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Butter Chicken No Butter (Paneer Butter Masala)

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Serves:

Serves 4

Level:

Intermediate

About the Recipe

When it comes to cooking classic dishes, the cooking technique is most important you might adjust the ingredients or use a different recipes but the cooking technique remains constant for a great dish. This recipe is regularly used in our household and it is one of the popular recipes we teach during our 5 weeks healthy cooking and eating program. So do give it a try and let us know how it turns out. We assure you, you will realize that neither butter nor cream is required to make it tasty. (of course you can add some id needed)

Ingredients

300g Chicken leg boneless/Paneer Cubes

2 tbsp mustard oil for marination

3 tbsp Yogurt

6 Tomatoes quartered

2 tbsp Melon seeds

2 tbsp Cashew nuts

2-3 Coriander Stems

3 tbsp Ginger garlic paste

1 tsp Coriander powder

1 tsp Cumin powder

half tsp Garam masala

2 tsp red chilli powder

1 tbsp Kasturi Methi

Salt to Taste

1-3 tbsp Raw honey

1 tbsp Butter (optional)

2 tbsp Cream (optional)

Preparation

  1. Marinate Chicken/Paneer in mustard oil, 1 tbsp ginger garlic paste, 2 tbsp curd, 1 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala and keep in the refrigerator for 4-8hrs.

  2. Boil tomatoes along with coriander stem, Cashew nuts, melon seeds, 1 tbsp ginger garlic paste, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala in enough water to cover the tomatoes.Boil for 10-15 min and set aside and let it cool.

  3. Grind the tomatoes to smooth paste. The more  fine and smooth the paste, the creamier the gravy. Straining maks the gravy smoother and  is optional 

  4. Take 2 tbsp mustard oil or ghee in a handi, add 1 tbsp ginger garlic paste and cook for 2-3 min. Add in the tomato gravy and bring to a boil and then lower the flame and cook for 30 min stirring continuously. add water occasionally to adjust consistency.

  5. Roast the Kasturi methi in a dry pan, powder it in your palm and add to the gravy.

  6. Sear the chicken in a pan or tandoor to brown the outside and then add it to the gravy and simmer for 10 min till done.

  7. Season to taste with salt and honey/jaggery and bring everything together. garnish with whippied curd. Enjoy guilt free