Paneer Tikka Masala Recipe

Heat milk

Pour 2000 ml full-fat milk into a large heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Curdle milk

When the milk comes to a boil, reduce heat to low. Add 45 ml lemon juice (or vinegar) gradually while stirring gently. The milk will begin to curdle and separate into curds and whey. If separation is incomplete, add another 1 tbsp lemon juice and stir.

Strain curds

Line a large sieve with cheesecloth and place over a bowl. Pour the curdled milk through the cloth to collect curds. Rinse the curds briefly under cold running water to remove any lemon taste. Gather cloth edges, squeeze gently to remove excess whey.

Press paneer

Tie the cloth with the curds and press under a weighted pan for 45–60 minutes to form a firm block. For a firmer paneer, press longer. After pressing, unwrap and cut into 2–3 cm cubes (approximately 350 g finished paneer).

Prepare marinade

In a bowl whisk together 200 ml plain yogurt, 30 ml ginger-garlic paste, 15 ml Kashmiri chili powder, 15 ml coriander powder, 5 ml cumin powder, 0.5 tsp turmeric, 1 tsp garam masala, 1 tsp crushed kasuri methi, 15 ml lemon juice, 15 ml oil and 1 tsp salt until smooth.

Marinate paneer

Gently fold 350 g cubed paneer into the marinade until well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavor).

Cook marinated paneer

Heat a non-stick skillet or grill pan over medium-high heat with 1 tbsp oil. Arrange marinated paneer cubes in a single layer (wipe off excess marinade if very wet). Pan-fry for 2–3 minutes per side until golden and slightly charred at edges. Alternatively, bake at 200°C (400°F) on a lined tray for 12–15 minutes, turning once. Set aside on a plate.

Temper whole spices

In a heavy skillet or saucepan, heat 30 ml oil (or ghee) over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1 cinnamon stick, 2 cardamom pods and 2 cloves. Sizzle 30 seconds until fragrant.

Cook onions

Add 2 cups finely chopped onion and a pinch of salt. Sauté on medium heat for 8–10 minutes, stirring occasionally, until onions turn golden brown and caramelized.

Add ginger-garlic and spices

Add 15 ml ginger-garlic paste and cook 1–2 minutes until the raw smell disappears. Stir in 1 tsp red chili powder (optional), 5 ml coriander powder, 0.5 tsp garam masala and 1 tsp sugar; cook 30 seconds.

Cook tomatoes

Add 700 g chopped tomatoes and 1 tsp salt. Cook on medium-low heat, stirring occasionally, for 10–12 minutes until tomatoes break down and oil begins to separate. If using an immersion blender, blend the mixture to a smooth or slightly coarse puree in the pan. (Alternatively transfer to a blender and puree; return to the pan.)

Simmer sauce

Add 200 ml water and bring to a gentle simmer. Cook 5 minutes to adjust consistency — the sauce should be thick but saucy. Taste and adjust salt and sugar.

Add paneer

Gently add the pan-fried marinated paneer cubes into the simmering sauce. Stir carefully to coat the paneer without breaking cubes. Simmer 5–7 minutes on low so paneer soaks some flavor.

Finish with cream and butter

Reduce heat to low and stir in 120 ml heavy cream and 15 ml butter. Heat through 2 minutes without boiling. Crush 0.5 tsp kasuri methi between your palms and sprinkle into the curry, then stir.

Taste and adjust seasoning (salt, sugar, chili). Turn off heat. Scatter 2 tbsp chopped fresh cilantro over the curry. Serve with lemon wedges on the side for squeezing just before eating.

Rinse and soak

Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove surface starch. Optional: soak the rinsed rice in water for 15–20 minutes, then drain.

Cook rice

In a pot bring 3 cups water to a boil. Add 0.5 tsp salt and 1 tsp oil or ghee. Add drained rice, stir once, cover tightly and reduce heat to low. Cook gently for 12–15 minutes until water is absorbed and rice is tender.

Rest and fluff

Turn off heat and let rice rest, covered, for 5 minutes. Fluff with a fork before serving.