Butter Masala Soya Paneer

Ingredients:

Soya paneer (tofu) cubes – 250–300 g

Hung curd / thick curd – ½ cup

Fresh cream / malai – 1½ tbsp

Butter (melted) – 1 tbsp

Besan – 1 tbsp

Ginger–garlic paste – 1 tbsp

Lemon juice – 1 tsp

Salt – to taste

Kashmiri red chilli powder – 1–1.5 tsp

Turmeric – ¼ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Kasuri methi – ½ tsp

Optional: Chat masala – ½ tsp

(Add little orange-red edible food colour only if you want restaurant-style look.

🧈 Butter Tandoori Tempering (for brushing)

Butter – 1.5 tbsp

Kashmiri red chilli powder – ½ tsp

Kasuri methi – pinch

Lemon juice – few drops

Mix and keep aside

‍

Instructions:

Prepare the marinade

1. Take curd + besan + ginger-garlic paste in a bowl.

2. Add red chilli, turmeric, coriander powder, salt, garam masala.

3. Add cream + melted butter + lemon juice + kasuri methi.

4. Mix into a smooth thick marinade.

‍

Add soya paneer

1. Add tofu cubes and coat gently.

2. Rest for 20–30 minutes.

‍

Skewer & Cook

Tawa:

Grease with little butter.

Cook tikka on medium flame.

Brush butter mix on top while cooking.

Cook until golden and slightly charred.

Oven / Air Fryer:

200°C for 12–15 min.

Brush butter halfway.

Tandoor:

Roast until edges get smoky & charred.

Brush butter before removing.

‍

Final Butter Tadka (High Impact)

Heat 1 tbsp butter + pinch of chilli + pinch of kasuri methi → brush on tikka after cooking.

Gives creamy, smoky, restaurant-style finish.

‍

Serving:

Green chutney

Onion–lemon salad

A sprinkle of chaat masala