Ingredients:
• 250g chicken breast, cut into cubes
• 200g paneer, cut into cubes
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1/2 teaspoon fenugreek leaves (kasuri methi), crushed
• 1/4 cup fresh cream (optional)
• Salt, to taste
• Fresh coriander leaves, chopped for garnish
Instructions:
1. Marinate the Chicken:
• In a bowl, marinate the chicken cubes with a pinch of turmeric, red chili powder, and salt. Set aside for 15-20 minutes.
2. Fry the Paneer:
• Heat 1 tablespoon of oil or ghee in a pan over medium heat.
• Lightly fry the paneer cubes until they are golden on all sides. Remove and set aside.
3. Cook the Chicken:
• In the same pan, add another tablespoon of oil or ghee.
• Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and green chili, and sauté for another minute until fragrant.
• Add the marinated chicken cubes and cook until the chicken is browned on all sides.
4. Prepare the Sauce:
• Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate.
• Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to combine.
• Cook the spices with the chicken until the raw smell disappears and the mixture thickens.
5. Combine Chicken and Paneer:
• Add the fried paneer cubes to the pan and mix gently to coat them with the sauce.
• If the sauce is too thick, add a little water to adjust the consistency.
6. Finishing Touches:
• Add garam masala and crushed fenugreek leaves (kasuri methi) to the pan. Stir well.
• If you want a creamier dish, add fresh cream and mix it in.
• Cook for another 2-3 minutes, allowing the flavors to meld together.
7. Garnish and Serve:
• Garnish with freshly chopped coriander leaves.
• Serve hot with naan, roti, or rice.