Paneer Tikka Masala Recipe

In a bowl, combine plain yogurt, lemon juice, turmeric powder, chili powder, garam masala, garlic, ginger, and salt to taste. Add the cubed paneer and coat all pieces thoroughly. Allow to marinate for at least 30 minutes up to 2 hours for best flavor absorption.

Heat oil in a grill pan or skillet over medium heat. Place the marinated paneer cubes and cook them until they develop a golden brown color with light charring on all sides. Remove and set aside once done.

In a deep pan, melt the butter or ghee over medium heat. Add the finely chopped onions and sauté them until they turn golden brown, developing a caramelized sweetness.

Incorporate minced garlic and grated ginger into the sautéed onions. Stir and cook until the mixture becomes fragrant, about 1-2 minutes.

Add tomato puree along with cumin powder, coriander powder, and chili powder. Cook this mixture on medium heat, stirring occasionally, until the oil starts separating and the sauce deepens in color, indicating the spices have cooked thoroughly.

Stir in the heavy cream or cashew cream. Lower the heat and let the sauce simmer gently until it thickens and attains a velvety texture, about 5 minutes.

Add the grilled paneer cubes to the sauce and gently mix to coat them well. Allow the mixture to simmer for another 5 to 10 minutes so the paneer absorbs the flavors of the masala.

Turn off the heat, garnish the dish with freshly chopped cilantro and, optionally, a swirl of cream. Serve hot with steamed rice or naan bread for a complete meal.