Paneer Tikka Masala Delight (Printable)

Marinated paneer grilled and simmered in rich, creamy tomato sauce with fragrant spices.

# What You Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 0.8-inch cubes
02 - 5.3 fl 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 - 0.5 tsp turmeric powder
10 - 0.5 tsp Kashmiri chili powder or mild paprika
11 - 0.5 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 - 0.5 tsp turmeric powder
21 - 1 tsp ground cumin
22 - 1 tsp ground coriander
23 - 1 tsp garam masala
24 - 0.5 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

# Directions:

01 - Combine yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and vegetable oil in a large bowl; mix thoroughly to form a smooth marinade.
02 - Add paneer cubes, bell pepper chunks, and onion pieces to the marinade; toss gently to coat evenly. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat grill pan over medium-high heat. Thread paneer and vegetables onto skewers and grill or bake for 10 to 12 minutes, turning once until lightly charred. Remove and set aside.
04 - Heat butter and vegetable oil in a saucepan over medium heat. Sauté chopped onions until golden brown, then add ginger-garlic paste and cook for 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Simmer gently for 10 to 15 minutes, stirring occasionally to blend flavors.
06 - Stir in heavy cream, cooking for an additional 2 to 3 minutes to combine smoothly.
07 - Add grilled paneer, bell pepper, and onion skewers into the sauce. Simmer gently for 5 minutes to meld flavors.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot atop steamed basmati rice with lemon wedges and extra cilantro leaves on the side.

# Expert Advice:

01 -
  • The paneer gets smoky and slightly crispy while staying soft inside—it's the textural contrast that hooks you.
  • You can have dinner on the table in under an hour, which feels impossible for something this restaurant-worthy.
  • It's naturally vegetarian but so rich and satisfying that no one will miss the meat.
  • Leftovers taste even better the next day as the spices deepen.
02 -
  • Don't skip the gram flour in the marinade—I tried once thinking it was unnecessary, and the spices just slid off the paneer during cooking.
  • The consistency of your sauce matters; if it's too thick after simmering, the cream won't blend smoothly, so add a splash of water if needed to get it right before the cream goes in.
  • Paneer breaks easily when it's too hot, so handle it gently and let the sauce cool slightly before adding it if it's straight from a very hot grill.
03 -
  • If you don't have a grill pan, a regular skillet works fine—just get the paneer a little charred on each side before adding it to the sauce.
  • Make the marinade the night before if you're meal prepping; the paneer will be even more flavorful and tender by the time you cook it.
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