Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)
Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins
Recipe Category: Side dish
Ingredients:
For Tikka:
Paneer – 1 packet (225 gram)
For marination:
Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)
Pepper Powder – 1/4 tsp
Turmeric powder – a pinch
Garam Masala powder – 1/4 tsp
Tandoori Masala – 1 tsp
Chat Masala – 1/4 tsp (optional)
Lemon juice – 1 tsp
Ginger garlic paste – 1/2 tsp
Oil – 1 tbsp
How to make hung curd:
Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.
For Gravy:
Onion – 2
Tomato – 3
Ginger garlic paste- 1 tsp
Garam Masala powder- 1 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Heavy Cream – 3 tbsp
Turmeric powder – 1/8 tsp
Cinnamon Powder – 1/4 tsp
Salt – as needed
Butter – 1 tbsp
Method:
- Preheat the oven at 400 deg F
- Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray
- Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready
- Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste
- Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes
- Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins
- Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off
My Notes:
- Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
- If you are using a cinnamon stick, add it while tempering
- Can marinate capsicum and onion along with paneer while preparing tikka and use it
- This gravy goes well with any variety rice like fried rice as well as with naan/rotis
- I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them