Paneer Green Tikka
A Note About This Recipe from Barkha:
Floyd’s green chicken tikka was one of the greatest hits at his New York restaurant, Tabla — so much so that it was later served at The Bombay Bread Bar as "Chicken Tikka Not Masala". Floyd created it to give his guests a new kind of chicken tikka different from the typical red tandoori style. It was so nutty, savory, and complex in its deliciousness that it’s remembered in reverent, drooling tones to this day.
(Fun fact, tikka masala is the national dish of England!)
Today, our Green Tikka Masala spice blend means it easy to make a chef-worthy green tikka masala recipe at home. Rather than the usual paprika used in the "typical" tikka blend, the base of this green version is ground curry leaves grown here in the the US — in suburban LA, of all places! Add ginger, garlic, and a touch of chili, and paneer takes on a new dimension in this recipe.
This green paneer tikka masala recipe is an absolute family favorite — the amazing earthy fragrance of the curry leaves takes me back to summer grilling in our backyard over the years. Use the leftovers in sandwiches, wraps or even salads. Then try using the Green Tikka Masala as a protein rub for stir-fries, sauces, and other curries finished with coconut milk or yogurt — it’s a workhorse in the kitchen flavoring everything with fragrance and love!
Paneer Green Tikka Masala
Serves: 4-6
Cooking Time: 15 minutes active, plus 2-4 hours for marination
INGREDIENTS:
1 pound paneer cheese, cut into ½ inch thick slices
3 tablespoons Green Tikka Masala
4 tablespoons neutral oil
1 red onion, sliced thin
The juice of 1 lime
½ cup chopped cilantro leaves
Salt to taste
DIRECTIONS:
In a medium bowl, prepare the marinade with the Green Tikka Masala and water to make a paste. Then add the oil and salt to taste. Add juice of half a lime into the marinade.
Add the sliced paneer and marinate in the refrigerator for 2-4 hours, or overnight if possible, for the paneer to absorb the flavors.
Remove the paneer from the marinade. Either skewer them and cook on the grill at a medium high flame until it gets a char, or cook in a 375° oven for 7-10 minutes until cooked with some char. Baste with the extra marinade to prevent drying and add extra flavor.
Prepare the onions for the garnish by mixing the sliced onions with ½ of the lime juice and salt.
Plate the paneer and top with the sliced onions and additional lime juice if needed. Garnish with chopped cilantro leaves.
For a complete meal, serve with basmati pilaf and dal!
