Butter chicken is one of my favorite things to make. Cheese is also another favorite thing of mine. So, when I originally found this recipe, I thought it would be neat to try a variation. However, when it finally came time to make it, I realized that I hadn’t gotten everything like I thought I had, and a few things were missing in my pantry, and I was kind of hilariously broke, so going and getting the proper ingredients wasn’t an option. My solution was to try and meld elements of the first recipe with the recipe I already use for butter chicken, and see what I got.
The result is probably going to be my default recipe for butter anything now. It’s a perfect blend of spice and creaminess, and perfectly filling, too. And, if you have a well stocked pantry, all you should need to pick up is the cheese, the diced tomatoes and tomato paste, and maybe the whipping cream and greek yogurt, for a ridiculously cheap dish. I’m also kind of ridiculously proud of how this turned out, as this is my first real attempt at cobbling together a recipe to make my own.
Lasts four meals
- 2 T olive oil (ghee if you can find it)
- 1 14 oz block paneer cheese, cubed
- 3 large cloves garlic, minced
- 1 T fresh ginger, peeled and grated
- 2 t curry powder
- 2 t Thai red curry paste
- 2 T garam masala
- .5 t tumeric
- pinch cayenne
- pinch sea salt
- 5 T butter
- 1 6 oz can tomato paste
- 1 15 oz can diced tomatoes
- 1 T honey
- 1 c heavy whipping cream
- .25 c greek yogurt
Heat your olive oil in a pot over medium. Take your paneer cubes, and fry in the pot until they turn a nice golden brown on each side (see picture 2). Remove the paneer from heat once it’s done, and put it in a nice bowl to sit while the rest cooks.
Add a bit more olive oil and your garlic and ginger to the pot, cooking until fragrant (a few minutes tops), and then add your curry powder and paste, garam masala, tumeric, cayenne, and sea salt, and stir into the garlic and ginger, cooking a few minutes until it starts to smell really good. Then, add your butter, and melt it in the pot. As soon as the butter melts, add the tomato paste, diced tomatoes, and honey, and stir until combined. Simmer for twenty minutes, until the color becomes a nice, deep red (see picture 5), and stir occasionally. Then, add your heavy whipping cream and greek yogurt, and stir until combined, simmering another twenty minutes and stirring occasionally. Then, add in your paneer, and stir for about five minutes, so that it warms through.
Pick up some naan for dipping, and enjoy your ridiculously awesome dish.