PANEER TIKKA MASALA
Ingredients
For Tikka : Paneer - 250g (Chopped in 2"x2" and 2cm thickness)
Diced Onions and Bell Peppers - 1 Cup
Roasted Gram Flour / Sattu / Besan - 2 Tb
Yogurt - ¼ Cup
Salt - To Taste
Chat Masala - ½ Tsp
Lemon Juice - 1 Tsp
Garam masala - 1½ Tsp
Chopped Ginger - 1½ Tsp
Chopped Garlic - 1½ Tsp
Cumin Powder - 1½ Tsp
Kashmiri Red Chili Powder - 2 Tsp {Or more}
Pepper - ½ Tsp
Canola Oil - 4 Tbsp
Other :Charcoal - 2 Cups
Wooden Skewers - 5 {Soaked in water for 30 mins)
For Masala / Gravy - Boiled Tomato Puree - From 5 Medium sized
Brown Onion Paste - From 3 Large Onions
Canola Oil - 5 Tbsp
Coriander - ¼ Cup
Chilies - 3 {Slit}
Salt - To Taste
Lemon Juice - 1 Tsp
Corn Flour - 1 Tsp (Dissolved in 1 tbsp water)
Black Cardamom - 4 {Crush, opened}
Coriander Powder - 1 Tsp
Black pepper - ¼ Tsp
Kashmiri Red Chili Powder - 1½ Tsp
Ginger and Garlic - ½ Tsp Each (Minced)
Fresh Cream - 1 Tsp
Leftover Marinate - As much is left.
Artificial Food Color - ⅛ Tsp {Optional}
Sugar - ¼ Tsp {Optional}
Instructions
1. For Tikka : Into a mixing bowl, add all the dry spices and sattu. Mix well. Add yogurt, little at a time till
you get a thick paste.
2. Add in the ginger, garlic, lemon juice. In a small pan add 2 Tb canola oil. Once it starts smoking,
switch off the flame and pour in the smoky oil to the marinate. Stir well.
3. Throw in the onions, peppers and paneer. Get your hands in there and make sure it coats well.
Cover with cling wrap and refrigerate for 30 mins(more is better).
4. Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lighly. Heat
up for 15 mins in high flame.
5. Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for
a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.
6. Cover and cook for 2-3 mins.
7. To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of
cooking. Cover and cook for another 3-4 minutes.
8. Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes
uncovered.
9. Take them out and keep aside. These are so delicious that you cannot stop yourself from eating
them.. But, save some for the sabzi
10. For Masala / Gravy - In a wok, add the canola oil, Once hot add the black cardamoms, once it
sizzles, add the ginger garlic and cook till the raw flavor is gone.
11. Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in
the boiled tomato paste.
12. Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder,
coriander powder. Cook for a minute or two.
13. Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn
flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and
cook for a minute or two.
14. Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and
stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes and serve HOT!
