Introduction
Paneer Tikka Masala is arguably one of the most beloved dishes globally, standing proudly alongside its non-vegetarian counterpart, Chicken Tikka Masala. This dish originates from the vibrant culinary traditions of the Indian subcontinent, specifically combining the smoky, marinated flavors of ‘Paneer Tikka’ (grilled Indian cottage cheese) with a rich, creamy, and mildly spiced tomato-based gravy known as ‘Masala’. It is the perfect blend of texture—tender, charred paneer cubes enveloped in a luxurious, velvety sauce—making it a mandatory centerpiece for any special occasion or weekend indulgence.
Ingredients
For the Paneer Tikka Marinade
- 250g (9 oz) Paneer, cut into 1-inch (2.5 cm) cubes
- 120g (½ cup) Plain Yogurt (Dahi)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder (Kashmiri preferred for color)
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tbsp Lemon Juice
- 1 tbsp Mustard Oil (or vegetable oil)
- Salt to taste
For the Masala Gravy
- 2 tbsp Ghee or Oil
- 1 large Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 400g (14 oz or 1 ¾ cups) Tomato Puree or crushed tomatoes
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- ½ tsp Sugar
- 50g (¼ cup) Cashew Paste (soak cashews in warm water and blend)
- 120ml (½ cup) Heavy Cream (or cooking cream)
- 1 tsp Dried Fenugreek Leaves (Kasoori Methi), crushed
- Fresh Cilantro for garnish
Step-by-step Preparation
- **Marinate the Paneer (30 minutes):** In a large bowl, combine all ingredients listed under the marinade section. Gently toss the paneer cubes until fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor absorption.
- **Cook the Paneer Tikka (10-12 minutes):** Preheat your oven to 200°C (400°F) or heat a grill pan on medium-high. Thread the marinated paneer onto skewers (optional). Grill or bake until the paneer develops slightly charred edges. *Tip: Broiling for the last 2 minutes achieves a better smoky char, replicating the tandoor effect.*
- **Prepare the Base Gravy (15 minutes):** Heat ghee or oil in a deep pot over medium heat. Add the chopped onion and sauté until golden brown (about 8 minutes). Add the ginger-garlic paste and cook for 1 minute until fragrant.
- **Simmer the Masala (10 minutes):** Pour in the tomato puree, cumin, coriander, chili powder, and salt. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally until the oil separates from the mixture.
- **Achieve the Restaurant Texture:** Turn off the heat and allow the gravy mixture to cool slightly. Transfer the mixture to a blender and blend until perfectly smooth. Strain the gravy back into the pot for the ultimate silky texture.
- **Finish the Dish:** Return the smooth gravy to low heat. Stir in the cashew paste, sugar, and Kasoori Methi. Simmer for 5 minutes. Finally, stir in the heavy cream and the prepared paneer tikka pieces. Garnish with fresh cilantro before serving. *Tip: Do not boil the gravy vigorously after adding the cream, as it can split.*
Nutritional Information
Paneer Tikka Masala is a rich source of protein and calcium, primarily derived from the paneer and dairy components. Due to the addition of heavy cream and cashews, this dish is calorie-dense. An average serving (excluding rice/bread) is estimated to contain approximately 450-550 calories. It provides essential fats and vitamins, but should be enjoyed in moderation as part of a balanced diet.
Storage
Leftover Paneer Tikka Masala can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors often deepen overnight. To reheat, gently warm the curry on the stovetop over low heat, stirring frequently. Avoid microwaving the paneer cubes for too long, as they can become rubbery. While the masala can be frozen for up to 3 months, note that the paneer texture may change slightly upon thawing.
Conclusion
This Paneer Tikka Masala recipe delivers authentic, restaurant-quality flavor right to your kitchen. Serve piping hot alongside fluffy Basmati rice, soft Garlic Naan, or whole wheat Rotis. For a slight variation, try adding chunks of bell peppers and onions to your marinade to mimic the classic tikka skewer presentation.