Paneer Tikka Masalaपनीर टिक्का मसाला

Name: Paneer Tikka Masala
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 400g paneer, cut into 2cm cubes; 3 tbsp thick curd (dahi); 1.5 tsp Kashmiri red chilli powder (kashmiri lal mirch); 1 tsp ginger-garlic paste (adrak-lasun paste); 1 tsp kasuri methi (dried fenugreek leaves); 1 tbsp oil; 2 medium onion (pyaz), roughly chopped; 3 medium tomato (tamatar), roughly chopped; 12 pieces cashews (kaju); 1 tsp Kashmiri red chilli powder; 1 tsp coriander powder (dhania); 0.5 tsp garam masala; 2 tbsp butter (makhan); 3 tbsp heavy cream (malai); to taste salt (namak)

⏱ Prep 40m🍳 Cook 35m🍽 Serves 4🌿 Vegetarian

Video: Chef Ranveer Brar (YouTube)

Paneer tikka masala begins with the best of both worlds — the char of the grill and the warmth of a Punjabi curry. Marinated cubes of fresh paneer are grilled until smoky at the edges, then folded into a glossy, tangy tomato gravy that is rich with Kashmiri chili and cream. This is Punjab's go-to celebration dish: festive food that cooks beautifully at home too.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪paneer, cut into 2cm cubes400g
▪thick curd (dahi)3 tbsp
▪Kashmiri red chilli powder (kashmiri lal mirch)1.5 tsp
▪ginger-garlic paste (adrak-lasun paste)1 tsp
▪kasuri methi (dried fenugreek leaves)1 tsp
▪oil1 tbsp
For the gravy
▪onion (pyaz), roughly chopped2 medium
▪tomato (tamatar), roughly chopped3 medium
▪cashews (kaju)12 pieces
▪Kashmiri red chilli powder1 tsp
▪coriander powder (dhania)1 tsp
▪garam masala0.5 tsp
▪butter (makhan)2 tbsp
▪heavy cream (malai)3 tbsp
▪salt (namak)to taste

🌍 Cooking abroad? Substitutions

Paneer is sold at most Indian grocery stores across North America; if unavailable, extra-firm tofu pressed dry for 30 minutes works well and holds its shape on the grill.
Kashmiri red chilli powder provides vivid colour with gentle heat. Outside South Asia, mix equal parts smoked paprika and mild chili powder for a close match.
For the char without a tandoor, use your oven broiler on high: spread marinated paneer on a foil-lined tray and broil 4-5 minutes per side, watching closely.

Method

1Make the marinade: combine dahi, 1.5 tsp kashmiri mirch, ginger-garlic paste, half the kasuri methi, oil, and a pinch of salt. Toss paneer cubes in the marinade until well coated. Marinate 30 minutes at room temperature, or up to 2 hours in the fridge.
2Thread paneer onto skewers or lay flat in a lightly oiled grill pan over high heat. Grill 3-4 minutes per side, turning once, until edges show golden-orange char. Remove and set aside.
3In a heavy kadhai or wide saucepan, melt 1 tbsp butter over medium heat. Add onions and cook, stirring, until deeply golden — about 14 minutes. Stir in ginger-garlic paste and cook 1 minute.
4Add tomatoes and cashews. Cover and cook on medium until tomatoes are completely soft, about 12 minutes. Cool slightly, blend smooth, and strain through a coarse sieve back into the pan.
5Return the strained gravy to medium heat. Add 1 tsp kashmiri mirch, coriander powder, and salt. Cook, stirring, until the fat separates at the edges — about 6 minutes.
6Stir in cream and the remaining 1 tbsp butter. Bring to a gentle simmer, add the grilled paneer, and crush the remaining kasuri methi between your palms and scatter in. Simmer 3 minutes.
7Finish with garam masala. Taste for salt. Serve hot with butter naan or jeera rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.