Stews, Curries, Risotto & Pasta
Paneer Tikka Masala
4 servings
Paneer Tikka Masala
4 servings
Created by @sandhyaskitchen
Ingredients
Ingredients for Tikka Masala Spice Powder
- 1 1/4 tbsp coriander seeds
- 1 1/4 tbsp cumin seeds
- 1 tbsp fennel seeds
- 3/4 tsp black pepper
- 4 green cardamom
- 6 dried red chillies
- 4 cloves
- 1” cinnamon stick
- 1/4 tsp turmeric powder
- 1 tbsp onion powder
- 1 tsp ginger powder
- 1 tbsp garlic powder
- 1/4 tsp nutmeg powder
Ingredients for Paneer Tikka
- 250g Cubed Paneer
- Paneer Tikka Marinade
- 4 Tbsp Greek Yogurt
- 1/2 Tsp Chilli Powder
- 1 Tsp Paprika Powder
- 1 Tbsp Ginger Garlic Paste
- 2 Tbsp Tikka Masala Powder
- 1 Tsp Lemon Juice
- Salt & Pepper to taste
Ingredients Tikka Masala Gravy
- 2 Tsp Oil
- 2 medium onion roughly chopped
- 3 cloves garlic
- 1 inch ginger, chopped
- 1 can 400g chopped tomato
- 3 Tbsp Tikka Masala Powder
- 1/2 Tsp Turmeric
- 1/2 Tsp Chilli Powder ( optional )
- 2 Tbsp Kasuri Methi ( Dried Fenugreek Powder )
- Salt to taste
- 1/4 Cup Cream + 1 Tbsp Cream
- 3/4 Cup Water
- 2 Tbsp Coriander Leaves
Preparation
Tikka Masala Spice Powder
- In a dry frying pan over low heat, place the coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon and dried red chillies.
- Roast slowly until the spices begin to pop. Allow the spices to cool down and transfer them to the grinding bowl of the Spice Grinder.
- Add Turmeric, ground ginger, onion powder, garlic powder and nutmeg powder.
- Process spices together in the Spice Grinder until coarsely ground, about 30 seconds.
- Use immediately or store them in an airtight jar.
Paneer Tikka Marinade
- Whisk all the ingredients for Paneer Tikka marinade until smooth. Stir in Paneer cubes and mix well. Allow the marinade to rest for at least 1 hour or preferably overnight.
- Place the marinated paneer tikka on a heated pan and cook until they gently turn golden brown on all sides.
- Set them aside.
Tikka Masala Gravy
- Place the ginger and garlic together in the grinding bowl of the spice grinder. Process for 10 seconds, until they are finely chopped.
- Heat a non stick frying pan over medium heat with oil. When oil is hot, stir in ginger, garlic and Onion. Cook until fragrant for about 2 minutes.
- Stir in can of chopped tomatoes and cook until the tomatoes are mushy, about 5 minutes.
- Add the tikka masala powder, red chilli powder, turmeric powder and salt and cook for a fur-ther 3-4 minutes.
- Add 3/4 cup of water and cook for 2-3 minutes. Switch off the flame. If you like the gravy texture smooth, transfer them to a blender and puree smooth. This step is completely optional.
- Place the pureed tikka masala in the pan.
- Stir in cream, kasuri methi and the prepared paneer tikka and cook for 1 minute.
- Garnish with a drizzle of cream and coriander leaves.
- Serve Paneer Tikka Masala with naan bread and rice.