Paneer Tikka Masala (Printable View)

Marinated paneer grilled and simmered in a spiced tomato cream sauce with basmati rice.

# What You'll Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 1 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 - 1/2 tsp turmeric powder
10 - 1/2 tsp Kashmiri chili powder or mild paprika
11 - 1/2 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 - 1/2 tsp turmeric powder
21 - 1 tsp ground cumin
22 - 1 tsp ground coriander
23 - 1 tsp garam masala
24 - 1/2 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 Make It:

01 - Combine Greek yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground 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 chunks, and red onion pieces to the marinade. Toss gently to evenly coat. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread the marinated paneer and vegetable pieces onto skewers. Grill or bake for 10 to 12 minutes, turning halfway until lightly 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, ground cumin, ground coriander, garam masala, chili powder, salt, and sugar to the pan. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally.
06 - Stir in heavy cream and cook the sauce for an additional 2 to 3 minutes to blend flavors.
07 - Add the grilled paneer, bell peppers, and onions to the sauce. Simmer gently for 5 minutes to meld the flavors.
08 - Sprinkle chopped cilantro over the mixture. Serve hot with steamed basmati rice and lemon wedges alongside.

# Expert Advice:

01 -
  • The paneer gets smoky and charred on the outside while staying creamy inside, then melts into a sauce that tastes like you've been simmering it all day.
  • It's fancy enough to impress people at dinner but simple enough that you'll find yourself making it on random Tuesdays.
02 -
  • Don't skip the marinating step—those 30 minutes are when the paneer absorbs all the spice flavors and becomes something special, not just cheese in sauce.
  • Add the cream slowly and gently, keeping the heat below a boil, because high heat can cause it to separate and look curdled instead of luxurious.
03 -
  • Make the marinade and sauce a few hours ahead or even the day before—this lets the flavors develop more fully and makes your actual cooking time feel effortless.
  • If you're worried about the paneer breaking apart on skewers, press it between paper towels for 10 minutes first to remove excess moisture, which makes it firmer and more stable.
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