Paneer Tikka Masala Classic (Printer View)

Marinated paneer grilled and cooked in a rich, spiced creamy tomato sauce served with basmati rice.

# Components:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 0.8-inch cubes
02 - 5.3 fl 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

# Method:

01 - In a large bowl, combine yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and oil. Mix thoroughly to form a smooth marinade.
02 - Add paneer cubes, green bell pepper chunks, and red onion chunks to the marinade. Toss gently to ensure even coating. 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, bell pepper, and onion onto skewers. Grill or bake for 10–12 minutes, turning halfway, until lightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add chopped onion and cook until golden brown. Stir in ginger-garlic paste and sauté for 1–2 minutes until aromatic.
05 - Add crushed tomatoes, turmeric, ground cumin, ground coriander, garam masala, chili powder, salt, and sugar to the saucepan. Simmer gently for 10–15 minutes, stirring occasionally.
06 - Stir in heavy cream and cook for an additional 2–3 minutes to enrich the sauce.
07 - Add grilled paneer and vegetables into the masala sauce. Simmer gently for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot alongside steamed basmati rice and lemon wedges for added zest.

# Expert Advice:

01 -
  • The paneer gets this incredible texture—crispy and golden on the outside, creamy within—and it actually absorbs the sauce instead of falling apart.
  • You can have everything plated and ready in under an hour, which feels way longer than it actually takes.
  • It works for vegetarians, fits gluten-free diets, and honestly tastes better than most restaurant versions because you control the spice level.
02 -
  • Don't skip the gram flour in the marinade—it's what keeps the paneer from being bland and creates that slightly textured coating that everything else clings to.
  • The heavy cream gets added at the very end for a reason: if you cook it too long with the acidic tomatoes, it breaks and gets grainy instead of silky.
03 -
  • If your cream looks separated or grainy after you add it, immediately turn the heat to the absolute lowest setting and stir gently—usually it comes back together within a minute.
  • Let the marinated paneer come to room temperature for 10 minutes before grilling so it cooks evenly instead of being cold in the middle and overcooked outside.
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