Indian
Indian - Tandoori and Kebabs
Paneer Butter Masala 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
- • 400g paneer, cut into 2.5cm cubes
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 3 tbsp butter
- • 2 cups tomato puree
- • 1/4 cup double cream
- • 1 tsp garam masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coat the paneer cubes in yogurt, ginger-garlic paste, 1 tsp Kashmiri chili powder, and half the salt; rest 30 minutes.
2
Phase 2
Skewer the paneer and grill over high heat until tinged with char at the edges; set aside.
3
Phase 3
Melt butter in a pan, add tomato puree and the remaining chili powder; simmer 10 minutes.
4
Phase 4
Stir in cream, garam masala, and remaining salt; simmer 5 minutes.
5
Phase 5
Add the charred paneer to the sauce and simmer 5 minutes.
6
Phase 6
Serve hot with naan or jeera rice.