Cooking Saag Paneer & Chicken Tikka Masala {Recipes}

Following the worst Indian food I’ve ever had in my life, I made what I consider, the best Indian comfort food in the comfort of our home.

Menu: Saag Paneer, Chicken Tikka Masala, Saffron Boiled Rice with Ghee (clarified butter).

SAAG PANEER: I found a recipe on BBC Food.

Step-by-step instructions:

Ingredients: Salt, Coriander, Garam Masala, Paneer, Ginger (julienned), Garlic (minced), Green Chilli (minced), Red Onion (minced).
Add 3 tbsps of oil and roast 1tsp of cumin seeds for 30 seconds on low heat. Cook onion for 6 minutes, add garlic and ginger for 3 minutes
Add masala and salt until the raw smell disappears.
Add spinach (blanch and throw into a processor to make it smooth beforehand). Add 6 tbsps of milk and paneer, cook for a few more minutes and serve!

CHICKEN TIKKA MASALA: I found a recipe I liked on Food Network.

Step-by-step instructions:

olive oil, ghee (clarified butter), garlic-ginger paste, chillies (minced), garam masala, salt, coriander, cumin, red chilli powder, 8 chopped plum tomatoes
Add 2 tsp olive oil and 3 tbsps of ghee (clarified butter), 1/3 cup of garlic-ginger paste, and 2 minced chillies until slightly browned. Add 2 tbsps of tomato paste for about 3 minutes until darkened.
Add garam masala, salt, and red chilli powder.
Add tomatoes, 1 cup of water, and bring to a boil. Bring down the heat to low and simmer for 20 minutes. Once thickened, take off the hob and puree.
I forgot to take a photo of the marinating chicken, but it’s pretty straightforward. Take 1 cup yogurt, 3 tbsps garlic-ginger paste, 1tsp salt, 1/2 tsp freshly cracked black pepper, and 1lb (approx 450g) of diced chicken breast. Take a fork and poke it full of holes to let the marinade really seep inside. You can marinate any time, either from 30 minutes prior to cooking or even from the night before. When ready to cook, shake off excess marinade and grill. Today, I used a pan. It doesn’t have to be fully cooked as the tomato sauce will cook it completely.
Add chicken and bring to a simmer for 10 minutes. Add heavy cream and serve. I didn’t have heavy cream so I substituted. I used 1/3 cup melted butter and when it cooled, I added it to 3/4 cup of semi-skinmed milk. It gives the thickness you need for that proper tikka masala consistency. Feel free to leave out the fenugreek – we noticed that it added a bitterness that we had to counter with demerera sugar.
Chicken Tikka Masala on the hob!


Here is the (badly) plated end product, served with a bit of raita (cucumber and onion yogurt mixed with cumin and coriander) on the side:

Looks badly plated, but it was so delicious! Hope you will enjoy it as much as we did.