Preparation

Tikka Masala Spice Powder

1. In a dry frying pan over low heat, place the coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon and dried red chillies.
2. Roast slowly until the spices begin to pop. Allow the spices to cool down and transfer them to the grinding bowl of the Spice Grinder.
3. Add Turmeric, ground ginger, onion powder, garlic powder and nutmeg powder.
4. Process spices together in the Spice Grinder until coarsely ground, about 30 seconds. 
5. Use immediately or store them in an airtight jar. 
    

Paneer Tikka Marinade

1. Whisk all the ingredients for Paneer Tikka marinade until smooth. Stir in Paneer cubes and mix well. Allow the marinade to rest for at least 1 hour or preferably overnight.
2. Place the marinated paneer tikka on a heated pan and cook until they gently turn  golden brown on all sides.
3. Set them aside.
    

Tikka Masala Gravy

1. Place the ginger and garlic together in the grinding bowl of the spice grinder. Process for 10 seconds, until they are finely chopped.
2. Heat a non stick frying pan over medium heat with oil. When oil is hot, stir in ginger, garlic and Onion. Cook until fragrant for about 2 minutes. 
3. Stir in can of chopped tomatoes and cook until the tomatoes are mushy, about 5 minutes.
4. Add the tikka masala powder, red chilli powder, turmeric powder and salt and cook for a fur-ther 3-4 minutes. 
5.  Add 3/4 cup of water and cook for 2-3 minutes. Switch off the flame. If you like the gravy texture smooth, transfer them to a blender and puree smooth. This step is completely optional.
6. Place the pureed tikka masala in the pan.
7. Stir in cream, kasuri methi and the prepared paneer tikka and cook for 1 minute. 
8. Garnish with a drizzle of cream and coriander leaves. 
9. Serve Paneer Tikka Masala with naan bread and rice.