A vegetarian version of the beloved Indian restaurant classic: Butter Chicken.
- 500g paneer, cubed
- 100g butter
- 1 large onion, peeled and chopped fine
- 2 cloves garlic, peeled and minced
- thumb-size piece of ginger, peeled and grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon garam masala
- 1 teaspoon chilli powder (or to taste, you do you boo)
- 1 teaspoon salt
- 100g tomato paste
- 300ml thick cream
- a squeeze of lemon
- In a large frying pan, saute the onion, garlic and ginger over medium heat in the butter.
- When soft, sprinkle in the cumin, turmeric, cinnamon, garam masala and chilli powder and stir for one minute.
- Add the tomato paste, cream and salt and bring to a boil before settling down to a simmer for 10-15 minutes for the spices to infuse and the sauce to thicken.
- Add the squeeze of lemon and check the seasoning. I’m known to add a spoonful of sugar a la mary poppins when cooking, it adds a little something-something so if you think it needs more sweetness, do that.
- Add the paneer and heat gently until it is warmed through.
- Serve with naan and basmati rice
- you’re welcome
You can absolutely swap the paneer for the tofu (I know it can be hard to find – its easy to make though!) or for assorted veg.
Keywords: butter paneer, paneer makhani, butter chicken, vegetarian butter chicken, vegetarian makhani