~ Quick Fix: Paneer in Creamy Sauce…

Got 15 minutes?? Then give this recipe a try!


– 1 big Onion

– 2 tablespoons Tomato paste

– 1 medium Bell pepper (any color!)

– 500 grams Paneer

– 1 tablespoon Ginger garlic paste

– Masale: 1 tablespoon cumin seeds, 1 teaspoon turmeric powder, 1 tablespoon coriander powerder, 1 teaspoon red chilly powder, 1 tablespoon dried methi and salt to taste

– 1 cup skim milk

– 1 tablespoon Olive or any other cooking oil

– Chopped Coriander leaves for garnish.


1. Cut all the vegetables into small pieces.

2. Heat oil in a pan, add cumin seeds and allow to splutter.

4. Add onion, sauté and then add the bell pepper and tomato paste, continue to sauté.

5. Once vegetables are close to done, add all the other dried masala, also dried methi/fenugreek leaves, except salt. Make sure to not cook the vegetables throughly as some crunch is desired.

6. Keep stirring and tossing and now add milk. If needed, add some water. Make sure to not add too much, since a lot of gravy is not our aim, we want it just enough to make bring it all together.

7. Now add paneer pieces, gently toss, and as you see it bubbling, cover the lid and switch off the gas, allow to sit for 5 mins.

8. Now add salt, and mix well. Adding the salt later prevents the milk from curdling.

9. Garnish with chopped coriander leaves.

10. Enjoy with hot Rotis, Parathas, Naan or Rice!

And surely lemme know how you liked it!!


~ Chicken Tikka Masala…

If you asked me to define it, I would say Chicken Tikka Masala is heaven! LOL!! But Wikipedia does a better job in explaining what this dish is so here goes “Chicken tikka masala is a dish of chunks of roasted marinated chicken (Chicken Tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored.”

As promised, I am sharing my recipe for this yummy dish. It has a lot of variations, this is my take on it.

I have divided this recipe into 2 parts, the 1st being for making the Chicken Tikka and the 2nd one being the entire dish – Chicken Tikka Masala.

You can stop at Part 1 for a mouth watering appetizer, Chicken Tikka.

Part 1 – for the Chicken Tikka:


– 2 lbs. boneless chicken breast, trimmed

– 1/2 cup yogurt

– 3 tsp ginger garlic paste

– 1/4 tsp roasted cumin powder

– 1/4 tsp green cardamom powder

– 1/4 tsp red chili powder

– 1/4 tsp turmeric

– 3 tbsp lemon juice

– 4 tbsp vegetable oil


– Whisk all of the ingredients together in a large bowl. Add the chicken breast after cutting into 2 inch cubes.

– Marinate overnight in the refrigerator.

– Preheat oven to 350º F. Line baking sheet with aluminum foil and spray oil. Bake the chicken for 8-10 minutes ensuring not to overlook as that makes the chicken dry.

Part 2: Chicken Tikka Masala Gravy/Curry


– 4 big tomatoes, pulsed

– 2 tbsp tomato puree

– 3 big tomatoes, chopped

– 2 tsp ginger garlic paste

– 2 medium green chillies chopped

– 1 tbsp red chili powder

– 6 cloves

– 8 green cardamoms

– 1 big bay leaf

– 1/2 inch cinnamon stick

– 3 tbsp butter (optional)

– 2/3 cup cream or use milk or even yogurt is fine, if you want to make a healthier version

– 1 tsp crushed dried fenugreek

– Salt and sugar to taste

– 1 cup green coriander for garnish


– While the baking of Part 1 is happening, make the sauce in Part 2. Add chopped green chillies to heated Olive oil and then add the tomatoes, tomato paste and tomato puree and add 5 cups of water.

– Now add the ginger- garlic paste, red chili powder, cloves, cardamoms, and salt to the mixture and cool on low heat until reduced to a thick sauce. Bring to boil. Now strain through a strainer if you don’t want the whole spices to be in the dish. Now add butter and cream/milk/yogurt and stir.

– If the chicken tikka masala sauce tastes sour, due to the spices, add sugar to taste. Add dried crushed fenugreek, stir, and add the baked chicken tikkas. Mix well.

– Serve hot with a garnish of chopped green coriander. Best served with hot Rotis, Naans or Basmati Rice!