Paneer Tikka Masala is ready in less than 40 minutes and requires minimal prepping work. Simply marinate the paneer and bell peppers in spices, grill them, and simmer them in a spiced cream sauce. And enjoy a restaurant-style takeout in the comfort of your home.
If you love Paneer Tikka Masala from restaurants and are thinking of making it home, this is a tailor-made recipe.
I have experimented with this recipe multiple times(also this mung bean curry and tofu curry) to simplify it to suit anyone new to Indian cooking, with easy-to-find ingredients and with the same authentic flavors. Trust me, you’ll thank me for it later!
Today, I made two batches of paneer tikka; I served the first batch as the appetizer and tossed the second to make this delicious panner tikka masala. It’s convenient for me to make one base dish and convert it into two courses of meal.
As a home chef, this process greatly satisfied me.
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Why You'll Love This Recipe
⭐️This is a freezer-friendly recipe!
⭐️The crispy paneer paired with the creamy butter sauce is pure heaven.
⭐️Plus, it’s a super-easy recipe with simple, easy-to-find ingredients!
What is Paneer Tikka Masala?
Paneer Tikka Masala is a popular Indian dish often served with naan or rice.
Paneer is Indian-style cottage cheese, "tikka" refers to grilling, and "masala" means spiced gravy. Together, it translates to a delicious pan-grilled paneer in a rich, flavorful sauce.
Ingredients
- Paneer: You can find this in the refrigerated section of Indian or Asian stores.
- Yogurt: Choose plain yogurt; it is a must for this recipe. You can also use Greek yogurt, but choose only plain, unflavored yogurt for this recipe.
- Paprika: Use regular or smoked paprika for some rich color.
- Garam Masala: It's an Indian spice blend that is very flavorful and aromatic. You can get it in any specialty store; this is a must for authentic Indian flavors.
- Bell Peppers: Green bell peppers work great, but you can also choose yellow or red for added vibrancy.
- Onion: Both red and yellow onions work well in this recipe. Red onion adds a bit of a punch, while yellow onion provides a mild sweetness that complements the dish beautifully.
- Butter: You can use regular butter or swap it with clarified butter (ghee) for a more wholesome flavor.
- Tomatoes: I've used freshly pureed two plum tomatoes. You can substitute one cup of canned tomato puree for a similar result.
- Heavy Cream: Essential for a rich, creamy sauce. You can substitute it with whole milk if you prefer a lighter version(I've used whole milk for today's recipe).
How To Make Paneer Tikka Masala
- Add paneer cubes, bell pepper pieces, yogurt, garam masala, paprika, and salt in a mixing bowl. Gently toss until the paneer cubes are evenly coated. And marinate for 10-20 minutes. Add butter to the pan and place the spice-coated paneer and bell peppers. Cook until they are lightly charred and cooked through, then set aside.
- In another pan, melt butter over medium heat. Add chopped onions and cook until they turn golden brown.
- Add the tomato puree, paprika, garam masala, and salt. Cook until the gravy thickens.
- Mix the heavy cream, cooked paneer, and bell peppers into the sauce. Let it simmer on low heat for 5 minutes. And enjoy with rice or naan bread.
♨️How To Adjust The Heat Level
This Paneer Tikka Masala has a mild level of heat.
The spiciness mainly comes from the garam masala and paprika. To control the heat, you can adjust the quantities of these ingredients based on your preference.
If you want to increase the heat, add cayenne pepper or crushed red pepper. You can also add in serrano pepper slices for a punch. Adjust to find the right balance for your taste.
The Leftovers
You can repurpose the leftover Paneer Tikka Masala in many ways—use it as a filling for wraps, a topping for rice bowls, or even mix it into pasta or soup.
Store the leftover masala in the refrigerator for up to four days or freeze it for up to three months.
You can thaw it using the microwave or place it in the refrigerator overnight.
To reheat, use the microwave in 30-second increments until warm. Or add a splash of water for stovetop reheating.
💡Pro Tips For Best Results
- Cooking the onion plays a significant role in achieving the right texture for the sauce. Make sure to sauté the onions until they turn golden brown, but avoid burning them.
- Always cook on low to medium heat to ensure they soften correctly and develop a rich flavor. Take time with this step, as it significantly impacts the final dish.
- Blend the sauce with a hand blender for a silky and smooth texture.
FAQ
Yes! Paneer is available in most Indian or Asian grocery stores. Most regular grocery stores may not have it, so making it home is easy.
Yes, you can make it ahead of time, refrigerate it for a few days, or freeze it for longer. When ready to serve, thaw, reheat, and add a water splash to restore consistency.
You can thin down the sauce by adding water or fresh cream.
More Indian-Flavored Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Paneer Tikka Masala
Ingredients
For The Tikka
- 2 tablespoon plain yogurt (or Greek yogurt)
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon salt to taste
- 1 lb paneer /Indian cottage cheese, cut into 1-inch cubes
- 1 bell pepper cut into squares
For Masala
- 2 tablespoons butter (or ghee)
- 1 onion finely chopped
- 2 plum tomatoes pureed(or 8 oz canned tomato puree)
- ¾ teaspoon salt to taste
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 cup heavy cream
Instructions
- In a mixing bowl, combine plain yogurt, paprika, garam masala, and salt. Add the paneer cubes and bell pepper to the marinade.
- Gently combine to coat everything well and let it marinate for at least 10-20 minutes.
- Heat butter to the pan over medium heat. Add the marinated paneer and bell peppers the pan.
- Sauté or grill until lightly charred and cooked, about 5-7 minutes, and set aside.
- In a separate pan, heat butter over medium heat. Add chopped onions and sauté until golden brown.
- Stir in the tomato puree and cook for 5 minutes until it thickens. Add paprika, garam masala, and salt. Mix well and cook for another 5-10 minutes minutes, until the cgravy thickens..
- Add the cooked paneer, bell peppers, and heavy cream to the masala sauce.
- Stir gently to coat everything evenly and simmer for 5 minutes on low heat.
- And serve hot with rice or naan bread.
Notes
- Adjust paprika or add cayenne pepper for desired heat levels.
- Leftover paneer tikka masala is good for filling for wraps, topping for rice bowls, or mixed into pasta or soup.
- Refrigerate for up to 4 days or freeze for 3 months.
- To reheat, microwave in 30-second increments or warm on the stovetop with a splash of water to retain moisture.
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