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Paneer Tikka Masala

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Course: Gravy
Cuisine: Indian
Author: Vidya Srinivasan

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

Instructions

  • 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
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