Butter Chicken & Paneer Mashup

Name: Butter Chicken & Paneer Mashup
Total time: 50 min
Yield: 4 people
Ingredients: 1.3 lb Chicken (Breasts and Drumsticks); 9 oz Paneer Cheese; 0.5 cup Yogurt; 1 count Lemon; 2 tbsp Ghee; 3 tbsp Unsalted Butter; 3 count Tomatoes; 1 tbsp Tomato Paste; 0.33 cup Cashews; 0.5 cup Cooking Cream; 1 inch Ginger; 4 count Garlic; 3 tsp Spices (Turmeric, Coriander, Paprika)

Gluten-FreeHigh ProteinStovetopDinnerComfort FoodIndian

Medium

50min

580kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, creamy, and aromatic hybrid of Butter Chicken and Paneer Makhani, featuring a silky tomato-cashew sauce.

The Butter Chicken & Paneer Mashup is the ultimate comfort dish, combining two of the most beloved Indian classics into one pot of pure indulgence. This recipe uses a rich, velvety Makhani sauce—a signature blend of tomatoes, butter, and cream—to coat both succulent chicken and firm, golden paneer. By using both chicken breasts and drumsticks, you get a variety of textures, while the paneer acts as a sponge for the aromatic spices. The secret to a professional-grade Butter Chicken & Paneer lies in the dual-stage cooking: first, marinating the protein in yogurt and lemon to tenderize the fibers, and second, simmering the sauce with cashews to achieve that famous silky consistency. The addition of ghee and unsalted butter at the end provides a glossy finish and a depth of flavor that defines authentic North Indian cuisine. Whether you are a fan of the meaty richness of chicken or the milky, mild taste of paneer, this dish offers the best of both worlds in every bite.

Ingredients

600 g Chicken (Breasts and Drumsticks) (about 2 breasts and 4 drumsticks)
250 g Paneer Cheese (about 1½ cups cubed)
120 ml Yogurt (½ cup)
1 count Lemon
2 tbsp Ghee
40 g Unsalted Butter (3 tbsp)
3 count Tomatoes (about 400g)
1 tbsp Tomato Paste
50 g Cashews (about 1/3 cup)
120 ml Cooking Cream (½ cup)
2 cm Ginger (1-inch piece)
4 count Garlic (4 cloves)
15 g Spices (Turmeric, Coriander, Paprika) (about 1 tsp each)

Instructions

1
Debone the chicken drumsticks and cut the meat into bite-sized pieces. Cube the chicken breasts to a similar size.
2
In a bowl, mix the yogurt, half of the minced garlic and ginger, lemon juice, and a pinch of turmeric, coriander powder, and paprika. Add the chicken and paneer cubes and marinate for at least 20 minutes.
3
Heat half of the ghee in a deep pan. Sauté the chicken and paneer until the edges are golden. Remove and set aside (they don't need to be fully cooked yet).
4
In the same pan, add the remaining ghee. Sauté the remaining garlic, ginger, and chopped tomatoes until soft. Stir in the tomato paste and cashews.
5
Transfer the tomato mixture to a blender and process until completely smooth. Strain back into the pan for a professional, silky texture.
6
Add the chicken, paneer, and any resting juices back into the sauce. Simmer gently on low heat for 10-15 minutes until the chicken is cooked through.
7
Stir in the cooking cream and the unsalted butter. Season with salt, black pepper, and a pinch of chili flakes if you like heat.
8
Garnish with a final drizzle of cream and serve.

Chef's Tips

•If your paneer is very hard after freezing, soak the cubes in warm water for 10 minutes before marinating to restore their softness.
•For extra depth, toast a few cardamom pods and a cinnamon stick in the ghee before adding the aromatics, then remove them before blending.
•A teaspoon of brown sugar added at the end can help balance the acidity of the tomatoes.

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