Published: by Absolutely Recipes, in the Indian recipes category.

Paneer Tikka Masala Recipe.

Ingredients:

For tikka
250 grams paneer cubed
1/2 cup greek yogurt (thick curd or hung curd) (refer notes)
1 tsp ginger garlic paste or crushed ginger garlic
1/4 to 1/2 tsp red chili powder or paprika (less spicy kind)
1/2 tsp garam masala or tandoori masala
1/2 tsp turmeric (optional)
1/4 tsp salt to taste
1/2 small bell pepper (optional) (capsicum)(cubed)
1/2 small onion (optional) cubed & layers separated
for masala gravy
2 tbsps oil
1 cup onions cubed (2 medium)
1 1/2 cup tomatoes ripe chopped (3 large)
1 1/2 tsp ginger garlic paste or crushed ginger garlic
14 cashew nuts or almonds
3/4 to 1 tsp red chili powder (or paprika) less spicy kind
3/4 to 1 tsp garam masala
1/4 tsp salt (adjust to taste)
1 tsp sugar
1 tsp kasuri methi (optional) (dried fenugreek leaves)
3 tbsps cream
2 tbsps coriander leaves (cilantro chopped finely)

Recipe Instructions:

Firstly add 1/2 cup yogurt, 1/4 to 1/2 tsp red chili powder, 1 tsp ginger garlic paste, 1/2 tsp garam masala, 1/2 tsp turmeric & 1/4 tsp salt to a mixing bowl.
Mix well and taste test it.
Add more salt if needed.
Add paneer cubes & mix well to coat the marinade.
Optional - if using onions & bell peppers, then add 1/2 cubed onion layers & 1/2 cubed bell pepper and marinate well.
Set this aside until the gravy is done.
How to make paneer tikka masala
heat 1 tbsp oil and add 1 cup chopped onions.
Saute them well until transparent or golden.
Add 1 1/2 cup tomatoes, 14 cashews, 1 tsp sugar and 1/2 tsp salt.
Saute all of these well until the tomatoes turn mushy and soft.
Then add 3/4 to 1 tsp red chilli powder & 3/4 to 1 tsp garam masala, saute all of these for 2 mins, until the masala smells good & aromatic.
Cool this completely and add to a blender.
Pour 1/2 to 3/4 cup water and blend to a smooth puree.
Heat 1 tbsp oil in a pan.
Add 1 1/2 tsp ginger garlic paste & saute for 1 to 2 mins, until the raw smell goes off.
Lower the flame and add the onion tomato puree.
(Careful as it may splash)
if needed you can optionally add more chilli powder to achieve a brighter color.
Pour 1/2 to 3/4 cup water to bring this to a consistency.
Cover and cook until the gravy turns thick and you see traces of oil on top.
Crush the kasuri methi in your palms and sprinkle it.
(Optional)
taste the gravy & add more salt if needed.
Rest this aside.
Making paneer tikka in oven or tawa
option 1 - to make on griddle.
Heat a tsp oil in a wide pan on a high flame, coat each paneer piece with the marinade & place on the griddle.
Cook on a high flame till the marinade dries up and paneer turns golden.
Similarly place the bell peppers and marinated onions and fry until the marinade dries up.
Option 2 - grill in oven.
Preheat the oven to 430 degrees or 220 c.
Thread paneer, onion, bell pepper to a skewers.
Then grill for 8 to 10 minutes on both sides until golden and crisp.
Option 3 - air fryer.
If your air fryer needs preheating, you may preheat it for 5 mins first.
Thread paneer, onion, bell pepper to a skewers.
Air fry the skewers placed in a tray at 390 degrees or 200 c for 5 mins.
Brush them with the marinade and then air fry for another 2 mins.
The marinade has to partially dry up.
Also adjust the air fryer time as needed.
Transfer grilled paneer tikka along with veggies & onions to the tikka masala gravy.
Pour the cream.
Gently mix.
Garnish with cream and coriander leaves.
Serve paneer tikka masala with roti, butter naan or veg pulao.

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