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Lunch: Butter Paneer Chicken Curry
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3lbs Chicken Thighs (with bone in)
7 Oz Paneer Packet
1 Cup Water
1 Cup Crushed Tomatoes
1/2 Cup Heavy Whipping Cream
4 Tbsp. Butter
1 Tbsp. Olive Oil
2 tsp. Coconut Oil
1 1/2 tsp. Garlic Paste
1 1/2 tsp. Ginger Paste
1 tsp. Coriander Powder
1 tsp. Garam Masala
1 tsp. Salt
1 tsp. Freshly Ground Black Pepper
1/2 tsp. Paprika
1/2 tsp. Kashmiri Mirch
1/2 tsp. Red Chili Powder
5 Sprigs Cilantro
Instructions
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).
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.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1956 kcal | ||
| Fat 175 g | ||
| Carbohydrate 20 g | ||
| Protein 69 g | ||
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