Paneer Tikka Masala (Printable Version)

Marinated paneer grilled and cooked in rich spiced tomato sauce with basmati rice accompaniment.

# Ingredient List:

→ 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

# Steps:

01 - In a large bowl, combine yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and oil; mix well to create a smooth marinade.
02 - Add paneer cubes, bell pepper, and onion chunks; toss gently to coat evenly. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning once, until edges are lightly charred. Remove and set aside.
04 - Heat butter and oil in a large saucepan over medium heat. Add onions and cook until golden. Stir in ginger-garlic paste and sauté 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Simmer for 10 to 15 minutes, stirring occasionally.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes to blend flavors.
07 - Add grilled paneer and vegetables into the sauce. Simmer gently for 5 minutes to marry flavors.
08 - Sprinkle chopped cilantro over the dish. Serve hot atop steamed basmati rice with lemon wedges and extra cilantro.

# Expert Advice:

01 -
  • The paneer gets this incredible smoky char that melts into the creamy sauce—it's textural heaven in one bite.
  • You can make it on a weeknight and still feel like you've cooked something truly special.
  • It's vegetarian comfort food that doesn't apologize for being hearty.
02 -
  • Don't overcook the paneer during marinating or grilling—it dries out fast and becomes rubbery instead of creamy.
  • If your sauce breaks when you add cream, it usually means the temperature spiked; lower the heat and whisk constantly, and it often comes back together.
  • Gram flour in the marinade is essential because it helps the paneer hold together and creates that slight crust that catches char beautifully.
03 -
  • If you want extra richness without heaviness, stir in a tablespoon of cashew paste with the cream—it dissolves seamlessly and adds subtle sweetness.
  • Make the sauce the day before and reheat gently; the spices deepen overnight and the flavors marry beautifully.
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