Paneer Tikka Masala Recipe

Prepare Paneer

Cut paneer into 1-inch cubes. If using very fresh/store-bought paneer that is soft, press lightly between paper towels to remove excess moisture so cubes hold shape while grilling.

Make Marinade

In a bowl, whisk together yogurt, ginger-garlic paste, garam masala, ground cumin, red chili powder, turmeric, salt, and lemon juice until smooth. Taste and adjust salt or chili.

Marinate Paneer

Add paneer cubes to the marinade and gently fold to coat all pieces. Cover and refrigerate for at least 30 minutes, up to 2 hours (longer will intensify flavor).

Cook/Grill Paneer

Preheat oven broiler or grill to high. Thread marinated paneer onto skewers or place on a baking sheet lined with foil. Brush lightly with oil. Broil/grill for 6–8 minutes, turning once, until edges are lightly charred. Alternatively, pan-fry cubes in 1 tbsp oil over medium-high heat 4–5 minutes, turning to get golden color. Set aside.

Cook Aromatics

Heat oil and butter in a heavy skillet over medium heat. Add cumin seeds and let them sputter for 20–30 seconds. Add finely chopped onion and sauté, stirring, until translucent and beginning to brown, about 6–8 minutes.

Add Ginger-Garlic

Stir in 1 tbsp ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.

Add Tomatoes and Spices

Add chopped or pureed tomatoes and tomato paste. Cook, stirring occasionally, until oil starts to separate from the tomato mixture and it reduces slightly, about 10–12 minutes. Stir in ground coriander, ground cumin, red chili powder, salt, and sugar. Cook 2–3 minutes to bloom the spices.

Blend for Smoothness (optional)

For a silky sauce, let the tomato mixture cool slightly and blend in a blender or use an immersion blender until smooth. Return to the pan and reheat gently.

Finish Sauce

Lower heat to medium-low. Stir in kasuri methi (crush between palms before adding) and heavy cream. Simmer gently 3–4 minutes until sauce is creamy and well combined. Taste and adjust seasoning.

Combine Paneer and Sauce

Add the grilled/pan-fried paneer cubes to the sauce and simmer 3–5 minutes so paneer soaks up flavors and reheats. If sauce is too thick, add 1–2 tbsp water to reach desired consistency.

Garnish

Sprinkle chopped cilantro over the curry and drizzle a little extra cream if desired. Serve hot.

Cook Rice

Rinse basmati rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Serve

Spoon rice onto plates, ladle paneer tikka masala beside or over the rice. Serve with lemon wedges if desired.