Salsa for serving.

Add wine, and bring to a simmer over medium.Simmer, stirring occasionally, until liquid is almost completely reduced, 2 to 3 minutes.

Stir in blueberries, chipotle chile, adobo sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes.Stir in balsamic vinegar.

Add sugar to taste, 1/4 teaspoon at a time.(The amount of sugar will depend on the sweetness of the berries.)

Let sauce cool to room temperature, about 1 hour.

Season with kosher salt to taste..Gently stir, and garnish with a mint sprig and a lime wedge.. Make Ahead.

Coconut-mint syrup may be kept covered and chilled up to 1 week..Originally appeared: June 2021.I long believed that it was impossible to improve upon butter chicken.

Creamy and deeply spiced with heavy notes of caramelized tomato—it's essentially a perfect dish.But chefs Zeeshan Shah and Yoshi Yamada convinced me otherwise when I ate at their playful Chicago restaurant.