‘Paneer Tikka Masala’ is a rich and delicious gravy made with Paneer or cottage cheese and has wonderful spicy flavors that makes all your taste buds come out alive .This dish, in fact does not need any introduction as it is very popular in the menus of most Indian restaurants.
How is Paneer Tikka Masala different from Paneer butter masala ?
Paneer is loved by one and all and best goes with Naan or roti. It also goes well with Basmati rice. This is not an everyday dish obviously, as it is very rich and creamy. It is usually served on occasions. Some folks are often confused between ‘Paneer butter masala’ and ‘Paneer tikka masala’.The gravies of both these dishes are creamy, onion and tomato-based.The main difference is that for the Paneer Tikka Masala, the paneer is marinated in a sauce and grilled before adding it to the gravy. I also add bell peppers and onions in my version of the gravy which gives it a very unique taste. The Paneer butter masala has fried or plain paneer added in it as is. You can also add red food coloring to this dish to get the restaurant style look if you like.
This exact recipe can also be used to make ‘Chicken Tikka masala’ where the paneer is replaced with cubed boneless chicken pieces.Please read on for the full recipe and I would highly recommend you try this awesome recipe.Enjoy and have a great weekend.
A delicious and mouthwatering gravy made with grilled Paneer (cottage cheese)
- 1 block paneer about 250 gms and cut into small rectangles
- 1 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1/4 tsp garam masala powder
- 1 -2 tbsp Shaan Tandoori masala powder optional
- 1/2 cup hung yogurt Greek yogurt can also be used .The yogurt should be completely drained of water.
- 1/2 green bell pepper diced into big triangles
- 1/2 onion diced into big triangles
- 1/2 lemon juice squeezed
- 1 large onion
- 3 large tomatoes
- 10-12 cashews
- 1 tsp Kashmiri Red chilly powder
- 1/4 tsp garam masala
- 1/4 tsp salt
- 2 tbsp butter
- 1 tbsp ginger garlic paste
- 1 tsp sugar
- 1 tsp salt or to taste
- 3 tbsp cream
- 1/2 tsp kasuri methi (dry fenugreek leaves) crushed with your palms
- 1/2 cup coriander leaves finely chopped
Make a mixture of ingredients in the "For Marinating Paneer" section in a medium bowl.
Add the cut paneer pieces into it .
Marinate for 15 to 20 minutes ,the longer the better.
In a medium sized pan , heat up some butter .
Add the cashews, chopped onions and tomatoes .
Sautee and fry till it is wilted, browned and cooked well.
Add red chilly powder and garam masala .
Add salt to taste , cool and grind to a smooth paste.
Heat some butter or oil in the same pan used to roast the tomatoes and onion gravy.
Add ginger garlic paste .
Sautee till the raw taste goes away.
Add the onion tomato gravy and mix well.
Add red chilly powder ,sugar, salt and garam masala.
Cook till the oil is released from the sides .
Add water as required to loosen up the gravy .
Add paneer pieces and cook for a while.
Add cream and adjust salt as required.
Add the fenu greek leaves and mix well.
Switch off flame and add the chopped coriander leaves.
Paneer Tikka Masala is ready to be served .