8,918 runs in ODIs and 7,038 runs in FCs.

Of course, any true blue Indian cricket fan already has these stats at the back of his hand. However, what does a fan know about Captain Cool’s diet? Here’s a breif look.

The Dhoni Diet

Like most sportspersons, when he’s training or playing, Dhoni prefers a light diet. He starts the day with a porridge with fruits and nuts and follows that up with a light lunch of chapattis and dal or chicken. For an evening snack he has a chicken sandwich and can be seen enjoying fresh juices and smoothies while he’s o tour or in training. He’s also reportedly a big fan of milk products and drinks milk and eats yogurt to give him boosts of energy.


However, when he’s allowing himself to indulge reports say that Dhoni’s biggest weakness is chicken. Butter chicken masala to be specific.


In honor of his 35th, we’re sharing a butter chicken masala recipe that will have the captain going weak at his knees. Try it for dinner tonight and raise a toast to Captain Cool.

Print Recipe
Extra Butter For Captain Cool
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  1. Combine the ingredients for margination and marinate the chicken overnight.
  2. Sauté the onions in the butter until translucent.
  3. Stir in the tomato pulp and sauté.
  4. Stir in the spice powders and sauté for 2-3 minutes.
  5. Add a cup of water to this mixture and bring to boil.
  6. Then, take the gravy off the flame and allow to cool.
  7. Sauté the whole spices, nuts, chilies and ginger garlic paste in the remaining butter and sauté for 3 minutes.
  8. Add the chicken and sauté for 304 minutes.
  9. Add the gravy and stir well.
  10. Cook over a low flame until the chicken cooks thoroughly.
  11. Stir in the cream and the off the stove.
  12. Garnish with chopped coriander leaves.