Recipe- Restaurant Style Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where marinated pieces of paneer are simmered in a tomato based creamy curry. This dish goes extremely well with naan or paratha!

You know the most famous Indian food in the world? It’s Chicken Tikka Masala, at least that’s what I have read. You talk to anyone in UK, USA even if they wouldn’t know much about Indian food they would definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west.

But why am I talking about chicken, I am a vegetarian and so this recipe is for paneer tikka masala and not chicken. But chicken lovers can just replace paneer with chicken in this recipe and follow rest of the steps as it is.

Ingredients

250 gms paneer
3 tablespoons yogurt preferably hung curd or thick curd
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon paprika powder
¼ teaspoon red chili powder or to taste
salt to taste
1 large onion roughly chopped
3-4 medium tomatoes roughly chopped
1/2 teaspoon cumin seeds
1 cinnamon stick
3-4 garlic cloves crushed
1/2 inch ginger cut into small pieces
1.5 teaspoon curry powder
1 tablespoon sugar
2 tablespoons cream
2 tablespoon chopped cilantro leaves and some more to garnish
1 cup water or as required
1 tablespoon oil
1 tablespoon salted butter
salt to taste

Method

* Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.

* Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.

* Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.

* Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.

* Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.

* Once onions are done, add the tomatoes and the curry powder and mix. Also add the the salt and sugar.

* Cook the tomatoes on medium flame till they are soft, around 6-7 minutes.

* Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and puree it. Set aside.
Roast the marinated paneer till golden brown in color from both sides.

* Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves.

* Cover and cook for 4-5 minutes on medium-low flame.

* Add the roasted paneer pieces, let it simmer for 2-3 minutes.

* Switch off the flame and garnish with chopped coriander leaves and cream.

* Serve hot with butter naan or any bread of your choice.