Paneer tikka masala is a dish that feels like a warm hug. It’s rich, smoky, creamy, and layered with flavor.
If you’ve ever ordered it at an Indian restaurant, you know how deeply satisfying it is — chunks of marinated paneer grilled to perfection and swimming in a velvety, spiced tomato cream sauce.
The good news? You can make it at home without needing a tandoor or restaurant-grade setup.
Ingredients
For the Paneer Marinade:
- 400g paneer, cut into cubes
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kashmiri chili powder or paprika (for color)
- 1/2 teaspoon salt
- 1 tablespoon oil
For the Masala Sauce:
- 2 tablespoons oil or butter
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1 1/2 cups tomato puree (or canned crushed tomatoes)
- 1/2 cup heavy cream or full-fat coconut milk
- Fresh cilantro for garnish
Marinate and Grill the Paneer
Start by mixing all the marinade ingredients in a large bowl. Add the paneer cubes and gently coat them in the mixture. Let this sit for at least 30 minutes, or up to 2 hours in the fridge if you have the time.
This step is key for flavor and that signature restaurant-style taste.
Once marinated, you can cook the paneer one of three ways: grill it on skewers, roast in a hot oven at 425°F (220°C) for 10–15 minutes, or pan-fry it in a bit of oil until golden on all sides.
You want that slightly charred exterior — it adds a smoky layer that defines this dish.
Build the Sauce
While the paneer is cooking, start on the masala sauce. Heat oil or butter in a pan over medium heat. Add the chopped onions and sauté until golden and soft — this takes about 8 to 10 minutes and it’s worth doing right.
Add the ginger-garlic paste and sauté for another minute until fragrant.
Now, stir in the spices: cumin, coriander, turmeric, chili powder, garam masala, and salt. Toast them for 30 seconds, then pour in the tomato puree. Let this simmer gently for 10–12 minutes, until it thickens and deepens in color. Stir occasionally.
Once the sauce has reduced a bit, stir in the cream. Let it simmer for 3–4 more minutes until everything comes together into a smooth, rich curry. Taste and adjust salt or spice if needed.
Bring It Together
Gently fold the cooked paneer into the hot masala sauce. Let it simmer for another 3–4 minutes so the flavors meld. The paneer should stay soft but soak up all that goodness from the sauce.
Serve it hot, topped with fresh cilantro. It goes perfectly with basmati rice, warm naan, or even roti. If you’re going low-carb, cauliflower rice works too.
Why This Recipe Works
This recipe balances the smokiness of grilled paneer with the creamy tang of tomato-based masala. Using yogurt in the marinade tenderizes the paneer while building flavor.
Cooking the onions properly and letting the spices bloom in oil is what gives the sauce its depth. And using tomato puree keeps the sauce smooth and vibrant.
It’s adaptable, too — you can swap in tofu for a vegan version or add vegetables like bell peppers and onions to the skewers. And while cream gives it richness, coconut milk makes it dairy-free without compromising taste.
Tips for Success
- Use good paneer. Fresh, store-bought or homemade paneer makes a big difference in texture.
- Marinate longer if you can. More time means deeper flavor.
- Cook the spices. Toasting them in oil brings out their full aroma.
- Adjust cream to taste. Add more for a richer sauce or less for a lighter version.
Make It Your Way
Try different spice blends like tandoori masala in the marinade, or add fenugreek leaves (kasuri methi) to the sauce for an extra restaurant-style touch. Want it spicier? Add a green chili or extra chili powder. You can also serve it with a drizzle of lemon juice for brightness.
Make it Tonight!
Paneer tikka masala is more than just a dish — it’s comfort food, celebration food, and weekday dinner hero all in one. It hits every note: creamy, tangy, smoky, and spiced just right.
Making it at home brings the same joy as ordering it out — only now, you get to control the spice and richness. Try it once and it might just become your new go-to.
