Paneer Tikka Masala with Assorted Tandoori Breads (Butter Naan, Garlic Naan, Cheese Naan, Kulcha, Lachha Paratha, Tandoori Roti)
ID: a47b74b6...
A comprehensive guide to making restaurant-style Paneer Tikka Masala paired with six classic tandoori breads: Butter Naan, Garlic Naan, Cheese Naan, Kulcha, Lachha Paratha, and Tandoori Roti. Learn the professional techniques of skewering, clay oven baking, and gravy preparation.
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🍳 Cooking Flow
Skewer marinated paneer and vegetables, then roast in the tandoor until charred. → Prepare the masala gravy in a pan using garlic, spices, onion-tomato masala, yellow gravy, tomato gravy, and cream. → Cut the tandoori paneer into bite-sized pieces and simmer them in the prepared gravy with butter, cream, and garnishes. → Shape, fold, and stuff the different dough balls for various breads (Butter Naan, Garlic Naan, Cheese Naan, Lachha Paratha, Kulcha, Roti). → Bake the breads on the tandoor walls, apply butter, slice, and serve hot with the Paneer Tikka Masala.
Cooking Steps
Brief Cooking Order
Skewer marinated paneer and vegetables, then roast in the tandoor until charred. → Prepare the masala gravy in a pan using garlic, spices, onion-tomato masala, yellow gravy, tomato gravy, and cream. → Cut the tandoori paneer into bite-sized pieces and simmer them in the prepared gravy with butter, cream, and garnishes. → Shape, fold, and stuff the different dough balls for various breads (Butter Naan, Garlic Naan, Cheese Naan, Lachha Paratha, Kulcha, Roti). → Bake the breads on the tandoor walls, apply butter, slice, and serve hot with the Paneer Tikka Masala.
Introduction
A comprehensive guide to making restaurant-style Paneer Tikka Masala paired with six classic tandoori breads: Butter Naan, Garlic Naan, Cheese Naan, Kulcha, Lachha Paratha, and Tandoori Roti. Learn the professional techniques of skewering, clay oven baking, and gravy preparation.
Step 1
Skewer the marinated paneer cubes alternately with diced capsicum, onion, and tomato (shashlik).
Step 2
Roast the paneer skewer in a preheated tandoor (clay oven) for about 5-7 minutes until slightly charred.
Step 3
Heat oil in a pan, add cumin seeds, and sauté chopped garlic until golden brown.
Step 4
Add chopped onion-tomato masala to the pan and cook for a minute, then add salt, coriander powder, red chili powder, kitchen king masala, and cumin powder. Sauté well.
Step 5
Add yellow gravy and tomato gravy to the spice mixture. Mix well, pour in a little water, and simmer until the oil starts to separate.
Ingredients List
Important Notes
Tandoor clay oven baking requires high, even heat; ensure the tandoor is thoroughly preheated before slapping the breads on the walls.
Handle the cheese naan gently to prevent the stuffed cheese from leaking out during rolling or baking.
The paneer should not be over-roasted in the tandoor as it will cook further in the hot gravy and might otherwise become rubbery.
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