Paneer Tikka Masala With Garlic Butter Naan Recipe

About this recipe

A rich and creamy paneer tikka masala served with soft garlic butter naan, perfect for a wholesome dinner. This dish balances medium spice levels with authentic Indian flavors.

Ingredients

• 200 g Paneer
• 200 ml Greek Yogurt Smoothie - Mulberry
• 200 g Cream
• 25 g Kasuri Methi
• 500 ml Milk
• - Red Chilli
• 20 g Turmeric Powder
• 100g Garam Masala
• 50 g Cumin Powder
• - Onion
• 250g Green Chilli
• - Butter
• 250g Garlic
• 500 Gms Buckwheat Flour
• 10G Salt
• 500 G Sugar
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Prepare the marinade by combining yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Marinate the paneer cubes in this mixture for 20 minutes.
2. Step 2: Heat a grill pan or tawa with a little oil and grill the marinated paneer until golden on all sides. Set aside.
3. Step 3: In a pan, melt butter and sauté the onions until golden. Add garlic and green chilies, and cook for a minute.
4. Step 4: Add tomato puree, cumin powder, garam masala, and salt. Cook until the oil separates from the masala.
5. Step 5: Stir in fresh cream and crushed kasuri methi. Add the grilled paneer and simmer for 5 minutes. Adjust seasoning as needed.
6. Step 6: For the naan, mix wheat flour, salt, sugar, and a teaspoon of oil. Gradually add milk to form a soft dough. Let it rest for 15 minutes.
7. Step 7: Divide the dough into portions, roll out each into a flatbread, and cook on a hot skillet. Brush with garlic butter.
8. Step 8: Serve the paneer tikka masala hot with garlic butter naan.