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6 -7 chicken breast fillets (I also use some skinless thighs for DH), 3 tablespoons tandoori spice mix, 1 1/2 cups plain yogurt, 1 tablespoon butter or 1 tablespoon ghee, 1 tablespoon cumin seed, ground
2 -3 tablespoons peanut oil, 1 onion, sliced finely into half-rings (approximately 5 oz.), 1 tablespoon peeled and finely chopped fresh ginger, 5 cloves garlic, peeled and pressed through a garlic crusher, 1 tablespoon ground coriander
1 teaspoon turmeric, 1/2 teaspoon cayenne, Kosher salt, 3 tablespoons plus 1 1/2 tablespoons vegetable oil, 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
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