I’ve always been a lover of curry, but this one really had me excited about trying something new. I rarely experiment with new flavors anymore, but this was the first time I was trying paneer. It is fantastic!
If I had to describe paneer, I’d say it’s very creamy and rich, and really added a good texture to the curry.
If you have the wiggle room, you can add an onion to this – I have done it before and it adds a nice sweet note to it, along with a texture boost.
Photos courtesy of PanGravyKadaiCurry and CookingandMe
The Preparation
- 3 pounds bone-in chicken thighs
- 7 ounce paneer packet
- 1 cup water
- 1 cup crushed tomatoes
- ½ cup heavy whipping cream
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons coconut oil
- 1 ½ teaspoons garlic paste
- 1 ½ teaspoons ginger paste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon kashmiri mirch
- ½ teaspoon red chili powder
- 5 sprigs cilantro
The Execution
1. Preheat oven to 375°F
2. Get the chicken thighs out and rub them down with olive oil. Add salt and pepper to taste.
3. Put the chicken on a cookie sheet and let them roast for 25 minutes.
4. Cut the paneer into small pieces and set aside for later.
5. Heat up a pan to medium heat and add the butter and coconut oil. Let the butter start to brown.
6. When the butter starts to brown, add ginger and garlic paste. Saute for 2 minutes.
7. Add the crushed tomato.
8. Add the coriander powder, garam masala, paprika, red chili powder and the salt. Mix well and let it simmer until the oil is starting to show at the top.
9. Gently mix the paneer into the sauce.
10. Pour in the water and let it simmer for 5 minutes.
11. Turn the heat to medium low and add cream. Stir to mix.
12. Allow it to simmer until it comes to a boil again.
13. About this time, your chicken will be ready. Take it out and separate it from the bone (it should not be fully cooked).
(Photo courtesy of Martha Stewart – I forgot to take a picture!)
14. Add chicken to the sauce and mix well.
15. Allow to simmer for at least 5 more minutes.
16. Garnish with Cilantro and serve hot.
This makes a total of 4 servings of Butter Paneer Chicken Curry. Each serving comes out to be 910.97 Calories, 6.84g Fats, 6.84g Net Carbs, and 57.02g Protein.
| Butter Paneer Chicken Curry | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 large (822 g) chicken thighs | 1907 | 120.92 | 0 | 0 | 0 | 191.2 |
| 7 ounce paneer packet | 581 | 49.91 | 5.88 | 0 | 5.88 | 27.79 |
| 1 cup crushed tomatoes | 77 | 0.68 | 17.64 | 4.6 | 13.04 | 3.97 |
| ½ cup heavy whipping cream | 405 | 42.94 | 3.26 | 0 | 3.26 | 3.38 |
| 4 tablespoons butter | 407 | 46.07 | 0.03 | 0 | 0.03 | 0.48 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 2 teaspoons coconut oil | 80 | 8.92 | 0 | 0 | 0 | 0 |
| 1 ½ teaspoons garlic paste | 38 | 3.78 | 0.75 | 0 | 0.75 | 0 |
| 1 ½ teaspoons ginger paste | 15 | 0 | 3 | 0 | 3 | 0 |
| 1 teaspoon coriander powder | 2 | 0.03 | 0.31 | 0.1 | 0.21 | 0.13 |
| 1 teaspoon garam masala | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon ground black pepper | 6 | 0.07 | 1.47 | 0.6 | 0.87 | 0.72 |
| ½ teaspoon paprika | 3 | 0.15 | 0.62 | 0.4 | 0.22 | 0.16 |
| ½ teaspoon kashmiri mirch | 0.87 | 0 | 0.12 | 0.12 | 0 | 0 |
| ½ teaspoon red chili powder | 0 | 0 | 0 | 0 | 0 | 0 |
| 5 sprigs cilantro | 3 | 0.06 | 0.41 | 0.3 | 0.11 | 0.24 |
| Totals | 3643.87 | 287.03 | 33.49 | 6.12 | 27.37 | 228.07 |
| Per Serving(/4) | 910.97 | 71.76 | 8.37 | 1.53 | 6.84 | 57.02 |
Butter Paneer Chicken Curry
Ingredients
- 3 pounds bone-in chicken thighs
- 7 ounce paneer packet
- 1 cup water
- 1 cup crushed tomatoes
- ½ cup heavy whipping cream
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons coconut oil
- 1 ½ teaspoons garlic paste
- 1 ½ teaspoons ginger paste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon kashmiri mirch
- ½ teaspoon red chili powder
- 5 sprigs cilantro
Instructions
- Preheat oven to 375 F
- Get chick thighs and rub them down with olive oil, salt, and pepper to taste.
- Put the chicken on a cookie sheet and roast for 25 minutes.
- Cut the paneer into small pieces and set aside for later.
- Heat a pan to medium heat and add the butter and coconut oil. Let the butter start to brown.
- When the butter has browned, add ginger and garlic paste. Sautee for 2 minutes
- Add the crushed tomato.
- Add coriander powder, garam masala, paprika, red chili powder, and salt. Mix well and allow to simmer until oil shows at the top.
- Gently mix paneer into the sauce.
- Pour in water and allow to simmer for 5 minutes
- Turn the heat to medium low, add cream. Stir to mix.
- Simmer until it comes to a boil again. Take out your chicken and separate from the bone (it should not be fully cooked).
- Add chicken to the sauce and mix well. Simmer for at least 5 more minutes.
- Garnish with cilantro and serve hot.
