Paneer Tikka Masala Delight

# What You Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 3/4-inch cubes

02 - 5.3 oz plain Greek yogurt

03 - 2 tablespoons lemon juice

04 - 2 tablespoons chickpea flour (gram flour/besan)

05 - 1 tablespoon ginger-garlic paste

06 - 1 teaspoon ground cumin

07 - 1 teaspoon ground coriander

08 - 1 teaspoon garam masala

09 - 1/2 teaspoon turmeric powder

10 - 1/2 teaspoon Kashmiri chili powder or mild paprika

11 - 1/2 teaspoon salt

12 - 1 tablespoon vegetable oil

13 - 1 green bell pepper, cut into chunks

14 - 1 red onion, cut into chunks

→ Masala Sauce

15 - 2 tablespoons butter or ghee

16 - 2 tablespoons vegetable oil

17 - 1 large onion, finely chopped

18 - 2 tablespoons ginger-garlic paste

19 - 14 oz canned crushed tomatoes

20 - 1/2 teaspoon turmeric powder

21 - 1 teaspoon ground cumin

22 - 1 teaspoon ground coriander

23 - 1 teaspoon garam masala

24 - 1/2 teaspoon chili powder

25 - 1 teaspoon salt

26 - 1 teaspoon sugar

27 - 3.4 fl oz heavy cream

28 - 2 tablespoons chopped fresh cilantro

→ For Serving

29 - 10.5 oz cooked basmati rice

30 - Lemon wedges

31 - Fresh cilantro leaves

# Directions:

01 - Combine yogurt, lemon juice, chickpea flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and vegetable oil in a large bowl; mix thoroughly to form a smooth marinade.

02 - Add paneer cubes, green bell pepper, and red onion chunks into the marinade; toss gently to coat evenly. Cover and refrigerate for a minimum of 30 minutes.

03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread marinated paneer and vegetables onto skewers. Grill or roast for 10 to 12 minutes, turning once halfway, until edges are lightly charred. Set aside.

04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add chopped onions and sauté until golden brown. Incorporate ginger-garlic paste and cook for 1 to 2 minutes until aromatic.

05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Stir well and cook over medium-low heat, simmering gently for 10 to 15 minutes, stirring occasionally.

06 - Stir in heavy cream and cook for an additional 2 to 3 minutes. Add the grilled paneer and vegetable skewers to the sauce, simmer gently for 5 minutes to allow flavors to meld.

07 - Garnish with chopped fresh cilantro. Serve immediately over steamed basmati rice with lemon wedges and extra cilantro on the side.

# Expert Tips:

01 -

It tastes like you spent hours in the kitchen, but comes together faster than you'd think.
The paneer stays tender and absorbs flavor instead of turning rubbery like I used to make it.
You get that restaurant-quality creaminess without cream being the only thing holding it together.

02 -

Don't marinate the paneer for more than a couple of hours or it gets waterlogged and sad. 30 minutes is your sweet spot.
If your sauce breaks or looks curdled after adding cream, it's probably too hot. Turn the heat down and stir in a tablespoon of cold cream or yogurt to fix it.

03 -