Paneer Tikka Masala

Prep Time: 1hr 10min
Cook Time: 30min
Total Time: 1hr 40min
Yield: 2-3 Servings

Ingredients

For Paneer Tikka

150 Grams Cottage Cheese/Paneer, cut into 1 inch rectangular pieces
1/2 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
1/4 Tspn Pepper Powder
1/2 Tspn Coriander(Dhania) Powder
1/2 Tspn Chaat Masala Powder
1/4 Tspn Garam Masala Powder
5 Tblspn Thick Yogurt or curd
1 Tspn Lemon Juice
1/2 Tspn Gingergarlic Paste
1 Tblspn Oil

For Gravy

2 Medium Sized Onion, finely chopped
2 Medium Sized Tomatoes, chopped
1 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Chaat Masala (optional)
1/2 Tspn Coriander(Dhania) Powder
1 Tblspn Cilantro Leaves(Kothmir)
1/2 Tspn Kasuri Methi
3 Tblspn Fresh Cream or 10 Cashews(soaked in 1/4 cup warm milk for 20 minutes)
2 Tblspn Butter/Oil
1/2 Cup Water


Directions

For Paneer Tikka

• In a bowl add chilli powder, turmeric, salt, pepper powder, chaat masala, coriander powder, yogurt, lemon juice, gingergarlic paste & combine well.
• Then add paneer cubes & gently coat them with the marinade. Cover & refrigerate for 1 hour. 
• After 1 hour, insert marinated paneer cubes to the toothpicks (toothpicks should be placed in cold water for 10 minutes before using) & heat oil in a pan on medium flame.
• Place paneer toothpicks in the pan & shallow fry them. Keep turning toothpicks 2-3 times till all the sides are cooked completely or until golden brown as shown in the picture below.

For Gravy

• Heat 1 tablespoon butter in a pan on a medium flame, add chopped onion & fry until it turns translucent. 
• Add gingergarlic paste & saute for another minute. Now add red chilli powder, salt, turmeric powder, coriander powder, chaat masala & saute for a minute.
• Now add chopped tomatoes, cilantro leaves & saute till it turns soft & mushy. Turn off the flame & let it cool at room temperature.
• Transfer the onion tomato mixture into a mixie jar & grind it to a smooth paste. 
• Heat remaining butter in the same pan on medium flame, add onion tomato puree, half cup water & bring it to a boil or cook until desired consistency of the gravy. Stir occasionally in between. Now add kasuri methi, prepared paneer tikkas, fresh cream or cashew paste (grind soaked cashews with milk into a smooth paste) & mix well. Cook for 2 minutes & turn off the flame. Transfer to a serving bowl.
• Serve hot with tandoori roti or garlic butter naan.