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Paneer Tikka Masala Recipe

A creamy, smoky, and spice-kissed Indian classic featuring marinated paneer cubes grilled to perfection and simmered in a rich tomato-cream masala—ready in under an hour for a restaurant-quality feast at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 380 kcal

Ingredients
  

For the Paneer Tikka:

  • 400 g paneer cut into 1″ cubes
  • ½ cup thick yogurt Greek or hung curd
  • 1 ½ Tbsp ginger-garlic paste
  • 1 Tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp red chili powder adjust to taste
  • ¼ tsp turmeric powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp kasuri methi crushed
  • 1 Tbsp oil
  • Salt to taste

For the Masala Gravy:

  • 4 large tomatoes chopped (or 1×14 oz can crushed tomatoes)
  • 1 medium onion finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 green chili slit (optional)
  • 2 Tbsp butter or ghee
  • 1 Tbsp oil
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi crushed
  • ¼ –⅓ cup heavy cream
  • ½ tsp sugar or honey
  • Fresh cilantro chopped (for garnish)
  • Salt to taste

Instructions
 

  • Marinate Paneer: In a bowl, whisk yogurt, ginger-garlic paste, lemon juice, oil, salt, and all spices. Toss paneer cubes to coat. Cover and refrigerate 1–3 hours.
  • Grill Paneer: Preheat broiler or grill pan. Thread marinated paneer on skewers or place on a baking sheet. Broil/grill 4–5 min per side until charred. Set aside.
  • Sauté Aromatics: In a heavy pan, heat butter and oil. Add cumin seeds; once they sizzle, stir in onions. Cook until golden (8–10 min). Add ginger-garlic paste and green chili; sauté 1–2 min.
  • Cook Tomatoes: Add tomatoes and salt. Simmer 10–12 min until oil separates. Stir in turmeric and red chili powder; cook 2–3 min.
  • Blend Gravy: Cool slightly, then puree until smooth. Return to pan and bring to a gentle simmer.
  • Finish Masala: Stir in garam masala, kasuri methi, sugar, and cream. Simmer 2–3 min, adjusting consistency with water if needed.
  • Combine & Warm Through: Gently fold in grilled paneer. Simmer 3–4 min to marry flavors.
  • Garnish & Serve: Sprinkle chopped cilantro and serve hot.

Notes

  • Storage: Keeps 2 days in the refrigerator. Reheat gently on low, adding a splash of water or cream.
  • Variations: Swap paneer for tofu or mixed veggies in the marinade. For vegan, use coconut cream instead of dairy cream.
  • Spice Adjustment: Use Kashmiri chili powder for deep color with mild heat.