Classic Paneer Tikka Masala

1.In a mixing bowl, combine yogurt, ginger-garlic paste (1 tablespoon), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), garam masala (1 teaspoon), chaat masala (1 teaspoon), lemon juice (1 tablespoon), and salt. Whisk well to form a smooth marinade.

2.Add the paneer (250 grams) cubes to the marinade and coat them evenly. Cover and refrigerate for at least 1 hour to allow flavors to infuse.

3.Preheat a grill pan or non-stick skillet over medium heat and brush it with 1 tablespoon of oil.

4.Place the marinated paneer (250 grams) cubes on the grill pan and cook for 2-3 minutes on each side until they develop light char marks. Remove and set aside.

5.In a large pan, heat the remaining 1 tablespoon oil over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

6.Add the finely chopped onions and sauté until golden brown, about 6-8 minutes.

7.Add ginger-garlic paste (1 tablespoon) (1 teaspoon) and sauté for another minute until fragrant.

8.Pour in the pureed tomatoes (2 large) and cook for 8-10 minutes, stirring occasionally, until the oil separates from the masala and the mixture thickens.

9.Add coriander powder (½ teaspoon), sugar (½ teaspoon), and salt to taste. Stir well.

10.Add the grilled paneer (250 grams) cubes to the tomato gravy and mix gently.

11.Sprinkle kasuri methi by crushing it between your palms and add garam masala (1 teaspoon). Stir to combine.

12.Pour in the heavy cream (½ cup) and simmer the curry for 5 minutes on low heat, allowing the flavors to meld and the gravy to become rich and creamy.

13.Garnish with freshly chopped coriander leaves before serving.

14.Serve hot with naan, roti, or steamed basmati rice.