Name: Paneer Tikka Masala
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Indian
Ingredients: 400g paneer, cubed; 1/2 cup plain yogurt; 2 tablespoons lemon juice; 1 teaspoon turmeric powder; 2 teaspoons garam masala; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon chili powder (adjust to taste); 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons oil (for grilling paneer); 1 tablespoon butter or ghee; 1 medium onion, finely chopped; 1 1/2 cups tomato puree; 1/2 cup heavy cream or cashew cream; Salt to taste; Fresh cilantro, chopped (for garnish)

Paneer Tikka Masala is the kind of comfort food that satisfies your craving for something rich, flavorful, and hearty. Imagine smoky marinated paneer cubes, grilled until golden, then simmered in a velvety, spiced tomato cream sauce. It’s a vegetarian classic that holds its own against any meat-based dish, bursting with bold flavors and creamy textures.

This North Indian favorite is perfect for cozy dinners or as a show-stopping main at your next gathering. Served with basmati rice or garlic naan, it delivers a restaurant-quality experience right at home. Whether you’re new to Indian cooking or a seasoned pro, this dish is both approachable and incredibly rewarding to make.

What Kind of Paneer Should I Use?

For this recipe, always go with fresh, firm paneer. Homemade paneer works beautifully if you have time, but store-bought varieties are just as good—look for one that doesn’t crumble too easily when cubed. The key is in marinating it well so it soaks up all those smoky and tangy flavors before hitting the grill or skillet.

Ingredients for the Paneer Tikka Masala

Paneer: The star of the dish, this soft cheese holds its shape well when grilled or seared and absorbs the marinade perfectly.
Yogurt: Acts as the base for the marinade, tenderizing the paneer while adding a slight tang.
Spices (turmeric, garam masala, cumin, coriander, chili powder): Each spice adds depth, warmth, and the signature complexity of Indian cuisine.
Lemon Juice: Brightens the marinade and helps tenderize the paneer.
Garlic & Ginger: Essential aromatics that build bold, earthy flavor in both the marinade and the sauce.
Tomato Puree: Forms the base of the creamy masala sauce and adds a rich, tangy body.
Cream or Cashew Cream: Balances out the spices and makes the sauce irresistibly smooth.
Onion: Sautéed as the foundation of the sauce, adding sweetness and structure.
Butter or Ghee: For sautéing and enriching the sauce with a touch of indulgence.
Fresh Cilantro: For garnish, bringing a fresh herbal lift to the dish.

How To Make the Paneer Tikka Masala

Step 1: Marinate the Paneer

In a large bowl, combine yogurt, lemon juice, garlic, ginger, turmeric, chili powder, garam masala, and salt. Toss in cubed paneer and coat evenly. Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Grill or Sear the Paneer

Heat a grill pan or skillet over medium heat. Add a bit of oil and cook the marinated paneer until golden on all sides. Set aside.

Step 3: Prepare the Masala Sauce Base

In a deep skillet or saucepan, melt butter or ghee. Add chopped onions and sauté until golden brown. Stir in minced garlic and ginger, cooking until fragrant.

Step 4: Build the Sauce

Add tomato puree, cumin, coriander, and chili powder. Cook until the tomato deepens in color and the oil starts to separate from the mixture. Stir in cream (or cashew cream) and simmer until the sauce thickens and turns velvety.

Step 5: Combine and Simmer

Add the grilled paneer cubes to the sauce. Mix gently to coat the paneer without breaking it. Simmer for 5-10 minutes to let the flavors meld.

Step 6: Garnish and Serve

Top with fresh chopped cilantro and a swirl of cream. Serve hot with steamed basmati rice, roti, or naan.

How to Serve and Store Paneer Tikka Masala

Serve this dish hot with fragrant basmati rice or fluffy garlic naan to soak up every bit of the luscious sauce. It’s also delicious with roti or jeera rice for a little extra flavor.

To store leftovers, let the dish cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a splash of water or cream if the sauce has thickened too much.

Paneer Tikka Masala also freezes well. Just portion it into freezer-safe containers and freeze for up to a month. Thaw overnight in the fridge and reheat as above.

Frequently Asked Questions

Can I make this vegan?

Yes! Swap the paneer for tofu, the yogurt for plant-based yogurt, and the cream for coconut or cashew cream.

Can I use store-bought tikka masala sauce?

You can, but making it from scratch really boosts the flavor and gives you full control over the spice levels.

Is paneer the same as tofu?

Not quite. Paneer is a dairy product made from curdled milk, while tofu is soy-based. Both are great meatless options, but they taste and behave differently in cooking.

Can I bake the paneer instead of grilling it?

Definitely. Bake at 400°F (200°C) for about 15 minutes, flipping halfway, until lightly charred.

What if I don’t have all the spices?

Try to use at least garam masala and cumin, but you can simplify the rest. The flavor will still be great, just not as layered.

How spicy is this dish?

It’s medium spicy, but you can adjust by reducing or increasing the chili powder.

Want More Indian-Inspired Dinner Ideas?

If you love this Paneer Tikka Masala, you’ll probably enjoy these comforting, globally inspired meals next:

Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a cozy pasta night.
Garlic Parmesan Beef Spaghetti Pasta when you’re craving savory and cheesy.
Cafeteria Noodles with Garlic Butter Chicken Bites for a throwback comfort dish.
Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine when you’re in the mood for zesty and rich.
Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for something creamy and veggie-packed.

📌 Save this recipe to your Pinterest vegetarian or dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you roast the paneer in the oven or use a skillet? Did you add extra cream or keep it light?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Get inspired with more Indian and global comfort food ideas on my Pinterest page where I share all my daily creations!

Paneer Tikka Masala

Author: Nina Johnson
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Vegetarian

Print Recipe

Description

Paneer Tikka Masala is a comforting Indian vegetarian dish made with grilled paneer cubes simmered in a rich, spiced tomato cream sauce. Served with rice or naan, it’s a perfect meal for any day that calls for bold, satisfying flavors.

Instructions

1. In a bowl, mix yogurt, lemon juice, turmeric, chili powder, garam masala, garlic, ginger, and salt. Add paneer cubes and coat well. Let it marinate for 30 minutes to 2 hours.

2. Heat oil in a grill pan or skillet over medium heat. Grill or sear the marinated paneer until golden and lightly charred on all sides. Set aside.

3. In a deep pan, melt butter or ghee. Sauté chopped onions until golden brown.

4. Add garlic and ginger, cooking until fragrant.

5. Stir in tomato puree, cumin, coriander, and chili powder. Cook until oil separates and the sauce deepens in color.

6. Pour in cream or cashew cream, simmer until sauce thickens and becomes velvety.

7. Add grilled paneer to the sauce and gently stir to coat. Simmer for 5–10 minutes.

8. Garnish with chopped cilantro and a swirl of cream. Serve hot with rice or naan.