Prep: 10 minutes  Cook: 45 minutes  Marinate: 1 hour  Serves: 4–6

what you need

12 oz. paneer or firm tofu,
cut into 1½–2 inch cubes
1 medium red onion, cut 
into 2 inch squares
Marinade:
1½ tbsp. lemon/lime juice
½ cup plain yogurt
2 garlic cloves (minced)
1 inch fresh ginger (or use
enclosed pack)
1 teaspoon salt
1 tablespoon oil for basting

Sauce:
1 onion chopped
1 cup puréed canned tomatoes
2 cloves garlic, minced
2 tablespoons chopped cilantro
2 tablespoons cream (optional)
2 tablespoons oil
½–1 teaspoon salt

make this easy to prepare dish

1. For the Tikka, prep onions and tofu/paneer. Whisk marinade ingredients and Tandoori Masala Spice Pack with ½ cup water. Add up to one pack of Hot Spice, as desired, and mix with marinade in a plastic or ceramic bowl. Set aside for a minimum of 1 hour (or overnight in the refrigerator), mixing periodically to ensure even coating on all sides.
2. Preheat oven or grill to 450 degrees. Grease a large baking sheet. Spread out onions and paneer/tofu on a baking sheet. Mix 1 tablespoon oil with any leftover marinade and set aside for basting.
3. Bake on oven top shelf for 20–30 minutes, turning every 10 minutes to cook on all sides, and basting with the marinade/oil mix. Cook until the onions and tofu/paneer are lightly charred.
4. For the sauce, heat oil in a large skillet on medium high. After 1 minute, remove from heat and immediately add 3–4 seeds from Spice Pack #1 (see QR code below for video). If seeds do NOT crackle loudly, heat oil a bit longer and repeat. If seeds crackle loudly, add the rest and stir.
5. When crackling subsides, add chopped onion and garlic. Stir and return to medium heat. Sauté for 5 minutes, until almost translucent. Add pureed tomatoes, Spice Pack #2, salt and Hot Spice Pack, if desired, and cook for 6–8 minutes on medium.
   Add cilantro and 1 cup water and stir well and cook for another 2 minutes. Add cream (if used) and mix well.
6. Finally, add the roasted paneer/tofu, onions and peppers to the tomato gravy, mix well and simmer for another 2 minutes.

Chicken Tikka Masala Option: Use 1 lb. of boneless chicken breast instead of tofu/paneer, and marinate for a minimum of 3 hours. Ensure chicken is cooked before adding to the sauce.

serving suggestions

Serve with a hot pita, naan, or whole wheat wrap, or rice as a meal. Or, as an exciting side to your main course. Tastes even better the next day!