Paneer Tikka Masala: The Dish That Hugged Me on My Hardest Day

Life is funny for us. On some days, it feels like a golden warm embrace, and on other days, it might seem like a gloomy cloud that refuses to leave the skies. On one such day, when the weight of the gloom seems to be too heavy and it keeps on wearing you down, it is important to treat yourself. When you treat yourself with comfort food, it feels like a warm embrace, something that you need to stay alive and keep yourself charged up. 

For me, the dish has always been chicken tikka masala. The charred meat in the creamy and yet extremely flavourful gravy feels like the perfect dish that I had been yearning for. To top that, I always like to top my favourite tikka masala gravy with a side of butter tandoori naan. It feels like the perfect combination. However, on a day like this, when the gloominess seemed to be unmatched, I wanted to cook my favorite comfort meal. But, I wasn't left with many choices when I realized that my pantry did not have chicken. 

Paneer Tikka Masala - an Eureka Moment 

I wanted to have tikka masala, a rich yet comforting dish that made me remember my roots and brought back the taste of my childhood. But what could I even fathom to do? It was late in the evening, and chicken would not be easy to procure. This is when I realised I do have some fresh cream paneer in my pantry. Why can't I make paneer tikka masala? When I was in college, I used to see that my vegetarian friends often ordered this dish and raved about how tasty it was. Being a hardcore non-vegetarian, I never tried it out. Now that I didn't have many options in my hand, it was time to try the paneer version of a tikka masala. 

I knew that the base gravy for tikka masala would remain the same. It is just that the gravy would be replaced with paneer tikka instead of chicken tikka. I started with a hearty mix of onion, tomato, garlic paste, ginger paste, and some whole garam masala. These included my very favorite green cardamom. I added a dash of butter to the pan and fried them lightly. Next, I added some whole cashews and sugar melon seeds to extend that creamy flavour. Once the entire mixture was lightly sautéed, I put it inside a blender and gave it a very good mix. The mix was smooth. 

The next thing that I did was take out some more butter and put the entire concoction into a pan so that it could simmer away. This is when I prepared my paneer tikka. Cut the paneer into cubes and marinate it with some salt, hung curd, garam masala, cumin powder, rapeseed oil, and some sugar. The entire mixture then needs to be seared well in a pan so that it takes up the charred flavour.

Paneer is so rich and exotic. As the gravy thickens, a sprinkle of green cardamom and a pinch of fenugreek dry leaves (known for their irresistible aroma) elevated the dish to divine levels. A final seasoning with salt balanced everything perfectly. To seal the deal and make sure that the gravy was in just the right consistency, a splash of water did wonders. It ensured that the gravy was just enough and yet not very mild. To finish off the dish, the paneer tikka pieces were added, and some cream. I can vouch for this, it could compete with even the best chicken tikka masala any day. 

More than just ingredients 

There is a common misconception among people that it is only the ingredients that add to the flavour of the dish. In reality, it is indeed much more than that. It is also about the symphony that each of these items tend to extend. Stored properly, between 2°C and 5°C, these ingredients kept their freshness and potency intact. Once opened, the mix was best consumed within two days to maintain its peak flavor, something I learned the hard way after letting a batch sit too long once.

Do you know what the best part about the dish is? While I did use paneer to make it creamy, rich flavorful, there is an option for you to enjoy this goodness even if you are vegan. You can simply choose to replace paneer with tofu and skip the fresh cream. I can guarantee you, the dish will taste equally amazing. 

Why did it feel like a hug?

One might wonder, when I love chicken tikka masala so much, what is it about paneer tikka masala that makes me so emotional? The answer is simple. The softness of the paneer was like a warm embrace, something that I had been craving for the entire day. It was a hard time, and I won't deny how good the entire cooking process made me feel. The spicy tikkas in the rich and flavourful gravy were like a celebration in my mouth. And don't forget, I paired this dish with my very favorite garlic butter naan. It is like a combination made in heaven.  

While chicken tikka is indeed one of my favourite dishes till now, it can easily compete with paneer tikka masala, which is like the new kid on the block. Both dishes share the iconic tikka masala gravy, but they are both so unique. I would say if you are someone who loves to have dishes like this, then you must try both the chicken and the paneer dishes. 

Conclusion

Sometimes the most difficult moments in life get easier because you start taking life a little less seriously. Cooking is indeed a great hobby, and it can make you feel like you are in the ultimate comfort zone. If you, however, do not want to cook and yet want to enjoy a good paneer or chicken tikka dish, then trust in none but Tikka Nation. With years of experience and the best dishes on the menu, you get to have an experience like no other.