Paneer Tikka Masala
Unlock the secrets to creating an irresistible Paneer Tikka Masala that dances with spices and creams its way into your heart. Ready to spice up your life?
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Paneer (Cubed)
- 120 g Yoghurt
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Chilli Powder
- 1 tso Salt
- 2 tbsp Oil
- 1 Onion (Finely chopped)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt (To taste)
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 400 g Canned Tomatoes
- 200 ml Double Cream
- Coriander (Chopped (for garnish))
Instructions
- 1
For the Paneer
- 2
In a bowl, combine all the marination ingredients - yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
- 3
Add the paneer cubes to the marination and coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
- 4
After marination, thread the marinated paneer cubes onto skewers.
- 5
Preheat the grill or a grill pan over medium-high heat. Brush the surface with oil to prevent sticking.
- 6
Grill the paneer skewers until they are charred and slightly browned on all sides. This takes about 10-12 minutes. Keep turning the skewers for even cooking. Once done, remove from heat and set aside.
- 7
For the Masala Sauce:
- 8
In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
- 9
Add the chopped onions and sauté until they turn golden brown.
- 10
Stir in the ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
- 11
Add turmeric powder, coriander powder, cumin powder, garam masala, and paprika. Cook for a couple of minutes to toast the spices.
- 12
Pour in the canned tomato sauce or puree. Cook the mixture for 5-7 minutes until the oil starts to separate from the sauce.
- 13
Lower the heat and pour in the heavy cream. Mix well to combine.
- 14
Add salt to taste and adjust the seasoning if needed.
- 15
Gently slide the grilled paneer cubes into the gravy. Let it simmer for 5-7 minutes, allowing the flavours to meld together.
- 16
Once the gravy reaches the desired consistency, turn off the heat.
- 17
Garnish with freshly chopped coriander leaves.
- 18
Serve hot with naan, roti, or rice.