Paneer Tikka Masala, a beloved dish in Indian cuisine, is a tantalizing blend of succulent paneer cubes marinated in a rich, aromatic sauce. This dish has its roots in the culinary traditions of North India, where it has earned a place as a cherished comfort food.

The recipe combines the creamy texture of paneer, a fresh cheese popular in South Asian cooking, with a medley of spices and flavors that dance on the taste buds.

While it may seem daunting to recreate this restaurant favorite at home, fear not, for with a little patience and attention to detail, you can enjoy the authentic flavors of paneer tikka masala in the comfort of your kitchen.

Expert Tip: Adjust the level of spice according to your preference by increasing or decreasing the amount of chilli powder and paprika in the marinade and sauce.

Ingredients

Paneer Cubed: Paneer provides a creamy texture and a mild, milky flavor that pairs perfectly with the bold spices of the marinade and sauce.

Yoghurt: Yoghurt serves as the base of the marinade, tenderizing the paneer while imparting a subtle tanginess to the dish.

Ginger Paste and Garlic Paste: These aromatic pastes infuse the marinade and sauce with a depth of flavor and warmth that is characteristic of Indian cuisine.

Spices: Each spice adds its own unique flavor profile to the dish, from the earthy notes of turmeric and cumin to the fiery kick of chilli powder and paprika.

Salt: Salt enhances the flavors of the other ingredients, balancing out the sweetness of the paneer and the acidity of the tomatoes.

Oil: Vegetable oil is used for both grilling the marinated paneer and sautéing the onions and spices for the masala sauce.

Onion: Finely chopped onions form the aromatic base of the masala sauce, providing sweetness and depth to the dish.

Canned Tomatoes: Canned tomatoes form the backbone of the masala sauce, lending a rich, tangy flavor and vibrant red color to the dish.

Double Cream: Double cream adds richness and creaminess to the masala sauce, creating a luscious texture that coats the paneer cubes.

Coriander: Freshly chopped coriander leaves are used as a garnish, adding a pop of color and a burst of freshness to the finished dish.

Expert Tip: To prevent the paneer from becoming too dry, brush it with oil before grilling and avoid overcooking.

Serving Suggestions

• Serve hot with freshly baked naan bread, fluffy basmati rice, or warm roti.
• Accompany with a side of cooling cucumber raita or tangy mango chutney to balance the bold flavors of the dish.
• Garnish with additional freshly chopped coriander leaves for a vibrant finishing touch.

Expert Tip: For extra smoky flavor, you can grill the marinated paneer cubes over charcoal or on a barbecue.

Frequently Asked Questions

Can I use homemade paneer instead of store-bought?

Yes, homemade paneer can be used in this recipe. Just make sure it is firm enough to hold its shape when grilled.

Is it necessary to marinate the paneer for an hour?

Marinating the paneer allows it to absorb the flavors of the spices, resulting in a more flavorful dish. However, if you’re short on time, you can marinate it for at least 30 minutes.

Can I substitute the double cream with coconut milk for a dairy-free version?

Yes, coconut milk can be used as a substitute for double cream to make a dairy-free version of this dish. However, keep in mind that it will alter the flavor profile slightly.

How long does paneer tikka masala keep in the refrigerator?

Paneer tikka masala can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Can I freeze paneer tikka masala?

Yes, paneer tikka masala can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

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Paneer Tikka Masala

by Nabeela Kauser

Unlock the secrets to creating an irresistible Paneer Tikka Masala that dances with spices and creams its way into your heart. Ready to spice up your life?

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 4

Calories 493 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Marination:

• ▢ 250 g Paneer Cubed
• ▢ 120 g Yoghurt
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Turmeric
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1/2 tsp Chilli Powder
• ▢ 1 tso Salt

For the Masala Sauce:

• ▢ 2 tbsp Oil
• ▢ 1 Onion Finely chopped
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Salt To taste
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Paprika
• ▢ 1/2 tsp Turmeric
• ▢ 1/2 tsp Coriander Powder
• ▢ 1/2 tsp Cumin Powder
• ▢ 400 g Canned Tomatoes
• ▢ 200 ml Double Cream
• ▢ Coriander Chopped (for garnish)

Instructions

For the Paneer

• In a bowl, combine all the marination ingredients – yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
• Add the paneer cubes to the marination and coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
• After marination, thread the marinated paneer cubes onto skewers.
• Preheat the grill or a grill pan over medium-high heat. Brush the surface with oil to prevent sticking.
• Grill the paneer skewers until they are charred and slightly browned on all sides. This takes about 10-12 minutes. Keep turning the skewers for even cooking. Once done, remove from heat and set aside.

For the Masala Sauce:

• In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Stir in the ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
• Add turmeric powder, coriander powder, cumin powder, garam masala, and paprika. Cook for a couple of minutes to toast the spices.
• Pour in the canned tomato sauce or puree. Cook the mixture for 5-7 minutes until the oil starts to separate from the sauce.
• Lower the heat and pour in the heavy cream. Mix well to combine.
• Add salt to taste and adjust the seasoning if needed.
• Gently slide the grilled paneer cubes into the gravy. Let it simmer for 5-7 minutes, allowing the flavours to meld together.
• Once the gravy reaches the desired consistency, turn off the heat.
• Garnish with freshly chopped coriander leaves.
• Serve hot with naan, roti, or rice.

Notes

Make sure to marinate the paneer for at least 1 hour for the best flavour.

Adjust the spice levels according to your preference.

You can also add a pinch of kasuri methi (dried fenugreek leaves) to enhance the flavour of the gravy.

This dish pairs well with steamed rice, naan, or paratha. Enjoy your delicious homemade Paneer Tikka Masala!

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 493kcalCarbohydrates: 17gProtein: 14gFat: 43gSaturated Fat: 22gTrans Fat: 0.03gCholesterol: 102mgSodium: 863mgPotassium: 496mgFibre: 3gSugar: 9gVitamin A: 1113IUVitamin C: 14mgVitamin D: 1µgCalcium: 434mgIron: 3mg

Keyword Cheese, Curry, Dinner, Food, Indian Food, Recipe, Spicy, Vegetarian

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