Paneer tikka masala recipe, paneer tikka on tawa

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

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• Paneer tikka masala recipe
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• Paneer tikka marination

Paneer tikka is family favorite at home. Aj and Vj loves it. I too like it, but rarely make at home, mostly have it at restaurants.

We love the flavour that tandoor gives to paneer tikka, that's why we love it in restaurant rather homemade.

When preparing at home, I found butter is main ingredient also giving a slight char so that we get the restaurant style flavour in paneer tikka. Butter + smokey flavour is what I love about tikkas.

I have not tried paneer tikka masala before. This is the first time I made and thought I will post too.

I made it with 2 tablespoon of cream and it was rich according to Aj's preference.

I would suggest to add less cream to get a spicy and more darker gravy if you want.

Though it looks like more steps, it only two parts - prepare tikka, prepare masala.

Video

Paneer tikka masala recipe

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

Click here for cup measurements

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

Ingredients

• Paneer - 200 gms
• Capsicum - ½
• Onion, small - 1
• Tomato, small - 1
• Curd - ¼ cup
• Kashmiri red chilli powder - 1 tsp
• Kitchen king masala* - ½ tsp
• Chaat masala - ½ tsp
• Roasted cumin seeds powder - ¼ teaspoon (optional)
• Lemon juice - 1 tsp
• Turmeric - a pinch
• Butter as needed
• For gravy
• Onion - 1
• Tomato - 2
• Ginger garlic paste - 1 teaspoon (or)
• Garlic - 5 cloves + ginger, chopped - 1 tsp
• Red chilli powder - 1 & ½ tsp
• Coriander seeds powder - ½ tsp
• Kitchen king masala powder* - ½ 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

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 tablespoon 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.

Paneer tikka marination

1. Take curd, 1 teaspoon red chilli powder, ½ teaspoon kitchen king masala, chaat masala, ¼ teaspoon cumin seeds, a pinch of turmeric in a mixing bowl. Mix well until smooth.

2. Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut. Mix gently to coat evenly. Keep inside fridge for marination until prepare gravy.

Paneer tikka masala preparation

1. In a kadai/ pan, heat 1 tablespoon oil or butter. Add garlic, ginger and give it a stir. Add roughly chopped onion and fry till transparent.

2. Chopped tomatoes goes in and cook for a minute or until tomato is soft.

3. Cool down completely. Grind to a smooth paste.

4. Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs.

Add ground paste, 1 & ½ teaspoon red chilli powder, ½ teaspoon dhaniya powder, ½ teaspoon kitchen king masala, pinch of turmeric and 1 teaspoon kasoori methi.

5. Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.

6. Add ¾ cup water and boil for 2 mins.

7. Add 1 tablespoon fresh cream and lower the flame. Mix well and heat until gravy starts bubbling. Switch off the stove.

Prepare paneer tikka on tawa and mixing

1. Take the marinated paneer from fridge. Heat a tawa, smear with a teaspoon of butter. Add ½ the marinated cubes and arrange it properly.

2. Cook in medium flame and add butter if necessary. Turn occasionally to roast all the sides. Remove in plate once done. Add to gravy.

Mix gently and repeat for the remaining marinated cubes.

3. Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.

Serve with mild pulao or dal and steamed rice, roti like the one below I posted in my Instagram.

View this post on Instagram A post shared by Rajeswari Vijayanand (@rakskitchen) on Dec 7, 2018 at 10:17pm PST