Paneer Tikka Masala Dish (Printable Version)

Marinated paneer grilled and simmered in a spiced creamy tomato sauce with basmati rice.

# What You'll Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into ¾-inch cubes
02 - ⅔ cup 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 crushed tomatoes (1 can)
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 - ⅓ cup heavy cream
28 - 2 tbsp chopped fresh cilantro

→ For Serving

29 - 1⅔ cups cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# Directions:

01 - In a large bowl, whisk together Greek yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and vegetable oil to form a smooth marinade.
02 - Add paneer cubes, green bell pepper, and red onion chunks to the marinade, tossing gently to coat evenly. Cover and refrigerate for a minimum of 30 minutes to allow flavors to develop.
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 once halfway through, until lightly charred and cooked through. Set aside.
04 - In a large saucepan, heat butter and vegetable oil over medium heat. Add finely chopped onion and cook until golden brown. Stir in ginger-garlic paste and sauté for 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes, turmeric, ground cumin, ground coriander, garam masala, chili powder, salt, and sugar to the pan. Reduce heat and simmer gently for 10 to 15 minutes, stirring occasionally to deepen flavors.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes to enrich the sauce.
07 - Fold the grilled paneer, bell pepper, and onion into the masala sauce. Simmer gently for 5 minutes to meld flavors.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot with steamed basmati rice, accompanied by lemon wedges and extra cilantro for garnish.

# Expert Suggestions:

01 -
  • The paneer gets smoky and tender while staying creamy in the sauce, which feels almost indulgent but tastes lighter than you'd expect.
  • You can prep everything ahead and grill the paneer whenever you're ready, making it perfect for weeknight dinners without the stress.
  • Once you nail this, you'll find yourself making it for guests because it never fails to impress.
02 -
  • Don't skip the marinating time—it feels like an extra step but it's what transforms plain paneer into something that actually tastes like it belongs in this dish.
  • The cream needs to go in after the tomato sauce has simmered, not before, otherwise it can curdle or taste too rich and mask the spices.
  • If your paneer breaks apart while grilling, it usually means it was stored in water too long or wasn't pressed before marinating—pat it completely dry and handle it gently.
03 -
  • If you don't have time to grill, pan-frying the paneer in a hot cast iron works almost as well and gives you similar caramelization in about 5 minutes.
  • Make the sauce ahead of time and store it in the fridge; grill the paneer fresh and add it just before serving so it stays tender and doesn't absorb too much sauce.
Go Back