Chicken stuffed paneer butter masala | How to make Chicken stuffed paneer butter masala

By Tamali Rakshit  |  30th Mar 2019  |  
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  • Photo of Chicken stuffed paneer butter masala by Tamali Rakshit at BetterButter
Chicken stuffed paneer butter masalaby Tamali Rakshit
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About Chicken stuffed paneer butter masala Recipe

Paneer butter masala or paneer makhani is a rich and delicious recipe of north india. But in this authentic recipe i have added minced chicken. This easy to prepare recipe makes for a perfect main course dish and it tastes best when served with naan, rice and butter tandori roti.

Chicken stuffed paneer butter masala

Ingredients to make Chicken stuffed paneer butter masala

  • 350 gm paneer
  • For stuffing:
  • 2 tsp refined oil
  • 150 gm chicken keema or paste
  • 1 small onion, chopped
  • 4-5 garlic pods, chopped
  • 1/2 tsp ginger paste
  • 1 tbsp chopped tomato
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 3 cheese slices
  • salt according to taste
  • For coating:
  • 2-3 tbsp cornflour
  • 1/2 tsp salt
  • 3-4 tbsp water
  • 1/2 cup refined oil for frying
  • 1/2 tsp whole cumin seeds
  • 1 medium onion
  • 8-10 garlic pods
  • 1" piece ginger, chopped
  • 1/2 tsp turmeric powder
  • 3 large tomatoes, chopped
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala powde
  • salt according to taste
  • 1 tsp sugar or according to taste
  • 2-3 tbsp fresh cream
  • 1 tsp dry fenugreek leaves
  • 2 tbsp butter
  • 1 tbsp refined oil

How to make Chicken stuffed paneer butter masala

  1. Heat 2 tsp oil in a pan.
  2. Add chopped onion, saute for 10-15 seconds.
  3. Add chopped garlic and ginger paste, saute for another 1 minute on low flame.
  4. Add chopped tomato and saute for 30 -40 seconds.
  5. Now add minced chicken, cumin powder, garam masala powder and salt. Fry for 2-3 minutes.
  6. Next add black pepper powder and mix well.
  7. Atlast add cheese slices and mix properly with chicken and turn off the heat.
  8. Transfer the mixture into a bowl and keep aside.
  9. Cut the Paneer into 12 thin square slices.
  10. Put the chicken stuffing on the slice and cover it with another slice.
  11. In a bowl add cornflour, salt, water and mix it well to make a thick batter.
  12. Deep the paneer slices in it and coat them well.
  13. Heat 1/2 cup refined oil in a pan and fry these stuffed paneer slices till golden brown.
  14. Drain it on an absorbent paper. Keep aside.
  15. Heat 1 tbsp oil in a non stick pan, add onion slices, ginger pieces, garlic pods and cashews. Fry till the raw smell of ginger-garlic-onion goes away.
  16. Now add chopped tomatoes and 1/2 tsp of salt, saute till it turns soft and pulpy.
  17. Transfer this mixture into a Blender and blend into a smooth paste. Keep aside.
  18. Heat one tablespoon butter in the same pan and add cumin seeds. Stir well.
  19. Add turmeric powder and chili powder, stir well and cook for 30 seconds on low flame.
  20. Now add the blended mixture, salt, sugar, garam masala powder, coriander powder and cook covered for 3 to 5 minutes on low flame till oil separates.
  21. Now add fresh cream and mix it well and cook for another two to three minutes on low flame.
  22. Next add one cup of warm water and stir well. Bring it to boil.
  23. Add the cooked paneer slices, cook coverd for 2-3 minutes on medium to low flame.
  24. Atlast turn off the heat and add dry fenugreek and 1 tbsp butter. Mix well. .
  25. Serve hot with naan, rice or roti.

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