...is such a popular dish here in UK, it puts me to shame. I mean at least the ones I have tasted are so goddamn horrible, I have no idea how people eat it assuming its one of the most awesomest Indian dishes to date. I tried it at a restaurant once and it was so sweet and horrible, I don't even want to describe how the store bought ones tasted.
See, when I first came UK 4 years back, for one whole year, we survived on store bought ready meals and such and since the tikka masala's looked popular here, I used to quench my poor Indian palate with those pathetic store bought tikka masala preparations and each time I swore never to buy it again.
It was only recently I made myself a batch of the paneer tikka masala at home and realised it was actually so so so much more different and better than the restaurant/ store bought ones. I'm sure the authentic Indian restaurants will do justice, but I've had terrible bad luck with take always and never again will I buy this.
That said, making it is no easy feat. Its time consuming and messy, not to mention highly unhealthy. But once in a while I guess its ok to indulge (although I notice, this once-in-a-while is becoming a little too often), so go ahead and make this. Its fabulous with parathas and naan.
For marinade
Paneer- 200- 220 gms (around 2-21/2 cups), cut into cubes
Greek yoghurt- 3 tbsp
Chilli powder- 1/2 tsp
Ginger paste- 1/2 tbsp
Garlic paste- 1/2 tbsp
Tandoori masala- 1 tsp (optional)
Kasoori methi (dried fenugreek leaves)- 1/2 tsp, crushed
Lime juice- a few splashes
Salt- to taste
For the sauce
Ginger paste- 1/2 tbsp
Garlic paste- 1/2 tbsp
Tomato purée- 1 cup
Kashmiri chilli powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Kasoori methi- 1 tsp, crushed
Single pouring cream- around 1/4 cup
Sugar- 1/2 tsp
Oil- 1/2 tbsp
Water- 1 cup
Salt- to taste
Coriander leaves- 2 tbsp (optional)
Coriander leaves- 2 tbsp (optional)
Marinate the paneer with all the ingredients under the 'to marinate' section and keep aside for 1/2 an hour.
When ready to use, preheat the oven to about 200C.
Line a baking tray with aluminium foil and layer the paneer on it.
Bake for about 5 minutes on each side and then turn the grill mode and broil on high for about 3 to 4 minutes on each side, to get a charred effect.
Remove from the tray and keep aside.
In a large saucepan heat the oil and add the ginger and garlic paste. Cover to avoid spluttering all over the place.
Add the tomato puree and cook, stirring in between, for about 5 minutes
In goes the chilli powder and coriander powder, stir it in a cook further, till you start noticing the oil separate.
Add half the water, stir and bring to a gentle boil.
Reduce heat and add the sugar and kasoori methi. Stir it in and cook for a couple of minutes
Reduce heat and add the sugar and kasoori methi. Stir it in and cook for a couple of minutes
Finally slide in the paneer tikka and garam masala and stir to cover the paneer pieces with all the gravy.
Add about 1/2 cup more of water, stir well and cook for another 5 to 6 minutes. Check for salt, add if required.
Just before taking it off the flame, reduce heat and stir in the cream.
Garnish with coriander leaves and serve hot.
Notes: Replace paneer with chicken, voila..chicken tikka masala :)
I am thinking, there are so many ways of making this, but this clicked for us and we loved it
Add about 1/2 cup more of water, stir well and cook for another 5 to 6 minutes. Check for salt, add if required.
Just before taking it off the flame, reduce heat and stir in the cream.
Garnish with coriander leaves and serve hot.
I am thinking, there are so many ways of making this, but this clicked for us and we loved it
