📝 About This Recipe
Experience the crown jewel of North Indian vegetarian cuisine with this restaurant-style Paneer Tikka Masala. This dish features succulent cubes of paneer marinated in yogurt and spices, charred to perfection, and then submerged in a velvety, vibrant tomato-cream gravy. It is a masterful balance of smoky, tangy, and mildly sweet flavors that brings the warmth of a traditional clay oven straight to your dinner table.
🥗 Ingredients
For the Paneer Marinade
- 400 grams Paneer (cut into 1-inch cubes)
- 1/2 cup Greek Yogurt (thick or hung curd)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without high heat)
- 1/2 teaspoon Garam Masala
- 1 tablespoon Lemon Juice
- 1 tablespoon Mustard Oil (adds an authentic pungent aroma)
For the Masala Gravy
- 2 tablespoons Unsalted Butter (or Ghee)
- 1 large Red Onion (very finely chopped)
- 1.5 cups Tomato Puree (freshly blended or canned)
- 10-12 pieces Cashew Nuts (soaked in warm water and ground to a paste)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1/4 cup Heavy Cream (plus extra for drizzling)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
Whole Spices & Garnish
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 3 pods Green Cardamom (cracked open)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, mustard oil, and a pinch of salt until smooth.
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2
Gently fold the paneer cubes into the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 30 minutes, though 2 hours is ideal for deeper flavor penetration.
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3
Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat. Arrange the marinated paneer on skewers or directly on a greased baking sheet.
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4
Roast or grill the paneer for 10-12 minutes, turning halfway through, until the edges are charred and slightly golden. Set aside.
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5
In a heavy-bottomed pan or kadai, melt the butter over medium heat. Add the cumin seeds, cinnamon stick, and cardamom pods, allowing them to sizzle for 30 seconds until fragrant.
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6
Add the finely chopped onions. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the gravy's depth.
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7
Stir in the tomato puree and a pinch of salt. Cook for 5-7 minutes until the moisture evaporates and you see oil (or butter) separating from the sides of the masala.
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8
Add the turmeric, coriander powder, and any remaining chili powder. Toast the spices for 1 minute, being careful not to burn them.
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9
Pour in the cashew paste and 1/2 cup of warm water. Stir well to create a smooth, thick base. Simmer for 3-4 minutes on low heat.
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10
Gently slide the grilled paneer cubes into the gravy. Stir softly to avoid breaking the paneer.
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11
Stir in the heavy cream and the crushed Kasuri Methi. Let the curry simmer for another 2 minutes to allow the flavors to meld.
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12
Taste and adjust seasoning. Turn off the heat and garnish with fresh cilantro and an extra drizzle of cream before serving hot.
💡 Chef's Tips
For an authentic 'smoky' flavor without a tandoor, use the Dhungar method: place a small piece of glowing charcoal in a metal bowl inside the finished curry pot, drizzle a drop of ghee on it, and cover the pot for 5 minutes. If you don't have Greek yogurt, hang regular yogurt in a muslin cloth for 2 hours to remove excess whey. Be careful not to overcook the paneer during the grilling phase, as it can become rubbery; you want just enough heat to char the exterior. Always use warm water when thinning the gravy to maintain the temperature and ensure a silky emulsion with the fats.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Laccha Paratha for the ultimate texture contrast. Pair with fragrant Jeera Rice (cumin rice) to soak up the luxurious tomato gravy. Accompany with a side of sliced red onions, green chilies, and a lemon wedge for a refreshing zing. A cooling cucumber Raita on the side helps balance the rich spices of the masala.