Half-Paneer Butter Chicken
A rich, creamy curry split into two halves: one with buttery paneer and one with a tangy tomato base, perfect for a cozy meal. This Indian-inspired quick recipe, ready in about 40 minutes, pairs paneer, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup, cubed paneer
- 1/2 lb, cubed chicken thighs
- 1/2 cup, finely chopped onion
- 1/2 cup tomato puree
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 tbsp butter
- 1/4 cup coconut milk
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat butter in a large skillet over medium heat. Add onion and sauté for 5 minutes until golden. Stir in tomato puree, garam masala, turmeric, coriander, and cumin. Cook for 10 minutes until thickened.
- Step 2: Add chicken and cook for 8-10 minutes until browned. Stir in coconut milk and simmer for 15 minutes until tender.
- Step 3: In a separate bowl, mix paneer cubes with half the chicken curry. Divide the mixture into two halves: one with extra garam masala and the other with a splash of lemon juice.
- Step 4: Serve with steamed rice or naan, garnished with fresh cilantro.
