Paneer Makhani (Vegetarian Butter Chicken)
85% chuẩn vị · Indian
A popular vegetarian adaptation of Butter Chicken, replacing chicken with paneer (Indian cottage cheese) in the rich, creamy tomato gravy.
Đánh giá công thức này
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Nguyên liệu
- Paneer, cubed14 oz
- Yogurt1/2 cup
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Saltto taste
- Butter3 tbsp
- Vegetable oil1 tbsp
- Onions, finely chopped1 medium
- Tomatoes, pureed1.5 cups
- Cashew paste3 tbsp
- Heavy cream1/3 cup
- Fenugreek leaves (kasuri methi)1 tsp
- Water1/2 cup
- Fresh cilantro, chopped (for garnish)2 tbsp
Các bước
- 1
Marinate paneer: In a bowl, combine paneer cubes with yogurt, ginger paste, garlic paste, garam masala, turmeric, red chili powder, and salt. Mix gently and let it marinate for at least 15 minutes.
- 2
Sauté paneer (optional): Lightly pan-fry the marinated paneer cubes until golden brown on all sides. Set aside.
- 3
Prepare the sauce: In a pan, melt 2 tbsp butter with vegetable oil over medium heat. Add chopped onions and sauté until translucent.
- 4
Add tomato puree and cook for 8-10 minutes until the oil separates.
- 5
Stir in cashew paste and cook for 1-2 minutes.
- 6
Add water and bring to a simmer. Cook for 5 minutes.
- 7
Blend the sauce: Blend the sauce until smooth. Return to the pan.
- 8
Finish the gravy: Add the paneer cubes (fried or raw) to the sauce. Stir in heavy cream, remaining 1 tbsp butter, and crushed fenugreek leaves. Simmer gently for 5 minutes.
- 9
Adjust seasoning with salt if needed. Garnish with fresh cilantro.
