Paneer Tikka Recipe.
Hey
everyone, today I am going to update you with the Simple & Easy to Prepare
Recipe in just few simple steps, to make Paneer
Tikka Recipe in Home Restaurant Style.
To
make Paneer Tikka in Simple Steps, you need to follow the given Steps
Below:
Ingredients: (For
Tikka)
- 200 Gms Paneer. (Cut into Cubes).
- 1 tsp Ginger Garlic Paste.
- ¼ cup Thick Curd.
- ½ tsp Tandoori Masala Powder.
- ½ tbsp. Cumin – Coriander Powder.
- ½ tsp Red Chili Powder.
- ½ tsp Kasuri Meethi.
- ½ tsp Chat Masala Powder.
- ½ tsp Lemon Juice.
- 2 tbsp Oil/Ghee/Butter.
- Salt to Taste.
(For Gravy)
- 1 Black Cardamon.
- 1 tbsp Whole Dry Coriander Seeds.
- 1 – inch small piece of Cinnamon.
- 1 Dry Kashmiri Red Chili.
- 8 to 10 Kaju. ( Cashew Nuts).
- 2 Large Nicely Chopped Onion.
- 2 Small Nicely Chopped Tomatoes.
- ½ tsp Red Chili Powder.
- ¼ tsp Turmeric Powder.
- ½ tsp Garam Masala Powder.
- ½ tsp Crushed Kasuri Methi.
- A Pinch of Red Color.
- ¼ Cup Fresh Cream.
- 1 ½ tbsp. Butter/Oil/Ghee.
- Salt to Taste.
- 1 Cup Water.
- 2 tbsp Nicely Chopped Coriander Leaves.
Method: How to Make Paneer
Tikka.
Step 1: Firstly,
Prepare marinade for Paneer tikka. Beat hung curd in a muslin cloth and left
hanging for one to two hours in a bowl until smooth. Add ginger-garlic paste,
tandoori masala powder, cumin - coriander powder, Red Chili Powder, Kasuri
Methi, Chat masala powder, lemon juice and salt to taste and mix well to
prepare the marinade.
Step 2: Add paneer
cubes in prepared marinade and mix gently to Coat each Paneer cube evenly.
Cover it with a plate and let them marinate at least for 1 Hour. You can also
marinate them for 4 to 5 hours to enhance the flavor. If you want to marinate them
for more than 1 hour then cover the bowl with a plastic wrap and keep them in
refrigerator.
Step 3: Soak
the wooden toothpick in water for 10 to 12 minutes and wipe it before using.
Place marinated Paneer Cubes on wooden toothpick and grease them with oil/ghee.
Now Paneer skewered tikka needs to be cooked. You can cook it in two ways based
on what kind of Facility you have
(Directions
for Cooking on Gas):.
Step 4: Heat oil in a non-stick tawa or
griddle, place skewers over it and shallow fry them over medium flame. Turn
side of the skewer 3 to 4 times until all sides are cooked properly and have
brownish color.
Step 5: To give a
little burnt effect, hold skewer with a tong and place it over gas flame for
30-seconds. Transfer them to a plate and keep aside.
(Directions for Cooking on Grill):
Step 6: Grill
skewered tikkas on barbecue grill for around 6 to 8 minutes or until light
brown on all sides. You can also grill them in preheated oven until edges of
paneer start to turn brown. Make sure that you do not overcook them.
Method: How to Make Gravy
For Paneer Tikka Masala.
Step 1: Heat
butter or oil in a pan on medium flame.
Add black cardamom, dry coriander seeds, cinnamon, dry Red Kashmiri chilli,
cashew-nuts(kaju) and sauté for a 1 minute. Add nicely chopped onion and sauté
over medium flame until onion turns light brown.
Step 2: Add Nicely
chopped tomatoes and salt and mix well.
Step 3: Cook until
tomatoes turn mushy for around 3 to 4 minutes. Stir in between occasionally.
Add red chili powder, turmeric powder and garam masala powder, mix well and
cook for 1 minute. Turn off flame, transfer mixture to a plate and let it cool
for 4 to 5 minutes.
Step 4: Transfer
cooled mixture into the grinder jar of a mixer grinder. Add 1/2 cup water and
grind it in to smooth puree.
Step 5: Transfer
puree in the same pan. Add 1/2 cup water, stir and bring it to boil over medium
flame. When mixture starts boiling, add crushed kasuri methi and a pinch of red
food color. Stir and cook for 1 minute.
Step 6: Add
prepared Paneer Tikkas.
Step 7: Cook until
gravy turns thick over low flame, it will take around 3 to 4 minutes. Add fresh
cream and mix well.
Step 8: Turn off flame and transfer prepared curry to a
serving bowl. Garnish it with coriander leaves and serve hot.
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