Paneer Tikka Masala (Printable)

Grilled paneer cubes in a spiced creamy tomato sauce with bell peppers and onions, served with basmati rice.

# What You Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into ¾ inch cubes
02 - ⅔ cup 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 - 1 can (14 oz) crushed tomatoes
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 - ⅓ cup heavy cream
28 - 2 tbsp chopped fresh cilantro

→ For Serving

29 - 1⅓ cups 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 vegetable oil. Mix thoroughly to create a smooth marinade.
02 - Add paneer cubes, green bell pepper, and red onion chunks to the marinade. Toss gently to coat all pieces evenly. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F (220°C) 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 edges are lightly charred. Set aside.
04 - In a large saucepan, heat butter and vegetable oil over medium heat. Add finely chopped onion and cook until golden brown. Stir in ginger-garlic paste and sauté for 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar to the saucepan. Simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes to enrich the sauce.
07 - Add the grilled paneer, bell pepper, and onion skewers to the sauce. Simmer softly for 5 minutes to allow the flavors to meld.
08 - Garnish with freshly chopped cilantro. Serve hot alongside steamed basmati rice and lemon wedges for squeezing.

# Expert Advice:

01 -
  • The paneer gets those beautiful charred edges while staying creamy inside, like a secret only you know how to unlock.
  • One recipe that tastes like you spent hours in the kitchen when it honestly took less than an hour start to finish.
  • It freezes beautifully, so you can make it on Sunday and have restaurant-quality meals ready all week.
02 -
  • Don't skip the grilling step thinking you can just add raw paneer to the sauce—the char is what gives you that smoky depth that makes people close their eyes while eating.
  • If your cream curdles when you add it, the heat was too high; lower it to a gentle simmer and stir constantly, and it usually comes back together.
03 -
  • If your sauce tastes a bit sharp or acidic after the tomatoes go in, a pinch of sugar and a few extra minutes of simmering usually smooth it out.
  • Adding a tablespoon of cashew paste to the cream at the end creates a silk texture that tastes deeply luxurious without anyone quite knowing why.
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