Butter chicken/paneer

Prep TimeServesSkill
40 minutes4Easy


  •  250 gms chicken thighs/ paneer cubes
  • 450 ml tip butter sauce
  • 2tbsp oil
  • salt to taste
  • 1tbsp dried fenugreek leaves (kasturi methi)
  • pickled onion rings for garnish or on the side


  1. sear the protein/ paneer cubes, add butter sauce (add minimum amount of water to adjust the consistency), and let it braise for 40 min on low heat.
  2. adjust salt and add fenugreek leaves (rub it between your palm to powder them and activate its flavor)
  3. Add Bengali 5 spice to the pot temper for 30 seconds then add onion to the same pot and cook until it’s translucent

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