Paneer Makhani-Style Butter Paneer

Ingredients

• 1 lb Paneer, cubed
• 1 can (28 oz) crushed tomatoes
• ¾ cup cream
• 3 tbsp butter
• 2 tbsp ginger-garlic paste
• 1 tsp garam masala + 1 tsp chili powder + 1 tsp dried fenugreek leaves (kasuri methi) if findable
• 1 tbsp honey or sugar
• Naan or rice — non-negotiable escorts

Method

1. Melt the butter and fry the ginger-garlic paste 1 minute; add the chili powder and tomatoes and simmer 15 minutes until deep and reduced.
2. Blend the sauce SILKY — makhani's luxury is its texture; strain it if you're feeling restaurant-grade.
3. Return to the pan with the cream, honey, and garam masala; simmer gently 5 minutes to velvet.
4. Sear the Paneer cubes separately until golden-edged (paneer: 2 minutes; chicken: cooked to 165°F), then fold into the sauce.
5. Crush the kasuri methi over — the haunting final note — and serve with naan for the sauce economy. The dish responsible for a billion naan orders; now your kitchen owes one too.