Restaurant Syle Paneer Tikka Masala Recipe

Cut the paneer, capsicum, onion and tomato into cube size In a bowl add thick curd, red chili powder, turmeric powder, garam Masala, cumin and coriander powder, kasuri methi, chaat Masala, lemon juice and salt and mix it nicely (as I will be using ginger and garlic pastes in gravy, so I am skipping in this step) Add the chopped vegetables and paneer cubes in above prepared marinade and mix it nicely and make sure each pieces coats evenly with curd Masala mixture and allow them to rest for 1 hour. If you want more flavors, then marinade them for 4 to 5 hours cover with lid and keep this in fridge. Heat oil in non-stick tawa or griddle, once the oil is hot enough shallow fry the paneer and vegetables in batch wise and turn them over until all sides are gets little burnt effect and transfer them to plate and keep aside How to make Paneer Tikka Masala ?

Heat a butter/oil in a pan in medium flame. Add black cardamom, cinnamon, cloves, green chili and saute for a minute. Add chopped onion, garlic and ginger paste and saute until it onion turns to light golden color Add all dry Masala powder i.e. red chilli powder, turmeric powder, garam Masala powder, cumin and coriander powder, salt and saute them nicely till all raw Masala smell disappear Add crushed tomato puree and kasuri methi, 1 cup of water, table spoon of all purpose flour mix it nicely and cook them till mixture starts to boil. Adding flour gives nice silk texture and makes curry nice thick in consistency. Add prepared paneer tikka and gently mix it with gravy and cook for 2 to 3 mins. Turn off the gas and then transfer the curry to serving bowl and garnish with coriander leaves. This curry goes very well with Chapati/ roti /Naan or any Indian bread.