Paneer Tikka Masala Recipe

Prepare and marinate paneer

In a large bowl combine yogurt, ginger-garlic paste, garam masala, ground coriander, ground cumin, red chili powder, turmeric, lemon juice and salt. Whisk until smooth. Gently fold the paneer cubes into the marinade ensuring each piece is coated. Cover and refrigerate for at least 30 minutes (up to 4 hours). If using wooden skewers, soak them in water while marinating.

Toss bell pepper and onion pieces with oil and a pinch of salt. Thread vegetables onto skewers or spread on a baking sheet. Brush with a little oil and either grill on medium-high heat for 6–8 minutes until slightly charred (turning once) or roast under a broiler at high for 6–8 minutes. Set aside.

Heat a cast-iron pan, grill pan, or nonstick skillet over medium-high heat and brush lightly with oil. Thread marinated paneer onto skewers (alternating with vegetables if using) or place pieces directly on the pan. Cook the paneer 2–3 minutes per side until you see light browning and slight char marks. Brush with a little oil or butter while cooking to prevent sticking. Remove and keep warm. If you prefer baking: arrange on a baking sheet and bake at 200°C (400°F) for 10–12 minutes, turning once.

Sauté aromatics

In a heavy-bottomed skillet or saucepan heat 3 tbs oil or ghee over medium heat. Add cumin seeds and let them sputter for 10–15 seconds. Add the finely chopped onion and sauté, stirring occasionally, until golden brown, about 8–10 minutes.

Add ginger-garlic and spices

Add 1 tbs ginger-garlic paste and sauté 1–2 minutes until the raw smell dissipates. Stir in ground coriander, ground cumin and red chili powder; cook 30–45 seconds to bloom the spices.

Add tomato base

Pour in the tomato puree and add tomato paste if using. Stir, reduce heat slightly and simmer for 8–10 minutes until the oil begins to separate and the mixture thickens, stirring occasionally to prevent sticking.

Blend for smoothness (optional)

For a silky sauce, let the tomato-onion mixture cool a few minutes and blend in a blender or use an immersion blender until smooth, then return to the pan. Alternatively, keep it textured, adjusting time so the sauce is cohesive and thick.

Finish the masala

Return the sauce to medium-low heat (if blended). Stir in garam masala and crushed kasuri methi. Add salt to taste. Slowly stir in the cream and butter; simmer gently for 2–3 minutes without boiling hard to prevent curdling. Taste and adjust seasoning — more cream for richness, more kasuri methi for that characteristic aroma.

Add the grilled paneer (and vegetables, if using) into the simmering masala. Gently stir to coat the paneer with the sauce and simmer together 3–5 minutes so the paneer absorbs flavors and warms through. Do not simmer too long or paneer can get rubbery.

Garnish with chopped cilantro and serve hot with lemon wedges alongside basmati rice, jeera rice or naan. Leftovers will keep 2 days refrigerated; reheat gently in a pan over low heat, adding a splash of water or cream if sauce has thickened.