By far the most famous Indian dish there is. I don’t know if I’ve ever been to a restaurant where Chicken Tikka Masala and Paneer Tikka Masala haven’t been on the menu.
It’s a crowd pleaser and for good cause. Traditionally the paneer is made in a tandoor giving it an amazing clay oven taste and then it’s cooked in a rich, savory, and slightly sweet gravy. All in all paneer tikka masala is amazing.
I absolutely love this dish. I traditionally like my curry with meat but the rich creaminess of the paneer really makes this dish fabulous. It’s one of the things that I love about Indian food. There are so many amazing vegetarian, vegan, and gluten free dishes, that you really don’t feel like you’re missing out.
Not the easiest dish to make, given that you have to make the paneer first and then the curry. However, if there’s store bought paneer you like, you can always cut down your prep time by half and go that way.
I love serving this with paranthas, keema, cucumber raita, and kufli for dinner. But you could easily pair this with any sabji or meat dish.
Fun fact #92: People think/say/pretend this is an Indian/Punjabi dish…it’s not, it’s British, and was a way to use older paneer :p
Love paneer as much as we do? Try these:
Paneer Tikka Masala
6
servings25
minutes1
hour1
hour25
minutesKeep the screen of your device on
Ingredients
- For Marinade:
2 lbs paneer, cubed
1 1/2 cups plain yogurt
8 cloves garlic, minced
5 tbsp ginger, minced
2 tbsp fresh lemon juice
1 tbsp garam masala, ground
1 tsp turmeric
3 tbsp cumin seed, ground
1 tbsp salt
2 tbsp cayenne pepper
- For Gravy:
3 tbsp vegetable oil
2 tbsp butter
1 1/4 large onion, finely diced
4 cloves garlic, pureed
2 tbsp ginger, pureed
1 chili pepper, finely minced
1 tsp chili flakes
2 whole dried chili peppers
1 Indian bay leaf
2 tbsp whole garam masala, ground
1 tbsp cumin, ground
1 tsp turmeric
2 tbsp coriander seed, ground
1 cup water
6 tomatoes, pureed
1 tsp cayenne pepper
2 cups heavy cream
1 tsp sugar
Salt, to taste
Cilantro for garnish
Equipment/Specialty Items
Cumin SeedsCumin Seeds
Dried Red Chili PeppersDried Red Chili Peppers
Indian Bay LeafIndian Bay Leaf- Coriander SeedsCoriander Seeds
Directions
- Marinade:
- Make paneer the day before.
- In a medium sized mixing bowl whisk yogurt till smooth.
- Add in garlic, ginger, lemon juice, garam masala, turmeric, cumin, salt, and cayenne pepper.
- Mix in paneer and coat evenly.
- Refrigerate a minimum of 2 hours.
- Cooking Paneer:
- Preheat the broiler and position a rack about 8 inches from the heat.
- Remove the paneer from the marinade.
- Place the pieces of paneer on a baking sheet.
- Broil the paneer, turning over from time to time to ensure even cooking, for approximately 5-10 minutes or until the outside has brown/crispy spots.
- Making the Gravy:
- Heat oil and butter in large nonstick skillet over medium heat.
- Saute onions until deep brown, approximately 15 minutes. Make sure to continue stirring to avoid burning.
- Add in garlic and ginger, saute till fragrant, approximately 2 minutes.
- Add in chili pepper, chili flakes, whole dried chili, and Indian bay leaf. Saute till fragrant, approximately 1 minute.
- Add in garam masala, cumin, turmeric, and ground coriander seeds. Cook till fragrant, approximately 1 minute.
- Stir in water.
- Pour in pureed tomatoes and cayenne pepper. Let simmer for about 15 minutes, stirring occasionally, until the sauce thickens and turns deep brownish red.
- Stir in cream, sugar, and salt. Cook for 10 minutes.
- At this point the sauce should be thick and bubbling. If the gravy becomes too thick, add a little water until it reaches your desired consistency.
- Add in paneer and cook for 5 minutes.
- Garnish with cilantro and serve with fresh roti.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 935kcal
- Fat: 81.5g
- Saturated Fat: 45.9g
- Cholesterol: 208mg
- Sodium: 1502mg
- Potassium: 759mg
- Carbohydrates: 26.7g
- Fiber: 4.9g
- Sugar: 11.6g
- Protein: 29.4g
- Vitamin A: 175.2mcg
- Vitamin C: 37.5mg
- Calcium: 943mg
- Iron: 4mg
- Vitamin D: 1.3mcg
- Vitamin E: 3.1mg
- Vitamin K: 29.3mcg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 1.6mg
- Vitamin B6: 0.4mg
- Vitamin B12: 0.4mcg
- Folate: 38.9mcg
- Pantothenic Acid: 0.7mg
- Phosphorus: 196mg
- Magnesium: 63mg
- Zinc: 1mg
- Selenium: 5.8mcg
- Copper: 0.2mg
- Manganese: 0.6mg
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Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
So glad you liked it! It’s always one of my favorites.