Butter Chicken
Butter Chicken is a medium Indian recipe that serves 4. 425 calories per serving. Recipe by HomeCookingShow on YouTube.
Prep: 20 min | Cook: 44 min | Total: 1 hr 19 min
Cost: $20.22 total, $5.06 per serving
Ingredients
- 1 tablespoon Vegetable Oil (neutral oil such as canola or sunflower)
- 2 large Onion (peeled and roughly chopped)
- 10 pieces Red Chili (fresh, medium‑spicy; stems removed)
- 3 large Tomato (roughly chopped)
- 1 cup Cashew Nuts (raw, unsalted)
- 2 teaspoons Salt (adjust to taste)
- 3 teaspoons Ghee (clarified butter)
- 2 teaspoons Kashmiri Red Chili Powder (mild, gives deep red color)
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
- 0.25 cup Fresh Coriander Leaves (chopped)
- 3 grams Khoya (unsweetened, grated)
- 3 tablespoons Milk (whole milk)
- 2 tablespoons Fresh Cream (heavy whipping cream)
- 1 teaspoon Sugar (optional, balances flavors)
- 0.5 cup Water (for adjusting gravy consistency)
- 300 grams Paneer (firm paneer, cut into 1‑inch cubes)
Instructions
Sauté aromatics
Heat 1 tbsp oil in a Kadai over medium heat. Add the 2 roughly chopped onions and sauté until they turn translucent, about 5‑7 minutes.
Time: PT7M
Temperature: medium
Add chilies, tomatoes and cashews
Add 10 red chilies, 3 chopped tomatoes, 1 cup raw cashew nuts and 1 tsp salt. Cook, stirring occasionally, until the tomatoes become soft and mushy, about 8 minutes.
Time: PT8M
Temperature: medium
Cool the cooked mixture
Turn off the heat and let the mixture cool for about 5 minutes so it’s safe to blend.
Time: PT5M
Grind to a fine paste
Transfer the cooled mixture to a blender or mixer jar. Add a splash of water to help blending and grind until smooth.
Time: PT2M
Temper spices
Return the Kadai to medium heat. Add 3 tsp ghee and 2 tsp Kashmiri red chili powder. Stir quickly for 1 minute, ensuring the powder does not burn.
Time: PT1M
Temperature: medium
Combine paste with the spiced base
Pour the ground onion‑tomato‑cashew paste into the Kadai. Add a little water (about 2‑3 tbsp) to loosen any stuck bits and stir well. Cook for 5 minutes, allowing flavors to meld.
Time: PT5M
Temperature: medium
Add aromatics and simmer
Stir in 1 tsp garam masala, 1 tsp crushed kasuri methi, and the chopped coriander leaves. Reduce heat to low, cover, and let simmer for 10 minutes.
Time: PT10M
Temperature: low
Prepare khoya‑milk blend
In a small bowl, combine 3 g grated khoya with 3 tbsp whole milk. Blend or whisk until a smooth paste forms (about 2 minutes).
Time: PT2M
Enrich the gravy
Add the khoya‑milk paste, 2 tbsp fresh cream, 1 tsp sugar (optional), 0.25 cup water and an additional 1 tsp salt to the simmering gravy. Mix thoroughly and cook for another 2 minutes.
Time: PT2M
Temperature: low
Finish with paneer
Gently add 300 g paneer cubes to the sauce. Cover and cook on low flame for 10 minutes until the paneer absorbs the flavors.
Time: PT10M
Temperature: low
Serve
Turn off the heat, garnish with a drizzle of fresh cream or extra coriander if desired, and serve hot with naan, roti, or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 425
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Vegetable Oil: any cooking oil
- Instead of Onion: shallots
- Instead of Red Chili: dried red chilies, red chili flakes
- Instead of Tomato: canned diced tomatoes
- Instead of Cashew Nuts: almonds, macadamia nuts
- Instead of Salt: sea salt, kosher salt
- Instead of Ghee: unsalted butter
- Instead of Kashmiri Red Chili Powder: regular red chili powder (use less)
- Instead of Garam Masala Powder: store‑bought garam masala blend
- Instead of Kasuri Methi: fresh fenugreek leaves (use more)
- Instead of Fresh Coriander Leaves: cilantro stems
- Instead of Khoya: condensed milk, paneer crumbles
- Instead of Milk: full‑fat yogurt (thin)
- Instead of Fresh Cream: full‑fat coconut milk for dairy‑free
- Instead of Sugar: honey, maple syrup (small amount)
- Instead of Paneer: tofu (firm) for vegan version
Equipment Needed
- Kadai
- Knife
- Cutting Board
- Blender or Mixer Jar
- Spatula or Wooden Spoon
- Measuring Spoons and Cups
Critical Steps — Do Not Skip
- Cooling the cooked onion‑tomato mixture before blending to avoid accidents.
- Adding Kashmiri red chili powder on medium heat to prevent burning.
- Incorporating the khoya‑milk blend for authentic richness.
Chef Tips from the Video
- Use Kashmiri red chili powder for vibrant color without excessive heat.
- Unsweetened khoya gives authentic richness; if unavailable, use sweetened condensed milk but reduce added sugar.
- Gently fold paneer into the sauce to keep cubes intact.
Troubleshooting
Gravy is too thick.
Add water a tablespoon at a time while simmering until desired consistency is reached.
Gravy looks watery.
Uncover and simmer on low heat, stirring occasionally, until it reduces to a creamy thickness.
Chili powder tastes burnt.
Immediately lower the heat, add a splash of cream, and continue cooking; next time add the powder after the oil is hot but before the paste.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; paneer may become grainy after freezing.
Room temperature: Consume within 2 hours of cooking; do not leave out longer.
Make-Ahead Tips
- Prepare the onion‑tomato‑cashew paste up to step 4 and refrigerate for up to 24 hours.
- The khoya‑milk blend can be made ahead and stored in the fridge for 2 days.
Frequently Asked Questions
What is the cultural significance and history of Paneer Butter Masala in North Indian cuisine?
Paneer Butter Masala, also known as Paneer Makhani, originated in the Punjab region as a restaurant‑style dish that showcases the richness of butter, cream, and aromatic spices. It became popular across India as a vegetarian alternative to butter chicken, reflecting the region’s love for dairy‑based gravies.
What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?
In Delhi and Punjab, the dish is made with generous amounts of butter, cream, and cashew paste for a silky texture. In Southern India, cooks may add coconut milk or replace cashews with roasted peanuts. Some versions use tomato‑onion puree without cashews for a lighter gravy.
How is Paneer Butter Masala traditionally served in Indian households?
It is typically served hot with naan, tandoori roti, or steamed basmati rice. A garnish of fresh cream and chopped coriander adds a finishing touch, and it is often enjoyed during festivals, family gatherings, and special occasions.
During which celebrations is Paneer Butter Masala commonly prepared in Indian culture?
Paneer Butter Masala is a favorite for Diwali feasts, wedding receptions, and birthday celebrations because its rich flavor feels festive and it satisfies both vegetarian and non‑vegetarian guests.
What authentic ingredients give Paneer Butter Masala its unique richness compared to other Indian paneer dishes?
The key ingredients are cashew nuts for a smooth paste, unsweetened khoya blended with milk, and a generous amount of ghee and fresh cream. Kashmiri red chili powder adds color without overwhelming heat, while kasuri methi provides a distinctive earthy aroma.
What are the most common mistakes to avoid when making Paneer Butter Masala at home?
Common errors include burning the chili powder by using too high a flame, over‑cooking the paneer which makes it rubbery, and adding too much water which dilutes the creamy texture. Follow the medium‑heat steps and add water gradually.
Why does this Paneer Butter Masala recipe use a khoya‑milk blend instead of just cream?
Khoya (reduced milk solids) adds a dense, buttery mouthfeel that cream alone cannot achieve. The blend creates a layered richness typical of restaurant‑style butter masala while keeping the sauce stable during simmering.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes. Prepare the gravy up to step 9, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently, add fresh paneer cubes just before serving, and finish with a splash of cream.
What texture and appearance should I look for when the Paneer Butter Masala is done?
The gravy should be thick, glossy, and coat the back of a spoon. Paneer cubes should be soft but retain their shape, and the sauce should have a deep reddish‑orange hue from Kashmiri chili powder.
How do I know when Paneer Butter Masala is fully cooked?
When the oil separates slightly from the masala, the sauce has a velvety consistency, and the paneer has warmed through (about 10 minutes on low heat), the dish is ready to serve.
What does the YouTube channel HomeCookingShow specialize in?
The YouTube channel HomeCookingShow focuses on approachable, step‑by‑step home cooking tutorials that highlight classic comfort foods from around the world, with an emphasis on clear visuals and practical kitchen tips.
How does the YouTube channel HomeCookingShow's approach to Indian cooking differ from other Indian cooking channels?
HomeCookingShow blends traditional Indian recipes with modern home‑cook techniques, using everyday kitchen tools and explaining each step in detail, whereas many Indian channels focus on restaurant‑style execution or advanced techniques.
Last updated: August 29, 2026
