Save The first time I made paneer tikka masala at home, I wasn't trying to recreate anything fancy—I just had a block of paneer sitting in my fridge and wanted to do something more interesting than slicing it into my usual curry. What started as an experiment with a yogurt marinade and a hot grill pan turned into the kind of dish that makes your whole kitchen smell like you've been planning something special. The combination of that smoky, charred exterior on the paneer with the velvety cream sauce that follows has since become my go-to when I want to impress people without spending all day cooking.
I remember cooking this for friends who were skeptical about vegetarian Indian food, and the moment they tasted it, one of them actually closed their eyes like she was experiencing something she didn't expect to enjoy. That's when I realized this dish isn't about substituting meat—it's about letting paneer do what it does best, which is soak up all those warm spices and cream like it was meant for exactly this moment.
Ingredients
- Paneer cheese, 400g cut into 2-cm cubes: This is your star—firm enough to grill without falling apart, but porous enough to drink in the marinade and sauce like a sponge.
- Plain Greek yogurt, 150g: The tanginess matters here; it tenderizes the paneer and creates a protective coating that keeps it from drying out on the grill.
- Lemon juice, 2 tbsp: Adds brightness that cuts through all that richness and prevents the dish from feeling heavy.
- Gram flour (besan), 2 tbsp: This creates a slightly thickened, clingy marinade that sticks to the paneer instead of dripping off.
- Ginger-garlic paste, 1 tbsp (plus 2 tbsp more for sauce): Use fresh if you can—jarred works, but fresh gives you that sharp, clean heat that transforms the entire dish.
- Ground cumin, coriander, garam masala: These three work as a team; they're warm and slightly sweet together, and way better than any pre-mixed blend.
- Turmeric powder, 1/2 tsp: Just enough to add earthiness and golden color without overpowering.
- Kashmiri chili powder, 1/2 tsp: Milder than regular chili powder and adds gorgeous color; if you can't find it, use mild paprika and a pinch of cayenne instead.
- Vegetable oil, 1 tbsp (plus 2 tbsp for sauce): Gets brushed onto the marinated paneer so it doesn't stick to the grill.
- Bell peppers and red onion: The peppers stay slightly firm and sweet after grilling; the onion caramelizes at the edges.
- Butter or ghee, 2 tbsp: Ghee is richer and more traditional, but butter works just fine if that's what you have.
- Crushed tomatoes, 400g: Canned is perfect here—no need to spend time on fresh ones when canned gives you consistent flavor year-round.
- Heavy cream, 100ml: This is what makes the sauce feel luxurious; stir it in at the end so it doesn't break from the acid in the tomatoes.
- Fresh cilantro and lemon wedges for serving: The cilantro adds a fresh herbal note right at the end, and lemon lets each person adjust the brightness to their taste.
Instructions
- Build your marinade:
- Whisk together the yogurt, lemon juice, gram flour, ginger-garlic paste, and all those spices in a large bowl until it looks like thick, fragrant paste. The gram flour should dissolve completely, creating something that clings to whatever you dip into it.
- Coat and rest:
- Gently toss the paneer cubes, bell peppers, and onion chunks in the marinade, making sure everything gets covered. Refrigerate for at least 30 minutes—this gives the paneer time to actually absorb the flavors instead of just sitting on the surface.
- Get your grill ready:
- Preheat your oven to 220°C (430°F) or heat a grill pan over medium-high heat until it's properly hot. Thread the marinated paneer and vegetables onto skewers, leaving tiny gaps so heat can reach all sides.
- Grill to golden:
- Cook for 10–12 minutes, turning halfway through, until you see light char marks and the paneer has set. You're looking for that smoky exterior—not burnt, just properly kissed by the heat.
- Build the sauce base:
- Heat butter and oil in a large pan over medium heat, then add finely chopped onions. Cook them slowly until they're deep golden brown, stirring often—this takes about 5 minutes and tastes like the foundation of everything good.
- Bloom the spices:
- Stir in the ginger-garlic paste and let it sizzle for a minute or two until the raw edge disappears and it smells almost sweet. This step completely changes how the spices taste in the final sauce.
- Add tomatoes and spices:
- Pour in the crushed tomatoes along with all your ground spices, salt, and sugar. The sugar isn't about sweetness—it balances the acidity of the tomatoes and makes the spices taste rounder. Simmer for 10–15 minutes, stirring occasionally, until the sauce darkens and thickens slightly.
- Cream it:
- Turn the heat down to low and stir in the heavy cream slowly, letting it swirl through the sauce. Keep it at a gentle simmer for 2–3 minutes—too hot and the cream can separate.
- Bring it all together:
- Gently add your grilled paneer, peppers, and onions directly into the sauce and let everything simmer together for about 5 minutes. This is when the paneer softens slightly and absorbs all that creamy, spiced flavor.
- Finish and serve:
- Scatter fresh cilantro over the top and serve immediately over steamed basmati rice with lemon wedges on the side. Let people squeeze their own lemon to taste.
Save There's something about the moment when that golden paneer hits the creamy tomato sauce and you watch it start to soften and absorb everything around it—that's when a recipe stops being instructions and becomes something you want to make again and again.
Marinating for Maximum Flavor
The 30-minute marinade isn't just a step to check off—it's where all the real work happens. While the paneer sits in that yogurt mixture, the lactic acid starts breaking down the surface, making it more porous and ready to absorb flavor. I learned this by accident when I forgot about marinating for an hour once and the result was even better, so now I sometimes do 45 minutes if I have the time. The longer it sits, the more seasoned it becomes all the way through.
Choosing Your Cooking Method
You can grill this in a hot pan on the stovetop, use an oven, or if you have a proper grill outside, even better. The oven method is honestly easier because you don't have to babysit it or worry about uneven cooking—just put it on a lined baking sheet and let the heat do the work. A grill pan gives you those beautiful char marks that make everything look more impressive, and it only takes a few minutes longer than the oven method.
Making It Your Own
This recipe is flexible in ways that matter and fixed in ways that don't. You can swap the vegetables for mushrooms, zucchini, or cherry tomatoes without changing much. If you want it less creamy, use half the cream and add a splash of chicken or vegetable stock instead—nobody's going to stop you. For deeper richness, stir in a tablespoon of cashew paste to the sauce after the tomatoes simmer, which creates this incredible velvety texture that feels almost luxurious.
- Serve with naan or roti if rice isn't your thing, and watch how much faster it disappears.
- For a vegan version, swap the paneer for firm tofu and use cashew cream instead of heavy cream—it's genuinely just as good.
- Make the sauce ahead and reheat it when you're ready to add the grilled paneer, which saves you time on busy weeknights.
Save This is the kind of dish that tastes like you spent all afternoon in the kitchen, even though you probably spent less time cooking than you would have spent ordering delivery. Once you've made it once, it becomes your secret weapon for impressing people.
Cooking Guide
- → How is the paneer prepared before cooking?
Paneer is cubed and marinated with yogurt, lemon juice, gram flour, and a blend of spices to infuse flavor before grilling or baking.
- → What spices give the sauce its distinct flavor?
The sauce features garam masala, ground cumin, coriander, turmeric, and chili powder, creating a rich and aromatic base.
- → Can this dish be adapted for a vegan diet?
Yes, using firm tofu instead of paneer and plant-based yogurt and cream substitutes maintains its richness and texture.
- → What is the best method to cook the paneer and vegetables?
Grilling or baking paneer and vegetable chunks on skewers ensures a perfect char and smoky flavor before adding to the sauce.
- → Which rice pairs well with this dish?
Steamed basmati rice is ideal, as its fragrant, fluffy grains complement the creamy and spiced elements beautifully.