Paneer Tikka Masala Dish (Printable)

Marinated paneer grilled and simmered in a creamy tomato sauce with spices and herbs.

# What You’ll Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 0.8-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 crushed tomatoes (1 can)
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

# How-To:

01 - Combine yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and vegetable oil in a large bowl. Mix thoroughly to form a smooth marinade.
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 on medium-high. Thread the paneer and vegetables onto skewers. Grill or bake for 10–12 minutes, turning halfway, until edges are slightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant.
05 - Incorporate crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Reduce heat and simmer for 10–15 minutes, stirring occasionally.
06 - Stir in heavy cream and cook gently for 2–3 minutes to blend flavors.
07 - Add grilled paneer tikka skewers along with the vegetables to the sauce. Simmer on low heat for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve immediately with steamed basmati rice and lemon wedges.

# Expert Advice:

01 -
  • The paneer gets smoky and tender while the sauce stays silky and forgiving, so there's very little that can actually go wrong.
  • You can make the marinade the night before and just grill when you're ready, which means dinner feels less rushed.
  • It tastes like restaurant food but uses ingredients you probably already have or can find easily.
02 -
  • Don't skip the marinating time, even if you're hungry, because that's when the paneer actually absorbs the flavor instead of just sitting on the surface.
  • If your paneer is crumbly or falls apart in the pan, it wasn't fresh enough or you cooked it too hard, so buy it from a store with good turnover.
  • The sauce will separate if you let it simmer too aggressively after adding the cream, so keep the heat low and gentle once the dairy goes in.
03 -
  • If your sauce breaks or looks curdled, whisk in a tablespoon of cornstarch mixed with cold water and it will come back together, or just blend it smooth with an immersion blender.
  • Add a spoonful of cashew paste or ground almonds to the sauce if you want it richer and more restaurant-style, stirring it in with the cream.
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