Pin The first time I tasted paneer tikka masala, I was sitting in a small kitchen in Delhi watching my neighbor Priya work her magic over a cast-iron pan. She moved with such ease between the grill and the stovetop, her hands knowing exactly when to add the cream, when to let it simmer. I remember thinking it looked impossibly complicated, but then she handed me a forkful and everything made sense. Now when I make it, I chase that same feeling of warmth and care she poured into every step.
I made this for my sister on a Tuesday night when she was having a rough week, and watching her face light up at that first bite reminded me why home cooking matters. She kept asking what was different about mine, and honestly it was just the time I took to let the spices bloom in the fat before adding the tomatoes. That small moment, that attention, changed everything.
Ingredients
- Paneer cheese, 400g cut into 2-cm cubes: The star of the dish, and cubing it uniform matters because thick chunks stay cold inside while thin edges burn.
- Plain Greek yogurt, 150g: Use full-fat Greek yogurt, not the low-fat kind which makes the marinade watery and the paneer slides right off.
- Lemon juice, 2 tbsp: Acid tenderizes the paneer slightly and brightens the whole marinade.
- Gram flour (besan), 2 tbsp: This creates a light crust that clings to the paneer during grilling instead of falling off.
- Ginger-garlic paste, 1 tbsp for marinade plus 2 tbsp for sauce: Fresh is always better than jarred, and the flavor difference is honestly noticeable once you taste both.
- Ground cumin, coriander, and garam masala: Buy these whole and toast them briefly if you can, or at least smell them when you open the container to know they're still alive.
- Turmeric powder, 1/2 tsp for marinade and 1/2 tsp for sauce: It stains everything yellow but gives you that golden warmth that makes the dish feel authentic.
- Kashmiri chili powder, 1/2 tsp: Milder and more floral than regular chili powder, which is why it works so well here instead of overpowering everything.
- Vegetable oil, 1 tbsp for marinade and 2 tbsp for sauce: Any neutral oil works, but don't use olive oil because it competes with the spices.
- Green bell pepper and red onion for the skewers: Cut them roughly the same size as the paneer so they cook at the same rate.
- Butter or ghee, 2 tbsp: Ghee tastes richer but butter is fine and probably already in your fridge.
- Large onion, finely chopped: This onion becomes the body of the sauce, so give it time to turn golden and sweet.
- Crushed tomatoes, 400g: Canned is better than fresh here because it's consistent and won't make the sauce watery.
- Heavy cream, 100ml: This arrives near the end and transforms everything into silk.
- Fresh cilantro, chopped: The brightness at the end reminds you that this isn't just spice and heat, there's life in there too.
Instructions
- Build the marinade:
- In a large bowl, whisk together the yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and oil until smooth. The mixture should smell complex and warm, not sharp.
- Coat and rest:
- Add the paneer cubes, bell pepper, and onion chunks, turning everything gently to coat without breaking the paneer. Cover and refrigerate for at least thirty minutes, or up to four hours if you have time.
- Char the paneer:
- Preheat your oven to 220°C or heat a grill pan over medium-high heat. Thread the paneer, peppers, and onions onto skewers, alternating so they cook evenly. Grill or bake for ten to twelve minutes, turning halfway through, until the paneer develops golden spots and the vegetables soften.
- Make the sauce base:
- Heat butter and oil in a large pan over medium heat until it's foamy and fragrant. Add the finely chopped onion and cook, stirring occasionally, until it turns deep golden brown, which takes about eight minutes and means the onion has started to caramelize and sweeten.
- Build flavor layers:
- Stir in the ginger-garlic paste and let it cook for one to two minutes until the raw smell disappears and you get something toasty and rich. Add the crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar, then let everything simmer for ten to fifteen minutes, stirring occasionally.
- Add the cream:
- Stir in the heavy cream and cook for two to three minutes without boiling, just warming it through so it becomes part of the sauce instead of curdling.
- Bring it together:
- Gently add the grilled paneer, peppers, and onions to the sauce and simmer everything together for five minutes so the flavors talk to each other. Taste it and adjust salt or spice as needed.
- Finish and serve:
- Scatter fresh cilantro over the top and serve hot over steamed basmati rice with lemon wedges on the side. That squeeze of lemon right before eating makes all the difference.
Pin There's this moment right when you add the cream to the tomato sauce where it swirls through in clouds before you stir it, and the kitchen suddenly smells like something you'd eat in a nice restaurant. I used to think that smell meant I'd done something right, and now I know it does.
Why the Marinade Matters
The marinade isn't just there to sit pretty in your fridge. That yogurt is slightly acidic and starts breaking down the paneer's surface, while the gram flour creates a protective coating that keeps moisture in during grilling. The spices have time to actually sink in instead of just sitting on top, so each bite tastes layered instead of one-note. I learned this the hard way by making it without marinating once, and the difference was stark enough that I've never rushed it again.
Grilling Versus Baking
If you have a grill pan on your stovetop, use it because you'll get those charred edges that taste like caramelization and add real depth. If an oven is easier for you, the paneer still turns out creamy inside with mild browning on the outside, which is fine and still delicious. What matters most is not moving things around too much once they hit the heat, so they get a chance to develop some color before you turn them. Either way works, but the grill pan feels a little more alive.
The Sauce is Everything
This sauce tastes rich without being heavy because the onion cooks down into almost a jam before the tomatoes arrive. That caramelization is where the sweetness comes from, so don't skip it or rush it. The spices bloom in the warm butter and oil before the tomatoes go in, which means they release their essential oils and become roasted instead of raw. The cream arrives at the very end to wrap everything in silkiness, and that timing matters.
- If your sauce tastes too acidic, let it simmer uncovered for another few minutes so the acid cooks off.
- A teaspoon of sugar balances the tomato acidity and is traditional, so trust it even if you usually avoid sugar in savory food.
- Cashew paste stirred in at the very end (not in this recipe but worth knowing) adds a luxurious depth that almost everyone notices without knowing why.
Pin This dish sits somewhere between comfort and celebration, the kind of food that tastes like someone spent time thinking about you while they cooked. Make it for the people you love, or make it for yourself on a night when you need reminding that good food is worth the small effort.
Recipe FAQ
- → What type of cheese is used?
Firm paneer cheese is used for its ability to hold shape while grilling and absorbing spices.
- → Can I make it vegan?
Yes, substitute paneer with firm tofu and use plant-based yogurt and cream alternatives.
- → How long should the marinade rest?
Marinate paneer and vegetables for at least 30 minutes to allow flavors to penetrate.
- → What is the best cooking method for the paneer?
Grilling or baking the marinated paneer and vegetables creates a smoky char that enhances flavor.
- → What spices give the sauce its flavor?
The sauce combines turmeric, ground cumin, coriander, garam masala, chili powder, and fresh cilantro for depth.
- → How is the sauce finished?
Heavy cream is stirred in near the end to add a rich, smooth texture to the spiced tomato base.