Lancashire Farm Paneer Tikka Masala Recipe (Step-by-Step Guide)
The aroma of sizzling paneer tikka wafts through my kitchen, instantly transporting me to the vibrant streets of India. As the first bite touches my tongue, the creamy tomato sauce and the tender, marinated paneer meld together in perfect harmony. With Lancashire Farm's high-quality paneer, made from whole milk and touched by the subtlety of acetic and citric acid, this dish is not only a delight to the senses but also a testament to the beauty of fusion cuisine. This recipe is a must for anyone seeking comfort, a quick meal, or a dish to impress at a festive gathering. The best part? It's incredibly easy to make and caters to various diet preferences with simple modifications. The primary ingredients include Lancashire Farm paneer, a blend of Indian spices, and a medley of vegetables for added nutrition and flavor. What makes this recipe special is the balance between traditional Indian flavors and the creamy, indulgent texture of the tikka masala sauce, all while being mindful of nutritional balance.
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Ingredients
For the Paneer Tikka
250g Lancashire Farm paneer
1/2 cup plain Greek yogurt
2 tsp garam masala
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
Salt, to taste
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp ginger paste
For the Tikka Masala Sauce
2 medium onions, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup vegetable broth
1/2 cup heavy cream or non-dairy alternative
2 tbsp butter or oil
2 tsp garam masala
1 tsp cumin powder
Salt and pepper, to taste
Fresh cilantro, for garnish
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Cooking Method
Marinating the Paneer
In a large bowl, whisk together the yogurt, garam masala, cumin powder, coriander powder, cayenne pepper (if using), salt, lemon juice, garlic, and ginger paste until smooth.
Add the cubed paneer to the marinade and mix gently until all the pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Cooking the Paneer Tikka
Preheat a grill or grill pan to medium-high heat. Remove the paneer from the marinade, letting any excess liquid drip off.
Cook the paneer until golden brown on all sides, about 6-8 minutes total. Transfer the cooked paneer to a plate and set aside.
Making the Tikka Masala Sauce
In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onions and cook, stirring occasionally, until they are lightly browned, about 8 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Stir in the garam masala, cumin powder, and a pinch of salt. Cook for 1 minute, until the spices are fragrant.
Add the diced tomatoes, vegetable broth, and heavy cream or non-dairy alternative. Bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer, stirring occasionally, until it has thickened slightly, about 10-15 minutes.
Assembling the Dish
Add the cooked paneer to the saucepan with the tikka masala sauce. Stir gently to coat the paneer with the sauce.
Season the dish with salt and pepper to taste. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Frequently Asked Questions
How long should I marinate the paneer for optimal flavor?
For the best results, marinate the paneer for at least 30 minutes to 2 hours in the refrigerator.
Can I make this recipe vegan by substituting the paneer and heavy cream?
Yes, you can make this recipe vegan by using a plant-based paneer alternative and a non-dairy heavy cream substitute, such as soy or coconut cream.
What type of heat level can I expect from this recipe if I use the cayenne pepper?
The cayenne pepper adds a mild to medium level of heat, depending on your personal tolerance and the amount used. You can adjust or omit it according to your preference.
