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Chicken-and-paneer butter masala

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

400 g free-range skinless mini chicken breast fillets
2 T coconut oil
sea salt and freshly ground black pepper, to taste
30 g butter
3 cloves garlic, grated
1 x 2.5 cm piece fresh ginger, peeled and grated
1 t ground coriander
1 t garam masala
½ t chilli powder
½ t paprika
1 x 390 g box Woolworths crushed Italian tomatoes
200 g paneer, cubed
1 cup water
½ cup cream
salt, to taste
lemon or lime juice a squeeze
sugar. a pinch (if necessary)
steamed basmati rice, for serving
fresh coriander, to garnish

Method

Briefly fry the chicken pieces in the hot coconut oil to seal and brown. When ready to turn, they will release easily from the pan. Remove and season lightly.
Add the butter to the same pan. Stir in the garlic and ginger and cook for 1–2 minutes. Mix in the ground coriander, garam masala, chilli powder, paprika and some salt. Add the crushed tomatoes and cook for a few minutes.
Add the paneer, chicken and water and simmer for about 5 minutes. Add the cream and simmer gently until it starts to boil. Add a squeeze of citrus and sugar if necessary. And more salt if needed.
Serve with the rice and garnish with coriander.

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