Save The first time I made paneer tikka masala, I wasn't even trying to. My roommate had brought home a block of paneer from the Indian market, and I was staring at it like it was a puzzle I had to solve before it went bad. I remembered watching someone grill the cubes until they had these beautiful charred edges, then simmer them in a sauce so creamy it coated the back of a spoon. That afternoon, my tiny kitchen filled with the smell of cumin and coriander hitting hot oil, and I realized I'd accidentally learned how to make one of those dishes that tastes like it took hours but somehow doesn't. Now it's the recipe I make when I want to feel like I'm showing off, even though it's mostly just patience and a good oven.
I made this for a group of friends one evening when someone mentioned they'd never had proper Indian food at home before. I remember the quiet moment when everyone took their first bite, that pause before someone said, "Did you make this?" with genuine surprise. That's when I understood it wasn't really about the recipe being complicated, it was about how it made people feel like you'd done something special for them.
Ingredients
- Paneer cheese (400g, cut into 2-cm cubes): This is your star, and it matters that it's fresh and sturdy enough to hold its shape on a skewer without falling apart during grilling.
- Plain Greek yogurt (150g): The tanginess is crucial for tenderizing the paneer, and Greek yogurt has just the right thickness so the marinade clings properly.
- Lemon juice (2 tbsp): This brightens the whole dish and helps the spices penetrate the paneer during marinating.
- Gram flour (2 tbsp): It creates a light, clingy coating that helps everything char beautifully without getting soggy.
- Ginger-garlic paste (1 tbsp for marinade, plus 2 tbsp for sauce): Use fresh if you can, or keep a jar in your fridge because it's the backbone of the flavor.
- Ground cumin and coriander (1 tsp each for marinade and sauce): Toast them briefly in a dry pan first if you're using whole seeds, it wakes them up completely.
- Garam masala (1 tsp for marinade, 1 tsp for sauce): This is the warm spice blend that makes everything taste like "real" Indian food, don't skip it or substitute.
- Turmeric powder (1/2 tsp for each component): It adds earthiness and a gentle heat that builds rather than hits.
- Kashmiri chili powder (1/2 tsp): It's milder than regular chili powder and gives color without overwhelming heat, though mild paprika works if that's what you have.
- Salt (1/2 tsp for marinade, 1 tsp for sauce): Add it gradually and taste as you go, especially since paneer can be salty.
- Vegetable oil (1 tbsp for marinade, plus 2 tbsp for sauce): Keep it neutral flavored so the spices shine.
- Bell peppers and red onion (1 each, chunked): These char alongside the paneer and add sweetness that balances the spices.
- Butter or ghee (2 tbsp for sauce): Ghee has a richer, nuttier flavor, but butter works fine if that's easier.
- Large onion (finely chopped): It becomes almost melting in the sauce, creating a silky base for everything else.
- Crushed tomatoes (400g can): Canned is actually better here because it's more consistent than trying to crush fresh tomatoes.
- Heavy cream (100ml): This is what makes it "masala" instead of just a spiced tomato sauce, and it transforms the whole thing into something luxurious.
- Fresh cilantro (2 tbsp chopped for sauce, plus leaves for serving): Add most of it at the very end so it stays bright and doesn't cook down into nothing.
- Basmati rice (300g cooked): It's worth cooking it separately so you control the texture, not mushy or crunchy.
Instructions
- Build the marinade:
- In a large bowl, whisk together the yogurt, lemon juice, gram flour, ginger-garlic paste, and all the dry spices until smooth, like a thick paste. This is your flavor foundation, so taste it as you go and adjust the spices if something feels off.
- Marinate the paneer and vegetables:
- Add the paneer cubes, bell pepper chunks, and red onion pieces to the marinade and gently fold everything together until every piece is coated. Cover and refrigerate for at least 30 minutes, though overnight is even better if you have the time.
- Get your grill ready:
- Preheat your oven to 220°C (430°F) or heat a grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. If you're using wooden skewers, soak them for at least 15 minutes so they don't catch fire.
- Thread and grill:
- Thread the marinated paneer, peppers, and onions onto skewers, alternating so everything cooks evenly. Grill or bake for 10 to 12 minutes, turning halfway, until the edges are slightly charred and the paneer has firmed up a bit.
- Start the sauce base:
- Heat the butter and oil in a large pan over medium heat, then add your finely chopped onion. Stir occasionally until it turns golden brown and soft, which takes about 5 to 7 minutes and is worth the patience because it's the sweetness that balances the spices.
- Add aromatics and tomatoes:
- Stir in the ginger-garlic paste and let it sauté for a minute until fragrant, then add the crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Simmer this for 10 to 15 minutes, stirring occasionally, until it darkens slightly and the raw tomato taste mellows out.
- Finish with cream:
- Pour in the heavy cream and stir gently, cooking for just 2 to 3 minutes until it's fully incorporated. The sauce should now smell rich and feel silky.
- Bring it all together:
- Add the grilled paneer, peppers, and onions to the sauce and simmer everything together for about 5 minutes so the flavors meld. Don't stir too aggressively or you'll break the paneer into small pieces.
- Finish and serve:
- Stir in the fresh cilantro at the very last moment, taste for salt, and ladle the whole thing over steamed basmati rice. Serve with lemon wedges on the side so people can squeeze fresh brightness into each bite.
Save There's a moment when you add the grilled paneer to that creamy tomato sauce and the whole kitchen smells like a restaurant, like something more important than a weeknight dinner. That's when you know you've actually pulled it off.
Making It Your Own
This recipe is forgiving enough to bend to what you have on hand. I've made it with cashew cream instead of heavy cream when that's what was in the fridge, and it was richer and more luxurious. I've added a spoonful of tomato paste to deepen the color and tanginess. I've even stirred in a bit of coconut milk to make it lighter and more fragrant. The core flavors are strong enough that they hold everything together even when you're improvising.
Timing and Make-Ahead
You can marinate the paneer up to 24 hours ahead, which is honestly perfect if you want to seem casual about making something that tastes this impressive. The sauce can be made completely a day or two before and just reheated gently, which is useful when you're feeding people and don't want to be stuck in the kitchen. The only thing you really need to do fresh is the grilling, which takes maybe 15 minutes total, so you can have dinner on the table without that last-minute scramble.
What to Serve Alongside
Basmati rice is the obvious and right choice, but I've served this over jasmine rice and it was lovely. Warm naan torn into pieces for scooping is perfect if you want something more substantial, and a quick cucumber raita on the side cuts the richness beautifully. A simple green salad with lemon dressing feels like a nice balance, and honestly, a cold lassi at the end of the meal is the best way to finish because it cools everything down.
- If you can't find paneer, firm tofu pressed and marinated the same way works surprisingly well.
- Make extra sauce because it freezes beautifully and becomes a shortcut for future dinners.
- Don't be shy with the cilantro at the end, it's what lifts the whole dish at the last second.
Save This is the kind of dish that shows you've learned something real in the kitchen, even though the only secret is giving things time and paying attention. Make it once and it becomes your thing, the one you reach for when you want to cook something that matters.
Recipe Help
- → What is the best way to marinate the paneer?
Combine yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and oil to create a flavorful marinade. Coat the paneer cubes along with bell pepper and onion chunks and refrigerate for 30 minutes to let the spices infuse.
- → How can I grill the paneer pieces effectively?
Thread the marinated paneer and vegetables onto skewers and grill on medium-high heat or bake at 220°C for 10-12 minutes, turning halfway to achieve a slight char which enhances the smoky flavor.
- → Can I substitute heavy cream in the sauce?
Yes, for a lighter or vegan alternative, plant-based cream or cashew cream can be used to maintain richness without dairy.
- → What spices give the sauce its flavor?
Key spices include turmeric, cumin, coriander, garam masala, and chili powder, which blend with crushed tomatoes and cream to create a balanced, fragrant masala sauce.
- → How should this dish be served?
Serve hot over steamed basmati rice, garnished with fresh cilantro leaves and lemon wedges. It pairs well with naan or roti for a fuller meal.