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Butter Paneer Chicken Curry
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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 chicken thigh bone-in
  • 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 black pepper ground
  • ½ teaspoon paprika
  • ½ teaspoon Kashmiri mirch
  • ½ teaspoon red chili powder
  • 5 cilantro sprigs

Instructions

    Cup of Yum
  1. Preheat oven to 375 F
  2. Get chick thighs and rub them down with olive oil, salt, and pepper to taste.
  3. Put the chicken on a cookie sheet and roast for 25 minutes.
  4. Cut the paneer into small pieces and set aside for later.
  5. Heat a pan to medium heat and add the butter and coconut oil. Let the butter start to brown.
  6. When the butter has browned, add ginger and garlic paste. Sautee for 2 minutes
  7. Add the crushed tomato.
  8. Add coriander powder, garam masala, paprika, red chili powder, and salt. Mix well and allow to simmer until oil shows at the top.
  9. Gently mix paneer into the sauce.
  10. Pour in water and allow to simmer for 5 minutes
  11. Turn the heat to medium low, add cream. Stir to mix.
  12. Simmer until it comes to a boil again. Take out your chicken and separate from the bone (it should not be fully cooked).
  13. Add chicken to the sauce and mix well. Simmer for at least 5 more minutes.
  14. Garnish with cilantro and serve hot.