Paneer Tikka Masala (Print)

Marinated paneer grilled and simmered in rich, spiced tomato sauce with basmati rice.

# Components:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into ¾ 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 - ½ tsp turmeric powder
10 - ½ tsp Kashmiri chili powder or mild paprika
11 - ½ 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 canned crushed tomatoes
20 - ½ tsp turmeric powder
21 - 1 tsp ground cumin
22 - 1 tsp ground coriander
23 - 1 tsp garam masala
24 - ½ 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 - 10.5 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# Directions:

01 - Combine yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and oil in a large bowl. Mix thoroughly to create a smooth marinade.
02 - Add paneer cubes, green bell pepper, and red onion chunks to the marinade. Toss gently until fully coated. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high. Thread marinated paneer and vegetables onto skewers. Grill or bake 10 to 12 minutes, turning once, until edges are lightly charred. Set aside.
04 - Heat butter and oil in a large saucepan over medium heat. Sauté onions until golden brown. Add ginger-garlic paste and cook for 1 to 2 minutes until fragrant.
05 - Stir in crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Simmer gently for 10 to 15 minutes, stirring occasionally.
06 - Add heavy cream to the sauce and cook for 2 to 3 minutes to blend flavors.
07 - Add grilled paneer, bell pepper, and onion chunks into the sauce. Simmer on low heat for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot over steamed basmati rice with lemon wedges and extra cilantro leaves.

# Expert Advice:

01 -
  • The marinade creates paneer that stays tender and absorbs flavors instead of turning rubbery like it sometimes does.
  • That creamy tomato sauce somehow tastes restaurant-quality without needing any obscure ingredients.
  • It's the kind of dish that makes people think you spent all day cooking when you really didn't.
02 -
  • If you skip the marinade time and rush straight to grilling, the paneer stays bland and doesn't get that subtle flavor throughout.
  • The moment the cream hits the hot sauce, it can break if the heat is too high, so keep that burner at medium and stir slowly.
  • Uniform paneer cube size is everything because small pieces char to dust while large ones stay cold inside.
03 -
  • Toast your whole spices in a dry pan for sixty seconds before grinding them if you buy them whole, and your sauce will taste alive instead of muted.
  • Make the sauce up to a day ahead and reheat it gently with the grilled paneer stirred in at the last second, which actually helps flavors meld even more.
Back