Indian
Indian - Curries and Gravies
Paneer Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 300g paneer, cut into 2cm cubes
- • 1/2 cup thick yogurt
- • 1 tsp Kashmiri red chili powder
- • 1 tsp garam masala
- • 1 tbsp ginger-garlic paste
- • 2 tbsp butter
- • 2 tomatoes, pureed
- • 1 medium onion, finely chopped
- • 1/4 cup cream
Preparation Steps
1
Phase 1
Mix the paneer with the yogurt, half the ginger-garlic paste, half the chili powder and half the garam masala; rest 30 minutes.
2
Phase 2
Pan-grill the paneer cubes in 1 tbsp butter until the edges char lightly.
3
Phase 3
Heat the remaining butter, sauté the onion and remaining ginger-garlic paste, then add the tomato puree and cook until the butter separates.
4
Phase 4
Add 1/2 cup water and the charred paneer with its juices and simmer 5 minutes.
5
Phase 5
Stir in the cream and remaining spices and serve with naan.