Paneer Tikka Masala Recipe

Paneer Tikka Masala Recipe (Restaurant Style Paneer Tikka Masala Curry) is a popular North Indian curry which is extremely delicious, saucy, and luscious.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-tikka-masala-recipe/

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RECIPE INGREDIENTS

» For Paneer Tikka:

• 250 grams paneer
• 1 large onion, peeled
• 2 large capsicums/bell peppers

» Marinade For Paneer Tikka:

• 1/2 cup hung curd
• 1 tablespoon ginger-garlic paste
• 2 teaspoon red chili powder (preferably use kashmiri red chili powder, it gives nice color and it?s not too spicy)
• 1/2 teaspoon chaat masala powder
• 1 teaspoon garam masala powder
• 1/4 teaspoon black salt (kala namak)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 1/4 teaspoon ground black pepper (kali mirch powder)
• Salt to taste
• 1 tablespoon mustard oil (you can use any other oil you like)
• 2 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon lemon juice

» For Paneer Tikka Masala Curry:

• 1 tablespoon cooking oil
• 1.5 tablespoons butter
• 1/4 cup milk cream, or cashew cream (you can reduce the amount of cream)
• 3/4 cup tomato puree
• 1 cup onion paste
• 1 tablespoon ginger-garlic paste
• 1 bay leaf/ (tej patta)
• 2 cinnamon sticks, (dalichini) (1 inch piece)
• 1 teaspoon red chili powder (lal mirch powder)
• 1/4 turmeric powder (haldi powder)
• 2 small green chilies (hari mirch), chopped
• Salt to taste
• 1 teaspoon garam masala powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1.5 teaspoons sugar (optional)

» For Serving:

• Garlic Naan
• Cream
• Chopped cilantro (coriander) leaves

RECIPE INSTRUCTIONS

» Cutting Veggies:

1. Cut paneer into 1-inch cubes, set aside.
2. Slice the ends of your capsicums, then deseed and dice them into 1-inch quarters. Set Aside.
3. Slice the ends off your onions, then cut them in the quarter.
4. Pull out each layer, and you will have the onion petals. Set aside.

» Making Marinade:

1. In a bowl mixing bowl add the hung curd, red chili powder, chaat masala, black salt, garam masala powder, black pepper powder, cumin powder, Kasuri methi, lemon juice, salt, ginger-garlic paste, and mustard oil.
2. Mix well to combine.
3. Add turmeric powder and mix well again.
4. Add paneer cubes, onion petals, and diced capsicum to it.
5. Toss the paneer and veggies gently until coated well.
6. Refrigerate for 30 minutes to marinate. You can marinate it for up to 1-2 hours.
7. Thread paneer, onions, capsicum alternating onto the skewers and discard marinade. (If using wooden skewers, then soak them in the water for at least 2 hours.)

» Roasting On Tawa/Pan:

1. Lightly brush a tawa/grilling with oil.
2. Once hot, place the tikka skewers on the grill.
3. Grill until juices run clear, about 3-4 minutes on each side. For the char perfection, place roasted tikka on a papad roaster, and let it cook for 1 minute on each side. (You can also put it over direct flame for 30 seconds on each side).

» How to make paneer tikka masala curry:

1. Heat butter and oil in a pan.
2. Also, add bay leaf, and cinnamon sticks. Sauté for a few seconds.
3. Add onion paste and sauté for 4-5 minutes.
4. Add ginger-garlic paste and saute for 3-4 minutes or until the raw smell goes off.
5. Add tomato puree, fresh cream and mix well.
6. Sauté for 6-7 minutes or until the mixture begins to leave the sides and the raw smell from tomatoes goes off.
7. Now add turmeric powder, red chili powder, salt, kasuri methi and chopped green chilies.
8. Mix everything well and saute for 4 or until the raw smell of the spices has gone.
9. Add 1.5 tsp sugar and mix well. Cook for 2 minutes.
10. Add 1/4 cup water, or more if needed to bring it to the desired consistency.
11. Mix everything well and simmer the sauce simmers until it thickens up.
12. When the gravy turns thick add the garam masala powder.
13. Mix everything well and continue to cook for another minute.
14. Add the grilled paneer tikkas to the gravy.
15. Mix gently and cook only for 2-3 minutes.
16. Drizzle with 2 teaspoons of ghee and mix well again. Cook for 1 minute.
17. Transfer it to a serving bowl.
18. Drizzle with some fresh cream and garnish with coriander leaves. Serve paneer tikka masala with roti, or garlic naan.

RECIPE NOTES

1. For this particular Paneer Tikka Masala recipe, you will need ?Kasuri Methi? aka ?Dry Fenugreek Leaves?. I would highly recommend not skipping on this. This one crucial ingredient gives this curry a fragrant flavor and smell. You can easily get it at any local Asian grocery store.
2. I have used store-bought tomato puree for this recipe because the store-bought puree is mildly sour and slightly sweet in taste and this is what exactly what we want in a Restaurant Style Paneer Tikka Masala Curry Recipe. It also gives this gravy a nice color. However, you can surely add freshly pureed tomatoes.
3. The hung curd you are using for the marination shouldn?t be too sour. So always use full cream yogurt for making hung curd.
4. Homemade Paneer is best for any paneer dish, but you can surely use store-bought paneer.
5. For this Paneer Tikka Masala Curry recipe, I have grilled the paneer in a grilling pan. But you can use any of these 4 methods for making paneer tikka.
6. I threaded paneer and veggies onto a skewer for making tikka. But you can definitely skip this threading part and grill them directly on a pan.
7. I suggest using Kashmiri red chili powder for this recipe. It has a deep red color and is not too hot.
8. Adding sugar is optional.