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Vegetarian Butter Chicken

Vegetarian Butter Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 14 oz paneer, cubed
  • 2 tbsp butter
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ½ tsp salt
  • 1 cup canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup heavy cream
  • 1 tsp sugar (optional)
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed (optional)
  • Chopped cilantro, for garnish

Method
 

  1. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high. Sear paneer cubes in a single layer, 2 to 3 minutes per side until golden. Transfer to a plate.
  2. Reduce heat to medium and add remaining 1 tbsp butter. Cook onion for 5 minutes until soft. Add garlic and ginger; cook 1 minute.
  3. Stir in garam masala, turmeric, chili powder, and cumin; toast 30 seconds. Add tomato paste and cook 1 minute. Pour in crushed tomatoes, cream, salt, sugar, and fenugreek leaves. Simmer 8 to 10 minutes until thickened slightly.
  4. Return paneer to the skillet, fold gently into sauce, and warm through 2 minutes. Swirl in extra butter, garnish with cilantro, and serve.

Notes

For the deepest flavor, use whole spices and grind your own garam masala if you can. Leftovers taste even better the next day. If you find kasuri methi, it adds the unmistakable aroma of restaurant-style butter chicken.