I t had been years since we all sat down together — the whole college gang. Jobs, cities, families — life happened, and our WhatsApp group slowly transformed from 2 a.m. memes and spontaneous “chai?” to quiet birthday wishes and the occasional “guys, remember this?”
But then, out of nowhere, everyone said yes. We didn’t need a big reason. Just a weekend when all our calendars aligned, and we decided to meet at my place — no theme, no pressure. Just dinner, music, and all the stories we hadn’t told in years.
The Dish That Knew Us All
I didn’t want to overthink the menu. I just knew it had to be Butter Chicken.
It was the one dish we all had memories with — from that shady student joint near campus that served it with too much cream and zero regrets, to that slightly more grown-up version we’d share during early job days, passing one naan basket and five spoons.
But this time, I wanted it to be my version. Homemade. Thoughtful. And just indulgent enough to make everyone stay for seconds.
So, I set out early that morning, playlist humming in the background, marinated the chicken with yogurt and spices, and left it in the fridge to deepen while I cleaned the living room and unearthed mismatched chairs.
That’s when I noticed the oil — Aram Sei’s cold-pressed groundnut oil — sitting patiently on the counter. And I remembered a tip my aunt once shared:
“The dish is only as clean as the oil it begins in.” So I swapped out the usual ghee. And honestly? It changed everything.
The Evening: When Everything Fell Back Into Place
The doorbell rang just as the onion hit the oil — and oh, the timing.
Everyone walked in to a kitchen already alive with aroma. Shoes off, arms full of cake boxes, bottles, and teasing laughter. As we caught up around the kitchen island, I cooked — sautéing onions till golden, letting ginger and garlic bloom gently in Aram Sei’s oil. Someone leaned in and asked, “What’s that smell? It’s different — in a good way.” That’s when I knew the oil was doing its quiet magic.
While the tomato base simmered, we opened old photos. Someone plugged in the speaker and played that ridiculous song we once choreographed to in second year. Another friend found her way to the fridge and poured herself a glass of wine and one for me — just like old times.
When I added the grilled chicken to the masala, followed by cream, butter, and a final drizzle of Aram Sei’s cold-pressed sesame oil, the room went still for a second. Everyone was watching the pot. The smell was irresistible.
Butter Chicken (Murgh Makhani)
A Classic Reimagined with Aram Sei’s Cold-Pressed Groundnut Oil
Serves: 3–4
For the curry:
- Aram Sei’s cold-pressed groundnut oil: 2 tbsp
- Onion: 1 large, chopped
- Ginger-garlic paste: 1 tbsp
- Tomatoes: 3 medium, chopped (or ¾ cup tomato purée)
- Red chili powder (Kashmiri for color): 1 tsp
- Coriander powder: 1 tsp
- Turmeric powder: ¼ tsp
- Cashew paste (optional): 2 tbsp
- Butter: 2 tbsp
- Fresh cream: ¼ cup
- Kasuri methi: 1 tsp, crushed
- Garam masala: ½ tsp
- Kasuri methi: 1 tsp, crushed
- Honey or sugar: 1–2 tsp
- Salt: to taste
- Aram Sei’s cold-pressed sesame oil: a few drops (optional)
For the chicken marinade:
- Chicken (boneless thighs or bone-in): 500g
- Yogurt: ¼ cup
- Ginger-garlic paste: 1 tbsp
- Red chili powder: 1 tsp
- Turmeric powder: ¼ tsp
- Salt: to taste
Method: Built on Layers of Flavor
- Marinate the chicken and let it rest for 30 mins to a few hours.
- Grill or pan-fry chicken until lightly browned. Set aside.
- In a deep pan, heat oil. Add onions and sauté till golden.
- Add ginger-garlic paste and sauté till fragrant.
- Stir in tomatoes, chili powder, turmeric, coriander. Cook till tomatoes break down.
- Add cashew paste if using, and cook for 1–2 mins.
- Add cooked chicken and simmer for 10 mins.
- Optional: Blend the gravy for smoothness.
- Return to pan, stir in butter, cream, kasuri methi, garam masala, and sweetener.
- Finish with sesame oil drops before serving.
Why Aram Sei’s Cold-Pressed Oil Made All the Difference
This wasn’t just about making Butter Chicken healthier — it was about doing it right. The kind of right where the spices shine brighter, the tomatoes go deeper, and the chicken carries that buttery smoothness without the heaviness. Aram Sei’s Cold-Pressed Groundnut Oil brought exactly that.
- A clean, slightly nutty base that never overpowered
- Yogurt: ¼ cuHigh heat tolerance — ideal for deep sautéing and slow simmeringp
- Chemical-free, cold-pressed purity that let every spice speak
- No greasy aftertaste — just clean, warm flavor from start to finish
It felt good knowing that something as indulgent as Butter Chicken could still feel… clean. Not just in taste, but in intent.
We Didn’t Say Goodbye — We Said “Next Time.”
Dinner was a slow affair. The kind where nobody rushes to get up from the table. We tore pieces of naan, fought over the last piece of chicken, and laughed until our cheeks hurt.
Food isn’t just what we eat. It’s what we return to. Who we become around a table. And sometimes, it’s what brings us back to who we were.
That night, Butter Chicken wasn’t just the star. It was the bridge.
And the oil that carried it — Aram Sei’s honest, fragrant, grounding oil — reminded me that even a simple dinner can feel like a celebration.
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