Paneer tikka masala recipe
4 from 1 vote
by Swati M.

Paneer tikka masala recipe

  • Course Main Course
  • Cuisine Asian, Indian
  • Keyword Paneer tikka masala recipe

Paneer tikka masala recipe is one of the most jaws opening cheese dish that really can let you feel that you're sitting on a royal table eating something out of the world. Cheese roasted with butter then cooked in loads of spices bring a dish to rejoice a day when you really want to taste something amazing.

Print
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People

Ingredients

Ingredients for making tikka

  • 9 oz or 250 gram of cheese cubes
  • 4 tablespoons of yoghurt
  • 1 teaspoon of ginger paste
  • 1 teaspoon of garlic paste
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon of garam masala or allspice powder
  • 1/2 teaspoon of Kashmiri red chilli or paprika powder
  • 1/2 teaspoon of red chilli powder
  • Salt to taste

Ingredients for making gravy

  • 1 big onion finely chopped
  • 3 medium-sized tomatoes chopped
  • 1/2 teaspoon of cumin seeds
  • 1 inch piece of cinnamon
  • 1/2 inch piece of ginger
  • 1 1/2 teaspoon of curry powder
  • 1 teaspoon of sugar
  • 2 tablespoon of cream
  • 1 tablespoon of butter
  • 2 tablespoon of finely chopped coriander or cilantro leaves
  • 1 tablespoon of vegetable oil
  • 1 cup of water
  • Salt to taste

Instructions

  1. Take a medium-sized mixing bowl and add ginger paste, garlic paste, coriander powder, paprika powder, garam masala powder, red chilli powder, yoghurt and salt. Mix it well. Now add the cubed cheese into the mixing bowl and coat the marinade using a spoon. Shift this to a refrigerator to marinate for next 1 to 2 hours.

  2. Heat a medium-sized pan on medium flame and add butter and oil. Once the butter melt completely add the cinnamon and cumin seeds. Stir fry until the cumin seeds starts splattering.

  3. Add the onions and stir fry until the onions get translucent or turn golden brown in color. It will take approximately 6 to 7 minutes.

  4. As soon as it turns golden brown in color add chopped tomatoes and mix curry powder, salt and sugar to the pan. Give a good mix then stir fry until the tomato turns soft and tender.

  5. Now, turn off the flame and transfer everything to a bowl and wait until it comes to temperature that is easy to deal with. Shift this to a blender or food processor and make a fine paste of it. Set it aside.

  6. Add a little butter and oil to the same pan and fry the chicken cubes in batches until they turn golden brown in color from all sides. Now shift to a bowl and set it aside.

  7. Now, use the same pan again and add the reserved onion, tomatoes and spices paste along with one cup of water. When the mixture comes to boil add cream and coriander/cilantro leaves. Combine everything gently.

  8. Now, cover and simmer on very low flame for next 5 to 6 minutes. Take the pan off the flame and transfer the paneer tikka to serving bowl. Garnish it using fresh cream and coriander leaves.

    Serve it hot with naan/butter naan or paratha of your choice.