Will it not be wonderful if we knew how to make the secret ingredients the cooks use in all those popular crowded restaurants. So here am sharing with you guys the recipe I managed to get off a cook in one of the restaurants I had the famous Paneer Tikka masala.
Make this popular masala ahead of time and store in an air-tight container. Creating a tasty meal will then be a simple procedure just to marinate, grill and serve!
Things you need are:
100 gms cumin seeds, 35 gms coriander seeds, 20 gms cloves, 5 pieces of 2" cinnamon sticks, 20 gms ginger powder, 20 gms garlic powder, 20 gms red chilli powder, 20 gms turmeric powder, 20 gms mace powder, 20 gms salt, 1 tsp orange food color if desired or substitute with 20 gms of Kashmiri red chillies.
Note: If you have used Kashmiri Red Chillies, then please leave out the chilli powder mentioned as the recipe would end up very spicy. Before you use the red chillies, lightly toast them on a hot pan till aromatic, then grind to a fine powder in a clean, dry grinder.
How to make the masala:
Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low flame, till they begin to release their aroma. Remove from fire and allow to cool. Grind all the ingredients (including the powder made from the Kashmiri Red Chillies) together in a coffee grinder to make a smooth powder. Store in an air-tight container for upto 6-8 weeks.
Store and have fun making the wonderful tikka masala the restaurants have to offer but in the comforts of your home!
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