Paneer Tikka Masala Delight (Print view)

Marinated paneer grilled and cooked in a creamy, spiced tomato sauce with basmati rice.

# List of Ingredients:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into 0.8-inch cubes
02 - 5.3 oz plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons gram flour (besan)
05 - 1 tablespoon ginger-garlic paste
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon garam masala
09 - 0.5 teaspoon turmeric powder
10 - 0.5 teaspoon Kashmiri chili powder or mild paprika
11 - 0.5 teaspoon salt
12 - 1 tablespoon vegetable oil
13 - 1 green bell pepper, cut into chunks
14 - 1 red onion, cut into chunks

→ Masala Sauce

15 - 2 tablespoons butter or ghee
16 - 2 tablespoons vegetable oil
17 - 1 large onion, finely chopped
18 - 2 tablespoons ginger-garlic paste
19 - 14 oz crushed tomatoes (1 can)
20 - 0.5 teaspoon turmeric powder
21 - 1 teaspoon ground cumin
22 - 1 teaspoon ground coriander
23 - 1 teaspoon garam masala
24 - 0.5 teaspoon chili powder
25 - 1 teaspoon salt
26 - 1 teaspoon sugar
27 - 3.4 fl oz heavy cream
28 - 2 tablespoons chopped fresh cilantro

→ For Serving

29 - 10.5 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# Step-by-Step Directions:

01 - Combine yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and vegetable oil in a large bowl. Mix thoroughly to form a smooth marinade.
02 - Add paneer cubes, bell pepper, and red onion chunks to the marinade. Gently toss to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to absorb flavors.
03 - Preheat oven to 430°F (220°C) or heat a grill pan over medium-high heat. Thread paneer, peppers, and onions onto skewers. Grill or bake for 10 to 12 minutes, turning halfway, until edges are lightly charred. Remove and set aside.
04 - In a large saucepan, heat butter and vegetable oil over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes, turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar to the pan. Simmer gently for 10 to 15 minutes, stirring occasionally to develop depth of flavor.
06 - Mix in heavy cream and cook for an additional 2 to 3 minutes to incorporate richness and smooth texture.
07 - Add grilled paneer along with bell peppers and onions into the sauce. Simmer on low heat for 5 minutes allowing flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot alongside steamed basmati rice and lemon wedges for added zest.

# Expert Suggestions:

01 -
  • The paneer gets perfectly charred while staying creamy inside, a contrast that makes every bite feel a little luxurious.
  • The sauce is forgiving and actually gets better if you taste it and adjust—there's room to make it truly yours.
  • It tastes like you've been cooking Indian food for years, even if you're doing it for the first time.
02 -
  • Don't skip the marinade time—the paneer needs at least 30 minutes to absorb those flavors, and it won't taste right if you rush it.
  • The moment the cream goes in, lower the heat immediately; high heat will make it separate and look grainy instead of silky.
03 -
  • Make the marinade and sauce ahead of time on a day when you have less pressure—you'll only need to grill the paneer and reheat everything when guests arrive.
  • If paneer isn't available or you want a vegan version, firm tofu works beautifully; just pat it dry before marinating so it absorbs the flavors instead of getting soggy.
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