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paneer tikka masala

Paneer Tikka Masala is a rich and flavorful Indian dish featuring marinated and grilled paneer cubes served in a creamy, spiced tomato sauce. This dish is ideal for pairing with naan or rice and is a great vegetarian option.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 4 skewers (wooden or metal)
  • 1 grill or grill pan
  • 1 large skillet or frying pan
  • 1 spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 400 g paneer Cubed
  • 1 cup yogurt Plain
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder Adjust to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • to taste salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons vegetable oil
  • 1 large onion Finely chopped
  • 2 medium tomatoes Pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 tablespoon red chili powder Adjust to taste
  • 1 teaspoon kasuri methi Dried fenugreek leaves
  • ½ cup heavy cream
  • to taste salt
  • fresh coriander leaves For garnish

Instructions
 

  • In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, salt, and vegetable oil to make the marinade.
  • Add the paneer cubes to the marinade, ensuring they are well-coated. Cover and let it marinate for at least 20 minutes or up to 2 hours in the refrigerator.
  • Preheat the grill or grill pan over medium heat. Thread the marinated paneer onto skewers.
  • Grill the paneer for about 8-10 minutes, turning occasionally until it is slightly charred and cooked through. Remove from the grill and set aside.
  • In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and sauté until they start to crackle.
  • Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another 1-2 minutes.
  • Add the pureed tomatoes, coriander powder, garam masala, red chili powder, and salt. Cook until the oil starts to separate from the tomato mixture.
  • Add kasuri methi and stir. Pour in the heavy cream and mix well to create a creamy sauce. Cook for 3-5 minutes on low heat.
  • Gently add the grilled paneer tikka to the sauce and mix well to coat the paneer with the masala.
  • Cook for an additional 2-3 minutes to blend the flavors together.
  • Garnish with fresh coriander leaves and serve hot with naan or rice.

Notes

For a smokier flavor, you can add a piece of hot charcoal to the cooking paneer and cover it for a few minutes before serving.
Adjust the spice levels according to your preference.
Leftovers can be stored in the refrigerator for up to 2-3 days. Reheat before serving.