Paneer tikka masala recipe, paneer tikka on tawa

Paneer tikka masala recipe
Recipe Cuisine: Indian |  Recipe Category:Lunch
Prep Time: 30 mins  |  Cook time: 30 mins |  Serves: 4  | Author: Raks anand

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Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures.

Paneer tikka masala ingredients

Paneer – 200 gms
Capsicum – 1/2
Onion, small – 1
Tomato, small – 1
Curd – 1/4 cup
Kashmiri red chilli powder – 1 tsp
Kitchen king masala* – 1/2 tsp
Chaat masala – 1/2 tsp
Roasted cumin seeds powder – 1/4 tsp (optional)
Lemon juice – 1 tsp
Turmeric – a pinch
Butter as needed
For gravy
Onion – 1
Tomato – 2
Ginger garlic paste – 1 tsp (or)
Garlic – 5 cloves + ginger, chopped – 1 tsp
Red chilli powder – 1 & 1/2 tsp
Coriander seeds powder – 1/2 tsp
Kitchen king masala powder* – 1/2 tsp
Kasoori methi – 1 tsp
Turmeric – a pinch
Fresh cream – 1 tbsp
Butter or oil – 2 tbsp
Cardamom – 2
*You can use garam masala or tandoori masala too

Paneer tikka marination

1. Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl.
2. Mix well until smooth.
3. Add paneer cubes*, capsicum, onion and deseeded tomato – all cube cut.
4. Mix gently to coat evenly.  Keep inside fridge for marination until prepare gravy.

1. In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir.
2. Add roughly chopped onion and fry till transparent.
3. Chopped tomatoes goes in and cook for a minute or until tomato is soft.
4. Cool down completely. Grind to a smooth paste.
5. Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs.
6. Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.
7. Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.
8. Add 3/4 cup water and boil for 2 mins.
9. Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling.
10. Switch off the stove.

1. Heat a tawa, smear with a tsp of butter.
2. Add 1/2 the marinated cubes and arrange it properly.
3. Cook in medium flame and add butter if necessary.
4. Turn occasionally to roast all the sides.
5. Remove in plate once done.  Add to gravy.
6. Mix gently and repeat for the remaining marinated cubes. 
7. Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.

Notes

• *I used fresh paneer, so just washed and used as such. If using frozen, need to keep immersed in hot water until soft, before using.
• You can use 2 tbsp sour cream instead of curd.
• Add a pinch of kasoori methi in tikka too for extra flavour.
• Instead of cumin seeds powder, use ajwain in paneer tikka.
• Use kashmiri red chilli powder, mild in spice, bright in colour. If using others, reduce accordingly.
• If the tikka is cooked properly, it wont stick. Make sure to cook in medium flame after you place the cubes on tawa.
• If you have metal skewers, you can insert the prepared tikka in skewers and show over direct flame quicky for a great flavour of tikka.
• Adjust water and cream accordingly as per your preference.

Tags:paneer tikka, on tawa, paneer tikka masala ingredients