Butter Paneer Chicken Curry

Keto Recipes > Dinner

I’ve always been a lover of curry, but this one really had me excited about trying something new. I rarely experiment with new flavors anymore, but this was the first time I was trying paneer. It is fantastic!

If I had to describe paneer, I’d say it’s very creamy and rich, and really added a good texture to the curry.

If you have the wiggle room, you can add an onion to this – I have done it before and it adds a nice sweet note to it, along with a texture boost.

Photos courtesy of PanGravyKadaiCurry and CookingandMe

The Preparation

  • 3 pounds bone-in chicken thighs
  • 7 ounce paneer packet
  • 1 cup water
  • 1 cup crushed tomatoes
  • ½ cup heavy whipping cream
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons coconut oil
  • 1 ½ teaspoons garlic paste
  • 1 ½ teaspoons ginger paste
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon kashmiri mirch
  • ½ teaspoon red chili powder
  • 5 sprigs cilantro

The Execution

1. Preheat oven to 375°F
2. Get the chicken thighs out and rub them down with olive oil. Add salt and pepper to taste.

Season and oil chicken thighs
3. Put the chicken on a cookie sheet and let them roast for 25 minutes.
4. Cut the paneer into small pieces and set aside for later.

Chop the paneer into cubes
5. Heat up a pan to medium heat and add the butter and coconut oil. Let the butter start to brown.
6. When the butter starts to brown, add ginger and garlic paste. Saute for 2 minutes.

Saute garlic and ginger paste
7. Add the crushed tomato.

8. Add the coriander powder, garam masala, paprika, red chili powder and the salt. Mix well and let it simmer until the oil is starting to show at the top.

Add tomato sauce and spices
9. Gently mix the paneer into the sauce.

Add the paneer and gently stir
10. Pour in the water and let it simmer for 5 minutes.

Let the sauce simmer for 5 minutes

11. Turn the heat to medium low and add cream. Stir to mix.

Add the cream and stir
12. Allow it to simmer until it comes to a boil again.
13. About this time, your chicken will be ready. Take it out and separate it from the bone (it should not be fully cooked).

Chicken thighs will be browned(Photo courtesy of Martha Stewart – I forgot to take a picture!)

14. Add chicken to the sauce and mix well.
15. Allow to simmer for at least 5 more minutes.

Add the chicken to the paneer and serve
16. Garnish with Cilantro and serve hot.

This makes a total of 4 servings of Butter Paneer Chicken Curry. Each serving comes out to be 910.97 Calories, 6.84g Fats, 6.84g Net Carbs, and 57.02g Protein.

Butter Paneer Chicken Curry Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
6 large (822 g) chicken thighs 1907 120.92 0 0 0 191.2
7 ounce paneer packet 581 49.91 5.88 0 5.88 27.79
1 cup crushed tomatoes 77 0.68 17.64 4.6 13.04 3.97
½ cup heavy whipping cream 405 42.94 3.26 0 3.26 3.38
4 tablespoons butter 407 46.07 0.03 0 0.03 0.48
1 tablespoon olive oil 119 13.5 0 0 0 0
2 teaspoons coconut oil 80 8.92 0 0 0 0
1 ½ teaspoons garlic paste 38 3.78 0.75 0 0.75 0
1 ½ teaspoons ginger paste 15 0 3 0 3 0
1 teaspoon coriander powder 2 0.03 0.31 0.1 0.21 0.13
1 teaspoon garam masala 0 0 0 0 0 0
1 teaspoon ground black pepper 6 0.07 1.47 0.6 0.87 0.72
½ teaspoon paprika 3 0.15 0.62 0.4 0.22 0.16
½ teaspoon kashmiri mirch 0.87 0 0.12 0.12 0 0
½ teaspoon red chili powder 0 0 0 0 0 0
5 sprigs cilantro 3 0.06 0.41 0.3 0.11 0.24
Totals 3643.87 287.03 33.49 6.12 27.37 228.07
Per Serving(/4) 910.97 71.76 8.37 1.53 6.84 57.02
Butter Paneer Chicken Curry

This makes a total of 4 servings of Butter Paneer Chicken Curry. Each serving comes out to be 910.97 Calories, 6.84g Fats, 6.84g Net Carbs, and 57.02g Protein.

The Preparation

  • 3 pounds bone-in chicken thighs
  • 7 ounce paneer packet
  • 1 cup water
  • 1 cup crushed tomatoes
  • ½ cup heavy whipping cream
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons coconut oil
  • 1 ½ teaspoons garlic paste
  • 1 ½ teaspoons ginger paste
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon kashmiri mirch
  • ½ teaspoon red chili powder
  • 5 sprigs cilantro

The Execution

  1. Preheat oven to 375 F
  2. Get chick thighs and rub them down with olive oil, salt, and pepper to taste.
  3. Put the chicken on a cookie sheet and roast for 25 minutes.
  4. Cut the paneer into small pieces and set aside for later.
  5. Heat a pan to medium heat and add the butter and coconut oil. Let the butter start to brown.
  6. When the butter has browned, add ginger and garlic paste. Sautee for 2 minutes
  7. Add the crushed tomato.
  8. Add coriander powder, garam masala, paprika, red chili powder, and salt. Mix well and allow to simmer until oil shows at the top.
  9. Gently mix paneer into the sauce.
  10. Pour in water and allow to simmer for 5 minutes
  11. Turn the heat to medium low, add cream. Stir to mix.
  12. Simmer until it comes to a boil again. Take out your chicken and separate from the bone (it should not be fully cooked).
  13. Add chicken to the sauce and mix well. Simmer for at least 5 more minutes.
  14. Garnish with cilantro and serve hot.
https://www.ruled.me/butter-paneer-chicken-curry/

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