Paneer Makhani (Vegetarian Butter Chicken)
85% authentic · Indian
A popular vegetarian adaptation of Butter Chicken, where paneer (Indian cottage cheese) replaces chicken, simmered in the same rich, creamy, and mildly spiced tomato gravy.
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Ingredients
- Paneer14 oz, cut into cubes
- Butter3 tbsp
- Ghee1 tbsp
- Onion1 medium, finely chopped
- Tomatoes15 oz can crushed
- Cashews1/4 cup, soaked
- Ginger paste1 tsp
- Garlic paste1 tsp
- Garam masala1 tsp
- Kashmiri red chili powder1 tsp
- Turmeric powder1/4 tsp
- Heavy cream1/2 cup
- Fenugreek leaves (Kasuri Methi)1 tsp, dried
- Saltto taste
- Water1/4 cup
- Black pepperto taste
Steps
- 1
Heat 1 tbsp of butter and 1 tbsp of ghee in a pan. Lightly fry the paneer cubes until golden brown on all sides. Remove and set aside.
- 2
In the same pan, add the remaining 2 tbsp of butter. Add chopped onion and sauté until translucent.
- 3
Add ginger paste and garlic paste, sauté for 1 minute.
- 4
Add crushed tomatoes, garam masala, Kashmiri red chili powder, and turmeric powder. Cook for 8-10 minutes until the oil separates.
- 5
Add soaked cashews and water. Let it simmer for 5 minutes. Cool slightly and blend into a smooth paste.
- 6
Return the sauce to the pan. Add the fried paneer cubes. Simmer gently for 5-7 minutes.
- 7
Stir in heavy cream and crushed fenugreek leaves. Season with salt and black pepper. Simmer for 2 more minutes.
- 8
Serve hot.
