Yes, it’s a chicken-less butter chicken curry, but filled with Paneer, the star ingredient in some of my most favorite Indian dishes
1 cup tomato puree.
1 cup whipping cream.
2 tsp ginger and garlic paste.
1 tsp garam masala.
2 tsp lemon juice.
½ tsp white sugar.
1 green chili, chopped.
1¼ tsp salt.
1 tsp masala.
1 tsp jeera powder.
400g paneer cheese, cubed.
Fresh dhania to garnish.
4 tbsp. Gorima’s butter chicken spice.
Mix the tomato puree, cream, ginger and garlic, garam masala, lemon juice, sugar, chili, masala, and jeera powder together until well mixed and set aside.
In a pot, heat some oil.
Add the cubed paneer cheese and allow to fry till slightly golden brown all over.
Add the sauce, mix and allow the mixture to come to a boil.
Add the butter chicken spice give it a good stir, allow to cook till the sauce is to your liking.
Remove from the heat and garnish with chopped dhania.
Prepared, tried, and tested Bobby Swanson