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Paneer Tikka Masala

Paneer Tikka Masala is a flavorful Indian dish featuring smoky, charred paneer cubes marinated in spices and yogurt, then simmered in a rich, spicy tomato-based sauce. The dish boasts a creamy texture with crispy edges on the paneer and a vibrant, aromatic sauce that clings to each bite, creating a balance of smoky, spicy, and tangy flavors.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer firm, cut into 1-inch cubes
  • 1 cup full-fat Greek yogurt for marinade
  • 2 tsp garam masala
  • 1 tsp smoked paprika or regular paprika + a drop of liquid smoke
  • 1 tsp turmeric
  • 1 tbsp lemon juice for marinade
  • 2 tbsp oil for marinade
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium ripe tomatoes blended into sauce
  • 1 cup heavy cream for finishing
  • 2 tbsp oil or ghee for cooking sauce
  • 1 small onion finely chopped
  • fresh cilantro for garnish
  • to taste salt
  • to taste lemon wedges for serving

Equipment

  • Grill pan or broiler
  • Mixing bowls
  • Knife and chopping board
  • Large skillet or pan

Method
 

  1. Mix the Greek yogurt, garam masala, smoked paprika, turmeric, lemon juice, oil, minced garlic, and grated ginger in a bowl to make the marinade. Whisk until smooth and fragrant.
  2. Gently toss the paneer cubes in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Preheat your grill pan or broiler to high heat. Thread the marinated paneer onto skewers or spread them out on a lined tray. Cook for 3–4 minutes per side until the edges are charred and fragrant, with a smoky aroma filling the kitchen.
  4. While the paneer grills, heat oil or ghee in a large skillet over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes, until it starts to turn golden.
  5. Add the minced garlic and grated ginger to the onions, sautéing until fragrant—about 1 minute—filling the kitchen with a warm, spicy aroma.
  6. Pour in the blended tomatoes and add remaining spices. Stir well, then let the mixture simmer gently for 10 minutes until the sauce thickens and becomes fragrant, with a glossy, vibrant red appearance.
  7. Add the grilled paneer to the sauce, stirring gently to coat each piece. Pour in the heavy cream and simmer for another 5 minutes, allowing the flavors to meld and the sauce to become velvety and rich.
  8. Taste and adjust the seasoning with salt and a squeeze of lemon juice if desired. The sauce should be thick, glossy, and flavorful, with a smoky-spicy aroma.
  9. Garnish with freshly chopped cilantro and serve hot with naan or rice, accompanied by lemon wedges for an extra zing.

Notes

For extra smoky flavor, toss soaked wood chips onto the grill or use smoked paprika. Marinate the paneer at least 30 minutes for better flavor absorption. Rest the dish for 2 minutes before serving to allow flavors to meld.