Looking for a simple dinner idea? This one uses simple ingredients that can easily be transformed into a tasty meal that your family will enjoy.

On the rare occasion that my husband and I are able to go out for lunch, one of our top go-to places is a great Indian buffet located in the industrial part of the city. We both absolutely love Indian food, with so many rich flavors and all levels of spiciness!

One of the things I love most about Indian food is the idea that there are many components that are shared at the table, including different curries, breads, rices, and bites. I love the idea of having a little bit of everything, resulting in a feast of sorts. In our family we have an Indian feast at least on a monthly basis, if not more frequently. To be honest though, after a day in a classroom full of twelve-year olds, I don’t have it in me to create a feast. So instead, I often make this meal instead.

This recipe can be made with chicken or paneer. If you’ve never had paneer, I strongly recommend trying it. It is an Indian cheese with a firm texture. While it can be added directly into the spicy tomato sauce, it also tastes delicious when fried beforehand. It’s now carried at many grocery stores, often found in amongst the blocks of cheese in the dairy section. Unopened, it keeps for months in the fridge.

I often keep a couple on hand as this is such an easy meal made with pantry ingredients. It’s also possible to make it yourself with whole milk and lemon juice. If you’re using chicken, you’ll want to cook it while the sauce is simmering, or you can chop up a rotisserie chicken from the store. Any of these options make for a tasty choice.

Okay, before I proceed any further, I need to add a disclaimer here: this Butter Chicken/Butter Paneer is not like the one that my husband and I have at the buffet. It will not taste like the ones you get from most restaurants. Why is that? Because the ones made in the restaurants are deliciously made with butter and heavy cream. This one is made on the considerably lighter side. Should it still be called “Butter Chicken”? Probably not! But I have yet to determine a proper name for it!

Now that I have clarified this, we can proceed. This tastes great with simply some grilled naan and rice, or even added in as an element to a full Indian feast.

Let’s get down to it!

Butter Paneer Ingredients

Butter Paneer or Butter Chicken Ingredients

Butter – Whether you have unsalted or salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can reduce or omit the salt later in the recipe. Keep in mind that it is only a couple of tablespoons of butter here, not the cup full that is in other recipes. If you’d prefer, you can omit entirely and increase the amount of vegetable oil instead.

Onion – Regular yellow onions are great in this recipe. Large white onions would also be great, as they are slightly sweeter. You’ll want to ensure that they are diced evenly. If you’re unsure how to efficiently chop an onion, there are many great online videos out there. There are also many great tips for how to reduce crying while chopping onions; feel free to add your strategies in the comments section, as man, I have had some bad ones!

Garlic – Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster.

Crushed tomatoes – These are a pantry staple in this house. You’ll want the large can (28 ounces) for this recipe. If you don’t have any, it can be replaced with a can of diced tomatoes instead. The crushed tomatoes gives the sauce a very smooth texture. If you’re using diced tomatoes, they can be added as is, or you can puree some or all of it depending on the desired texture.

Evaporated milk – this is used to replace the heavy cream that you would find in this recipe from most restaurants. It adds the needed creaminess to the recipe, without adding a pile of calories. I’ve used both the “Light” and the “Regular” versions in this recipe and found there to be little to no difference, so either is fine.

Salt – I stick to standard kosher salt for this recipe. Salt is used to enhance the flavors of a dish, and should not be eliminated. Feel free to adjust the quantity to taste.

Cayenne Pepper – This is a moderately hot chili pepper, being used in ground form here. This can be added to taste. The recipe doesn’t call for much; however, if you or your family has a strong aversion to spicy foods, this can easily be left out. The amount the recipe calls for is appropriate for my family, though it could also be increased.

Garam Masala – this is a blend of different spices that originated from India. It can be found in most grocery stores now, or you can easily make it yourself by toasting a variety of Indian spices then grinding them into a powder. As it is a combination of many spices that include cinnamon, coriander seeds, cardamom, cloves, mustard seeds, nutmeg, and peppercorns (amongst other spices), not all taste the same. It is certainly worth trying a few different ones if you are able to. Interestingly, you’ll want to add some at the end to enhance the flavor further.

Chicken – you can use chicken breasts, chicken thighs, or a combination of the two. If you’re using a purchased rotisserie chicken, then I certainly recommend using both light and dark meat. Typically, I use chicken breasts as that’s what we have on hand in the freezer.

Paneer – alternatively, you can make this as a vegetarian dish by using paneer. As mentioned earlier, it is an Indian cheese that you can cube and add easily into curries and soups. It has a mild milky flavor. It can be found in the dairy section of your grocery store, or it can be made using whole milk and lemon juice. Unopened, it has a long shelf life in the fridge, so if your grocery store carries it, I recommend keeping some on hand.

Vegetable oil – I use this in combination with the butter while the onions cook. Any light-coloured oil will work in this recipe. If you are omitting the butter, you’ll want to increase the amount of oil used.

Tandoori Masala – this is another Indian spice blend made by combining coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg. Like garam masala, it is worth trying different ones until you find one you like the most. It is most often used in marinades for meat before going into a tandoori oven. I recommend coating the chicken with it and letting it sit for about 30 minutes if you have the extra time. Otherwise, it can be added to the chicken or paneer right before cooking.

Serve with Brown Rice and Grilled Naan

Tools

Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.

Zester/Rasp/Micro plane – this is a staple in my kitchen. I prefer it to be more on the fine side, as I use it almost daily for garlic or zesting citrus fruits. When shopping for one, find one that fits comfortably in your hand. Be sure to use extra caution as they sure are sharp!

Some other items that you will need:

Heavy-bottomed sauce pan – You will want to use a large sauce pan for this recipe, as by the end, you will end up with at least 6 cups of ingredients altogether. You’ll want one with a tight-fitting lid, as the simmering tomatoes can cause quite the splatter!

Measuring cups and spoons – this recipe uses standard measuring tools. You will also want a liquid measuring cup for the stock.

In addition you will also need a spatula, can opener, chef’s knife and a chopping board.

Tips & Suggestions

Onions – When these are added to the saucepan, allow the time for them to cook and start to brown. This really develops the flavor in this dish. If you hate chopping onions, feel free to use a chopper to save some time!

Fried Paneer – if you are using paneer instead of chicken in this recipe, sometimes I like to fry it up a bit. This gives is a nice crispy texture, which is great alongside the rice and naan bread. It can certainly stick to a frying pan, so I prefer to heat the oil in a separate pan filled with a few inches of vegetable oil. I recommend frying the paneer in batches, a few minutes at a time, until they are lightly browned. Next, place them on a paper towel to drain off any excess oil.

Rotisserie Chicken – if you’re short on time, feel free to grab one of these and chop it up to add to the sauce. I would recommend adjusting the amount of salt you add, as I find these to be a bit on the salty side.

Adjust seasoning – feel free to slightly adjust the amount of garlic, garam masala, cayenne pepper, and tandoori masala to taste. If your family prefers more spicy, then add more cayenne or you can add a diced chili once the onion is browned.

Accompaniments – this can be classically served alongside some basmati rice and naan bread. There are plenty of great Indian rice variations, as well as other bread options like roti. This recipe is also a tasty addition alongside other Indian curries and appetizers like pakoras.