Name: Paneer Tikka Masala Recipe: Creamy, Spiced, Restaurant-Style
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 14 oz paneer (cubed); ¾ cup thick Greek yoghurt; 1 tbsp ginger-garlic paste; 2 tsp Kashmiri red chilli powder; 1½ tsp garam masala; 1 tsp turmeric; 1 cup tomato puree; ¾ cup heavy cream; 1 tbsp kasuri methi; 3 tbsp ghee or butter; Fresh cilantro for garnish

Introduction

Table of Contents

Paneer Tikka Masala is the vegetarian superstar of Indian cuisine: juicy cubes of paneer first marinated in yoghurt and warm spices, lightly charred, then bathed in a silky, tomato-cream gravy that’s rich, fragrant, and completely addictive. It’s the dish that makes everyone forget they’re eating “just” cheese. Presented in a white ceramic bowl over fluffy basmati rice, garnished with fresh cilantro and a swirl of cream, this Paneer Tikka Masala offers a stunning orange-red glow and an aroma that turns any dinner into a celebration.

Ingredients

For the Paneer Tikka Marinade: • 14 oz (400 g) paneer, cut into 1-inch cubes
• ¾ cup thick Greek yoghurt or hung curd
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1 tbsp vegetable oil
• Optional: a few drops of orange food colour

For the Tikka Masala Gravy: • 3 tbsp ghee or butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree (fresh or canned)
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 1 tsp ground cumin
• ½ tsp turmeric powder
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed
• ¾ cup heavy cream (or cashew cream for richness)
• ½–¾ cup water (adjust thickness)
• Salt and sugar to taste
• Fresh cilantro for garnish

Serving: • Basmati rice, naan, or jeera rice
• Extra cream and cilantro

Step-by-Step Process

Marinate the paneer
Whisk yoghurt with all marinade spices, lemon juice, salt, and oil until smooth. Add paneer cubes and gently toss. Cover and refrigerate 1–2 hours (minimum 30 minutes).
Char the paneer
Preheat oven to broil or heat a non-stick skillet. Thread paneer on soaked skewers or place on a lined tray/skillet. Cook 8–10 minutes, turning once, until edges are golden-charred. Set aside.
Start the gravy
Heat the ghee in a large pan over medium heat. Add onion and cook 8–10 minutes until deep golden (slow browning = flavour).
Add aromatics & spices
Add ginger-garlic paste; sauté 1 minute. Stir in all dry spices and cook 30–45 seconds until fragrant.
Simmer the tomato base
Pour in tomato puree. Cook 10–12 minutes on medium-low until oil separates and gravy darkens.
Finish the gravy
Add water, crushed kasuri methi, and a pinch of sugar. Simmer 5 minutes. Stir in cream off heat for silky texture, then return to low heat 2–3 minutes.
Combine & serve
Add charred paneer to the gravy. Simmer 5 minutes so it soaks up flavour. Garnish with cilantro and a cream swirl. Serve immediately.

Tips for Restaurant-Quality Paneer Tikka Masala

• Use thick, full-fat yoghurt—watery yoghurtt won’t cling
• Char the paneer well—those smoky edges are everything
• Brown onions slowly—caramelisation is 60% of the flavour
• Crush kasuri methi between your palms—releases maximum aroma
• Add cream off-heat first—prevents curdling
• Taste and balance—little sugar cuts acidity perfectly

Variations and Customisation

• Butter Paneer Masala: Skip charring and add extra butter + cream
• Spicy Version: Add 2 green chilies + extra red chili powder
• Vegan: Use tofu + coconut cream or cashew cream
• Low-Fat: Replace cream with evaporated milk or Greek yoghurt
• Deluxe: Finish with 1 tsp butter + pinch saffron soaked in warm milk
• Quick Weeknight: Use store-bought tikka masala simmer sauce + charred paneer

Storage and Serving Tips

• Tastes even better the next day—perfect make-ahead curry
• Fridge up to 4–5 days in an airtight container
• Freezer up to 2 months (gravy holds beautifully)
• Reheat gently on the stove with a splash of water or milk
• Quick refresh: add fresh cilantro and cream swirl before serving
• Serve with basmati rice, garlic naan, or jeera rice

Nutritional Information

Based on 6 servings:
• Calories: 460 kcal
• Protein: 19g
• Total Fat: 38g (Saturated 22g)
• Carbohydrates: 14g (Fibre 2g, Sugars 7g)

FAQ

1. Can I make this without an oven or grill?
Yes—char paneer in a hot non-stick skillet or skip charring entirely for butter-paneer style.

2. My gravy is too thick/thin?
Too thick → add warm water ¼ cup at a time. Too thin → simmer uncovered 5–10 minutes.

3. Where do I find kasuri methi?
Indian grocery stores or online—worth it, but you can substitute a pinch of maple syrup + celery leaves in a pinch.

4. Can I prepare this ahead?
Absolutely—make gravy and char paneer up to 2 days ahead; combine and reheat gently.

5. How do I stop the cream from curdling?
Add cream off the heat, stir well, then return to low flame—never boil after adding cream.

Conclusion

This Paneer Tikka Masala is pure restaurant magic at home—creamy, perfectly spiced, with smoky charred paneer that makes every bite unforgettable. One bowl and suddenly weeknight dinner feels like a celebration, with leftovers that somehow taste even better the next day. Keep paneer in the freezer and a jar of tomato puree in the pantry, and you’re always 30 minutes away from the creamiest, most flavorful vegetarian curry of your life. Make it once, and it instantly becomes your signature “everyone begs for the recipe” dish that turns any meal into a feast.