Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 20 mins
Cook: 40 mins
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES When I think of comfort food, especially within the vast and glorious landscape of Indian cuisine, Paneer Makhani invariably comes to mind. This dish, often simply called Butter Paneer, is a testament to the Mughlai influence on Indian cooking, characterized by its creamy, rich, and mildly spiced gravy. Its origins are deeply intertwined with the story of North Indian food, particularly the culinary innovations that emerged from post-partition India.
The legendary Moti Mahal restaurant in Delhi is widely credited with the invention of Murgh Makhani (Butter Chicken) in the 1950s. The story goes that they created a rich tomato and butter-based gravy to keep their tandoor-cooked chicken moist and prevent it from drying out. This accidental innovation quickly became a sensation, captivating palates with its luxurious texture and balanced flavours. As vegetarianism is deeply ingrained in Indian culture, it wasn’t long before the ingenious chefs adapted this beloved gravy to accommodate a meat-free alternative, and thus, Paneer Makhani was born.
Today, Paneer Makhani holds a cherished spot on virtually every Indian restaurant menu, from humble dhabas to upscale fine dining establishments. It’s a celebratory dish, often served at weddings, festivals, and family gatherings. Its appeal lies in its sophisticated blend of sweetness, tanginess, and subtle spice, all brought together by the unmistakable richness of butter and cream. While incredibly indulgent, it embodies a comforting warmth that makes it a perennial favourite. It pairs beautifully with naan, roti, or jeera rice, allowing the diner to scoop up every last bit of that exquisite gravy.
The Journey of Paneer Makhani
Paneer, a fresh, non-melting cheese, is the star of this dish. Its mild flavour and firm yet crumbly texture make it an ideal canvas to absorb the vibrant tastes of the makhani gravy. Unlike many other cheeses, Paneer does not require rennet, making it a vegetarian staple and a source of protein in Indian diets. Its inclusion transforms the dish into a hearty and wholesome meal, providing a delightful textural contrast to the smooth, velvety sauce.
Ingredients
For the Gravy Base:
- 2 tbsp unsalted butter
- 1 tbsp oil (vegetable or canola)
- 2 large onions, finely chopped
- 1-inch piece ginger, grated or minced
- 3-4 cloves garlic, minced
- 2-3 green chilies, slit (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or Kashmiri chili powder for colour)
- 1/4 tsp garam masala
- 4 large tomatoes, blanched, peeled, and puréed (or 1 can crushed tomatoes, 14.5 oz)
- 1/2 cup cashew nuts, soaked in warm water for 15-20 minutes
- 1 cup water
- Salt to taste
- 1 tsp sugar (optional, to balance tanginess)
For the Paneer and Finishing:
- 250g Paneer, cut into 1-inch cubes
- 2 tbsp unsalted butter
- 1/2 cup heavy cream (or cashew cream for dairy-free)
- 1/2 tsp dried fenugreek leaves (kasoori methi), lightly crushed
- Fresh coriander leaves, chopped, for garnish
Suggested Equipment
- Heavy-bottomed pot or Dutch oven (3-4 quart)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Blender (high-speed recommended for smoothness)
- Fine-mesh sieve (optional, but highly recommended)
- Spatula or wooden spoon
- Small bowl for soaking cashews
Instructions
- Prepare the Aromatics: In a heavy-bottomed pan or Dutch oven, heat 2 tbsp butter and 1 tbsp oil over medium heat. Add the finely chopped onions and sauté until they turn translucent and light golden brown, about 8-10 minutes.
- Add Ginger, Garlic, and Chilies: Stir in the grated ginger, minced garlic, and green chilies. Sauté for another 2-3 minutes until fragrant, ensuring they don’t burn.
- Introduce Spices: Lower the heat. Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Stir continuously for 30 seconds to toast the spices, being careful not to burn them.
- Incorporate Tomatoes and Cashews: Pour in the tomato purée. Drain the soaked cashew nuts and add them to the pan. Add 1 cup of water, salt to taste, and sugar (if using). Bring the mixture to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes, allowing the flavours to meld and the cashews to soften further. Stir occasionally to prevent sticking.
- Blend the Gravy: Remove the pan from heat and let it cool slightly. Transfer the entire mixture to a blender. Blend until you achieve a perfectly smooth and creamy purée. If needed, add a splash of water to aid blending.
- Strain the Gravy (Optional, but Recommended for Silkiness): For an exceptionally smooth gravy, pass the blended mixture through a fine-mesh sieve back into the clean pan, pressing down on the solids with a spoon to extract all the liquid. Discard any fibrous residue.
- Finish the Makhani: Place the pan with the strained gravy back on medium-low heat. Add the remaining 2 tbsp unsalted butter. Stir until the butter has melted and incorporated.
- Add Paneer and Cream: Gently add the cubed Paneer. Pour in the heavy cream and stir gently to combine. Be careful not to break the Paneer cubes.
- Season with Kasoori Methi: Crush the dried fenugreek leaves between your palms and sprinkle them into the gravy. This adds a distinctive aromatic finish. Simmer for another 2-3 minutes, just until the Paneer is heated through and the gravy is bubbling gently. Do not overcook after adding cream, or it might split.
- Garnish and Serve: Garnish with fresh chopped coriander leaves. Serve hot with naan, roti, or basmati rice.
Notes
- For the Smoothest Gravy: Straining the gravy after blending is the secret to that velvety, restaurant-style texture. Don’t skip this step if you’re aiming for perfection!
- To Fry or Not to Fry Paneer?: Some recipes suggest lightly frying the Paneer cubes before adding them to the gravy. While this can add a slightly firmer texture and prevent them from breaking, I find that adding them directly to the warm gravy keeps them wonderfully soft and absorbs the flavours better. If you prefer them firmer, lightly pan-fry them in a little oil until golden on all sides, then immediately drop them into warm water for 5 minutes before adding to the gravy to keep them soft.
- Balancing Flavour: The sugar in the recipe is optional but highly recommended to balance the acidity of the tomatoes. Adjust to your preference. A pinch of red food colouring (specifically for Indian cooking) can also be added for a vibrant restaurant-like colour, though Kashmiri chili powder offers a natural rich hue.
- Dairy-Free Alternative: To make this dish dairy-free, substitute unsalted butter with a plant-based butter alternative, heavy cream with full-fat coconut cream or a homemade cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water until smooth), and ensure your Paneer is made from non-dairy milk (though this would technically not be “Paneer” as we know it, firm tofu can be a good substitute).
- Make Ahead & Storage: Paneer Makhani tastes even better the next day! You can prepare the gravy in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Add the Paneer and cream just before serving and gently reheat. It also freezes well for up to 2-3 months; thaw overnight in the refrigerator before reheating.
- Spice Level: Adjust the green chilies and red chili powder according to your heat preference. Kashmiri chili powder provides colour with less heat.
Nutrition
Per Serving, Estimated:
- Calories: 450-550 kcal
- Protein: 15-20g
- Fat: 35-45g (including saturated fat from butter and cream)
- Carbohydrates: 25-35g
- Fibre: 4-6g
- Sodium: 600-800mg (adjust based on salt added)
Note: this is an approximation and can vary based on exact ingredient brands and quantities.
This rich dish is higher in calories and fat due to the butter, cream, and cashews, which are essential for its signature taste and texture. It provides a good source of protein from the Paneer and some dietary fibre from the vegetables. Enjoy in moderation as part of a balanced diet.
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