Chicken Stuffed Paneer Butter Masala

Name: Chicken Stuffed Paneer Butter Masala
Total time: 3000 s
Yield: 6 people
Cuisine: Indian
Ingredients: 350 gm paneer; For stuffing:; 2 tsp refined oil; 150 gm chicken keema or paste; 1 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; to taste Salt according; 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 inch 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; to taste Salt according; 1 tsp sugar or according to taste

Tamali Rakshit @cook_13652380

#nonvegcurries

Tamali Rakshit @cook_13652380

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Ingredients

50 minutes

6 people

350 gmpaneer
For stuffing:
2 tsprefined oil
150 gmchicken keema or paste
1onion chopped
4-5garlic pods chopped
1/2 tspginger paste
1 tbspchopped tomato
1/2 tspcumin powder
1/2 tspblack pepper powder
3cheese slices
to tasteSalt according
For coating:
2-3 tbspcornflour
1/2 tspsalt
3-4 tbspwater
1/2 cuprefined oil for frying
For gravy
1/2 tspwhole cumin seeds
1medium onion sliced
8-10garlic pods
1 inch ginger, chopped
10-12Cashews
3large tomatoes chopped
1/2 tspturmeric powder
1 tspred chilli powder
2 tspcoriander powder
1/2 tspgaram masala powder
to tasteSalt according
1 tspsugar or according to taste
2-3 tbspfresh cream
1 tspdry fenugreek leaves
2 tbspbutter
1 tbsprefined oil

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Steps

50 minutes

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