Butter Paneer Gyros
You are going to need some patience and time for this one as it's one true labor of taste, but I promise when you take that first bite you are going to forget the time you spent cooking this mouth watering BUTTER PANEER GYROS...Oh yes you heard it right!!!!!!! Combining different flavors of Mediterranean style Gyros and our good ole Indian Butter Chicken is going to give you an element of surprise you never imagined. I planned to make this recipe with chicken but I improvised with Paneer instead and it came out perfect to the T. So now lets get spicing and dicing.....
PREP TIME- 50-60 Mins COOKING TIME: 45 Mins SERVING- Makes 6 Gyros
STEP 1- Making Paneer Tikkas or (use boneless chicken breast if you have)
1 14 oz Paneer Cube (adjust chicken according to this quantity)
1 TBSP mustard oil (use olive oil or any other if you don't have mustard oil)
1 TBSP Kashmiri Red chili powder (can use paprika if you don't have this)
1 TBSP lemon juice
1 TSP Ginger Garlic Paste
Combine everything together and add in the sliced paneer or chicken. SEE PICS
Marinate for 20- 25 mins or till you are done with other steps. Then just take a grill pan
add some butter & the paneer or chicken and grill it till you see nice grill marks on both sides. Set aside in a bowl to use it later.
NOTE- If you are using chicken then make sure its cooked from inside as paneer takes lesser time to grill.
STEP 2- MAKING BUTTER PANEER GRAVY
Ingredients- TBSP= Table spoon TSP= Teaspoon
2 large tomatoes pureed
1 medium onion pureed
1 stick butter (its butter paneer after all- you can put less if you want)
1 TBSP Ginger Garlic paste
1 TBSP Lemon Juice
1 TSP Sugar
1 1/2 Kashmiri Red chili powder
Salt to taste
Dry Spices- 1 bayleaf, 1 black cardamom , 1 TBSP Kasoori Methi, 3-4 Green cardamom, 1/2 inch piece of cinnamon (don't add more) & some handful cashews. Dry roast for 3-4 mins and make fine powder from this. SEE PICS
Take a pan and on medium heat let the butter melt, then add in the onion paste and cook it till pinkish brown. Add in the ginger garlic paste and saute for 4-5 mins. Add in the tomato paste and salt to your taste and let it cook it for like another 4-5 mins. Add in the dry spices powder and kashmiri red chili powder. Mix well. Add in the lemon juice, sugar & 3/4 cup water and on slow flame cover & cook till gravy is completely cooked. Turn off flame & set aside. SEE PICS
STEP 3- Making Tzatziki Dressing
1 Cup greek yogurt
2 small cucumbers skinned and shredded SEE PICS
1 clove of garlic smashed & chopped fine
Handful of fresh parsley (take off stem and chopped fine)
2 Green Chilies finely chopped- OPTIONAL (add if you want that extra spice)
1 TSP Sea Salt
In a bowl add in the greek yogurt, cucumbers shredded, garlic, parsley and sea salt. Mix well with a spoon or a whisk and cover it and put in the fridge till you need to assemble the gyros.
STEP 4- ASSEMBLE THE GYROS
Ingredients needed- POCKET LESS PITA, FINELY SLICED ONION, LETTUCE LEAVES, (use butter lettuce leaves ) & TOMATO SLICES (de-seed tomatoes)
Take some POCKET LESS PITA BREAD apply butter on both sides and roast them on a pan till you see golden brown spots on both sides. Place them flat on a plate and add the lettuce leaves, apply 2-3 spoons of butter paneer gravy on it . Add the paneer slices, onions & tomatoes and pour 2-3 spoons of tzatziki dressing. Fold over from both sides and using a parchment paper or foil just wrap the half of gyros so its easier to eat. Serve with extra Tzatziki dressing & hot or sriracha sauce on side.
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