Some of the best culinary innovations happen when traditional boundaries are crossed.

Case in point: this Butter Chicken Risotto from Saadiyat Beach Club in Abu Dhabi. Curated by Executive Chef Jaswant Panwar, this innovative Butter Chicken Risotto seamlessly bridges two distinct food cultures, pairing the rich, aromatic spices of a classic Indian curry with the velvety, comforting technique of a traditional Italian risotto.

Designed to be approachable, elegant, and universally loved, Chef Panwar is sharing his exclusive recipe so you can bring a taste of the beach club home to family and friends. The new menu celebrates global flavours, drawing inspiration from Pan-Asian, Middle Eastern, and European cuisines.

Saadiyat Beach Club butter chicken risotto 1

Saadiyat Beach Club butter chicken risotto 2

And in this piece Chef Panwar is sharing the recipe for the intriguingly delicious Butter Chicken Risotto, so that you can bring some beach vibes home to share with family and friends. When we asked Chef Panwar about this ideation behind this recipe, he said: “I created this dish as part of our seasonal menu with the idea of introducing Indian flavours in a more approachable way. While traditional Indian cuisine is rich, flavourful, and often quite spice-forward, I wanted to present something that could be enjoyed by guests of all nationalities."

"This led me to experiment with combining Indian and Italian elements. After exploring several variations, I finalised this Butter Chicken Risotto. The dish brings together the comforting, well-loved flavours of classic butter chicken especially popular among Indian and British guests with the creamy texture and technique of a traditional Italian risotto, which is widely appreciated across cultures."

"I particularly enjoy the cooking process of risotto and felt it provided the perfect base to incorporate Indian spices in a balanced and elegant way. The result is a fusion dish that retains the essence of butter chicken while offering a refined, contemporary twist.”

Chicken Tikka

Ingredients:

200g boneless chicken (cubed)
100g thick curd (yogurt)
10g ginger-garlic paste
5g red chilli powder
3g turmeric powder
5g garam masala
5g lemon juice
5g kasuri methi (crushed)
5g oil
5g salt (or to taste)

Method:

Mix curd, ginger-garlic paste, spices, lemon juice, oil, and salt.
Add chicken pieces and marinate for at least 30 minutes (longer for better flavour).
Cook in an oven at 200°C until fully cooked and slightly charred.
Keep aside for topping.

Butter chicken Risotto

Ingredients:

200g Carnaroli rice
30g Unsalted butter
15g olive oil
30g onion (finely chopped)
150g butter chicken gravy
500–600g warm chicken stock
2g kasuri methi
25g grated parmesan cheese
5g salt (or to taste)

Method:

Heat butter and olive oil. Sauté onions until soft.
Add rice and toast lightly for 1–2 minutes.
Add butter chicken gravy and salt. Cook for 2–3 minutes.
Gradually add warm stock, stirring continuously until creamy and the rice is cooked.
Stir in kasuri methi and parmesan cheese. Adjust seasoning.

Final Serving:

Plate the hot, creamy risotto.
Top with chicken tikka pieces.
Garnish with cheese fondue on top and serve immediately.

Saadiyat Beach Club, Saadiyat Island, Abu Dhabi, UAE
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