Paneer Tikka Masala (Print Version)

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

# What You'll Need:

→ 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 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 - 10.6 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 well to create a smooth marinade.
02 - Add paneer cubes, bell pepper, and onion chunks to the marinade. Toss gently until evenly coated. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread marinated paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning once halfway, until charred edges appear. Set aside.
04 - Heat butter and oil in a large saucepan over medium heat. Add chopped onion and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 to 2 minutes until aromatic.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Stir to combine and simmer for 10 to 15 minutes, stirring occasionally.
06 - Stir heavy cream into the sauce and cook for an additional 2 to 3 minutes to enrich the flavor.
07 - Add grilled paneer, bell peppers, and onions to the sauce. Simmer gently for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped cilantro over the dish. Serve hot with steamed basmati rice and lemon wedges on the side.

# Expert Tips:

01 -
  • The paneer gets impossibly tender when it's marinated properly, and those charred edges add complexity that feels restaurant-worthy.
  • One sauce works as the backbone for so many variations, making it endlessly adaptable once you nail the base.
02 -
  • Don't skip the marinating step—paneer is bland on its own, and those 30 minutes (or longer) are what transform it from plain to impossibly flavorful.
  • If your sauce breaks or looks separated when you add the cream, don't panic; lower the heat to medium-low and whisk gently until it comes back together.
03 -
  • Make the marinade and sauce components separately the night before—both taste better after sitting overnight, and assembly day becomes effortless.
  • If you don't have a grill or grill pan, a very hot cast-iron skillet works brilliantly for getting that charred exterior.
Go Back