(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

Paneer Tikka Masala

paneer tikka masala
Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala is a classic Northern Indian curry dish, made popular by chefs in Britain. It’s traditionally made with marinated then grilled chicken chunks, or grilled paneer cheese cubes dipped in the Tikka sauce. The creamy orange-colored, tomato-based sauce can be mild to spicy. Ours isn’t real spicy, but add a hot chile powder if you want more heat. Serve over Jasmine or Basmati Rice with some naan bread your dinner is complete.

Serves 4

Ingredients:
12 Ounces Paneer Cheese, Cut Into 1″ Cubes
3 Tablespoons Canola or Olive Oil
1 Large Onion, Finely Chopped
1 Teaspoon Kosher Flake Salt
1 Tablespoon Garlic Ginger Paste (Make your own from ½ Tablespoon crushed garlic clove and ½ Tablespoon Powdered Ginger)
2 Tablespoons Sheffield’s Tikka Masala Spice
1 Teaspoons Sugar, or to Taste
15 Ounce Can Tomato Puree (You can use tomato sauce if you want more flavor.)
2 Cups Hot Water
½ Cup Heavy Cream, plus More for Garnish
1 Tablespoon Crushed Fenugreek Leaves
Fresh Cilantro Leaves Chopped for Garnish

Directions:
Cut the Paneer cheese into 1″ cubes and set aside in a bowl until needed.

Add the oil to a medium stock pot, and heat over medium-high heat. Add the onions and the teaspoon of salt. Sauté about 5 minutes or until dark golden brown, but not burned. Add the garlic ginger paste and stir for 30 seconds until fragrant. Reduce the heat to low and add the 2 tablespoons of Tikka Masala Spice. Stir well so it doesn’t stick or burn.

Add the tomato puree, raise the heat to medium-high and cook about 5 minutes until the sauce gets thick. Stir frequently so it doesn’t burn or stick to the pot. Pour in the 2 cups of hot water. Simmer another 10 or more minutes until the sauce has thickened again.

Once the Tikka Sauce has thickened, add the teaspoon of sugar and the heavy cream. Stir in and cook 3 or 4 minutes until the sauce has heated through. The consistency should still be thick.

Add a tablespoon of the oil to a large non-stick skillet. Heat over medium-high heat. When the oil starts to shimmer, dip the Paneer cubes in the thickened Tikka sauce and carefully transfer them to the skillet. We use a large slotted spoon so the we can dip many cubes and the excess sauce drip through and back into the pot. Pan grill about 2 to 3 minutes until lightly charred on all sides. Turn as needed. When charred, transfer them into the Tikka sauce.

Add the crushed Fenugreek Leaves to the sauce. Stir in and cook a couple minutes until the cheese is heated through and well coated. Adjust salt if desired.

Serve on a bed of Jasmine or Basmati rice with drizzle of heavy cream and some of the chopped coriander or parsley leaves. A piece or two naan bread on the side makes it perfect. Pita works well if you can’t find naan. Enjoy!