Paneer Tikka Masala Classic (Printable)

Tender marinated paneer grilled and simmered in a rich, spiced creamy tomato sauce with basmati rice.

# Components:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into ¾-inch cubes
02 - 5 tbsp 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 - 14 oz can 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 - 3.5 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

# Directions:

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 chunks, and red 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 paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning halfway through, until lightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Sauté finely chopped onions until golden brown. Add ginger-garlic paste and cook for 1 to 2 minutes until fragrant.
05 - Incorporate crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Simmer gently for 10 to 15 minutes, stirring occasionally to meld flavors.
06 - Stir in heavy cream and cook an additional 2 to 3 minutes to enrich the sauce.
07 - Add the grilled paneer, bell peppers, and onions into the sauce. Simmer gently for 5 minutes to blend all elements.
08 - Garnish with freshly chopped cilantro. Serve hot alongside steamed basmati rice and fresh lemon wedges for added zest.

# Expert Advice:

01 -
  • The paneer gets this beautiful char while staying creamy inside, and the sauce is rich enough to feel indulgent but balanced enough to eat without guilt.
  • It comes together in just over an hour, which means you can pull off something that tastes restaurant-quality on a regular weeknight.
  • Once you nail the flavors, you'll find yourself craving it constantly and making it far more often than you planned.
02 -
  • Gram flour in the marinade is not optional—it creates a protective layer that keeps the paneer from becoming rubbery on the grill.
  • Don't rush the onion browning step in the sauce; that deep golden color is where half the flavor comes from.
  • Add the cream slowly and keep the heat low after you do; high heat can cause it to separate and look oily instead of silky.
03 -
  • Make the marinade the morning of and let it sit all day if you have time—the flavors deepen and the paneer absorbs everything more fully.
  • Use a grill pan instead of skewers if you're worried about things falling through; you'll get the same char with less stress.
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