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
16 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Melt butter in a large pan over medium heat and sauté bay leaf, cinnamon, dried red chilies, and sliced onion until golden.
Step 2
Add minced garlic, grated ginger, and chopped green chilies; cook for 2 minutes until fragrant.
Step 3
Stir in tomato puree and salt; simmer for 10 minutes until the sauce thickens slightly.
Step 4
Add cubed paneer and sliced bell peppers; cook for 5 minutes, stirring gently.
Step 5
Pour in heavy cream and water; simmer for 5 more minutes until the sauce is creamy and peppers are tender.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
