Paneer Tikka Masala
Paneer Tikka Masala is a rich and creamy North Indian dish featuring marinated grilled paneer cubes simmered in a spicy and flavorful tomato-based gravy. Best-loved for its smoky flavor and luscious sauce, this dish offers a perfect balance of spices and creaminess.
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Ingredients
- 400 gramspaneer (Indian cottage cheese)
cut into 1-inch cubes
- 100 gramsyogurt
thick and unsweetened, for marination
- 1 ½ tablespoonsginger-garlic paste
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala
- 0 ½ teaspoonchaat masala
- 1 teaspoonsalt
- 1 tablespoonlemon juice
- 2 tablespoonsoil
for grilling and cooking
- 2 tablespoonsbutter
- 1 mediumonion
finely chopped
- 3 mediumtomatoes
pureed
- 1 piecegreen chili
slit (optional)
- 100 mlfresh cream
- 1 teaspoonkasuri methi (dried fenugreek leaves)
crushed
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, chaat masala, salt, and lemon juice. Mix well to create the marinade.
Add the paneer cubes to the marinade and gently coat each piece. Cover and refrigerate for at least 30 minutes, preferably 1 hour for best flavor.
Heat 1 tablespoon of oil in a non-stick pan or grill pan over medium heat. Add the marinated paneer pieces and cook until they are golden and slightly charred on all sides, about 8-10 minutes. Set aside.
In another pan, heat butter with the remaining 1 tablespoon oil. Add finely chopped onion and sauté until golden brown, about 7-8 minutes.
Add the pureed tomatoes and cook on medium heat until the oil separates from the masala, about 10-12 minutes.
Add the slit green chili (if using) and kasuri methi. Stir well and cook for 2 minutes.
Add the grilled paneer cubes to the tomato gravy and mix gently.
Pour in the fresh cream and simmer on low heat for 5 minutes without boiling.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Per serving
