Name: Paneer ( Chicken ) Tikka Masala by Jamie Oliver recipe by Anju Bhagnari at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 cloves garlic; 3 inches fresh ginger; 2-3 fresh red chillies, deseeded; Olive oil as needed; 1 tablespoon mustard seeds; 1 tablespoon paprika ( red capsicum ); 2 teaspoon jeera powder; 2 teaspoon coriander seeds powder; 3 tablespoon garam masala powder; 200 GM CURD; 800 gm paneer ( 4 medium chicken breasts, as per his recipe ); 1 tablespoon butter; 2 medium onions, sliced; 2 heaped tablespoon tomato puree; Handful of ground Cashewnuts / almonds; 115 gm Cream; Fresh green coriander leaves, to garnish; Juice of 1-2 limes; 1/4 teaspoon haldi ( Optional and its not there in his recipe )

ABOUT Paneer ( Chicken ) Tikka Masala by Jamie Oliver RECIPE

Taken from the book Jamie's Dinner 5 that I got as a prize from BetterButter...!! One of the most popular Indian takeaway in the UK..! I have substituted the chicken with paneer.

Ingredients Serving: 4

6 cloves garlic
3 inches fresh ginger
2-3 fresh red chillies, deseeded
Olive oil as needed
1 tablespoon mustard seeds
1 tablespoon paprika ( red capsicum )
2 teaspoon jeera powder
2 teaspoon coriander seeds powder
3 tablespoon garam masala powder
200 GM CURD
800 gm paneer ( 4 medium chicken breasts, as per his recipe )
1 tablespoon butter
2 medium onions, sliced
2 heaped tablespoon tomato puree
Handful of ground Cashewnuts / almonds
115 gm Cream
Fresh green coriander leaves, to garnish
Juice of 1-2 limes
1/4 teaspoon haldi ( Optional and its not there in his recipe )

Instructions

Grate the ginger and ginger.
Add chopped red chillies.
Temper the mustard seeds in one tablespoon oil.
Add it to the grated ginger and garlic.
Add the chopped capsicum, cumin powder, coriander powder, 2 tablespoon garam masala powder.
Mix well and keep half quantity aside.
To the rest , add curd and add salt as per taste.
Marinate the paneer ( chicken ) pieces with this mixture for about 1 hour in the fridge.
( Chicken pieces can be marinated even overnight in the refrigerator)
To make the masala gravy, Take the butter in a thick bottom pan and heat on low flame.
Add the onions and the remaining half of the masala mix.
Stir so that the onions do not burn.
Let it turn little bit brown.
Add the puree and give it a stir.
Add haldi , if using.
Add the nuts/ almonds and half a litre of water.
Add salt as per taste.
Simmer till it reduces to a thick consistency.
Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required.
Add the paneer pieces to the ready gravy.
Put in the whisked cream and 1 tablespoon garam masala powder.
Adjust all seasonings as per taste.
Bring it to one boil.
Shut off the gas.
Garnish with fresh coriander leaves and lime juice.
Serve with rotis/ Boiled basmati rice.
Adjust gravy consistency as desired.

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