Paneer Tikka Masala - Restaurant Style Recipe - How To Cook Tikka In Charcoal At Home

Cooking.Shooking's picture

Sep. 04, 2014

Paneer Tikka, is a scrumptious appetizer made by marinating cottage cheese and veggies and then barbecuing/grilling. So what's Paneer Tikka Masala? PTM is nothing but the smoky appetizer slathered in a subtle thick curry/gravy. Sounds like the world's most favorite Indian Dish right? I mean Chicken Tikka Masala? Well, sort of! This vegetarian sabzi is a dish relished by all in restaurants, but getting the same taste and flavor wasn't easy right? The smoke and the cooking in coal makes all the difference, Now cook in charcoal, at home without those clay style professional tandoor!

Ingredients

For paneer tikka
Paneer 250 Gram , chopped in 2"x2" and 2cm thickness
Onion 1/2 Cup (8 tbs)
Bell pepper 1/2 Cup (8 tbs)
Roasted gram flour/Besan 2 Tablespoon (Sattu)
Salt To Taste
Chaat masala 1/2 Teaspoon
Lemon juice 1 Teaspoon
Garam masala 1 1/2 Teaspoon
Ginger/Ginger paste 1 1/2 Teaspoon , chopped finely
Garlic/Garlic paste 1 1/2 Teaspoon , chopped finely
Cumin powder 1 1/2 Teaspoon
Kashmiri red chili powder 2 Teaspoon (Or More if required)
Pepper 1/2 Teaspoon
Canola oil 4 Tablespoon
For masala/gravy
Tomato puree 2 Cup (32 tbs) , boiled (5 tomatoes, chopped then boiled in ¼ cup water for 5 minutes and Pureed)
Brown onion paste 3/4 Cup (12 tbs) (Made From 3 Large Onions)
Canola oil 5 Tablespoon
Coriander 1/4 Cup (4 tbs)
Chili 3 , slit
Salt To Taste
Lemon juice 1 Teaspoon
Corn flour 1 Teaspoon (Dissolved in 1 tbsp water)
Black cardamom pods 4 , crushed open
Coriander powder 1 Teaspoon
Black pepper 1/4 Teaspoon
Kashmiri chili powder 1 1/2 Teaspoon
Ginger 1/2 Teaspoon , minced
Garlic 1/2 Teaspoon , minced
Fresh cream 1 Teaspoon
Leftover marinade 2 Tablespoon (As Much is Left)
Food color 1/8 Teaspoon (Artificial color) (Optional)
Sugar 1/4 Teaspoon (Optional)

Directions

MAKING

For the Tikka, in a mixing bowl, add all the dry spices and roasted Bengal Gram Flour (sattu). Mix well. Add yogurt, little at a time till you get a thick paste.

Add in the ginger, garlic, lemon juice. In a small pan add 2 Tb canola oil. Once it starts smoking, switch off the flame and pour in the smoky oil to the marinade. Stir well.

Throw in the onions, peppers and paneer. Toss them with Hands gently and make sure it coats well. Cover with cling wrap and refrigerate for 30 mins(more is better).

Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lightly. Heat up for 15 mins in high flame.

Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.

Cover and cook for 2-3 mins.

To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of cooking. Cover and cook for another 3-4 minutes.

Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes uncovered.

Take the tikkas and veggies out and keep them aside.

In case you do not have a Gas Tandoor, grill the veggies on a tawa/grill or tawa/grill modes on microwave/oven at the max temp. For the smokey flavor, you can add a drop of liquid smoke if you wish to. On the other way, you can place some active charcoal on a baking sheet on the lower rack and grill the tikka in middle rack.

For the gravy, in a wok, add the canola oil, Once hot add the black cardamoms, once it sizzles, add the ginger and garlic and cook till the raw flavor is gone.

Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in the boiled tomato paste.

Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder, coriander powder. Cook for a minute or two.

Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and cook for a minute or two.

Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes.

 

SERVING

Serve it Hot with Roti or Naan. Enjoy!

 

Notes

Be extremely careful with the charcoal tandoor (Gas Tandoor). It can catch little bit of fire at any time, so be careful.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 342Calories from Fat 225

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 560 mg23.33%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet