Paneer Tikka Masala
Paneer Tikka Masala
Ingredients
For the Paneer Marinade
- 14 ounces paneer, cubed
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
For the Sauce
- 3 tablespoons vegetable oil, divided
- 1 yellow onion, medium, diced
- 1 tablespoon ginger garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 14.5 ounces canned diced tomatoes, undrained
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Cut the paneer into 1-inch cubes. In a medium bowl, combine the plain yogurt, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of garam masala, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of salt. Mix thoroughly until the marinade is well combined.
⏱️ 5 min
- 2
Add the paneer cubes to the prepared marinade, ensuring they are evenly coated. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the marinated paneer cubes in a single layer, working in batches if necessary to avoid overcrowding. Cook the paneer for 2-3 minutes per side, until golden brown and slightly crispy. Remove the cooked paneer from the pan and set aside.
⏱️ 10 min
- 4
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the diced yellow onion and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent.
⏱️ 7 min
- 5
Add the remaining 1 tablespoon of ginger garlic paste and the chopped green chili to the pan with the softened onions. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Stir in the canned diced tomatoes (undrained), remaining 1/2 teaspoon of turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of red chili powder, 1 teaspoon of garam masala, and 1/2 teaspoon of salt. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the tomatoes are very soft and the sauce has thickened slightly.
⏱️ 10 min
- 7
Carefully transfer the cooked sauce base mixture from the pan into a blender. Blend the mixture until it is completely smooth. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 3 min
- 8
Return the smooth sauce to the pan over medium-low heat. Add the unsalted butter and heavy cream, stirring constantly until the butter has melted and all ingredients are well incorporated, creating a creamy sauce.
⏱️ 3 min
- 9
Add the previously cooked golden brown paneer cubes to the sauce in the pan.
⏱️ 1 min
- 10
Allow the paneer and sauce to simmer together for 5 minutes, stirring gently, to allow the flavors to meld and the paneer to absorb some of the sauce.
⏱️ 5 min
- 11
Garnish the Paneer Tikka Masala with fresh chopped cilantro. Serve hot, optionally with naan bread or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Tikka Masala
For the Paneer Marinade
- 14 ounces paneer, cubed
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
For the Sauce
- 3 tablespoons vegetable oil, divided
- 1 yellow onion, medium, diced
- 1 tablespoon ginger garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 14.5 ounces canned diced tomatoes, undrained
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Cut the paneer into 1-inch cubes. In a medium bowl, combine the plain yogurt, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of garam masala, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of salt. Mix thoroughly until the marinade is well combined.
⏱️ 5 min - 2
Add the paneer cubes to the prepared marinade, ensuring they are evenly coated. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the marinated paneer cubes in a single layer, working in batches if necessary to avoid overcrowding. Cook the paneer for 2-3 minutes per side, until golden brown and slightly crispy. Remove the cooked paneer from the pan and set aside.
⏱️ 10 min - 4
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the diced yellow onion and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent.
⏱️ 7 min - 5
Add the remaining 1 tablespoon of ginger garlic paste and the chopped green chili to the pan with the softened onions. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Stir in the canned diced tomatoes (undrained), remaining 1/2 teaspoon of turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of red chili powder, 1 teaspoon of garam masala, and 1/2 teaspoon of salt. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the tomatoes are very soft and the sauce has thickened slightly.
⏱️ 10 min - 7
Carefully transfer the cooked sauce base mixture from the pan into a blender. Blend the mixture until it is completely smooth. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 3 min - 8
Return the smooth sauce to the pan over medium-low heat. Add the unsalted butter and heavy cream, stirring constantly until the butter has melted and all ingredients are well incorporated, creating a creamy sauce.
⏱️ 3 min - 9
Add the previously cooked golden brown paneer cubes to the sauce in the pan.
⏱️ 1 min - 10
Allow the paneer and sauce to simmer together for 5 minutes, stirring gently, to allow the flavors to meld and the paneer to absorb some of the sauce.
⏱️ 5 min - 11
Garnish the Paneer Tikka Masala with fresh chopped cilantro. Serve hot, optionally with naan bread or rice.
⏱️ 1 min