Paneer butter chicken masala

paneer-butter-chicken-masala-in-the-pot

There are only a few things as appetising as the smell of onions frying in a pan with a kaleidoscope of spices.  I absolutely adore the combination that this recipe allows for, making a grand entrance with presentation and taste. This one is not for the faint hearted though. If you’re not too fond of spicy food I recommend leaving out the cayenne pepper and adding some fennel – it will still be a winner.

The paneer butter chicken masala is a great dish to prepare the previous day if you are expecting company, the flavours surface better when it sits a while.

paneer-butter-chicken-masala

Ingredients:

3 chopped onions

5 halved rosa tomatoes

5 teaspoons garlic

2 teaspoons ginger

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon tumeric

1 teaspoon cayenne pepper

handful chopped fresh coriander leaves

4 chicken fillets, cut into bite size pieces

100 ml plain yogurt

Method:

  1. Heat oil and add cumin.
  2. Brown onions, garlic and half of the cayenne pepper.
  3. Add the chicken and fry until sealed.
  4. Add masala, turmeric, coriander, the rest of the cayenne pepper, rosa tomatoes and 50 ml water.
  5. Cover and simmer until tomatoes are soft and chicken is cooked.
  6. Add sour cream just before serving.
  7. Garnish with fresh coriander leaves and serve with basmati rice or naan bread.

 

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3 thoughts on “Paneer butter chicken masala

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