Paneer Tikka Masala Recipe

Prepare paneer

Cut paneer into 1.25–1.5 inch cubes. If store-bought and very firm, gently press between paper towels to remove excess moisture; if homemade and crumbly, chill for 20 minutes in the fridge before cutting to reduce breakage.

Make marinade

In a bowl, whisk together yogurt, 1.5 tbs ginger-garlic paste, garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp red chili powder, 0.5 tsp turmeric, crushed kasuri methi, lemon juice, 1 tsp salt, and 2 tbs vegetable oil until smooth.

Marinate paneer and vegetables

Add paneer cubes, bell peppers, and onion pieces to the marinade and gently fold until everything is evenly coated. Cover and refrigerate for at least 30 minutes; ideally 2–4 hours. (If short on time, 30 minutes still improves flavor.)

Cook marinated paneer & veggies

Options: (a) Grill: Thread paneer, pepper, and onion onto skewers and grill over medium-high heat for 6–8 minutes, turning once, until charred at edges. (b) Broil: Spread on a baking sheet and broil 6–8 minutes, turning once. (c) Pan-sear: Heat 1–2 tbs oil in a nonstick or cast-iron skillet over medium-high heat; sear paneer and veg in batches 3–4 minutes per side until golden and slightly charred. Remove and set aside.

Temper whole spices

In a large skillet or saucepan over medium heat, warm 2 tbs vegetable oil and 1 tbs butter. Add 0.5 tsp cumin seeds, 1 bay leaf, 2 cardamom pods (lightly crushed), and 2 cloves. Sauté 30–45 seconds until fragrant, taking care not to burn.

Cook onions

Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until the onion is soft and beginning to brown.

Add ginger-garlic and tomatoes

Stir in 1 tbs ginger-garlic paste and cook 1 minute. Add 1.5 cups tomato puree and 1 tbs tomato paste (if using). Cook the mixture over medium-low heat, stirring occasionally, 10–12 minutes until oil begins to separate from the tomato-onion base and the sauce darkens slightly.

Spice the sauce

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 0.5 tsp red chili powder, crushed 1 tsp kasuri methi, 0.5 tsp sugar, and 1 tsp salt. Cook 2–3 minutes to bloom the spices, stirring constantly to avoid sticking.

Smooth the sauce (optional)

For a silkier texture, let the cooked sauce cool slightly (5 minutes) and blend with an immersion blender or in a countertop blender to a smooth consistency, then return to the pan. If you prefer rustic texture, skip blending.

Finish sauce

Stir in 0.5 cup water or vegetable stock to reach desired consistency. Bring to a gentle simmer, then reduce heat to low and stir in 0.5 cup heavy cream and 1 tbs butter. Adjust salt and sweetness to taste. If using smoked paprika or a drop of liquid smoke for added char flavor, stir it in now (about 1/4 tsp).

Combine paneer with sauce

Add the grilled/seared paneer, peppers, and onions to the sauce. Stir gently to coat, and simmer on low 4–6 minutes so paneer absorbs the flavors. Taste and adjust seasoning (salt, sugar, chili) as needed.

Garnish and serve

Turn off heat, sprinkle 2 tbs chopped cilantro, and squeeze lemon wedges over individual portions if desired. Serve hot with naan, roti, or steamed basmati rice.

If you want a smoky tandoori edge, after marinating and before cooking, quickly sear marinated paneer on a very hot pan with a small piece of charcoal heated until glowing and placed in the pan (traditional dhungar). Alternatively, a sprinkle of smoked paprika when finishing the sauce adds a mild smoky note.