Butter Chicken With Paneer
A rich and creamy tomato-based curry with paneer cubes, finished with a swirl of cream and fresh cilantro. This vegetarian twist on butter chicken is packed with aromatic spices and colorful bell peppers.
- Total time
- 35 min
- Servings
- 4
- Calories
- 450
- Protein
- 18g
Ingredients
- 400 g paneer
- 2 cups tomato puree
- 1 cup heavy cream
- 1 medium onion
- 1 medium yellow bell pepper
- 1 medium red bell pepper
- 4 cloves garlic cloves
- 2 whole green chilies
- 2 whole dried red chilies
- 1 leaf bay leaf
- 1 inch cinnamon stick
- 1 inch ginger
- ¼ cup cilantro
- 3 tbsp butter
- 1 tsp salt
- ½ cup water
Instructions
- 1
Melt butter in a large pan over medium heat and sauté bay leaf, cinnamon, dried red chilies, and sliced onion until golden.
- 2
Add minced garlic, grated ginger, and chopped green chilies; cook for 2 minutes until fragrant.
- 3
Stir in tomato puree and salt; simmer for 10 minutes until the sauce thickens slightly.
- 4
Add cubed paneer and sliced bell peppers; cook for 5 minutes, stirring gently.
- 5
Pour in heavy cream and water; simmer for 5 more minutes until the sauce is creamy and peppers are tender.
- 6
Garnish with fresh cilantro and a swirl of cream before serving hot.
Tools you’ll need
- large pan
- wooden spoon
- knife
- cutting board
- measuring cups
- measuring spoons
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