Chicken Stuffed Paneer Butter Masala

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Chicken Stuffed Paneer Butter Masala

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 50 Min

Total Time : 1 Hr 20 Min

Ingredients

Serves : 6
  • 350 gm panter For Stuffing: 2 tsp refined oil


  • 150 gm chicken keema or paste


  • 1 small onion, chopped


  • 4-5 garlic pods, chopped


  • 1/2 tsp ginger paste


  • 1 tbsp chopped tomato


  • 1/2 tsp cumin powder


  • 1/2 tsp black pepper powder


  • 3 cheese slices


  • 1/2 tsp salt or according to taste


  • For coating: 2-3 tbsp cornflour


  • 1/2 tsp salt


  • 3-4 tbsp water


  • 1/2 cup refined oil for frying.


  • For gravy: 1/2 tsp whole cumin seeds


  • 1 medium onion, sliced


  • 8-10 garlic pods


  • 1" piece ginger, chopped 10-12 cashews


  • 3 large tomatoes, chopped


  • 1/2 tsp turmeric powder


  • 1 tsp red chilli powder


  • 2 tsp coriander powder


  • 1/2 tsp garam masala powder


  • 1/ tsp salt or according to taste


  • 1 tsp sugar or according to taste


  • 2-3 tbsp fresh cream


  • 1 tsp dry fenugreek leaves


  • 2 tbsp butter


  • 1 tbsp refined oil

Directions

  • 1. Heat 2 tap oil in a pan.
  • 2. Add chopped onion, saute for 10-15 seconds.
  • 3. Add chopped garlic and ginger paste, saute for another 1 minute on low flame.
  • 4. Now add minced chicken, cumin powder, garam masala powder and salt. Fry for 2-3 minutes.
  • 5. Next add black pepper powder and mix well.
  • 6. Atlast add cheese slices and mix properly with chicken and turn off the heat.
  • 7. Transfer the mixture into a bowl and keep aside.
  • 8. Cut the Paneer into 12 thin square slices.
  • 9. Put the chicken stuffing on the slice and cover it with another slice.
  • 10. In a bowl add cornflour, salt, water and mix it well to make a thick batter.
  • 11. Deep the paneer slices in it and coat them well.
  • 12. Heat 1/2 cup refined oil in a pan and fry these stuffed paneer slices till golden brown.
  • 13. Drain it on an absorbent paper. Keep aside.
  • 14. Heat 1tbsp oil in a non stick pan, add onion slices, ginger pieces, garlic pods and cashews. Fry till the raw smell of ginger-garlic-onion goes away.
  • 15. Now add chopped tomatoes and 1/2 tsp of salt, saute till it turns soft and pulpy.
  • 16. Transfer this mixture into a Blender and blend into a smooth paste. Keep aside.
  • 17. Heat one tablespoon butter in the same pan and add cumin seeds.
  • 18. Add turmeric powder and chili powder, stir well and cook for 30 seconds on low flame.
  • 19. Now add the blended mixture, salt, sugar, garam masala powder, coriander powder and cook covered for 3 to 5 minutes on low flame till oil separates.
  • 20. Now add fresh cream and mix it well and cook for another two to three minutes on low flame.
  • 21. Next add one cup of warm water and stir well. Bring it to boil.
  • 22. Add the cooked paneer slices, cook coverd for 2-3 minutes on medium to low flame.
  • 23. Atlast turn off the heat and add dry fenugreek and 1 tbsp butter. Mix well.
  • 24. Serve hot with naan, paratha or roti.