Paneer Tikka Masala (Printable Version)

Grilled paneer in a spiced creamy tomato sauce, served with basmati rice and fresh cilantro.

# Components:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into ¾-inch cubes
02 - 5.3 oz plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons gram flour (besan)
05 - 1 tablespoon ginger-garlic paste
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon garam masala
09 - ½ teaspoon turmeric powder
10 - ½ teaspoon Kashmiri chili powder or mild paprika
11 - ½ teaspoon salt
12 - 1 tablespoon vegetable oil
13 - 1 green bell pepper, cut into chunks
14 - 1 red onion, cut into chunks

→ Masala Sauce

15 - 2 tablespoons butter or ghee
16 - 2 tablespoons vegetable oil
17 - 1 large onion, finely chopped
18 - 2 tablespoons ginger-garlic paste
19 - 14 oz (1 can) crushed tomatoes
20 - ½ teaspoon turmeric powder
21 - 1 teaspoon ground cumin
22 - 1 teaspoon ground coriander
23 - 1 teaspoon garam masala
24 - ½ teaspoon chili powder
25 - 1 teaspoon salt
26 - 1 teaspoon sugar
27 - 3.4 fl oz heavy cream
28 - 2 tablespoons chopped fresh cilantro

→ For Serving

29 - 10.5 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# Directions:

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

# Expert Tips:

01 -
  • The paneer gets creamy on the inside while the edges catch a smoky char—it's the textural contrast that keeps you coming back for another bite.
  • You can have this ready in under an hour, which means weeknight dinner tastes like you spent all afternoon cooking.
  • The spices layer beautifully without being overwhelming, so even people who say they don't like spicy food somehow ask for seconds.
02 -
  • Don't oversoak the paneer in marinade or it becomes mushy—30 minutes is the sweet spot, and you're just looking for it to taste seasoned, not to become a sponge.
  • The moment the cream goes into the sauce, lower your heat; high heat will cause it to separate and look broken, which tastes fine but looks sad.
  • Paneer is delicate when hot, so handle it with a light hand once it's in the sauce or it will crumble into pieces.
03 -
  • Buy your paneer from an Indian grocery store if possible—it has a better texture and flavor than many supermarket versions, and it's usually fresher.
  • If the sauce seems too thick when you're done, don't panic; add a splash of warm water or even a little more cream rather than rushing it on the heat, which can cause separation.
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