📝 About This Recipe
This quintessential North Indian classic features golden, pan-seared cubes of paneer bathed in a rich, luscious tomato-cream gravy. The secret lies in the double-layered spice profile, starting with a concentrated yogurt-based marinade that infuses the cheese with smoky depth. It is a harmonious marriage of tangy tomatoes, aromatic garam masala, and a touch of honey, creating a soulful dish that defines comfort food at its finest.
🥗 Ingredients
The Marinade (Wet Paste)
- 1/2 cups Hung Curd or Greek Yogurt (thick and creamy)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 tablespoon Mustard Oil (for an authentic smoky pungency)
Main Components
- 400 grams Paneer (cut into 1-inch cubes)
- 2 tablespoons Ghee or Neutral Oil (for searing and sautéing)
- 1 large Red Onion (finely minced)
- 1.5 cups Tomato Purée (freshly blended or canned)
The Masala Base
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1/4 cup Heavy Cream (to finish the sauce)
- 1 teaspoon Honey or Sugar (to balance the acidity)
- to taste Salt
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Ginger Juliennes (very thin strips)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, Kashmiri chili powder, crushed kasuri methi, mustard oil, and a pinch of salt until smooth.
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2
Gently fold the paneer cubes into this marinade, ensuring every piece is generously coated. Let it rest for at least 20 minutes (or up to 2 hours in the fridge) to allow the flavors to penetrate.
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3
Heat 1 tablespoon of ghee in a non-stick skillet over medium-high heat. Place the marinated paneer cubes in the pan, leaving space between them. Sear for 2 minutes per side until golden brown and slightly charred. Remove and set aside.
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4
In the same pan (or a heavy-bottomed kadai), add the remaining ghee. Add the finely minced onions and sauté on medium heat for 8-10 minutes until they turn a deep golden brown.
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5
Stir in the turmeric and coriander powder, cooking for 30 seconds until fragrant. Be careful not to burn the dry spices.
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6
Pour in the tomato purée and a pinch of salt. Cover and cook for 12-15 minutes, stirring occasionally, until the oil starts to separate from the sides of the masala.
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7
Add the honey and garam masala. Slowly pour in 1/2 cup of warm water to adjust the gravy consistency to your liking.
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8
Gently slide the seared paneer cubes into the simmering sauce. Simmer on low heat for 3-4 minutes so the paneer absorbs the gravy without becoming rubbery.
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9
Lower the heat to the minimum and stir in the heavy cream. Swirl it through the sauce until it turns a beautiful sunset orange.
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10
Turn off the heat. Garnish with fresh cilantro and ginger juliennes. Let the dish sit covered for 2 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the softest paneer, soak the cubes in warm salted water for 10 minutes before marinating. If you don't have mustard oil, use any neutral oil but add a tiny drop of liquid smoke for that tandoori flavor. Always sauté your onions until they are truly brown; this provides the essential 'bhuna' base for the gravy. Don't skip the Kasuri Methi—it provides that 'restaurant-style' aroma that defines Tikka Masala. If the gravy is too tart, add an extra teaspoon of honey or a tablespoon of cashew paste to mellow it out.
🍽️ Serving Suggestions
Serve piping hot with butter garlic naan or laccha paratha. Pairs beautifully with fragrant Jeera (cumin) rice or a simple vegetable pulao. Accompany with a side of chilled cucumber raita to balance the spices. A fresh kachumber salad (diced onions, tomatoes, and cucumbers with lime) adds a necessary crunch. For a drink, a salted mint lassi or a crisp lager works wonders with the creamy sauce.