Origin Paneer Butter Masala Recipe Restaurant Style

Originating in Punjab, Paneer Butter Masala (also known as Paneer Makhani) became popular in Indian restaurants for its luscious, buttery gravy and mild spices. It’s a vegetarian adaptation of Butter Chicken, using paneer as the star ingredient.

What I Love About This Recipe

The silky texture, the balance of sweet and savory flavors, and that restaurant-style creaminess make this a crowd-pleaser every single time. It pairs perfectly with naan, roti, or jeera rice and tastes even better the next day.

Also Read : Neiman Marcus Chicken Salad

Paneer Butter Masala Recipe Restaurant Style

Recipe by RecipesVillaCourse: Main CourseCuisine: Indian, North IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Paneer Butter Masala is a rich and creamy North Indian curry made with soft paneer cubes simmered in a buttery tomato-based gravy, spiced to perfection. A restaurant-style favorite, it pairs beautifully with naan or jeera rice.

Ingredients

• 250 g paneer, cubed

• 2 tablespoons butter

• 1 tablespoon oil

• 1 bay leaf

• 2–3 cloves

• 1 small cinnamon stick

• 2–3 green cardamoms

• 1 teaspoon ginger-garlic paste

• 2 large tomatoes, chopped

• 10–12 cashews

• 1/2 teaspoon turmeric powder

• 1 teaspoon Kashmiri red chili powder (for color)

• 1/2 teaspoon garam masala

• 1 teaspoon coriander powder

• Salt to taste

• 1/4 cup fresh cream

• 1 teaspoon sugar (optional)

• Kasuri methi (dried fenugreek), crushed

• Water as needed

Directions

• Heat 1 tbsp oil and 1 tbsp butter in a pan. Add bay leaf, cloves, cinnamon, and cardamom. Sauté for 30 seconds.
• Add ginger-garlic paste and cook till raw smell goes.
• Add chopped tomatoes and cashews. Cook until tomatoes soften. Cool slightly and blend into a smooth paste.
• In the same pan, add the remaining butter. Pour in the tomato-cashew puree.
• Add turmeric, red chili powder, coriander powder, and salt. Cook on medium flame till oil separates.
• Add water to adjust consistency. Let it simmer for 5–6 minutes.
• Add paneer cubes and mix gently.
• Stir in cream, sugar (if using), garam masala, and crushed kasuri methi. Simmer for 2–3 minutes.
• Serve hot with naan, roti, or basmati rice.

Notes

• For an even richer taste, lightly sauté the paneer before adding it.
• You can skip cashews or replace them with soaked almonds for a variation in flavor and creaminess.

Origin Paneer Butter Masala

The history of butter-based gravies in Indian cuisine is inextricably linked to the post-partition culinary innovations in Delhi, particularly the legendary Moti Mahal restaurant. Historically, cooks sought to repurpose leftover tandoori chicken by simmering it in a rich, buttery, tomato-based sauce, effectively creating the world-famous Butter Chicken. As this method gained widespread acclaim, it was naturally adapted for vegetarian diners using paneer—a firm, non-melting Indian cottage cheese—leading to the birth of the Paneer Butter Masala (or Paneer Makhani) we adore today. By slow-cooking a base of onions, tomatoes, and cashews into a thick paste and finishing it with butter and cream, modern home cooks capture the exact same health benefits of nutrient-dense spices and dairy, celebrating this curry as a highly functional, nourishing centerpiece that perfectly balances clean ingredients with absolute culinary indulgence.

Why I Love This Recipe

I love how this recipe transforms simple, accessible pantry staples into a genuinely crave-worthy, highly texturized centerpiece that tastes even better than the takeout version. It completely eliminates the need for excessive additives or artificial food coloring, relying instead on high-quality Kashmiri red chili powder to achieve that signature vibrant, sunset-orange hue. It is one of the absolute best quick and easy healthy dinner ideas because the sauce freezes beautifully, meaning you can whip up a double batch and have a decadent meal ready to reheat at a moment’s notice. You can serve your Paneer Butter Masala classically alongside warm, buttery naan, pair it with fragrant basmati rice, or even serve it with garlic-tossed rotis for a complete, restaurant-style experience at home.

Tips for the Perfect Gravy

To achieve a flawlessly smooth, velvety gravy rather than a chunky, rustic sauce, managing your blending and straining technique is absolutely critical. First, after simmering your onion, tomato, and cashew base, you must blend it until it is completely liquefied. This is an essential expert curry-making technique; for a truly premium, silky finish, pour the blended sauce through a fine-mesh strainer back into your skillet. This removes any fibrous tomato skins or onion bits, ensuring the final Paneer Butter Masala has that luxurious, mouth-coating texture found in high-end establishments. Furthermore, always fold in your fresh cream after turning off the heat to maintain its bright, fresh flavor and prevent it from curdling under high temperatures.

Also Read : Palak Paneer

Paneer Butter Masala

Recipe by RecipesVillaCourse: Main CourseCuisine: North IndianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

Ingredients

• 1 lb (450g) Paneer, cut into 1-inch cubes

• 2 tbsp butter (plus 1 tbsp for finishing)

• 1 tbsp vegetable oil

• 1 medium onion, roughly chopped

• 3 large ripe tomatoes, roughly chopped

• 10 to 12 raw cashews (soaked in hot water for 15 minutes)

• 1 tbsp ginger-garlic paste

• 1 tsp Kashmiri red chili powder (provides vibrant color)

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp garam masala

• 1 tsp fine sea salt

• 1 tsp kasuri methi (dried fenugreek leaves), crushed

• 3 tbsp heavy cream

• For Garnish: Fresh cilantro, finely chopped

Directions

• Sauté the Base: Heat 1 tablespoon of butter and the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté for 5 minutes until soft and translucent. Add the ginger-garlic paste and sauté for 1 minute until fragrant.
• Simmer the Gravy: Add the chopped tomatoes, soaked cashews, Kashmiri chili powder, turmeric, coriander, and sea salt. Stir well, cover with a lid, and simmer on low heat for 10 to 12 minutes until the tomatoes are completely broken down.
• Blend and Strain (Crucial Step): Remove from heat and let the mixture cool slightly. Transfer to a blender and blitz until completely smooth. For a restaurant-grade finish, pass the blended sauce through a fine-mesh sieve back into your clean skillet.
• Develop the Sauce: Bring the strained sauce back to a simmer over medium heat. If it is too thick, add a tiny splash of water. Add the remaining 1 tablespoon of butter, the garam masala, and the crushed kasuri methi. Let the flavors meld for 2 to 3 minutes.
• Add the Paneer: Gently fold in the cubed paneer. Simmer for 2 to 3 minutes, just until the paneer is warmed through and has absorbed some of the sauce.
• The Final Finish: Turn off the heat completely. Stir in the heavy cream, mixing gently until the color is uniform.
• Serve: Garnish your fragrant, steaming Paneer Butter Masala with a generous sprinkle of fresh cilantro and serve immediately with naan or rice!

Notes

• Pan-Frying the Paneer: For extra texture, you can lightly pan-fry the paneer cubes in a little oil until golden brown on the edges before adding them to the sauce. This prevents the paneer from becoming too soft if you are reheating the dish later.
• Make It Vegan: Simply swap the paneer for extra-firm tofu cubes, use coconut oil instead of butter, and substitute the heavy cream with full-fat coconut milk or cashew cream!
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken in the fridge; just add a splash of water when reheating on the stovetop to bring back the original consistency.

Origin ChatButter Chicken (Murgh Makhani)

Butter Chicken was invented in Delhi in the 1950s at the legendary Moti Mahal restaurant as a way to use leftover tandoori chicken. Combining smoky meat with a velvety tomato-based sauce, it quickly became beloved across India and around the world.

What I Love About This Recipe

It tastes restaurant-quality but can be made easily at home. The marinated chicken stays juicy, and the sauce is silky, tangy, and just a little bit sweet — the ultimate comfort food.

Also Read : Fleischsalat (German Meat Salad)

ChatButter Chicken (Murgh Makhani)

Recipe by RecipesVillaCourse: Main CourseCuisine: Indian (North Indian, Punjabi)vDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Butter Chicken, or Murgh Makhani, is a beloved North Indian dish known for its rich, creamy tomato-based sauce and tender marinated chicken. The chicken is typically grilled or pan-fried, then simmered in a luscious curry made with butter, cream, tomatoes, and a blend of warming spices like garam masala, cumin, and fenugreek. Velvety, mildly spiced, and incredibly flavorful, it pairs perfectly with naan or basmati rice and is a favorite in Indian restaurants worldwide.

Ingredients

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• ¾ cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp grated fresh ginger

• 1 tbsp minced garlic

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp Kashmiri chili powder or paprika

• ½ tsp turmeric

• 1 tsp salt

• 3 tbsp butter

• 1 medium onion, finely chopped

• 1 tbsp grated fresh ginger

• 2 cloves garlic, minced

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp Kashmiri chili powder or paprika

• 1 (15 oz) can crushed tomatoes

• 1 cup heavy cream

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• In a bowl, combine yogurt, lemon juice, ginger, garlic, and spices. Add chicken pieces and toss to coat. Cover and refrigerate at least 1 hour (or up to overnight).
• Heat a large skillet or grill pan over medium-high heat. Add marinated chicken (in batches if needed) and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate.
• In the same pan, melt butter over medium heat. Add onion and cook until soft and golden, about 5 minutes.
• Stir in garlic, ginger, garam masala, cumin, coriander, and chili powder. Cook 1–2 minutes until fragrant.
• Pour in crushed tomatoes and simmer 10 minutes, stirring occasionally.
• Reduce heat to low and stir in cream. Return cooked chicken and any juices to the pan. Simmer gently 5–10 minutes until heated through.
• Season to taste with salt.
• Garnish with fresh cilantro.
• Serve hot with naan or rice.

Notes

• For a smokier flavor, briefly char the marinated chicken under the broiler before adding to the sauce.
• Use full-fat coconut milk instead of cream for a dairy-free version.
• Kashmiri chili powder adds mild heat and a vibrant red color.