Paneer Tikka Masala with Silky Tomato Cream Gravy

Why You’ll Love This Recipe

• Restaurant-level flavor with simple, step-by-step guidance for home cooks.
• Balanced heat and deep aroma from Kashmiri chili, garam masala, and kasoori methi.
• Silky tomato-cream gravy that clings to charred, juicy paneer.
• Make-ahead friendly: marinate in advance and finish in minutes.

Grocery List

• Produce: 2 onions, 1 lemon, 1 green bell pepper, 1 red onion, cilantro, garlic, fresh ginger
• Dairy: Paneer (14 oz), plain full-fat yogurt, heavy cream, butter
• Pantry: Ghee, neutral oil, tomato purée, raw cashews, kasoori methi, besan (gram flour), bay leaf, cinnamon stick, Kashmiri red chili powder, ground coriander, ground cumin, garam masala, turmeric, sugar, kosher salt, basmati rice

Full Ingredients

Paneer Tikka

• 14 oz (400 g) paneer, cut into 1-inch cubes
• 1 red onion, cut into 1-inch petals
• 1 green bell pepper, cut into 1-inch pieces
• 2/3 cup plain full-fat yogurt (or thick Greek yogurt)
• 2 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1.5 tsp Kashmiri red chili powder
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tsp kosher salt
• 1 tbsp neutral oil
• 1 tbsp besan (gram flour)

Masala (Sauce)

• 2 tbsp ghee
• 1 tbsp neutral oil
• 1 bay leaf
• 1-inch cinnamon stick
• 1 large yellow onion, finely chopped
• 2 tsp ginger-garlic paste
• 1.5 cups tomato purée (passata or blended canned tomatoes)
• 1/4 cup raw cashews, soaked in hot water 10 minutes and drained
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• 1 tsp sugar
• 1 tsp garam masala
• 1/2 cup heavy cream
• 1.5 tsp kasoori methi, crushed between palms
• 1 tbsp unsalted butter
• 3/4 to 1 cup hot water, as needed for sauce consistency
• Kosher salt, to taste

To Serve

• 3–4 cups hot cooked basmati rice
• 2–3 tbsp chopped cilantro
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Prep the paneer and vegetables

Pat the paneer dry and cut into 1-inch cubes. Cut the red onion into petals and the green bell pepper into 1-inch pieces. This size helps the paneer and vegetables char without drying out. If using wooden skewers, soak them in water for 15 minutes to prevent burning under the broiler.

Step 2: Make the tikka marinade

In a large bowl, whisk together yogurt, ginger-garlic paste, lemon juice, Kashmiri chili, coriander, cumin, garam masala, turmeric, salt, neutral oil, and besan. The besan helps the marinade cling to the paneer and encourages light charring. Add the paneer and vegetables, gently fold to coat, cover, and marinate 30 minutes at room temperature (or up to 24 hours refrigerated; bring to room temp before cooking).

Step 3: Char the paneer (broil)

Preheat your oven broiler on High with a rack 6 inches from the heat. Thread the marinated paneer and vegetables onto soaked skewers and place on a foil-lined, oiled sheet pan. Broil 8–10 minutes total, turning once halfway, until lightly charred at the edges with a few dark spots. Transfer to a plate and pour any pan juices over the skewers; reserve.

Step 4: Build the masala base

In a wide skillet or sauté pan, heat ghee and oil over medium heat. Add bay leaf and cinnamon; toast 30 seconds until fragrant. Stir in the chopped onion and cook 7–9 minutes, stirring often, until deep golden. Add ginger-garlic paste; cook 30–45 seconds. Sprinkle in Kashmiri chili, coriander, cumin, and turmeric; stir 20 seconds to bloom the spices.

Step 5: Simmer tomatoes and blend silky

Add tomato purée, sugar, 1/2 tsp salt, and 1/2 cup hot water. Simmer uncovered over medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens and loses its raw taste. Fish out the bay leaf and cinnamon. Transfer sauce to a blender with the soaked cashews; blend until completely smooth and velvety. Use caution blending hot liquids: vent the lid and cover with a towel.

Step 6: Finish the sauce

Return the blended sauce to the pan over low heat. Stir in heavy cream, crushed kasoori methi, garam masala, and butter. Add 1/4–1/2 cup hot water to achieve a pourable, creamy consistency that will coat the paneer. Taste and season with additional salt as needed.

Step 7: Combine and serve

Slide the charred paneer and vegetables (and any reserved pan juices) into the sauce. Gently simmer 3–4 minutes to marry flavors; avoid overcooking so the paneer stays soft. Turn off heat and rest 5 minutes. Spoon over hot basmati rice and finish with chopped cilantro and a squeeze of lemon if you like.

Pro Tips

• Kashmiri red chili provides vivid color with moderate heat. Substitute 1/2 paprika + a pinch of cayenne if needed.
• Do not over-broil: pull the paneer as soon as you see light char; it will finish gently in the sauce.
• Crush kasoori methi between your palms to release its aroma, and add it near the end to preserve its fragrance.
• For extra silkiness, strain the blended sauce back into the pan with a fine-mesh sieve.
• Air fryer option: 400°F (205°C) for 8–10 minutes, shaking once, until lightly charred.

Variations

• Vegan: Use extra-firm tofu (pressed), plant-based yogurt, and coconut cream or cashew cream instead of dairy.
• Nut-free: Omit cashews and add 2 extra tablespoons cream or 1 tablespoon unsalted butter; blend sauce without nuts.
• Grill pan: Sear skewers over medium-high heat 6–8 minutes, turning to char all sides.

Storage & Make-Ahead

Marinate paneer up to 24 hours ahead. The sauce can be cooked and blended up to 4 days in advance; refrigerate in an airtight container. Reheat gently and finish with cream, kasoori methi, and butter just before serving. Leftover paneer tikka masala keeps 3–4 days refrigerated. Reheat over low heat with a splash of water or cream until warmed through. The sauce (without paneer) freezes well for up to 2 months; thaw overnight and reheat gently.

Nutrition (per serving)

Approximate (without rice): 570 calories; 20 g protein; 20 g carbohydrates; 42 g fat; 5 g fiber; 950 mg sodium. Values vary by brands and exact salt used.