Paneer Tikka Masala (Printable Version)

Marinated paneer grilled and cooked in a rich spiced tomato cream, paired with basmati rice and fresh herbs.

# The Ingredients You'll Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 3/4-inch cubes
02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp gram flour (besan)
05 - 1 tbsp ginger-garlic paste
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp garam masala
09 - 1/2 tsp turmeric powder
10 - 1/2 tsp Kashmiri chili powder or mild paprika
11 - 1/2 tsp salt
12 - 1 tbsp vegetable oil
13 - 1 green bell pepper, cut into chunks
14 - 1 red onion, cut into chunks

→ Masala Sauce

15 - 2 tbsp butter or ghee
16 - 2 tbsp vegetable oil
17 - 1 large onion, finely chopped
18 - 2 tbsp ginger-garlic paste
19 - 14 oz crushed tomatoes (1 can)
20 - 1/2 tsp turmeric powder
21 - 1 tsp ground cumin
22 - 1 tsp ground coriander
23 - 1 tsp garam masala
24 - 1/2 tsp chili powder
25 - 1 tsp salt
26 - 1 tsp sugar
27 - 3.4 fl oz heavy cream
28 - 2 tbsp chopped fresh cilantro

→ For Serving

29 - 10.6 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# Step-by-Step Instructions:

01 - In a large bowl, combine yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and vegetable oil. Mix thoroughly to form an even marinade.
02 - Add paneer cubes, green bell pepper, and red onion chunks into the marinade. Gently toss to coat all pieces evenly. Cover and refrigerate for at least 30 minutes.
03 - Preheat the oven to 430°F or heat a grill pan on medium-high. Thread marinated paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning halfway through, until lightly charred. Set aside.
04 - In a large saucepan, heat butter and vegetable oil over medium heat. Add chopped onions and cook until golden brown. Stir in ginger-garlic paste and sauté for 1 to 2 minutes until aromatic.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes, blending the flavors smoothly.
07 - Add the grilled paneer, bell pepper, and onion to the sauce. Gently simmer for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot with steamed basmati rice and lemon wedges.

# Additional Tips::

01 -
  • The paneer gets this gorgeous char that keeps it tender inside while the creamy sauce brings everything together without feeling heavy.
  • It looks impressive enough to serve to guests but honest enough to make on a Tuesday night just for yourself.
  • You can have this on the table in just over an hour, and it actually tastes better when you've taken your time rather than rushed.
02 -
  • Don't skip marinating the paneer—I learned this the hard way when I tried rushing and the paneer tasted bland and took on none of the spice flavors no matter how much sauce I poured over it.
  • The creamy sauce needs gentle heat at the end, not a rolling boil, or the cream will break and look grainy instead of silky.
  • If your yogurt is very thin, the gram flour won't stick to the paneer properly—thicker yogurt or adding a bit more gram flour fixes this.
03 -
  • If you don't have a grill pan, a regular oven works just fine—just make sure the oven is fully preheated so you get that slight char that makes the paneer taste grilled rather than steamed.
  • Taste the sauce before you add the cream and adjust salt and spices then, because once the cream is in it's harder to balance the flavors.
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