There’s something about the moment when the kitchen fills with the aroma of sizzling spices and creamy tomato sauce. It’s not just dinner; it’s a small ceremony that invites you to slow down. The first time I made paneer tikka masala, I was halfway distracted by a phone call, but the smell pulled me back every few minutes. The paneer cubes, charred lightly on the edges, soaked up the rich gravy that simmered patiently on the stove. It wasn’t perfect—some pieces stuck a little to the pan, and I almost forgot to stir the cream in on time—but that imperfection made it feel like home.

Serving it up with warm naan bread, I remember the first bite: the smoky tang of grilled paneer melding with the mellow warmth of the sauce, a little bite of spice that lingered just right. It’s the kind of dish you want to share, or maybe just keep all to yourself.

Why You’ll Love It

The smoky char on the paneer adds a lovely contrast to the creamy, spiced sauce.
It’s comforting and rich but doesn’t overwhelm with complicated prep.
It’s simple — and that’s kind of the point: deeply flavorful without fuss.
Leftovers reheat well, though the texture is best fresh, so plan accordingly.

If you’re new to Indian cooking, this dish offers a friendly introduction without needing a dozen obscure spices or hours of hands-on time.

Paneer Tikka Masala

Print Recipe

A rich and creamy Indian dish featuring marinated paneer cubes grilled to perfection and simmered in a spiced tomato-based gravy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4

Ingredients

Scale

250 grams paneer, cut into 1-inch cubes
1/2 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground coriander
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 large onion, finely chopped
2 large tomatoes, pureed
1/2 cup heavy cream
2 tablespoons butter
1 teaspoon cumin seeds
1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed
Salt to taste
Fresh cilantro leaves, chopped (for garnish)

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Instructions

In a mixing bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, ground coriander, lemon juice, and salt. Mix well to form the marinade.
Add the paneer cubes to the marinade and gently coat them. Cover and refrigerate for at least 1 hour.
Preheat the grill or oven to 200°C (390°F). Thread the marinated paneer cubes onto skewers or place on a baking tray lined with foil.
Brush the paneer with a little vegetable oil and grill or bake for 10-12 minutes, turning halfway, until lightly charred and cooked. Remove and set aside.
Heat butter in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté until golden brown, about 8 minutes.
Add the pureed tomatoes and cook for 10 minutes, stirring occasionally, until the oil begins to separate from the masala.
Add salt to taste and crushed kasuri methi. Stir well.
Reduce the heat to low and slowly stir in the heavy cream. Cook for 2-3 minutes.
Add the grilled paneer cubes to the gravy and gently mix to coat them with the sauce. Simmer for 5 minutes.
Garnish with chopped fresh cilantro leaves and serve hot with naan or basmati rice.

Kitchen Notes: You don’t need fancy equipment here—just a grill or an oven to get that lovely char on the paneer. I usually serve this with basmati rice or soft naan, but sometimes a simple cucumber salad on the side keeps things fresh and light. If you want to experiment, adding a pinch of smoked paprika to the marinade can deepen the smoky flavor, though I haven’t tested this with kasuri methi yet. Sometimes, I swap out heavy cream for coconut cream for a dairy-free twist, but it changes the richness quite a bit.

FAQ

Can I make this ahead of time? Yes, the marinade can be prepped a day before, and the paneer can be grilled in advance; just add it to the sauce right before serving.

What if I don’t have kasuri methi? You can skip it or substitute with a small pinch of dried fenugreek powder, but the flavor will be slightly different.

Is this dish spicy? It has a gentle heat, balanced by creaminess, so it’s approachable even if you prefer milder dishes.

When you’re ready to try something that feels like a warm hug on a plate, give this paneer tikka masala a go. Save it, print it, and most importantly—cook it.