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Homemade Paneer Tikka Masala

This dish features homemade paneer, which can be customized for different textures, marinated in spiced yogurt, then grilled to develop a smoky crust. The grilled paneer is simmered in a rich, creamy tomato sauce infused with aromatic spices, resulting in a vibrant, flavorful curry with a tender yet slightly chewy texture. The final presentation is colorful and glossy, perfect for serving with naan or rice.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer fresh homemade or store-bought, cut into 1-inch cubes
  • 1 cup Greek yogurt full-fat, thick for marinade
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 2 tsp chili powder adjust for heat
  • 1 tbsp lemon juice brightens the marinade
  • 400 g canned tomato puree for the sauce
  • 1 cup heavy cream adds richness
  • 2 tbsp oil vegetable or mustard oil
  • 2 tsp salt

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Skewers or baking sheet
  • Brush

Method
 

  1. Gather a mixing bowl and combine the full-fat Greek yogurt with garam masala, turmeric, chili powder, lemon juice, and a pinch of salt. Whisk until smooth and fragrant.
  2. Place the paneer cubes into the bowl and toss gently to coat each piece thoroughly with the spiced yogurt marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Preheat your grill or grill pan over medium-high heat until shimmering hot, around 200°C (390°F). The surface should be hot enough to sizzle when the paneer is placed on it.
  4. Thread the marinated paneer cubes onto skewers or lay them out on a greased baking sheet. Reserve any remaining marinade for glazing later.
  5. Grill the paneer for about 4-5 minutes per side, turning occasionally, until each side develops a golden crust and distinct charred spots. The aroma should be smoky and inviting.
  6. While the paneer grills, heat oil in a saucepan over medium heat. Add the tomato puree and cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly and deepens in color.
  7. Pour in the heavy cream, stirring constantly to create a silky, glossy sauce. Let it simmer gently for another 5 minutes, tasting and adjusting salt as needed.
  8. Remove the grilled paneer from the heat and brush with any leftover marinade or a little oil for extra flavor and shine. Let it rest for 2 minutes to settle the juices and aroma.
  9. Serve the smoky grilled paneer pieces in the rich tomato sauce, garnished with fresh cilantro if desired. Pair with warm naan or rice for a satisfying meal that highlights the vibrant flavors and textures.

Notes

For extra smoky flavor, briefly char the paneer directly on the stovetop or add a dash of smoked paprika to the marinade. Marinating the paneer overnight enhances flavor and firmness. Reheat gently to preserve the creamy sauce and tender paneer.