Paneer Butter Masala






  • 255g Street Kitchen North Indian Butter Chicken Kit
  • 250g paneer (Indian Cottage Cheese), cut into cubes
  • 2 tablespoons butter
  • fresh coriander, chopped
  • 4 tablespoons fresh cream
  • naan bread, to serve


Heat two tablespoons of butter in the pan. Add the bay leaf, cardamom, and cinnamon stick from the spice pack into the pan and flash fry for 40 seconds until aromatic.

Add the ginger and garlic paste from the kit to the pan and fry for two minutes. Add the sauce, stir and cook for five minutes until the sauce bubbles.

Add the kasuri methi and paneer and cook for one minute. Turn off the flame and stir in cream and coriander leaves. Serve with naan bread and salad.

This tasty recipe was created by talented chef, Sandhya Hariharan, from Sandhya’s Kitchen.