Step-by-Step Instructions

1. 1.Prepare Paneer/Chicken

   Heat 1 tablespoon of butter and 1 teaspoon of olive oil in a pan over medium heat. Add 1 cup of cubed paneer (or thinly sliced chicken breast/tenderloins) along with 2 teaspoons of Tandoori Masala and 1 tablespoon of Dried Fenugreek Leaves (Kasoori Methi). Toast the paneer for 3 minutes, turning often to prevent burning, until lightly browned. Turn off the heat and reserve for later.

2. 2.Melt Butter for Gravy

   Place a deep pan on medium heat on the stove and add half a stick of butter. Let it melt and bubble.

3. 3.Add Spices

   Add 1-2 split green chilies, 1/4 teaspoon each of ground cinnamon, cardamom, and turmeric, 1/2 teaspoon each of ground cumin and coriander, 1 teaspoon of garam masala, 1 1/2 teaspoons of Kashmiri red chili powder, 1 1/2 teaspoons of salt, 2 teaspoons of garlic powder/paste, and 1/4 teaspoon of ginger powder to the melted butter.

4. 4.Fry Spices

   Fry the spices in the butter for about 30 seconds, stirring continuously, to wake up their flavors.

5. 5.Add Tomatoes and Water

   Add 1 large can (28 oz) of good quality whole peeled tomatoes (San Marzano recommended) to the pan. Fill the empty tomato can almost halfway with water to get the remaining tomato juice out and add this to the pan. Stir everything together.

6. 6.Simmer Gravy

   Bring the mixture to a simmer, adjusting the heat to maintain a gentle simmer. Cover the pan and let it cook for about 8 to 10 minutes.

7. 7.Add Fried Onions

   After simmering, add 1/2 cup of fried onions to the gravy and stir well. The fried onions will help thicken the sauce and add flavor.

8. 8.Blend Gravy

   Place the cover back on and let it cook for another 5 minutes. Then, use a hand blender to blend the gravy until it is smooth and velvety.

9. 9.Add Cream Mixture

   Add 1/2 cup each of heavy cream, evaporated milk, and low-fat milk to the blended gravy and stir to combine. This combination gives a desirable consistency to the curry.

10. 10.Add Optional Coloring

    (Optional) Add about 1/2 teaspoon of Biryani/Kunafa coloring (or orange food coloring) for a deep orange color, and stir it in.

11. 11.Combine with Paneer/Chicken

    Add the previously toasted paneer or chicken to the gravy and stir to combine.

12. 12.Final Simmer

    Simmer the curry for another 5 to 7 minutes on low heat to allow the flavors to meld.