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Paneer Tikka Masala Recipe

Name: Taj Indian Cuisines Paneer Tikka Masala Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian fresh cheese), cubed; 3 tbs plain yogurt (full-fat); 1 tbs ginger-garlic paste; 1 tsp lemon juice; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (for color; use Kashmiri if available); 0.5 tsp red chili powder (adjust to taste); 0.75 tsp salt; 1 tsp oil (neutral, e.g., vegetable or canola) for coating/to brush; 1 whole green bell pepper, cut into 1.5–2 cm pieces; 1 whole red onion, cut into wedges (layers separated); 8 whole cherry tomatoes or tomato chunks; 1 tsp oil for grilling; 2 tbs unsalted butter or ghee; 1 tbs vegetable oil; 1 whole bay leaf; 3 whole green cardamom pods, lightly crushed; 1 whole cinnamon stick (2–3 cm); 1 whole onion, finely chopped; 1 tbs ginger-garlic paste; 400 g tomato puree (or blended canned tomatoes); 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric; 1 tsp paprika or Kashmiri red chili; 1 tsp garam masala; 1 tsp salt; 0.5 tsp sugar or honey (optional, balances acidity)

Inspired by Taj Indian Cuisine

Time1h

Serves4

Make Paneer Tikka Masala Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer Marinade

14 1/8 oz (400 g) paneer (Indian fresh cheese), cubed

3 tbs plain yogurt (full-fat)

1 tbs ginger-garlic paste

1 tsp ReaLemon lemon juice

1 tsp Garam masala

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp paprika (for color; use Kashmiri if available)

1/2 tsp red chili powder (adjust to taste)

3/4 tsp Celtic sea salt

1 tsp oil (neutral, e.g., vegetable or canola) for coating/to brush

Vegetables (for grilling)

1 whole green bell pepper, cut into 1.5–2 cm pieces

1 whole red onion, cut into wedges (layers separated)

8 whole cherry tomatoes or tomato chunks

1 tsp oil for grilling

Tikka Masala Sauce

2 tbs unsalted butter or ghee

1 tbs Tuscany sunflower oil

1 whole bay leaf

3 whole green cardamom pods, lightly crushed

1 whole cinnamon stick (2–3 cm)

1 whole Onion, finely chopped

1 tbs ginger-garlic paste

14 1/8 oz (400 g) tomato puree (or blended canned tomatoes)

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp turmeric

1 tsp paprika or Kashmiri red chili

1 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp sugar or honey (optional, balances acidity)

1/2 cup (120 ml) water or vegetable stock

4 tbs heavy cream or cashew cream

1 tsp kasuri methi (dried fenugreek leaves), crushed

Garnish & Serving

2 tbs fresh cilantro (coriander) leaves, chopped

4 whole lemon wedges

1 tbs extra cream (optional drizzle)

Method

Paneer Marinade

Prepare marinade

In a bowl, whisk the plain yogurt until smooth. Add ginger-garlic paste, lemon juice, garam masala, ground cumin, ground coriander, paprika, red chili powder, salt and 1 tsp oil. Mix into a smooth marinade.

Marinate paneer

Add the cubed paneer to the marinade and gently toss to coat every piece without breaking them. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours for better flavor.

Vegetables (for grilling)

Toss the bell pepper pieces, onion wedges (separate layers) and cherry tomatoes with 1 tsp oil and a pinch of salt. Thread marinated paneer and vegetables alternately onto skewers or arrange on a lined baking sheet if not using skewers.

Grill or roast: Preheat a grill or broiler to high, or preheat oven to 220°C (430°F). Grill or broil skewers for 8–10 minutes, turning once and basting lightly with oil until edges are slightly charred. If oven-roasting on a sheet, roast for 12–15 minutes, turning once. Remove and set aside.

Tikka Masala Sauce

Temper whole spices

In a wide sauté pan or skillet over medium heat, add oil and butter together. When the butter melts, add the bay leaf, crushed green cardamom pods and cinnamon stick. Sauté for 30–45 seconds until aromatic, taking care not to burn the spices.

Cook onions

Add the finely chopped onion and a pinch of salt. Cook over medium heat, stirring occasionally, until the onion is soft and light golden, about 7–9 minutes.

Add aromatics and tomatoes

Stir in ginger-garlic paste and cook 1–2 minutes until raw smell dissipates. Add the tomato puree, ground coriander, ground cumin, turmeric, paprika, garam masala, salt and sugar. Bring the mixture to a gentle simmer.

Simmer and blend (optional)

Simmer the sauce over low-medium heat for 8–10 minutes, stirring occasionally so it thickens slightly and the oil begins to separate. For a very smooth sauce, remove the bay leaf and cinnamon, cool slightly and blend with an immersion blender or in a blender until smooth, then return to the pan.

Finish sauce

Add water or stock to reach desired consistency and bring to a simmer. Stir in the cream and crushed kasuri methi. Adjust salt and sweetness to taste. Simmer gently for another 2–3 minutes; do not boil vigorously after adding cream to avoid splitting.

Combine & Serve

Add the grilled paneer and vegetables to the simmering sauce, stirring gently to coat. Cook together for 2–3 minutes to heat through and let flavors marry. If the paneer released moisture or you want a slightly richer sauce, simmer an extra minute.

Remove from heat. Sprinkle chopped cilantro and a pinch of kasuri methi if desired. Drizzle extra cream on top and serve immediately with steamed basmati rice, naan or roti and lemon wedges on the side.