
90 Min
GF
NF
Homestyle Butter Paneer

90 Minutes
4

Notes & Variations
- The additional butter at the end is optional – it makes for a creamier curry.
- If using tofu instead of paneer, use extra firm tofu.
- When starting the curry, be sure to move fast or the butter will burn.

Notes & Variations
- The additional butter at the end is optional – it makes for a creamier curry.
- If using tofu instead of paneer, use extra firm tofu.
- When starting the curry, be sure to move fast or the butter will burn.
Tags:
Stock Your Pantry




Tags:
Stock Your Pantry





THE HISTORY OF BUTTER CHICKEN/PANEER
Though there is some controversy about the origins of the dish, the most likely story is that the modern version was created during the early ’70s by an enterprising Indian chef near London. In a quick attempt to fix a dry chicken tikka sent back by an upset customer, he whipped together a can of Campbell’s tomato soup, cream and spices to provide a sauce for the offending chicken. Of course, this unknown chef, who received no credit for his ingenuity, inadvertently had invented a dish that Britons now eat upwards of 20 tons of in a week. Originally dismissed as “mongrel cuisine,” in the hands of a skilled cook, butter chicken has evolved with periodic improvisations as a popular curry all over the world.
DINNER & A HISTORY LESSON
