---
title: "Paneer Sandwich (Copy) (Copy)"
description: "**The Ultimate Creamy Butter Chicken Blog** There is nothing quite like dipping a warm piece of garlic naan into a rich, velvety pool of authentic [Butter Chicken (Murgh Makhani)](https://www.google.…"
url: "https://fitcarvaan.com/all-recipes/paneer-sandwich-wl-copy-copy-2"
---

# Paneer Sandwich (Copy) (Copy)

**The Ultimate Creamy Butter Chicken Blog**

There is nothing quite like dipping a warm piece of garlic naan into a rich, velvety pool of authentic [Butter Chicken (Murgh Makhani)](https://www.google.com/search?q=butter+chicken+(murgh+makhani)&sa=X&ved=2ahUKEwi44c7ehKOVAxVRomoFHYtHCMkQ3egReggIAggACAYQAg). This recipe delivers that iconic restaurant-quality depth right in your own kitchen. The secret lies in a dual-stage process: deeply marinating the chicken so it stays incredibly juicy, and then simmering it in a silk-smooth, spiced tomato gravy.

 

[](https://google.com)

 

 

 

 

**Recipe Overview**

- **Prep Time**: 20 minutes (plus 1 hour marinating)

- **Cook Time**: 25 minutes

- **Total Time**: 45 minutes

- **Servings**: 4 people

- **Difficulty**: Easy to Medium

**Ingredients You Will Need**

**For the Chicken Marinade**

- **750g (1.5 lbs) chicken thigh fillets**, cut into bite-sized pieces

- **½ cup plain full-fat yogurt**

- **1 tbsp lemon juice**

- **1 tbsp fresh ginger**, finely grated

- **3 cloves garlic**, crushed or minced

- **2 tsp garam masala**

- **1 tsp ground turmeric**

- **1 tsp ground cumin**

- **1 tsp Kashmiri chili powder** (or mild paprika)

- **1 tsp salt**

**For the Makhani Sauce (Gravy)**

- **2 tbsp butter** (divided)

- **1 tbsp neutral cooking oil**

- **1 large yellow onion**, finely diced

- **1 tbsp fresh ginger**, minced

- **4 cloves garlic**, minced

- **1 tsp ground cumin**

- **1 tsp garam masala**

- **1 tsp Kashmiri chili powder**

- **1 can (400g / 14 oz) tomato puree** or crushed tomatoes

- **1 cup heavy cream**

- **1 tbsp sugar** (adjust to taste)

- **1 tbsp Kasuri Methi** (dried fenugreek leaves), rubbed between palms

**Step-by-Step Instructions**

**1. Marinate the Chicken**

In a large bowl, whisk together the yogurt, lemon juice, ginger, garlic, and all the marinade spices until completely smooth. Add the chicken pieces and toss until every single piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour (overnight is even better for maximum flavor retention).

**2. Sear the Chicken**

Heat 1 tablespoon of oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring you do not overcrowd the pan. Cook for about 3 to 4 minutes on each side until beautifully browned and slightly charred around the edges. Pull the chicken out of the pan and set it aside on a plate (it does not need to be cooked all the way through yet).

**3. Build the Gravy Base**

Turn the heat down to medium and melt another tablespoon of butter in the same skillet. Fry the diced onions for 5 to 6 minutes until they are soft, translucent, and slightly caramelized. Stir in the minced ginger and garlic, cooking for another 1 minute until fragrant. Toss in the cumin, garam masala, and Kashmiri chili powder, letting the spices toast in the butter for 30 seconds.

**4. Simmer and Puree**

Pour in the tomato puree and let the mixture simmer on medium-low heat for 10 minutes, stirring occasionally until the tomatoes darken in color. For that signature velvety texture, pour the sauce into a blender and process until completely smooth. Pour the blended sauce back into your warm skillet.

**5. Bring It All Together**

Stir the heavy cream, sugar, and the remaining tablespoon of butter into the sauce. Slide the seared chicken and any resting juices back into the skillet. Simmer gently for an additional 8 to 10 minutes until the sauce thickens and the chicken is fully cooked through. Rub the Kasuri Methi between your hands directly into the pan, stir well, and turn off the heat.

Garnish with fresh cilantro and serve hot alongside fluffy [basmati rice](https://www.google.com/search?q=basmati+rice&sa=X&ved=2ahUKEwi44c7ehKOVAxVRomoFHYtHCMkQ3egReggIAggACBYQAg) and warm [garlic naan](https://www.google.com/search?q=garlic+naan&sa=X&ved=2ahUKEwi44c7ehKOVAxVRomoFHYtHCMkQ3egReggIAggACBYQBA)!

**Pro Cooking Tips**

- **The Velvet Secret**: Blending the tomato-onion base is what separates good home curries from great restaurant-style ones. Don't skip this step!

- **What is Kasuri Methi?**: These are dried fenugreek leaves. They provide that distinct, complex, slightly sweet aroma that defines authentic Indian restaurant curries.

- **Kashmiri Chili Substitute**: Kashmiri chili powder yields a vibrant red color with mild, manageable heat. If you cannot find it, use equal parts sweet paprika and a tiny pinch of cayenne pepper.