Anjum Anand’s tikka masala

(14 ratings)
Anjum Anand?s tikka masala
Anjum Anand?s tikka masala
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Tikka Masala is a famous Indian dish usually served with chicken, but for a twist on this classic dish it can be adapted for vegetarians by using cheese.


  • 1 packet Paneer cheese, eg. Clawson, boiled for 20 minutes and cut into 2cm cubes
  • 5tbsp vegetable oil
  • 6 green cardamom pods
  • 1” cinnamon shard
  • 1 medium onion, made into a paste
  • 3 garlic cloves, peeled and made into a paste (Anjum uses a fine microplane grater)
  • 1¼”ginger, peeled, made into a paste (Anjum uses a fine microplane grater)
  • 3 medium-large tomatoes, pureed
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1¼ tsp garam masala
  • Salt to taste
  • ¼-1/2tsp red chilli powder or to taste
  • 6tbsp double cream
  • 3 good tbsp butter
  • 15 cashew nuts blended with some water

Garnish your tikka masala with a swirl of cream and a little fresh coriander.


  1. Blend the onion until smooth.
  2. Boil paneer in plenty of water on a low flame for 20 minutes.
  3. Heat the oil and 1 tbsp of the butter until hot, add the cardamom and cinnamon stick and follow, 10 seconds later with the onions. Cook on a moderate flame until the excess water has dried off and the onions have turned golden.
  4. Add the ginger and garlic pastes and sauté, over a gentle flame, for 1 minute. Add the tomatoes, powdered spices and salt. Cook, over a moderate flame, for 20-25 minutes or until well reduced and you can see oil coming out of the sauce. Turn the heat up and fry this paste for a further 3-4 minutes. Add the paneer, butter and cream and 400ml water. Bring to a boil and simmer for another 5-7 minutes. You may want to add a little more water, depending on how thick you like your sauce. Taste and adjust seasoning and serve.

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