Paneer Tikka Masala Recipe

Ingredients

• 250 g paneer (cubed to 1 by 1 inch pieces)
• 0.5 cup hung curd (or Greek yogurt)
• 1 tsp ginger garlic paste (or crushed ginger garlic; for marinade)
• 0.25 tsp Kashmiri red chili powder (up to 0.5 tsp; or smoked paprika; for marinade)
• 0.5 tsp garam masala (or tandoori masala; for marinade)
• 0.25 tsp Kasuri Methi (dried fenugreek leaves; for marinade)
• 0.125 tsp turmeric (optional; for marinade)
• 0.25 tsp salt (adjust to taste; for marinade)
• 1 tsp lemon juice (skip if yogurt is sour; for marinade)
• 1 tsp oil (for marinade)
• 0.5 bell pepper (small, diced capsicum, optional)
• 0.5 onion (small, diced and layers separated, optional)
• 2 tbsp oil (divided 1 tbsp + 1 tbsp; for gravy)
• 2 green cardamoms (plus 1 inch cinnamon, 2 cloves, 1 bay leaf (all optional whole spices))
• 1 cup onions (cubed (about 2 medium onions))
• 1.5 cup tomatoes (ripe chopped (about 3 large tomatoes))
• 1.5 tsp ginger garlic paste (or crushed ginger garlic; for gravy)
• 14 cashew nuts (or almonds)
• 0.75 tsp red chili powder (up to 1 tsp; or paprika; for gravy)
• 0.75 tsp garam masala (up to 1 tsp, adjust to taste; for gravy)
• 0.25 tsp salt (adjust to taste; for gravy)
• 1 tsp sugar (optional)
• 1.5 cup water (divided: 0.75 cup to blend + 0.75 cup to cook sauce)
• 1 tsp kasuri methi (optional; dried fenugreek leaves; for gravy)
• 3 tbsp Heavy cream (whipping cream or cooking cream)
• 2 tbsp coriander leaves (cilantro, chopped finely)

Steps

1. 1

   In a mixing bowl, combine the hung curd (or Greek yogurt), red chili powder, ginger garlic paste, garam masala, turmeric, kasuri methi, 1 teaspoon of oil, lemon juice, and salt.

2. 2

   Mix the marinade well and taste it, adding more salt if required. Add the paneer cubes and gently toss to coat thoroughly.

3. 3

   If using onions and bell peppers, dice them to the same size as the paneer cubes. Separate the onion layers, add them to the bowl with the bell peppers, and marinate gently. Set the mixture aside while you prepare the gravy.

4. 4

   Heat half of the oil (1 tablespoon) in a pan over medium heat. Add the chopped onions and sauté until they become transparent or golden.

5. 5

   Add the chopped tomatoes, cashews, sugar, and salt. Sauté until the tomatoes turn soft and mushy.

6. 6

   Stir in the red chili powder and garam masala. Sauté for another 2 minutes until the mixture is fragrant and aromatic.

7. 7

   Allow the onion-tomato mixture to cool completely. Transfer it to a blender, add 3/4 cup of water, and blend into a smooth puree.

8. 8

   Heat the remaining 1 tablespoon of oil in a pan over low flame. Add the whole spices (cardamom, cinnamon, cloves, bay leaf). When they begin to sizzle, add the ginger garlic paste and sauté for 1 to 2 minutes until the raw smell disappears.

9. 9

   Pour the blended onion-tomato puree into the pan. Be careful as it may splash. Taste the sauce and add more red chili powder if a brighter color is desired.

10. 10

    Pour in the remaining 3/4 cup of water to reach a gravy consistency. Cover and cook for about 10 minutes, stirring occasionally, until the gravy thickens and traces of oil appear on the surface.

11. 11

    Once the gravy is thick but still pourable, you may remove and discard the whole spices. Crush the kasuri methi between your palms and sprinkle it over the gravy. Adjust salt to taste and set the gravy aside.

12. 12

    To grill the paneer in an oven: Preheat to 430°F (220°C) for 15 minutes. Line a tray with foil. Thread paneer and veggies onto skewers and grill for 8-10 minutes, turning halfway through, until golden and crisp.

13. 13

    Alternatively, to cook on a griddle: Heat 1 teaspoon of oil in a wide pan over high heat. Place marinated paneer and veggies on the griddle and cook until the marinade dries up and the paneer turns golden and partially charred.

14. 14

    Alternatively, to use an air fryer: Preheat for 5 minutes at 390°F (200°C). Air fry skewers for 5 minutes, brush with remaining marinade, and air fry for another 2 minutes until the marinade has partially dried.

15. 15

    Transfer the grilled paneer tikka and vegetables into the prepared tikka masala gravy.

16. 16

    Pour in the heavy cream and mix gently. Garnish with additional cream and chopped coriander leaves.

17. 17

    Serve hot with roti, butter naan, or basmati rice.

Notes

If your marinade is too runny, add 1 tablespoon of gram flour (besan) to help it coat the paneer. For a nut-free version, replace the cashews with an additional 3-5 tablespoons of heavy cream. Do not marinate paneer for longer than 30 minutes as it may become too soft and break.

Nutrition per serving

• main
• vegetarian
• Indian
• paneer
• curry
• dinner
• restaurant-style