Paneer Tikka Masala Classic (Printable)

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

# What You’ll Use:

→ 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 - 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 canned crushed tomatoes
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:

01 - In a large bowl, combine Greek yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, Kashmiri chili powder, salt, and vegetable oil. Mix until smooth to form the marinade.
02 - Add paneer cubes, green bell pepper chunks, and red onion chunks to the marinade. Toss gently to coat evenly. Cover and refrigerate for a minimum of 30 minutes to absorb flavors.
03 - Preheat the 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 halfway through, until lightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add finely 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, ground cumin, ground coriander, garam masala, chili powder, salt, and sugar to the pan. Simmer for 10 to 15 minutes, stirring occasionally to develop a rich sauce.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes to enrich the sauce.
07 - Add the grilled paneer, peppers, and onions into the sauce. Simmer gently for 5 minutes allowing flavors to meld harmoniously.
08 - Sprinkle with chopped fresh cilantro. Serve hot alongside steamed basmati rice and lemon wedges for added zest.

# Expert Advice:

01 -
  • The grilled paneer develops this unexpected char that makes the whole dish taste less like a gentle curry and more like something alive.
  • You can have dinner on the table in an hour, which feels impossible until you realize the sauce does most of the work while you relax.
  • It's vegetarian but tastes so rich and satisfying that nobody at the table misses meat—I've seen that realization dawn on people's faces.
02 -
  • Overworking the paneer or letting it sit in acidic marinade too long makes it grainy and tough; treat it gently and don't skip the grill step, which is what gives it character.
  • The cream at the end can break if the sauce is boiling too hard, so keep the heat moderate and add it slowly while stirring—this is the moment that separates a velvety sauce from a broken one.
  • Garam masala varies wildly by brand; taste the spice blend before you commit it to the dish, and adjust your quantities if it tastes particularly strong or mild.
03 -
  • Make the marinade the night before and let the paneer and vegetables sit overnight in the fridge; the flavors deepen and the paneer becomes more receptive to the spices.
  • If you don't have a grill or grill pan, you can broil the skewers in your oven—position them close enough to get that char but far enough that they don't burn before the paneer cooks through.
  • Save any leftover sauce and freeze it; it becomes the base for quick meals later, and you can add fresh-grilled paneer whenever you're in the mood.
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