Safoi's Chicken Tagine
Safoi has many beautiful tagines in her home. A tagine is a cooking vessel used in Moroccan recipes that is made of earthenware and has a domed top that returns all condensation to the food, keeping e...
There’s no need to order takeout when you can make this flavor-packed Paneer Tikka Masala right in your own kitchen. This is a simplified version of the traditional recipe (for easy home preparation), but it keeps the authentic taste and flavors intact. It makes use of paneer (an Indian cheese), but you can substitute tofu or cooked chicken if you prefer.
Ingredients
SERVINGS: 3-4 Serving(s)
Paneer Tikka
- 15 paneer cubes (one inch)
- 1½ cups cubed green bell pepper (one inch)
- 1 cup cubed onions (one inch)
- ¼ cup yogurt
- 1 tablespoon lime juice
- 1 teaspoon Kashmiri red chili powder (or paprika)
- 1 teaspoon kitchen king masala
- ½ teaspoon turmeric
- 1 teaspoon salt
- Cooking oil
Masala
- 10 raw cashews
- 1 tablespoon Kashmiri chili powder (or paprika)
- 1 tablespoon kitchen king masala
- 2 tablespoons tomato paste
- ½ teaspoon ground cardamom
- 1½ cups diced red bell pepper
- ¼ cup heavy cream
- ½ tablespoon coriander powder
- ½ tablespoon sugar
- ½ tablespoon salt
- ½ tablespoon dried fenugreek leaves
- 2 tablespoons cooking oil
- Cilantro (garnish)
Instructions
Paneer Tikka
In a large mixing bowl, combine red chili powder, kitchen king masala, turmeric, yogurt, lime juice, and salt. Add the cubed paneer and vegetables and toss until well coated. Cover and refrigerate for at least 30 minutes.
Set oven to high/broil. Alternately skewer the paneer and vegetables and broil for 10-12 minutes. Rotate the skewers a couple of times to allow all sides to be evenly broiled. Remove skewers from oven when brown spots or char marks appear on all sides of the paneer. Set aside.
Masala
Blend all masala ingredients (except cooking oil, fenugreek leaves, and heavy cream) with one cup of water into a fine and smooth paste.
Heat oil in a nonstick skillet over medium heat, then add fenugreek leaves and sauté for just a few seconds. Add the blended paste, then cover and cook over medium heat for about 15 minutes. Stir intermittently while cooking to prevent burning. (Be careful while stirring, as the curry tends to splash under heat!) When curry is ready, it will look thick and glossy. Lower heat, add heavy cream and ½ cup water, and mix well. Continue to cook under low heat for about 5 minutes. Finally, add broiled paneer and vegetables and cook for another 2-3 minutes. Remove from heat and garnish with chopped cilantro.
Serve warm with rice or naan.
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