Paneer Tikka Masala

In a large bowl, mix together the yogurt, ginger paste, garlic paste, turmeric, cumin, coriander, red chili powder, and garam masala until everything’s well combined and smooth.

Add your paneer cubes to the marinade and toss gently to coat every piece completely. Cover the bowl and let this sit for at least 30 minutes at room temperature—don’t skip this step, it’s crucial for flavor.

Thread the marinated paneer cubes onto skewers (if using wooden skewers, soak them in water first to prevent burning). Heat your grill, grill pan, or regular pan over medium-high heat and grill the paneer for about 5 minutes per side until you see gorgeous char marks and golden edges. Don’t flip constantly—let them develop that color.

While the paneer’s grilling (or after if you’re working with one pan), heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for about 6-7 minutes until translucent and starting to turn golden. Don’t rush this—you’re building flavor.

Add the tomato puree and cook, stirring occasionally, until the oil starts separating from the mixture—you’ll see little puddles forming around the edges. This takes about 8-10 minutes and means your tomatoes are properly cooked down.

Stir in the heavy cream and season generously with salt. The sauce should turn a beautiful orange color. Let it simmer for 2-3 minutes to come together nicely.

Add your grilled paneer pieces to the sauce and let everything simmer together for 5-10 minutes so the paneer can soak up some of that creamy, spiced goodness. If the sauce gets too thick, add a splash of water to reach your perfect consistency.

Garnish with fresh cilantro right before serving. Serve hot with warm naan bread for scooping or fluffy basmati rice.

420

16g

18g

32g

3g

450mg

35% DV (paneer is packed with calcium)

18% DV

10% DV

Seriously, don’t skip the marinating time—30 minutes minimum, but overnight in the fridge makes it even better.

Every grill runs differently, so trust your eyes. You want char marks but not burnt paneer.

If your spices smell like nothing when you open the containers, they’re too old—replace them for best results.

The oil separating from the tomato mixture is your visual cue that it’s ready for cream. Don’t rush this step.

Fresh paneer works best—if it’s been sitting in your fridge for weeks, it’ll be tough and dry.

Store in an airtight container in the fridge for up to 4 days. The flavors actually get better overnight as everything melds together.

Freeze for up to 2 months, though the paneer texture becomes slightly more crumbly after freezing. The sauce freezes beautifully.

Reheat gently on the stovetop over medium-low heat, adding a splash of cream or water if it’s thickened too much.

Don’t microwave on high or the paneer gets rubbery—use 50% power and stir halfway through if you must use the microwave.

Serve with warm garlic naan and basmati rice for soaking up all that creamy sauce

Pair with dal makhani, cucumber raita, and pickled onions for an impressive spread

Serve alongside a simple tomato and cucumber salad with lemon dressing to balance the richness

Layer over cauliflower rice with roasted vegetables for a lower-carb option that’s still satisfying

Alternate paneer cubes with chunks of bell pepper and red onion on the skewers for extra texture and smoky vegetables

Replace paneer with pressed extra-firm tofu, use coconut yogurt for marinating, and coconut cream in the sauce for a plant-based version

Double the red chili powder in both marinade and sauce, and add chopped green chilies to the tomato mixture for serious heat

Roast marinated paneer at 425°F for 20 minutes (flipping halfway) instead of grilling, then add smoking charcoal trick for authentic tandoor flavor