There’s something about coming home after a long day and craving a meal that feels both indulgent and familiar. Paneer Tikka Masala is that kind of dish—its smoky, marinated paneer cubes nestled in a spiced tomato gravy, creamy and inviting. I remember one evening, distracted by a call that lasted longer than expected, I almost skipped dinner. But the aroma from the kitchen—tangy, smoky, and just a little sweet—pulled me back. The first bite was a little messy, with sauce dripping down my fingers, but it was worth every second. You don’t need a special occasion to enjoy something this good; sometimes, it’s just about savoring a moment of warmth and flavor when you least expect it.
- Marinated paneer grilled to develop a subtle char adds a smoky depth to the creamy gravy.
- The tomato-based sauce is rich but balanced, thanks to a blend of spices and a splash of cream.
- It’s simple — and that’s kind of the point. No complicated techniques, just comforting flavors.
- Pairs well with naan, roti, or rice, making it versatile for any meal.
If you’re a bit hesitant about making something so rich on a busy night, don’t be. This recipe comes together in under an hour, and you can even prep the marinade ahead of time. The leftovers? They reheat nicely, though I usually add a little extra cream to keep the sauce silky.
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Paneer Tikka Masala
- Total Time: 55 minutes
- Yield: 4 1x
Description
A rich and creamy North Indian dish featuring marinated paneer cubes grilled to perfection and simmered in a spiced tomato-based gravy.
Ingredients
250 grams paneer, cut into 1-inch cubes
1/2 cup thick yogurt, whisked
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 large onion, finely chopped
2 medium tomatoes, pureed
1/2 cup heavy cream
1/2 teaspoon cumin seeds
1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed
2 tablespoons fresh coriander leaves, chopped
Salt to taste
2 tablespoons vegetable oil (for cooking gravy)
1/4 cup water
Instructions
In a large bowl, combine whisked yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, 1 tablespoon vegetable oil, and salt to taste to make the marinade.
Add the paneer cubes to the marinade and gently mix to coat all pieces evenly. Cover and refrigerate for at least 20 minutes.
Heat a grill pan or non-stick skillet over medium heat. Lightly grease it with oil.
Place the marinated paneer cubes on the pan and cook for 2-3 minutes on each side until they develop light char marks. Remove and set aside.
In a large pan, heat 2 tablespoons vegetable oil over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until golden brown, about 6-7 minutes.
Add the tomato puree and cook for 5-6 minutes until the oil starts to separate from the masala.
Add salt to taste and 1/4 cup water. Mix well and bring to a simmer.
Add the grilled paneer cubes to the gravy and stir gently.
Add the heavy cream and crushed kasuri methi. Mix well and cook for another 3-4 minutes on low heat.
Garnish with chopped fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
When you’re cooking this at home, a grill pan or a heavy skillet works great to get those lovely grill marks on the paneer. Serving it with freshly chopped coriander adds a bright pop of color and freshness. If you want to switch things up, I’ve tried adding a pinch of smoked paprika for a deeper smoky flavor, or swapping some cream for coconut milk to make it slightly lighter, but honestly, the original is hard to beat. Sometimes I toss in some bell peppers with the paneer for a little crunch, though that’s not quite traditional.
FAQ
Can I use store-bought paneer?
Absolutely. Just make sure it’s fresh and firm to hold up well during grilling.
Is it possible to make this vegan?
You can swap paneer for tofu and use coconut cream instead of heavy cream, though the flavor will change a bit.
How spicy is this dish?
The heat is moderate; you can adjust the chili powder to suit your taste.
Can I prepare the marinade in advance?
Yes, marinating the paneer for longer enhances the flavor, so prepping a few hours ahead or even overnight works well.
Take a moment to save this recipe and try it on a night when you want something a bit special without the fuss. Trust me, it’s worth the few extra minutes in the kitchen.