Paneer Tikka Masala (long version)

Ingredients for Curry:
- 1 Tulua butter masala 
- 40g butter 
- 1.5tsp kasuri methi (dry fenugreek leaves)

Ingredients for Tikka:
- Bamboo skewers 
- 300g Paneer cut into 4cm cubes 
- 1 small red capsicum cut 4cm cubes 
- 1 small green capsicum cut 4cm cubes 
- 1 Onions cut 4cm cubes

Ingredients for marinade: 
- 150g Thick greek yoghurt - Or hang 250g overnight in the fridge in a muslin cloth lined sieve
- 1 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp salt
- 2tsp coriander powder  
- 1tsp chaat masala 
- 1tsp kashmiri chilli powder 
- 3/4tsp garam masala x 
- 1/2tsp adjwain seed 
- 2tsp gram flour 
- 30ml Mustard or veg oil


- Mix yoghurt, ginger/garlic paste, coriander powder, chaat masala, kashmiri chilli, garam masala, salt in a bowl. 

- Heat mustard/veg oil in small pan, toast ajwain seed and gram flour on low temp. Mix with marinade.

- Mix capsicums, onions and paneer into marinade, skewer and marinade at room temperature for 30 minutes. 

- You can either cook paneer tikka in a hot pan or oven. If using an oven preheat oven to 220C.

Line a baking tray with greaseproof paper and lay skewers out evenly spaced.  Bake at 220C for 10 minutes until slightly charred. 

- If using a pan. Heat 3tbsp veg oil in pan until hot, cook skewers evenly on all sides.

- In a small pan or kadai melt butter. Add kasuri methi (dry fenugreek) and toast. 

- Add butter masala,  ½ a cup water and bring to simmer. Add skewers, check seasoning and add more water if needed.

- Serve with rice, roti or naan.

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