Restaurants›Yeti Kitchen›Butter Chicken/paneer Bowl Recipe

Butter Chicken/paneer Bowl Recipe

Inspired by Yeti Kitchen
Time1h
Serves4

Indulge in our Butter Chicken/Paneer Bowl, featuring tender pieces of marinated chicken or creamy paneer simmered in a rich, aromatic tomato sauce, served over a bed of fluffy basmati rice and garnished with fresh cilantro.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Butter Chicken/Paneer Ingredients

Method

Cooking Instructions

1

Marinate the Chicken/Paneer

In a bowl, mix yogurt, garam masala, cumin powder, coriander powder, chili powder, and salt. Add chicken pieces or cubed paneer and coat well. Let it marinate for at least 30 minutes.

2

Cook the Chicken/Paneer

In a large pan, melt butter over medium heat. Add chopped onions and sauté until golden brown. Add minced garlic and ginger, cooking until fragrant.

3

Make the Sauce

Add marinated chicken or paneer to the pan. Cook until the chicken is no longer pink (or the paneer is heated through). Pour in the tomato puree and let it simmer for 15 minutes.

4

Finish the Dish

Stir in heavy cream and adjust seasoning with salt. Let it simmer for an additional 5 minutes. Garnish with chopped cilantro.

5

Prepare the Rice

While the sauce is simmering, cook the basmati rice according to package instructions.

6

Serve

Serve the butter chicken or paneer over a bed of basmati rice.