Easy Paneer Tikka Masala
Easy paneer tikka masala is a rich, creamy, and flavorful Indian curry. Soft paneer cubes cook in rich tomato gravy with smoky spices and delicious restaurant-style flavors.
Equipment
- Pan or skillet
- Mixing Bowl
- Blender or mixer
- Wooden spatula
- Skewers (optional)
Ingredients
For Marination
• 250 grams paneer cubes
• ½ cup thick yogurt
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 teaspoon lemon juice
• Salt as needed
• 1 tablespoon oil
For Gravy
• 2 tablespoons butter or oil
• 1 bay leaf
• 1 small cinnamon stick
• 2 green cardamoms
• 2 medium onions, finely chopped
• 1 teaspoon ginger garlic paste
• 3 medium tomatoes, pureed
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoons fresh cream
• 2 tablespoons cashew paste
• 1 teaspoon kasuri methi
• Salt as needed
• Fresh coriander leaves for garnish.
Instructions
1. Mix yogurt, spices, lemon juice, and oil in a large mixing bowl.
2. Add paneer cubes and vegetables, then coat everything evenly with marinade.
3. Rest the marinated paneer for thirty minutes to allow for deeper flavor absorption.
4. Heat a pan and cook paneer pieces until slightly golden and smoky.
5. Heat butter in another pan and sauté the whole spices until aromatic.
6. Sauté chopped onions until soft, golden, and lightly caramelized for a rich flavor.
7. Mix the ginger garlic paste and cook until the raw smell disappears completely.
8. Add tomato puree and cook until the oil separates from the masala mixture.
9. Stir spices carefully to release rich flavors quickly.
10. Add cashew paste and cream, then simmer until the gravy becomes smooth.
11. Carefully combine paneer tikka pieces with the smooth creamy masala gravy.
12. Simmer briefly, then finish with kasuri methi and fresh cream.
13. Garnish with coriander leaves and serve hot with naan or jeera rice.
Notes
- Use fresh paneer for a soft texture and better overall curry flavor always.
- Avoid overcooking paneer because it quickly becomes chewy and rubbery afterward.
- Thick yogurt creates a rich marinade that coats paneer cubes perfectly.
- Cook the tomato masala patiently for deeper and balanced restaurant-style flavors.
- Add cream gradually to control richness and maintain smooth curry consistency.
- Lightly charred paneer adds smoky flavor and a richer taste beautifully.
- Crush kasuri methi before adding for a stronger aroma and authentic finishing flavor.