Growing up, the heart of our home was undoubtedly the kitchen, where my maternal grandmother’s warm presence and flavorful recipes made every meal a celebration. One dish that holds a cherished spot in my memories is Paneer Tikka Butter Masala, a classic from Punjab that combines tender marinated paneer with a rich, creamy sauce. This dish is not just a favorite; it’s a beloved family tradition passed down through generations.

Every Sunday, I would watch my mother transform simple ingredients into something magical. The aroma of spices simmering in the air would draw us all in, each of us anticipating the feast to come. Today, I want to share with you the recipe for this delightful dish, one that always brings a smile to my face and warmth to my heart.

Ingredients

To make Paneer Tikka Butter Masala, you will need:

For the Paneer Tikka:

• 400 grams paneer, cut into cubes
• 1 cup thick yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice
• 1 bell pepper, cut into squares
• 1 onion, cut into squares
• 2 tablespoons oil (for grilling)

For the Butter Masala:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Marinating the Paneer: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well to create a smooth marinade. Add the paneer cubes, bell pepper, and onion to the marinade, ensuring everything is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Grilling the Tikka: Preheat your oven or grill to 200°C (about 400°F). Arrange the marinated paneer and vegetables on skewers. Brush them with oil and place them on the grill or in the oven. Grill for about 15-20 minutes, turning occasionally until they are charred and slightly crispy. This step is crucial for adding that smoky flavor to the dish.

3. Preparing the Butter Masala: While the paneer is grilling, it’s time to prepare the rich butter sauce. In a large pan, heat the butter and oil over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds. Then, add the finely chopped onions and sauté until they turn golden brown.

4. Building the Sauce: Add the ginger-garlic paste and sauté until the raw aroma disappears. Then, stir in the tomato puree, red chili powder, and coriander powder. Cook this mixture until the oil starts to separate from the tomatoes, about 5-7 minutes.

5. Finishing the Masala: Add salt to taste and sprinkle in the garam masala. Pour in the heavy cream and stir well to combine, letting the sauce simmer for a couple of minutes. This creamy base is what makes the dish so luscious!

6. Bringing it All Together: Once the paneer tikka is ready, gently fold it into the butter masala, ensuring each piece is coated with the rich sauce. Let it simmer for an additional 5 minutes, allowing the flavors to meld beautifully.

7. Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice, and don’t forget a side of yogurt or raita to balance the flavors.

A Flavorful Legacy

As I plate the Paneer Tikka Butter Masala, I’m reminded of family gatherings filled with laughter, joy, and the vibrant flavors of Punjab. Each bite is a tribute to my mother and grandmother, whose love and culinary wisdom have shaped my love for cooking.

I hope this recipe brings you as much joy as it has brought me over the years. Cooking is more than just following steps; it’s about creating memories and sharing love. Enjoy this delicious dish, and may it warm your heart and home!