Paneer Makhani (Vegetarian Butter Chicken)

Sastojci

• Paneer14 oz, cut into cubes
• Yogurt1/2 cup
• Ginger-garlic paste1 tbsp
• Garam masala1 tsp
• Turmeric powder1/2 tsp
• Red chili powder1 tsp
• Lemon juice1 tbsp
• Saltto taste
• Butter4 tbsp
• Onion1 medium, finely chopped
• Tomatoes28 oz can crushed
• Cashews1/4 cup, soaked
• Heavy cream1/2 cup
• Fenugreek leaves (kasuri methi)1 tbsp
• Green cardamom pods3-4
• Cinnamon stick1 inch
• Cloves2-3
• Black pepperto taste
• Cilantrofor garnish

Koraci

1. 1

   Marinate paneer: In a bowl, combine paneer cubes with yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, lemon juice, and salt. Let it marinate for at least 15-20 minutes.

2. 2

   Prepare the sauce base: In a large pot or Dutch oven, melt 2 tbsp of butter over medium heat. Add green cardamom pods, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.

3. 3

   Add chopped onion and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   Add crushed tomatoes and cook for 10-15 minutes, stirring occasionally, until the oil starts to separate from the sauce.

5. 5

   Blend the sauce: Remove whole spices if desired. Add soaked cashews and blend the tomato mixture until very smooth using an immersion blender or a regular blender (be careful with hot liquids).

6. 6

   Finish the sauce: Return the blended sauce to the pot. Stir in heavy cream, remaining 2 tbsp butter, and crushed fenugreek leaves. Simmer gently for 5-10 minutes, do not boil.

7. 7

   Add paneer: Gently add the marinated paneer cubes to the sauce. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors. Avoid overcooking paneer, which can make it tough.

8. 8

   Season: Adjust salt and black pepper to taste.

9. 9

   Serve: Garnish with fresh cilantro and serve hot.