Paneer Tikka Masala

This restaurant-quality Indian dish features golden, pan-seared cubes of marinated paneer cheese bathed in a rich, spiced tomato-cream sauce. Infused with aromatic spices like garam masala and fenugreek, it delivers a perfect balance of smoky and savory notes.

Paneer Tikka Masala
  • Prep time: 13 minutes
  • Cook time: 27 minutes
  • Total time: 40 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 14 ounces paneer, cut into 1-inch cubes
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon ginger-garlic paste, divided
  • 2 teaspoons Kashmiri chili powder, divided
  • 2 teaspoons garam masala, divided
  • 2 tablespoons vegetable oil, divided
  • 1 large yellow onion, finely chopped
  • 1 can (14 ounces) tomato puree
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 cup heavy cream
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a medium bowl, whisk together the Greek yogurt, half of the ginger-garlic paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of garam masala, 1 tablespoon of oil, and a pinch of salt.
  2. Add the paneer cubes to the marinade, tossing gently to coat, and let marinate at room temperature for 30 minutes.
  3. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat and sear the marinated paneer cubes for 2 minutes per side until golden brown; transfer to a plate.
  4. In the same skillet, add the finely chopped onion and sauté for 6 to 8 minutes until light golden brown.
  5. Add the remaining ginger-garlic paste and sauté for 1 minute until fragrant.
  6. Stir in the tomato puree, coriander, turmeric, remaining Kashmiri chili powder, and remaining garam masala, cooking for 8 to 10 minutes until the oil starts to separate from the sauce.
  7. Pour in 1/2 cup of water and bring to a simmer, then gently stir in the seared paneer cubes and cook for 3 to 4 minutes.
  8. Reduce the heat to low, stir in the heavy cream, and crush the kasuri methi between your palms, sprinkling it into the sauce.
  9. Simmer for another 2 minutes, then garnish with chopped fresh cilantro and serve hot with naan or basmati rice.

Tips

  • Soak the paneer cubes in warm water for 10 minutes before marinating to make them incredibly soft and melt-in-your-mouth tender.
  • Do not overcook the paneer when searing, as it can quickly become rubbery if fried for too long.
  • Kasuri methi (dried fenugreek leaves) is essential for that authentic restaurant-style aroma and flavor; do not skip it.

Frequently Asked Questions

Can I use tofu instead of paneer?

Yes, extra-firm tofu makes an excellent substitute for paneer. Press it well to remove excess water before marinating.

What makes the sauce so vibrant red?

Kashmiri chili powder gives the dish its iconic rich red color without adding excessive heat. You can substitute with mild paprika if unavailable.

How long does paneer tikka masala keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy is too thick.