The Butter Chicken Or Paneer Kebab Recipe

Trim and cut

If using chicken, trim excess fat and cut thighs into 1-inch pieces. If using paneer, cut into 1-inch cubes and pat dry with paper towel to remove surface moisture.

In a large bowl combine plain yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1.25 teaspoons salt and 1 tablespoon lemon juice. Whisk until smooth.

Add the chicken pieces (or paneer cubes) to the marinade and toss gently to coat. Cover and refrigerate for at least 1 hour and up to 6 hours (for chicken). For paneer, 30 minutes is sufficient—longer can make it soft.

Heat 2 tablespoons oil in a large nonstick skillet or grill pan over medium-high heat until shimmering.

Remove protein from marinade, letting excess drip off. For chicken, sear in batches without crowding, about 3-4 minutes per side until golden-brown and just cooked through (internal temperature 74°C/165°F). For paneer, cook 2-3 minutes per side until golden and slightly crisp. Do not overcook paneer to avoid becoming rubbery.

Transfer cooked pieces to a plate and set aside. They will finish cooking briefly in the sauce.

In a large deep skillet or saucepan, heat 1 tablespoon oil and 4 tablespoons butter over medium heat until butter melts and foams.

Add the finely chopped onion and sauté, stirring occasionally, until soft and translucent, about 6-8 minutes. Do not let it darken too much—you want a sweet base.

Add 1 tablespoon ginger-garlic paste and sauté 1-2 minutes until raw aroma is gone.

Pour in the 400 g tomato puree and bring to a gentle simmer. Cook, stirring occasionally, until the puree thickens and oil begins to separate from the tomato, about 10-12 minutes. Reduce heat if it splatters.

Stir in the 6 tablespoons nut paste (almond/cashew) and mix thoroughly to incorporate. Cook 2-3 minutes.

Season the sauce with 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon smoked paprika (or mild chili), 1/2 teaspoon sugar and 1 teaspoon salt. Simmer 3-4 minutes so spices bloom.

Using an immersion blender (or transfer carefully to a blender), purée the sauce until very smooth for a silky butter chicken texture. Return to pan and bring back to a gentle simmer.

Reduce heat to low and stir in 3/4 cup heavy cream and 1 teaspoon crushed kasuri methi. Simmer 2-3 minutes—do not boil vigorously after adding cream to avoid splitting.

Gently add the seared chicken pieces (or paneer cubes) into the simmering sauce, stirring to coat. Spoon sauce over pieces so they are mostly submerged. Simmer on low 4-6 minutes to meld flavors and finish cooking chicken if needed.

Taste and adjust seasoning with additional salt or a pinch more sugar or lemon juice if the sauce feels too acidic.

Swirl in the optional 1 tablespoon extra butter for gloss and richness, then sprinkle chopped cilantro on top.

Serve hot with warm naan or steamed basmati rice and lemon wedges. Leftovers keep covered in the refrigerator for 2–3 days; gently reheat on low so the cream doesn’t split.