Cheese And Tikka Masala: The Perfect Pairing

Tikka masala is a popular Indian dish, with the chicken version being one of the most famous Indian dishes in the world. The vegetarian version, paneer tikka masala, is made with paneer (Indian cottage cheese) and is served in a creamy, spiced gravy.

Paneer is a great vegetarian alternative to meat and has a firm, non-melting texture similar to tofu. Tikka refers to a piece of food that has been marinated and grilled, and masala refers to the mixed spices used in the dish.

Paneer tikka masala is often served with naan, roti, or rice. The dish can be made vegan by substituting tofu for paneer and using vegan yoghurt and butter.

Chicken tikka masala mac and cheese

Ingredients:

• 1 pound chicken breasts, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 teaspoons minced garlic
• 1/2 teaspoon ginger
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon Kashmiri chili
• 1/2 teaspoon salt
• 1 pound elbow macaroni pasta
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 1 1/2 tablespoons minced garlic
• 1 teaspoon ground ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander (can substitute fresh cilantro)
• 1 teaspoon Kashmiri chili (can substitute normal chili powder)
• 1 teaspoon brown sugar
• 1 14-ounce can tomato sauce
• 1 1/4 cups cream or canned coconut milk
• 3-4 cups mozzarella cheese, divided (some for sauce, some for topping)
• Fresh cilantro, chopped

Method:

• Mix together the plain Greek yogurt, garlic, ginger, garam masala, turmeric, Kashmiri chili, and salt. Thinly slice the chicken and cover with the yogurt marinade. Marinate for a minimum of 15 minutes to overnight.
• Heat a skillet over medium-high heat, add a tablespoon of oil, and cook the marinated chicken until fully cooked. Remove the chicken from the pan and set aside.
• Bring a large pot of salted water to a boil and cook the pasta until al dente (about 8 minutes). Drain the pasta and set aside.
• Melt the butter in the skillet, add the diced onion, and cook until soft and translucent. Add the garlic, ginger, garam masala, cumin, coriander, Kashmiri chili, and salt. Cook for about 3 minutes.
• Add the tomato sauce and brown sugar, stirring to combine. Let the sauce simmer for about 3 minutes.
• In a separate bowl, mix the egg with the cream or coconut milk. Add this mixture to the sauce and simmer for 2 minutes.
• Add 2-3 cups of cheese to the sauce, depending on how thick and cheesy you want it. Stir until the cheese is melted and the sauce is smooth.
• Combine the pasta and sauce, stirring to mix well. At this point, you can serve the dish as-is or bake it for a more crispy texture.
• If baking, preheat the oven to 350 degrees Fahrenheit and grease a large baking dish. Pour the pasta and sauce mixture into the dish and spread it evenly. Top with an additional 1 cup of shredded mozzarella (or more, if desired).
• Bake for 10-15 minutes, until the cheese is melted and bubbly. Sprinkle with chopped cilantro and serve immediately.

Tips:

• If you can't find Kashmiri chili powder, you can substitute it with regular chili powder.
• Garam masala can usually be found in the spice section of grocery stores, but if not, check the ethnic or Asian food aisle or your local Asian/Indian market.
• For a hint of coconut flavor, substitute canned coconut milk for the cream. You can also use milk and butter instead of cream in a pinch.
• For a saucier dish, start with 1 1/2 cups of shredded mozzarella. For a cheesier dish, use up to 3 cups.

Vegan paneer tikka masala

Ingredients

• Tofu (extra firm)
• Onion
• Bell pepper
• Ginger-garlic paste
• Lemon juice
• Red chilli powder
• Garam masala
• Turmeric
• Coriander powder
• Nutmeg powder
• Saffron
• Gram flour or cornstarch
• Salt
• Oil
• Water
• Tomatoes
• Curd (yogurt)
• Kasuri methi (dried fenugreek leaves)
• Heavy cream
• Coriander leaves (cilantro)

Method

Marinate the tofu

• In a large bowl, add thick curd or Greek yogurt, ginger-garlic paste, red chilli powder, garam masala, turmeric, coriander powder, nutmeg powder, saffron, gram flour or cornstarch, lemon juice, and salt. Mix well.
• Add the tofu cubes, onion, and bell pepper. Gently mix until everything is coated evenly with the marinade. Cover the bowl and refrigerate for at least one hour or overnight.

Make the gravy

• Heat oil in a pan. Add chopped onions and saute until transparent or golden.
• Add tomatoes, cashews (optional), sugar, and salt. Saute until the tomatoes turn mushy and soft.
• Add red chilli powder and garam masala. Saute for another 1-2 minutes until aromatic.
• Cool the mixture and add it to a blender with water. Blend to a smooth puree.
• Heat oil in a pan. Add ginger-garlic paste and saute until aromatic.
• Pour the onion-tomato puree into the pan. Cook until the puree thickens and you see fat leaving the sides of the masala.
• Add turmeric, red chilli powder, coriander powder, cumin powder, and garam masala. Stir well.
• Remove the pan from the heat and add beaten curd (yogurt). Mix well.
• Add water and salt. Place the pan back on the stove and simmer until the gravy thickens.
• Add cream and kasuri methi. Stir and simmer for another minute.

Grill the tofu

• Thread the tofu cubes and vegetables onto bamboo or metal skewers.
• Brush the tofu and vegetables with oil.
• Grill the skewers in a preheated oven at 200°C (390°F) for 15-20 minutes, turning halfway through. Alternatively, pan-fry the tofu in a flat pan until golden.

Assemble the dish

• Add the grilled tofu and vegetables to the gravy. Gently mix.
• Garnish with coriander leaves and serve hot with naan, roti, or rice.

Tikka masala grilled cheese sandwich

Ingredients:

• White bread
• Cheese (Mozzarella, sharp cheddar, American, Havarti, Asiago, or any other cheese that melts easily)
• Softened butter, margarine, or ghee
• Tikka masala (a custom blend of garam masala, chilli powder, cumin, paprika, and ground coriander)
• Mayonnaise (optional)

Method:

• Make the tikka masala spread by mixing the spices with a spoonful of softened butter and minced garlic.
• Heat a skillet on low to medium heat and add butter.
• Add two slices of bread to the skillet (mayo-side down if you're using mayonnaise).
• Add a slice of cheese (or two) to one slice of bread.
• On the other slice, spread a layer of the tikka masala spread.
• Flip the slice of bread with the spread over the slice with the cheese. Keep the temperature low to medium-low and cover the pan to distribute the heat more evenly.
• Once the bottom is golden brown, flip and cook until golden brown. Press gently with a spatula to cook evenly.
• Cut the sandwich diagonally and serve!

Tips:

• For the perfect golden brown toasted bread, add the butter to the pan rather than spreading it directly on the bread.
• If you want, you can also spread a thin layer of mayonnaise or butter on the bread itself. Adding butter or mayonnaise to both surfaces helps crisp the bread more evenly.
• Use cheese that melts easily. American cheese has more excess liquid and therefore has a lower melting point, making it a good option for this sandwich.
• Press slightly with a spatula to ensure that the cheese sticks to the bread and that it cooks perfectly from all sides. Don't press too hard and smash the sandwich!
• Cut the grilled cheese diagonally. In the debate of diagonal vs vertical cuts, diagonal wins!

Chicken tikka masala

To make chicken tikka masala, first, the chicken is marinated in a mixture of yogurt, garlic, ginger, and various spices such as coriander, cumin, turmeric, and garam masala. The chicken is then baked or grilled, either on skewers or directly on a pan.

While the chicken is cooking, the sauce is prepared by sautéing onions, garlic, and ginger, along with additional spices. Tomato puree and heavy cream are added to create a rich and creamy sauce. Finally, the cooked chicken is added to the sauce, and the dish is served with rice or bread.

Paneer tikka masala

Paneer is a firm, non-melting cheese that is similar in consistency to tofu. It is a great vegetarian alternative to chicken, lamb and other meats. Tikka refers to a piece of food that has been marinated and grilled. Masala refers to the spice-laden gravy.

Marinate the Paneer:

• In a large bowl, whisk yogurt until smooth. You can use Greek yogurt or hung curd, which is thicker than regular yogurt.
• Add spices such as ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, coriander powder, grated nutmeg, saffron, and salt.
• Mix everything well.
• Add paneer cubes, onions, and bell peppers. Gently mix until the marinade coats the paneer and vegetables evenly.
• Cover and marinate in the refrigerator for at least one hour or overnight.

Grill the Paneer:

• You can grill the paneer in an oven or pan-fry it.
• If using an oven, line a baking tray with aluminum foil and thread the paneer and vegetables onto skewers. Preheat the oven to 200°C (390°F) and brush the paneer and vegetables with oil. Grill for 15-20 minutes, turning halfway through.
• If pan-frying, heat oil in a flat pan and place the skewered paneer and vegetables on the pan. Fry on medium heat until all sides are browned, adding more oil if needed.

Make the Curry:

• Bring a pot of salted water to a boil and add halved onions and tomatoes. Cook for a few minutes, then turn off the heat and let it sit for 15-20 minutes.
• Make a smooth paste of the onions and a puree of the tomatoes in a blender.
• In a separate pan, heat oil and add the onion paste. Sauté until the paste turns golden.
• Add ginger-garlic paste and sauté for a few seconds.
• Add the tomato puree and all the dry spice powders. Stir well and sauté until you see fat leaving the sides of the masala.
• Remove the pan from the heat and add beaten yogurt. Stir well and add water and salt.
• Place the pan back on the stove and simmer until the gravy thickens.
• Add cream and crushed fenugreek leaves (optional). Stir and simmer for a minute.
• Finally, add the grilled paneer and vegetables to the gravy and gently mix.

Serve your homemade paneer tikka masala with naan, roti, or rice, and enjoy!

Frequently asked questions