Paneer Tikka Masala Classic (Printable Version)

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

# What You Need:

→ Paneer Tikka

01 - 14.1 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 crushed tomatoes (1 can)
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 - 10.6 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# How To Make:

01 - In a large bowl, combine yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and oil. Mix thoroughly to form a smooth marinade.
02 - Add paneer cubes, bell pepper, and onion chunks to the marinade. Toss gently ensuring even coating. Cover and refrigerate for at least 30 minutes to infuse flavors.
03 - Preheat oven to 430°F or heat grill pan over medium-high heat. Thread paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning halfway until lightly charred. Set aside.
04 - Heat butter and vegetable oil in a large pan over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 to 2 minutes until aromatic.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally to develop flavors.
06 - Stir in heavy cream and cook for an additional 2 to 3 minutes, achieving a rich and smooth consistency.
07 - Add grilled paneer, bell pepper, and onion to the sauce. Simmer gently for 5 minutes to meld flavors thoroughly.
08 - Sprinkle with chopped fresh cilantro. Serve hot over steamed basmati rice accompanied by lemon wedges and extra cilantro leaves.

# Cooking Tips:

01 -
  • The paneer gets this smoky, charred edge that contrasts perfectly with the silky sauce, and once you taste that combination you'll crave it.
  • It's fancy enough to impress people at dinner but honestly simple enough that you won't be stressed in the kitchen.
  • The whole thing comes together in about an hour, which makes it a weeknight winner even when you think you don't have time.
02 -
  • Don't skip the gram flour in the marinade—I made this once without it and the paneer came out soft instead of having that crispy exterior that makes the dish work.
  • The marinade time is non-negotiable; even 30 minutes makes a difference in how much flavor the paneer actually absorbs and holds onto.
  • When you add the paneer to the sauce, do it gently so the pieces don't fall apart, and keep the heat low so everything melds rather than breaks down.
03 -
  • Don't overcrowd your grill pan or oven tray—the paneer needs space to develop that char, and if everything's packed together it'll steam instead of grill.
  • If you're short on time, skip the grill and pan-fry the marinated paneer in a hot skillet with a little oil; it won't have the same char but it's honestly still delicious in the sauce.
Go Back