Paneer Butter Masala

I’m just going to provide a link for this week’s recipe. It looks so yummy and pretty!


  • If you don’t want to use paneer, you could substitute chicken, beef, or pork, just make sure when you’re frying the pieces, it is fully cooked.
  • If you are planning on using paneer (she provides a link to her recipe) make it ahead. It takes about 1 to 1-1/2 hours. Add any desired seasonings, salt, herbs, etc. with the milk at the beginning. I made the paneer earlier today, and just added 1 tsp of salt to the milk at the beginning. It tastes quite bland, a little like ricotta cheese in texture, but more dry. I think next time I will add some herbs and spices…granted that this turns out well…Dun dun dun!
  • Some of the seasonings may be difficult to find. I plan on just using 1 Tbsp of curry powder in place of some of them. More or less, to taste. Some of the spices used are already component of curry powder or garam masala, both of which are pretty common.
  • Ginger-garlic paste can be made by mixing equal parts garlic and and a little olive oil in food processor or blender.
  • Ironically enough, this recipe does not call for butter
  • Serve with naan, paratha, rice, or whatever you feel like making to go with it. You could use the leftover whey (from making paneer) to make the bread, in place of water.

Aussie Chicken

4               boneless skinless chicken breasts
2               teaspoons seasoning salt
6               slices bacon, halved
1/2 cup     honey
1/4 cup     prepared mustard
1/4 cup     light corn syrup
1/4 cup     mayonnaise
1 Tbs        dried onion flakes
2 cups      shredded cheddar cheese
1 cup        sliced fresh mushrooms (optional)

1 Preheat oven to 350 degrees Fahrenheit.
2 Rub the chicken breasts with seasoning salt.
3 Set chicken aside.
4 In a medium-large skillet cook bacon until crisp.
5 Set bacon aside.
6 Drain the majority of the bacon grease and cook the chicken breasts in the same skillet.
7 Cook on both sides until browned.
8 Meanwhile, in a small bowl combine mustard, honey, light corn syrup, mayonnaise, and dried onion flakes.
9 Mix well.
10 When chicken breasts are browned, place them in a 9×13 baking dish.
11 Spread half of the mustard mixture on the breasts.
12 Reserve the rest of the mustard mixture to serve later.
13 Layer with bacon, mushrooms and cheese.
14 Bake in oven for 15 minutes, or when the cheese is melted and chicken juices run clear.
15 Serve with reserved mustard mixture– enjoy!

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