Vegetarian Tikka Makhani – Butter Chicken


2½ cups paneer (cottage cheese), cut into cubes
¼ cup frozen green peas 
1 tsp. sugar
½ teaspoon garam masala
¼ cup milk
¼ cup cream 
To be ground to a paste
1 cup onions, chopped
1′ piece ginger
6 to 7 cloves garlic
2 tbsp. cashewnuts
Other ingredients
1 teaspoon chilli powder
2 cups crushed peeled tomato
1 teaspoon cumin seed (jeera) powder
1 tablespoon ghee

2 tablespoons butter
1 teaspoon fenugreek leaves   
¼ cup onions, diced
salt to taste
1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder,  ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek leaves and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, sugar, milk, cream, paneer, garam masala and salt and allow it to come to a boil.


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One Response to “Vegetarian Tikka Makhani – Butter Chicken”

  1. Peter Davis Says:

    That is mouth watering! I can’t wait to try out your Tikka Makhani recipe.

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