Paneer Tikka Masala Dish (Printable)

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

# What You Need:

→ 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 Make It:

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 create a smooth marinade.
02 - Add paneer cubes, bell pepper, and onion chunks to the marinade. Toss gently to coat evenly. Cover and refrigerate for at least 30 minutes to absorb flavors.
03 - Preheat 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 once halfway, until slightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add chopped onions and cook until golden brown. Stir in ginger-garlic paste and sauté for 1 to 2 minutes until aromatic.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar to the pan. Simmer uncovered for 10 to 15 minutes, stirring occasionally to prevent sticking.
06 - Stir in heavy cream and cook the sauce for an additional 2 to 3 minutes to develop a rich and velvety texture.
07 - Add the grilled paneer, bell pepper, and onion chunks to the sauce. Simmer gently for 5 minutes to meld flavors and heat through.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot accompanied by steamed basmati rice and lemon wedges.

# Expert Suggestions:

01 -
  • The paneer gets this beautiful charred edge that's crispy outside but stays impossibly soft inside, and that contrast is addictive.
  • That creamy tomato sauce is rich enough to feel indulgent but balanced enough that you'll want a second helping without feeling weighed down.
  • It comes together faster than you'd expect for something that tastes like you've been cooking all day.
02 -
  • Don't skip the marinating time—I learned this the hard way when I tried to rush it once and the paneer tasted flat and separated from the sauce.
  • Keep your heat at medium, not high, when simmering the sauce, because high heat can cause the cream to curdle and separate.
  • If your sauce seems too thick at the end, thin it with a splash of water or cream rather than cooking it down further, which can make it bitter.
03 -
  • Toast your spices in a dry pan for 30 seconds before adding them to the sauce—it wakes them up and makes the whole dish taste brighter.
  • Room temperature paneer is easier to grill evenly, so take it out of the fridge 10 minutes before threading onto skewers.
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