Paneer Tikka Masala Bake Recipe

Description:

Hey friend! So I've been experimenting in the kitchen lately, and I've come up with something really delicious and surprisingly easy: Paneer Tikka Masala. It's a twist on a classic, taking the beloved Indian paneer tikka and incorporating it into a creamy, rich masala sauce. I’ve always loved Indian food; the vibrant spices, the creamy textures, the incredible depth of flavor. This dish sort of evolved from my own experiences. I remember visiting my aunt in Birmingham, England, a few years back. She's a fantastic cook, and she made this amazing paneer tikka – perfectly charred on the outside, soft and bouncy on the inside. But the accompanying sauce was a simple tomato-based one. This recipe is my take on it, inspired by that memory and my own love for creamy tomato-based sauces. I'd imagine a dish like this might have originated in a bustling restaurant kitchen somewhere in Northern India, maybe Punjab or Delhi. The tikka itself, with its charring, could represent the influence of outdoor cooking methods (using tandoors and charcoal grills), while the creamy masala is more representative of richer, more nuanced cooking styles that developed later. The use of yogurt in the marinade is common in Indian cuisine, particularly in tandoor cooking, as it helps tenderize the meat and prevents burning during the charring process. Health-wise, paneer is a fantastic source of protein, perfect for vegetarians and vegans alike. It's a good source of calcium, too. The tomatoes in the sauce offer lycopene, a powerful antioxidant, and the spices – turmeric, cumin, coriander – are loaded with anti-inflammatory properties. Plus, this isn't deep-fried, so we’re keeping things relatively healthy with baking and gentle simmering. The baking method in this recipe, rather than using a tandoor, makes it accessible to home cooks without specialized equipment. It also makes the process much less intense and fiddly. No more charcoal spills, thank goodness!

Ingredients:

• - 1 block (about 14 oz) paneer, cut into 1-inch cubes (I always opt for the firmest paneer I can find – it holds its shape so much better during baking.)
• - 1 cup plain Greek yogurt (It's thicker and creamier than regular yogurt, which gives the marinade a fantastic texture.)
• - 2 tablespoons lemon juice (Always fresh lemon juice! Bottle stuff just doesn't have the same zing.)
• - 1 tablespoon garam masala (A pre-made blend, but if you want to get fancy, try making your own!)
• - 1 tablespoon ginger-garlic paste (Homemade is best, but pre-made works fine in a pinch. Just remember less is more when you're adding pre-made pastes to ensure that you can still detect the other ingredients.)
• - 1 teaspoon turmeric powder (Gives a lovely vibrant yellow color and a warm, earthy flavor.)
• - 1 teaspoon cumin powder (A warm, toasty spice that adds a beautiful depth to the tikka.)
• - 1/2 teaspoon red chili powder (Adjust to your spice preference! I like a gentle heat.)
• - 1/4 teaspoon salt (Remember to taste and adjust as you go – everyone has different salt preferences.)
• - 2 tablespoons olive oil (Good quality olive oil really makes a difference in the final flavor.)
• - 1 large onion, finely chopped (I always cry a little when chopping onions, even after all these years!)
• - 2 cloves garlic, minced (That onion cutting can make you feel a bit sluggish, but mincing garlic gets your nose working again, and a pinch of garlic powder in the sauce keeps that good energy flowing.)
• - 1 (28 oz) can crushed tomatoes (I sometimes add a spoonful or two of tomato paste for extra richness.)
• - 1 cup heavy cream (The secret to that luxuriously creamy sauce!)
• - 1/4 cup chopped cilantro (For a fresh, herby garnish.)

Instructions:

1. 1. Marinate the Paneer: In a large bowl, combine the paneer cubes, yogurt, lemon juice, garam masala, ginger-garlic paste, turmeric, cumin, chili powder, and salt. Mix everything really well, making sure the paneer is evenly coated. Cover the bowl and refrigerate for at least 30 minutes. Let it marinate overnight for best results, though. You could even leave it for longer - as long as you can find the patience, I am always delighted with the result.
2. 2. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a baking dish.
3. 3. Bake the Tikka: Spread the marinated paneer in a single layer in the baking dish. Bake for 20-25 minutes, or until the paneer is lightly browned and cooked through. Keep an eye on it, and don't be afraid to adjust baking time, depending on your oven.
4. 4. Sauté the Aromatics: While the paneer is baking, heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they soften and turn translucent, about 5 minutes. Then add the minced garlic and cook for another minute, until fragrant.
5. 5. Simmer the Sauce: Add the crushed tomatoes, salt, and a pinch of sugar to the pan. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6. Blend (Optional): If you prefer a smoother sauce, you can use an immersion blender to blend the sauce directly in the pan. I usually do this, but sometimes I like a chunkier texture, so I skip this step.
7. 7. Combine and Simmer: Stir in the heavy cream and simmer for another 5 minutes, or until the sauce has reached your desired consistency. If you skip step 6, this is a good time to add a sprinkle of garam masala or other spices for extra depth.
8. 8. Add the Paneer: Gently add the baked paneer to the sauce, and make sure it is well combined.
9. 9. Finish & Serve: Remove from the heat and stir in the chopped cilantro. Serve hot with basmati rice or naan bread. This is especially amazing the next day, once the flavors have melded together. You could even add a dollop of plain yogurt on top of the baked paneer and sauce for extra coolness and creaminess.
10. 10. Enjoy! This dish is so satisfying and comforting. It’s perfect for a cozy night in, or even a casual dinner party.