Paneer tikka masala
Discover how a handful of spices give simple ingredients a delicious makeover in this paneer tikka masala recipe. The paneer is coated in a spiced yoghurt marinade, then baked until wonderfully golden. The cubes are then folded into an aromatic tikka masala sauce, where the tang of tomatoes meets a rich, traditional spice blend. With a final flourish of cashews and coriander, and served with rice, naan, and lime, it is a warm and soothing meal that turns any evening into a special occasion.
Ingredients
Paneer marinade
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3
Garlic cloves
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1 tbsp
Ginger, freshly grated
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1 tsp
Garam masala
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1 tsp
Chilli flakes
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½ tsp
Turmeric
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½ tsp
Salt
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1 tbsp
Lemon juice, optional, but recommended
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Freshly ground black pepper
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Tikka masala sauce
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15 g
Butter
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2
Onions
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2
Garlic cloves
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1 tbsp
Ginger, freshly grated
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½ tsp
Turmeric
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1 tsp
Garam masala
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1 tsp
Sweet paprika
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100 g
Tomato purée
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100 - 200 ml
Vegetable stock
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100 ml
Double cream
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1 tsp
Sugar
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½ tsp
Salt
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To serve
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320 g
Basmati rice
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1 handful
Fresh coriander
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4
Naan bread
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2
Limes
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50 g
Cashews nuts, roughly chopped
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Instructions
Paneer marinade
Tikka masala sauce
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Paneer has a great ability to absorb flavours, but it needs time to do so properly. Let the cubes marinate overnight, which gives the yoghurt and spices enough time to infuse the paneer with flavour. Cover the bowl tightly or transfer the paneer to an airtight container, then keep it in the fridge until you are ready to cook the next day.
Grill the paneer to give it a charred surface and a more traditional tandoori-style finish. The high heat firms up the outside quickly and creates deeper, smokier notes than roasting. Lightly oil the grill or grill pan before heating it, then thread the marinated cubes onto skewers or place them directly on the hot surface, turning them often until all sides are lightly charred.
A smoother sauce is easy to achieve by blending it before the paneer is added. Transfer to a bowl and use a hand blender, or blend the sauce in a jug blender if you prefer. Work in short bursts and stop to check the texture along the way. Once creamy, return the sauce to the pan if needed, fold in the paneer, and warm through gently.
FAQ: Questions about paneer tikka masala
Wondering what paneer tikka masala is all about before heading into the kitchen? From spice level to storing leftovers, the answers below cover the questions that most often come up.
What is paneer tikka masala?
Paneer tikka masala is a North Indian curry with marinated paneer cubes in a spiced tomato-based sauce finished with cream. It is commonly found in Indian restaurants, especially those influenced by Punjabi cooking, where paneer tikka is often prepared separately before being folded into the sauce.
Is paneer tikka masala spicy?
No, not at all! Paneer tikka masala is usually mild, with a pleasant warmth coming from spices rather than strong heat. The chilli in the recipe is easy to adjust, so you can keep it mild or make it a little bolder, depending on what you prefer.
What is the best way to store leftover paneer tikka masala?
The best way to store leftover paneer tikka masala is to place it in an airtight container after it has cooled completely. Transfer it to the fridge and enjoy it within 3 days. When it is time to reheat, warm it gently over low heat and give it a stir from time to time.
Can I freeze paneer tikka masala?
Yes, you can freeze paneer tikka masala, and it works best when you freeze the sauce on its own. The sauce holds up well, but paneer tends to go a bit firmer and slightly crumbly once thawed. Freeze the sauce for up to 3 months in a sealed container, thaw it in the fridge overnight, then warm it slowly over low heat. Add freshly cooked paneer once the sauce is hot, then serve straight away.
Nutritional values per serving
Energy:
914 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 9.3 g |
| Protein | 12.3 % | 27.6 g |
| Fat | 25.6 % | 26.5 g |
| Carbohydrates | 62.1 % | 139.6 g |
You may also like
Try homemade paneer tikka masala
Breaking the habit of reaching for a takeaway menu is easy once you give our homemade paneer tikka masala recipe a try. Even though the process involves several layers of flavour-building, every step is well worth the effort.
The paneer is roasted to a marvellous, toasted finish, and the sauce is so richly spiced that it is nearly impossible to resist eating it straight from the pan. Try this version for yourself, and you will quickly realise that a homemade meal offers a richness and character that no takeaway can ever replicate.
Marinated paneer cubes with aromatic spices
The delicate, milky nature of paneer makes it a perfect canvas for the rich array of aromatics. By using Greek yoghurt as a marinade base, we create a tangy coating that allows the spice blend to truly take hold.
Garlic and ginger bring an immediate aromatic warmth to the palate, which is then softened by the warm, earthy notes of turmeric and garam masala. The chilli flakes are used lightly, allowing a gradual sense of warmth to develop. Once baked, the spices are fully absorbed, ensuring that each golden cube is a concentrated burst of aromatic, tangy, and earthy goodness.
The beauty of paneer lies in its ability to adapt to different styles of cooking. After making this paneer tikka masala, why not branch out with our paneer korma, kadai paneer, and paneer pulao?
Enveloped in an aromatic tomato-based tikka masala sauce
Because you can never have too much spice, the tikka masala sauce is just as aromatic as the paneer it surrounds. After the onions, garlic, and ginger have had a moment to soften and release their fragrance, they are joined by the prominent flavours of garam masala, turmeric, and paprika.
Tomato purée and vegetable stock round out the sauce, while a bit of sugar introduces a delicate sweetness to the savoury mix. For a final touch of luxury, we add double cream to deliver those signature rich notes, allowing the sauce to reach a creamy consistency that binds all the spices together.
Pair with classic Indian sides
While the paneer tikka masala is exceptional on its own, it truly shines when served with classic Indian sides. A squeeze of lime and fresh coriander offer a refreshing contrast to the warmth of the spices. If you like a bit of crunch, add some roughly chopped cashew nuts on top before serving.
Of course, a rich sauce calls for the right textures for soaking and scooping. Fragrant basmati rice is perfect for this, as the individual grains catch the sauce without losing their fluffy texture. Also, include some warm naan on the side. It is ideal for scooping up every last drop from the bowl and the pan.
Shake things up
Bringing a fresh perspective to your paneer tikka masala is easy with a few creative adjustments. Start by choosing ghee over butter to sauté your aromatics; its high smoke point and toasted, nutty notes provide a robust foundation for the spices. If you like making things from scratch, check out our ghee recipe.
To refine the sauce, a spoonful of cashew paste adds a luxurious and silky consistency that mellows the tang of the tomatoes. Another option is to blend in roasted red peppers to provide a smoky sweetness that complements the earthy turmeric and garam masala. For that final, authentic touch, crushed, dried fenugreek leaves, also known as kasuri methi, add a pungent, slightly bitter edge with a hint of maple-like sweetness.
Interested in paneer? Try more of our paneer recipes or head to “What is paneer?” to learn more, or see how it compares in “Paneer vs tofu”, “Paneer vs halloumi”, and “Paneer vs cottage cheese”.
