Ingredients
- For Tikka:
- Paneer - 1 packet 225 gram
- For marination:
- Hung Curd/Sour Cream - 3 tablespoon +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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