Paneer Tikka Masala Dish (Printable)

Tender marinated paneer grilled and simmered in a spiced creamy tomato sauce served with basmati rice.

# What You'll Need:

→ Paneer Tikka

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

→ Masala Sauce

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

→ For Serving

29 - 10.6 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# How To Make It:

01 - Combine Greek yogurt, lemon juice, gram flour, ginger-garlic paste, cumin, 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. Toss gently ensuring even coating. Cover and refrigerate for at least 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread marinated paneer and vegetables onto skewers. Grill or bake for 10 to 12 minutes, turning halfway until lightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Add finely 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 saucepan. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
06 - Stir in the heavy cream and continue cooking for 2 to 3 minutes to blend flavors smoothly.
07 - Add the grilled paneer, bell pepper, and onion chunks into the sauce. Simmer gently for 5 minutes allowing the flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot atop steamed basmati rice accompanied by lemon wedges and extra cilantro leaves.

# Expert Suggestions:

01 -
  • The paneer gets crispy on the edges while staying tender inside, a textural contrast that suddenly makes everything else taste better.
  • You can prep the marinade while your rice cooks, so the timing actually works in a normal weeknight kitchen.
  • The sauce is rich enough to feel indulgent but light enough that you won't need to nap afterward.
02 -
  • If your paneer breaks or crumbles during grilling, you either skipped the marinade time or your heat was too high—lower the temperature and give yourself the full marinating window next time.
  • The cream curdles if added to a sauce that's too hot; always let the tomato base cool slightly or add the cream slowly while stirring constantly.
  • Gram flour can clump if not whisked into the yogurt first; mix them separately before combining with other ingredients, or you'll bite into grainy pockets of uncooked flour.
03 -
  • Make the marinade while your rice cooks and you suddenly have time back in your evening; paneer benefits from longer marinating, but even 20 minutes makes a difference.
  • If you can't find Kashmiri chili powder, smoked paprika gives a similar color and warmth without excessive heat.
  • Paneer is forgiving once grilled because it won't fall apart the way tofu does, so you can be generous with the char—that's where the real flavor hides.
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