Madhur Jaffrey’s (Paneer) Tikka Masala Madhur Jaffrey's (Paneer) Tikka Masala Madhur Jaffrey’s (Paneer) Tikka Masala 2234 madhur jaffreys paneer tikka masala

Madhur Jaffrey’s (Paneer) Tikka Masala

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recipe image Madhur Jaffrey's (Paneer) Tikka Masala Madhur Jaffrey’s (Paneer) Tikka Masala a332121eaa60a84c93174a5ee54e06b2 l

  • Serves
Creator Notes

Tailored from Madhur Jaffrey’s Rooster Tikka Masala, nonetheless uses Paneer (an Indian Cheese), and vegetable stock as an quite quite lots of of chicken. I also add red chile flakes on fable of I desired pretty more warmth, as well to making the recipe pretty more low fleshy, by reducing the amount of oil in half and using low-fleshy milk and yogurt. —Lauren Broidy

  • Marinade for the Paneer

  • 1.5 pounds

    Paneer Cheese, cut into cubes

  • 1 1/4 teaspoons

    kosher salt

  • 3 tablespoons

    lemon juice

  • 2

    garlic cloves, finely minced or ground

  • 1 teaspoon

    ground cumin

  • 1 teaspoon


  • 3/4 teaspoon

    chili powder

  • 5 tablespoons

    lowfat milk

  • 1/2 teaspoon

    garam malasa

  • 1.5 tablespoons

    vegetable oil
  • Tikka Masala Sauce

  • 4 tablespoons

    vegetable oil

  • 1/2

    onion, finely chopped

  • 1 tablespoon

    ginger, grated

  • 6

    garlic cloves minced

  • 1 tablespoon

    ground coriander

  • 3/4 teaspoon

    chili powder

  • 2 teaspoons

    smoked paprika

  • 4 tablespoons

    2% greek yogurt

  • 2

    medium tomatoes, grated (discard the skins)

  • 1.5 cups

    vegetable stock

  • 1/2 teaspoon


  • 1/4 teaspoon

    garam masala

  • 4 tablespoons

    minced cilantro
  1. Starting up by marinating the paneer. Place the paneer in a non-reactive bowl and rub in the salt and lemon juice. Add the ginger, garlic, cumin, paprika, chilli powder, cream, milk, and garam masala. Mix well, conceal, and refrigerate for one to eight hours (longer will no longer afflict).
  2. As soon as you occur to’re willing to cook, make the masala: pour the 4 tablespoons of oil into a colossal, preferably non-stick, lidded pan and effect of abode it over a medium-high warmth. When the oil is hot, effect in the onions. Dash and fry till they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the bottom coriander, turmeric, chilli powder and paprika. Dash for 10 seconds, then add a tablespoon of the yogurt. Dash and fry till it is absorbed. Add the final yoghurt on this intention, a tablespoon at a time.
  3. Now effect in the tomatoes. Fry them for three or four minutes, or till they turn pulpy. Add the stock and salt, and produce to a simmer. Quilt, cut the warmth to low, and simmer gently for 15–20 minutes. The sauce must silent turn thick. Dash in the garam masala and coriander leaves, fashion for steadiness of seasonings and add more salt while you would tackle it.
  4. Rapidly earlier than you utilize, preheat the grill to its best setting. Skewer the marinated paneer on to 2 to four skewers. Spray your grill with non-stick spray and grill the paneer for 3-5 minutes, till wisely charred.

    When the tikkas are cooked, reheat the sauce and fold in the chicken. Attend at as soon as.

  5. Secure the paneer off the grill and deskewer them. Mix into the masala sauce. Attend hot with recent cilantro, basmati rice, naan, and raita.

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