Paneer Tikka Masala Classic (Print Version)

Marinated paneer grilled and cooked in a rich, spiced creamy tomato sauce with basmati rice.

# What You'll Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 0.8-inch cubes
02 - 5.3 oz 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 - 1/2 tsp turmeric powder
10 - 1/2 tsp Kashmiri chili powder or mild paprika
11 - 1/2 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 canned crushed tomatoes
20 - 1/2 tsp turmeric powder
21 - 1 tsp ground cumin
22 - 1 tsp ground coriander
23 - 1 tsp garam masala
24 - 1/2 tsp chili powder
25 - 1 tsp salt
26 - 1 tsp sugar
27 - 3.4 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

# How to Make:

01 - In a large bowl, whisk together yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, salt, and vegetable oil until smooth.
02 - Add paneer cubes, green bell pepper, and red onion chunks to the marinade. Toss gently to coat evenly. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread marinated paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning once halfway, until slightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add chopped onion and cook until golden brown, about 5 to 7 minutes. Stir in ginger-garlic paste and sauté for 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar to the pan. Simmer gently for 10 to 15 minutes, stirring occasionally, letting the flavors develop.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes until sauce is well incorporated and creamy.
07 - Add grilled paneer, bell pepper, and onion pieces to the sauce. Simmer gently for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped fresh cilantro on top. Serve hot alongside steamed basmati rice with lemon wedges and extra cilantro leaves.

# Expert Advice:

01 -
  • The paneer gets those gorgeous char marks that taste like caramelized promises, while staying creamy inside.
  • You'll finally understand why restaurant versions cost so much—it's the butter, the cream, and the time spent building layers of flavor.
  • It's genuinely easier than it looks, and impresses people who think you spent all day cooking.
02 -
  • Don't skip the marinating step—I learned this the hard way when I tried to rush it once, and the paneer stayed bland despite all the spices.
  • If your sauce looks too thick after adding cream, thin it gently with a splash of milk; if it's too thin, let it simmer a bit longer and it'll concentrate beautifully.
  • The paneer will continue to soften in the hot sauce, so pull it off the grill while it's still slightly firm—it'll finish cooking in the sauce.
03 -
  • If you're grilling on a pan instead of a true grill, press the paneer down gently with a spatula for the first 2–3 minutes on each side—this creates contact and those gorgeous dark marks.
  • Ginger-garlic paste made fresh in a food processor tastes noticeably better than jarred, and you can freeze it in ice cube trays for whenever you need it.
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