Paneer Tikka Masala

60g Classic Tandoori Marinade 1 Jar Butter Cooking Masala Sauce 400g Paneer (cut into cubes) 30g Butter 50ml Water 30ml Cream 10g Fresh Coriander Leaves (finely chopped) 10g Fresh Ginger (finely chopped) For the Pulao Rice: 200g Basmati Rice 400ml Water 1 Cinnamon Stick (approx. 5cm) 2 Green Cardamom Pods 3 Cloves 1 Bay Leaf 15g Ghee or Butter Salt (to taste)

Toss the paneer cubes in Gymkhana Tandoori Marinade and let them marinate for 30 minutes. Preheat the oven to 200°C (fan). Place the marinated paneer on a baking tray lined with foil and grill for 8-10 minutes until lightly charred. Heat butter in a pan over medium heat. Add our Butter Masala Cooking Sauce and 50ml of water. Swirl the water in the jar to decant all the sauce, then pour it into the pan. Bring to a gentle simmer, then add the grilled paneer tikka pieces. Simmer for 5 minutes. Stir in chopped coriander leaves (10g) and sprinkle with fresh ginger (10g) just before serving. Rinse the rice (200g) under cold water until it runs clear. In a pot, heat ghee or butter and sauté the whole spices for 1 minute. Add the rice, 400ml of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 12-15 minutes until the rice is tender and fluffy. Plate the Paneer Tikka Masala in a serving bowl, garnished with extra coriander if desired. Serve alongside the piping hot pulao rice.