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Chicken stuffed paneer butter masala

Mar-30-2019
Tamali Rakshit
30 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • North Indian
  • Simmering
  • Frying
  • Sauteeing
  • Side Dishes

Ingredients Serving: 10

  1. 350 gm paneer
  2. For stuffing:
  3. 2 tsp refined oil
  4. 150 gm chicken keema or paste
  5. 1 small onion, chopped
  6. 4-5 garlic pods, chopped
  7. 1/2 tsp ginger paste
  8. 1 tbsp chopped tomato
  9. 1/2 tsp Cumin powder
  10. 1/2 tsp black pepper powder
  11. 3 cheese slices
  12. Salt according to taste
  13. For coating:
  14. 2-3 tbsp Cornflour
  15. 1/2 tsp Salt
  16. 3-4 tbsp Water
  17. 1/2 cup refined oil for frying
  18. FOR GRAVY:
  19. 1/2 tsp whole cumin seeds
  20. 1 medium onion
  21. 8-10 garlic pods
  22. 1" piece ginger, chopped
  23. 1/2 tsp turmeric powder
  24. 3 large tomatoes, chopped
  25. 1 tsp red chilli powder
  26. 2 tsp coriander powder
  27. 1/2 tsp garam masala powde
  28. Salt according to taste
  29. 1 tsp sugar or according to taste
  30. 2-3 tbsp fresh Cream
  31. 1 tsp dry fenugreek leaves
  32. 2 tbsp Butter
  33. 1 tbsp refined oil

Instructions

  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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