Butter Paneer Chicken Curry
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.
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.