Paneer butter masala and butter chicken are two beloved North Indian curries that share a rich, creamy tomato-based gravy. The key difference lies in the protein: paneer (Indian cottage cheese) for the vegetarian version and chicken for the classic. Both are simmered in a velvety sauce of tomatoes, butter, cream, and aromatic spices, making them perfect for soaking up with naan or rice. This guide gives you a complete recipe for each, so you can choose your favorite or make both.
Ingredients
For Paneer Butter Masala
- 2 tablespoons (28 g) butter, plus 1 tablespoon for finishing
- 1 tablespoon (15 ml) oil (vegetable or sunflower)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 teaspoons (10 g) ginger-garlic paste
- 3 medium tomatoes, pureed (about 1.5 cups / 375 ml)
- 1/2 cup (120 ml) water
- 1 teaspoon (5 g) garam masala
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) turmeric powder
- 1 teaspoon (5 g) red chili powder (adjust to taste)
- 1 teaspoon (5 g) salt, or to taste
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 g) kasuri methi (dried fenugreek leaves), crushed
- 1 lb (450 g) paneer, cut into 1-inch cubes
- Fresh cilantro, chopped, for garnish
For Butter Chicken
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tablespoons (28 g) butter, plus 1 tablespoon for finishing
- 1 tablespoon (15 ml) oil (vegetable or sunflower)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 teaspoons (10 g) ginger-garlic paste
- 3 medium tomatoes, pureed (about 1.5 cups / 375 ml)
- 1/2 cup (120 ml) water
- 1 teaspoon (5 g) garam masala
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) turmeric powder
- 1 teaspoon (5 g) red chili powder (adjust to taste)
- 1 teaspoon (5 g) salt, or to taste
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 g) kasuri methi (dried fenugreek leaves), crushed
- Fresh cilantro, chopped, for garnish
Instructions
For Paneer Butter Masala
- Heat the 2 tablespoons butter and oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 5-7 minutes.
- Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Pour in the tomato puree and water. Stir in the garam masala, cumin, coriander, turmeric, chili powder, and salt. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste is gone.
- Reduce the heat to low and stir in the heavy cream. Add the crushed kasuri methi and the remaining 1 tablespoon butter. Stir until the butter melts and the sauce is smooth.
- Gently fold in the paneer cubes. Simmer for 2-3 minutes, just until the paneer is warmed through. Do not stir too vigorously or the paneer may break.
- Garnish with fresh cilantro and serve hot.
For Butter Chicken
- Heat the 2 tablespoons butter and oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 5-7 minutes.
- Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Pour in the tomato puree and water. Stir in the garam masala, cumin, coriander, turmeric, chili powder, and salt. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens.
- Reduce the heat to low and stir in the heavy cream. Add the crushed kasuri methi and the remaining 1 tablespoon butter. Stir until smooth.
- Add the chicken pieces to the sauce. Simmer over medium-low heat, stirring occasionally, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, about 10-12 minutes.
- Garnish with fresh cilantro and serve hot.
Tips
- Use full-fat yogurt or cream: For the creamiest texture, use heavy cream (at least 35% fat). Low-fat versions can curdle when added to the hot sauce.
- Don’t skip kasuri methi: This dried herb adds a distinctive, slightly bitter aroma that is essential to both dishes. If you don’t have it, you can omit it, but the flavor will be less authentic.
- Adjust the heat: The amount of red chili powder can be adjusted to your preference. For a milder curry, use 1/2 teaspoon; for more heat, use 1.5 teaspoons.
- Paneer tip: To keep paneer from breaking, add it at the very end and simmer gently. If using store-bought paneer, you can soak it in warm water for 10 minutes to soften it before adding.
Serving Suggestions
Serve either curry with steamed basmati rice, naan, roti, or paratha. A side of sliced onions, lemon wedges, and a fresh green salad balances the richness. For a complete meal, add a side of dal or a vegetable dish like saag paneer (if you’re making the paneer version) or aloo gobi.
Variations
- Vegan: Substitute the butter with vegan butter or oil, the cream with full-fat coconut milk, and the paneer with firm tofu (pressed and cubed). For butter chicken, use plant-based chicken strips or extra-firm tofu.
- Spicier: Add 1-2 finely chopped green chilies along with the ginger-garlic paste, or increase the red chili powder.
- Smoky flavor: For a smoky touch, you can add a pinch of smoked paprika or a few drops of liquid smoke (optional).
- Add vegetables: For paneer butter masala, you can add 1 cup of green peas or bell pepper strips along with the paneer.
Storage and Reheating
Both curries can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. You can also reheat in the microwave in 30-second intervals, stirring in between. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating. Always reheat leftovers to a safe minimum internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, chicken breast works, but it can dry out more easily. Cook just until it reaches 165°F (74°C) and remove from heat immediately.
Can I make the sauce ahead of time? Absolutely. The sauce (without the paneer or chicken) can be made 2 days ahead and refrigerated. When ready to serve, reheat the sauce, then add the paneer or chicken and cook as directed.
Why is my sauce grainy? Graininess usually comes from undercooked tomatoes or curdled cream. Cook the tomato puree thoroughly until it thickens and the oil separates, and always add cream over low heat while stirring constantly.
Can I use store-bought paneer? Yes, store-bought paneer is fine. If it’s very firm, soak the cubes in warm water for 10-15 minutes before adding to the sauce to make them softer.
What is kasuri methi and where can I find it? Kasuri methi is dried fenugreek leaves, available in Indian grocery stores or online. If you can’t find it, you can skip it, but the flavor will be slightly less complex.
Can I make this dairy-free? Yes, use a good quality vegan butter or oil, and replace the cream with full-fat coconut milk. The flavor will change slightly, but it will still be delicious.
Related
- New England Pretzel & Popcorn Recipe
- Nutrition in Sauerkraut: Fermented Cabbage Benefits
- New York Pretzel Recipe: Soft, Chewy & Salty
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).