If you are looking for a dish that’s bursting with flavor, creamy indulgence, and a perfect balance of spices, this Paneer Tikka Masala Recipe is an absolute must-try. It combines succulent marinated paneer cubes grilled to perfection with a rich, aromatic tomato-based gravy that will make every bite a celebration. Whether you’re a fan of Indian cuisine or just discovering its delights, this recipe is your ticket to creating a restaurant-quality dish right in your own kitchen.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the heart and soul of this dish. Every spice and component plays a crucial role to create that signature aroma, texture, and vibrant color that makes Paneer Tikka Masala unforgettable.
- 400g paneer, cubed: The star of the dish, soft yet firm to absorb all those gorgeous spices.
- 1/2 cup plain yogurt: Adds tang and tenderizes the paneer during marination.
- 2 tablespoons lemon juice: Gives a fresh brightness and helps the marinade penetrate.
- 1 teaspoon turmeric powder: Brings a warm hue and subtle earthiness to the flavor profile.
- 2 teaspoons garam masala: A fragrant spice blend that adds depth and complexity.
- 1 teaspoon cumin powder: Offers an earthy, slightly nutty background note.
- 1 teaspoon coriander powder: Gives a mild citrusy undertone that complements the creaminess.
- 1 teaspoon chili powder (adjust to taste): Packs in heat and lively warmth, customizable to your preference.
- 4 cloves garlic, minced: Imparts a pungent, savory kick that awakens the senses.
- 1 tablespoon fresh ginger, grated: Adds zest and a refreshing bite.
- 2 tablespoons oil (for grilling paneer): Ensures the paneer sears beautifully with a slight char.
- 1 tablespoon butter or ghee: Brings richness and a luscious finish to the sauce.
- 1 medium onion, finely chopped: Builds the caramelized base for the gravy’s flavor.
- 1 1/2 cups tomato puree: Forms the tangy, fragrant body of the masala sauce.
- 1/2 cup heavy cream or cashew cream: Creates the signature velvety texture and mellow sweetness.
- Salt to taste: Enhances all the flavors perfectly.
- Fresh cilantro, chopped (for garnish): Adds freshness and color to the final presentation.
How to Make Paneer Tikka Masala Recipe
Step 1: Marinate the Paneer
Start with preparing the marinade by whisking together plain yogurt, lemon juice, turmeric, chili powder, garam masala, minced garlic, grated ginger, and a pinch of salt in a bowl. Gently toss the paneer cubes in this heavenly mix until each piece is thoroughly coated. Letting the paneer soak up these spices for at least 30 minutes — and up to 2 hours if you have time — is essential to infuse maximum flavor.
Step 2: Grill the Paneer
Heat oil in a grill pan or skillet over medium heat. Carefully place the marinated paneer cubes and grill them until they develop a lovely golden crust with hints of char. This step not only locks in the spices but also adds a delightful smoky note and a pleasing texture contrast that makes the dish truly stand out.
Step 3: Prepare the Masala Base
In a deep pan, melt butter or ghee to introduce that rich, buttery undertone to the dish. Add finely chopped onions and sauté until they turn a beautiful golden brown, as this caramelization forms the backbone of the sauce’s flavor. Once fragrant, stir in some garlic and ginger for an aromatic boost before moving on to the tomato puree and spices.
Step 4: Develop the Sauce
Add tomato puree along with cumin powder, coriander powder, and chili powder to the pan. Cook the mixture patiently until you see the oil begin to separate and the sauce deepens in color — this signals that the spices have released their full flavor and the sauce has thickened, ready to embrace the creamy finish.
Step 5: Add Cream and Combine
Lower the heat and pour in the heavy cream or cashew cream, stirring gently to blend everything into a silky, velvety sauce. Nestle the grilled paneer cubes into this luscious gravy, coating every piece lovingly. Simmer for another 5 to 10 minutes so the paneer absorbs the richness and warmth of the masala sauce.
Step 6: Final Touch
Before serving, garnish with freshly chopped cilantro and a swirl of cream to elevate the presentation and add a burst of herbal freshness that perfectly balances the dish’s richness.
How to Serve Paneer Tikka Masala Recipe
Garnishes
Fresh cilantro sprinkled on top brings a vibrant green pop and a refreshing contrast to the creamy, spicy sauce. A drizzle of cream or a small dollop of butter right before serving adds a beautiful sheen and indulgent touch that your guests will love.
Side Dishes
Paneer Tikka Masala pairs wonderfully with fluffy basmati rice or soft, warm naan bread. These sides soak up the decadent masala sauce and provide a satisfying base for every spoonful. For a wholesome meal, serve alongside a simple cucumber raita or a crisp salad to introduce a cool, crunchy element.
Creative Ways to Present
For a festive meal, serve your Paneer Tikka Masala Recipe in a rustic terracotta bowl to evoke traditional vibes. Garnish with thinly sliced red onions and a wedge of lemon on the side for added freshness. You can also layer the dish with buttered naan rolled up to create little wraps that bring an interactive and fun aspect to your meal.
Make Ahead and Storage
Storing Leftovers
Paneer Tikka Masala tastes just as delicious when reheated, so keep any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the sauce is well covered to prevent it from drying out and to preserve the depth of flavors.
Freezing
If you want to save this dish for longer, freezing is an option. Place the cooled Paneer Tikka Masala in a freezer-safe container and store it for up to 2 months. When freezing, avoid adding extra cream—best to stir it in fresh when you reheat to maintain the sauce’s silky texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the paneer from sticking or the cream from separating. If the sauce seems too thick after reheating, add a splash of water or cream to bring back its luscious consistency.
FAQs
Can I use store-bought paneer for this recipe?
Absolutely! Store-bought paneer works perfectly for Paneer Tikka Masala Recipe. Just be sure to pat it dry so the marinade sticks well, and choose a fresh, good-quality brand for the best results.
Is there a vegan alternative for paneer?
Yes, you can substitute paneer with firm tofu or homemade cashew cheese. Using cashew cream instead of dairy cream keeps the dish vegan without sacrificing creaminess or flavor.
How spicy is this Paneer Tikka Masala Recipe?
The spice level is adjustable. The chili powder can be reduced or increased based on your taste preference, making this dish suitable for those who prefer mild or medium heat.
What can I use instead of heavy cream?
If you want a lighter or dairy-free version, substitute heavy cream with cashew cream or coconut cream. Both provide a creamy texture and subtly different flavors that complement the masala beautifully.
Can I prepare the marinade in advance?
Definitely! Preparing and marinating the paneer ahead of time—up to 2 hours or even overnight—enhances the infusion of flavors and helps save time on cooking day.
Final Thoughts
There is something truly magical about this Paneer Tikka Masala Recipe that makes it a timeless favorite in Indian cuisine. It’s creamy, boldly spiced, and utterly comforting all at once. I invite you to give this recipe a try — your kitchen will fill with irresistible aromas, and your taste buds will thank you for every rich, flavorful bite. Whether for a special occasion or a cozy night in, this dish promises to be a memorable and rewarding cooking adventure.
Print
Paneer Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Paneer Tikka Masala is a rich and creamy Indian dish featuring marinated cubes of paneer grilled to perfection and simmered in a spiced tomato-based sauce. This flavorful and comforting meal offers a vibrant combination of smoky, tangy, and creamy notes, perfect to serve with rice or naan.
Ingredients
For the Paneer Marinade
- 400g paneer, cubed
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt to taste
For Cooking Paneer
- 2 tablespoons oil (for grilling paneer)
For the Masala Sauce
- 1 tablespoon butter or ghee
- 1 medium onion, finely chopped
- 1 1/2 cups tomato puree
- 1/2 cup heavy cream or cashew cream
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt to taste
For Garnish
- Fresh cilantro, chopped
- Additional cream (optional)
Instructions
- Prepare the marinade: In a bowl, combine plain yogurt, lemon juice, turmeric powder, chili powder, garam masala, garlic, ginger, and salt to taste. Add the cubed paneer and coat all pieces thoroughly. Allow to marinate for at least 30 minutes up to 2 hours for best flavor absorption.
- Grill the paneer: Heat oil in a grill pan or skillet over medium heat. Place the marinated paneer cubes and cook them until they develop a golden brown color with light charring on all sides. Remove and set aside once done.
- Prepare the base sauce: In a deep pan, melt the butter or ghee over medium heat. Add the finely chopped onions and sauté them until they turn golden brown, developing a caramelized sweetness.
- Add aromatics: Incorporate minced garlic and grated ginger into the sautéed onions. Stir and cook until the mixture becomes fragrant, about 1-2 minutes.
- Cook the tomato masala: Add tomato puree along with cumin powder, coriander powder, and chili powder. Cook this mixture on medium heat, stirring occasionally, until the oil starts separating and the sauce deepens in color, indicating the spices have cooked thoroughly.
- Add cream and simmer: Stir in the heavy cream or cashew cream. Lower the heat and let the sauce simmer gently until it thickens and attains a velvety texture, about 5 minutes.
- Combine paneer with sauce: Add the grilled paneer cubes to the sauce and gently mix to coat them well. Allow the mixture to simmer for another 5 to 10 minutes so the paneer absorbs the flavors of the masala.
- Garnish and serve: Turn off the heat, garnish the dish with freshly chopped cilantro and, optionally, a swirl of cream. Serve hot with steamed rice or naan bread for a complete meal.
Notes
- For a vegan version, substitute paneer with tofu and use cashew cream instead of heavy cream.
- Adjust chili powder to your preferred spice level for milder or spicier flavors.
- Marinating paneer longer enhances the depth of flavor and tenderness.
- Grilling paneer adds a smoky flavor but you can also bake or pan-fry it if preferred.
- Serve immediately for best taste and texture.
