Name: Paneer Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g Paneer (cubed); 0.5 cup Greek Yogurt; 2 tbsp Ginger-Garlic Paste; 1.5 tbsp Kashmiri Red Chili Powder; 1 tsp Garam Masala; 1.5 cup Tomato Puree; 0.25 cup Heavy Cream; 2 tbsp Butter; 1 tbsp Kasuri Methi (Dried Fenugreek); 1 large Onion (finely chopped)

"Experience the ultimate comfort food with this restaurant-style Paneer Tikka Masala, featuring succulent grilled paneer cubes bathed in a velvety, spiced tomato-cream sauce. This dish perfectly balances smoky charred flavors with a rich, aromatic gravy that will transport your taste buds straight to India."

1 Ingredients

Qty	Item
400 g 400 g	Paneer (cubed)
0.5 cup 120 ml	Greek Yogurt
2 tbsp 30 g	Ginger-Garlic Paste
1.5 tbsp 12 g	Kashmiri Red Chili Powder
1 tsp 5 g	Garam Masala
1.5 cup 360 ml	Tomato Puree
0.25 cup 60 ml	Heavy Cream
2 tbsp 28 g	Butter
1 tbsp 2 g	Kasuri Methi (Dried Fenugreek)
1 large 150 g	Onion (finely chopped)

2 Instructions

Prepare the marinade by mixing Greek yogurt, 1 tbsp ginger-garlic paste, chili powder, garam masala, and salt. Toss the paneer cubes in this mixture and let them marinate for at least 20 minutes.

Heat a grill pan or non-stick skillet over medium-high heat. Sear the paneer cubes until they are charred and golden-brown on all sides. Remove and set aside.

In a separate large pan, melt the butter and add the remaining ginger-garlic paste and chopped onions. Sauté until the onions are translucent and slightly golden.

Pour in the tomato puree and cook until the oil starts to separate from the sauce, about 10 minutes. Add a splash of water if the gravy becomes too thick.

Stir in the heavy cream and crushed kasuri methi. Season with salt and a pinch of sugar to balance the acidity.

Gently fold the grilled paneer cubes into the sauce. Simmer for 2-3 minutes on low heat to allow the flavors to meld. Garnish with fresh cilantro and serve hot with naan.

·
For a professional smokey flavor, use the 'Dhungar' method by placing a hot piece of charcoal in a small bowl inside the curry pot and drizzling it with ghee before sealing the lid for 2 minutes.
·
Always use room temperature paneer to ensure it stays soft after cooking.
·
Sifting the tomato puree through a mesh sieve creates a much smoother, restaurant-style texture.

? Frequently Asked Questions

Can I use Tofu instead of Paneer?

Yes, firm or extra-firm tofu works as an excellent vegan substitute for paneer in this recipe.

Is Paneer Tikka Masala gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your spices and yogurt do not have hidden additives.

How can I make the gravy brighter red?

Use Kashmiri red chili powder; it provides a vibrant red color without being overly spicy compared to standard chili powder.

How long can I store the leftovers?

It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

→ Keep Cooking

See All Vegetarian

Next Recipe

Homemade Garam Masala Spice Blend

Unlock the deep, warming flavors of authentic Indian cuisine with this hand-toasted Garam Masala spice blend. Far superior to store-bought versions, this recipe uses whole spices to create a complex, aromatic profile that will transform your curries and stews.

Cook Homemade Garam Masala Spice Blend