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Before you jump to Chicken Stuffed Paneer Butter Masala recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active involvement. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.

Probably the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many people wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Especially if you make certain the dishwasher is full before starting a cycle. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

The kitchen alone gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that difficult. A lot of it truly is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to chicken stuffed paneer butter masala recipe. You can have chicken stuffed paneer butter masala using 34 ingredients and 24 steps. Here is how you cook it.

The ingredients needed to cook Chicken Stuffed Paneer Butter Masala:

1. Prepare 350 gm paneer
2. Prepare For stuffing:
3. Prepare 2 tsp refined oil
4. Get 150 gm chicken keema or paste
5. Use 1 onion chopped
6. Get 4-5 garlic pods chopped
7. Use 1/2 tsp ginger paste
8. Take 1 tbsp chopped tomato
9. Prepare 1/2 tsp cumin powder
10. Prepare 1/2 tsp black pepper powder
11. Provide 3 cheese slices
12. Prepare to taste Salt according
13. Use For coating:
14. Use 2-3 tbsp cornflour
15. Provide 1/2 tsp salt
16. Provide 3-4 tbsp water
17. Take 1/2 cup refined oil for frying
18. Prepare For gravy
19. Prepare 1/2 tsp whole cumin seeds
20. Get 1 medium onion sliced
21. Provide 8-10 garlic pods
22. You need 1 inch ginger, chopped
23. Get 10-12 Cashews
24. Prepare 3 large tomatoes chopped
25. Take 1/2 tsp turmeric powder
26. Take 1 tsp red chilli powder
27. Prepare 2 tsp coriander powder
28. Prepare 1/2 tsp garam masala powder
29. You need to taste Salt according
30. Use 1 tsp sugar or according to taste
31. Use 2-3 tbsp fresh cream
32. You need 1 tsp dry fenugreek leaves
33. Use 2 tbsp butter
34. You need 1 tbsp refined oil

Instructions to make Chicken Stuffed Paneer Butter Masala:

1. 1. Heat 2 tap oil in a pan.
2. 2. Add chopped onion, saute for 10-15 seconds.
3. 3. Add chopped garlic, ginger paste and chopped tomatoes, saute for another 1 minute on low flame.
4. 4. Now add minced chicken, cumin powder, garam masala powder and salt. Fry for 2-3 minutes.
5. 5. Next add black pepper powder and mix well.
6. 6. Atlast add cheese slices and mix properly with chicken and turn off the heat.
7. 7. Transfer the mixture into a bowl and keep aside.
8. 8. Cut the Paneer into 12 thin square slices.
9. 9. Put the chicken stuffing on the slice and cover it with another slice.
10. 10. In a bowl add cornflour, salt, water and mix it well to make a thick batter.
11. 11. Deep the paneer slices in it and coat them well.
12. 12. Heat 1/2 cup refined oil in a pan and fry these stuffed paneer slices till golden brown. Tu
13. 13. Drain it on an absorbent paper. Keep aside.
14. 14. Heat 1tbsp oil in a non stick pan, add onion slices, ginger pieces, garlic pods and cashews. Fry till the raw smell of ginger-garlic-onion goes away.
15. 15. Now add chopped tomatoes and 1/2 tsp of salt, saute till it turns soft and pulpy.
16. 16. Transfer this mixture into a Blender and blend into a smooth paste. Keep aside.
17. 17. Heat one tablespoon butter in the same pan and add cumin seeds. Stir well.
18. 18. Add turmeric powder and chilli powder, stir well and cook for 30 seconds on low flame.
19. 19. Now add the blended mixture, salt, sugar, garam masala powder, coriander powder and cook covered for 3 to 5 minutes on low flame till oil separates.
20. 20. Now add fresh cream and mix it well and cook for another two to three minutes on low flame.
21. 21. Next add one cup of warm water and stir well. Bring it to boil.
22. 22. Add the cooked paneer slices, cook coverd for 2-3 minutes on medium to low flame.
23. At last turn off the heat and add dry fenugreek leaves and 1 tbsp butter. Mix them well.
24. Serve hot with naan, paratha or roti

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