What Is Paneer Tikka Masala?
Paneer Tikka Masala is one of the crown jewels of Indian vegetarian cooking — chunks of marinated, charred paneer (Indian cottage cheese) in a rich, creamy, spiced tomato sauce. It’s the vegetarian counterpart to Chicken Tikka Masala and every bit as satisfying, if not more so.
The dish has two distinct stages that make it special: first, the paneer is marinated and charred (tikka) to develop smoky, spiced edges; then it’s simmered in the masala sauce. Skip either stage and you lose the depth that makes this dish outstanding. All ingredients are available at MasalaMart for UK delivery.
Ingredients for Paneer Tikka Masala (Serves 4)
For the Paneer Tikka (Marinade):
- 400g paneer, cut into 3cm cubes
- 150g thick yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri chilli powder (for colour without too much heat)
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tbsp mustard oil or vegetable oil
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1 red pepper and 1 green pepper, cut into chunks (optional)
- 1 red onion, cut into chunks (optional)
For the Masala Sauce:
- 3 tbsp butter or ghee
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1 inch fresh ginger, grated
- 400g tinned chopped tomatoes or 4 fresh tomatoes, blended
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp garam masala
- 100ml single cream
- 1 tbsp kasuri methi
- 1 tsp sugar (balances the tomato acidity)
- Salt to taste
- Fresh coriander to garnish
How to Make Paneer Tikka Masala — Step by Step
Step 1: Marinate the Paneer
Mix all marinade ingredients in a bowl. Add paneer cubes (and pepper/onion chunks if using) and toss gently to coat. Cover and marinate for at least 1 hour — 4 hours or overnight in the fridge gives the best results. The yoghurt tenderises the paneer and the spices penetrate the surface.
Step 2: Char the Paneer (Tikka)
This step is non-negotiable for authentic Paneer Tikka Masala. You have several options:
- Grill/broiler: Spread on a baking tray and grill at maximum heat (240°C) for 8–10 minutes until charred at the edges
- Cast iron griddle pan: Cook on a very hot dry pan for 2–3 minutes each side until charred
- Air fryer: 200°C for 12–15 minutes, shaking halfway
The paneer should have dark, slightly charred edges — this is where the ‘tikka’ flavour comes from. Set aside while you make the sauce.
Step 3: Make the Masala Base
Heat butter or ghee in a heavy pan over medium heat. Add onion and cook for 15–18 minutes until deep golden-brown — be patient, this is the flavour foundation. Add garlic and ginger and cook for 2 minutes.
Step 4: Add Spices
Add Kashmiri chilli, coriander, cumin, and turmeric. Stir and cook for 1–2 minutes on medium heat until fragrant and the oil begins to separate.
Step 5: Add Tomatoes
Add blended tomatoes and cook for 10–12 minutes on medium heat, stirring often, until the tomatoes completely break down, the sauce darkens, and oil separates around the edges. Add sugar and stir through.
Step 6: Blend the Sauce (Optional but Recommended)
For a restaurant-smooth sauce, allow to cool slightly then blend until smooth. Return to the pan. Many restaurants do this — it gives a silky, uniform texture. Skip this step for a more rustic, home-style curry.
Step 7: Add Cream and Paneer
Stir in the cream and bring to a gentle simmer. Add the charred paneer pieces (and peppers/onion if used). Simmer for 5–7 minutes to let the paneer absorb the sauce.
Step 8: Finish with Kasuri Methi
Crush kasuri methi between your palms and stir through. Add garam masala. Taste and adjust salt. The kasuri methi is what gives the dish its restaurant depth — don’t skip it.
Step 9: Garnish and Serve
Swirl a little extra cream on top if desired. Garnish with fresh coriander. Serve immediately.
What to Serve with Paneer Tikka Masala
- ✅ Garlic naan — the classic pairing; perfect for scooping the rich sauce
- ✅ Basmati rice — steamed or pilau
- ✅ Roti or paratha — for a lighter option
- ✅ Cucumber raita — to cool and balance the richness
How to Make Homemade Paneer
Can’t find paneer? It’s easy to make at home. Bring 2 litres of full-fat milk to a boil. Add 3–4 tablespoons of lemon juice or white vinegar and stir — the milk will curdle. Strain through a muslin cloth, press the curds into a flat shape, and refrigerate under a weight for 1–2 hours until firm. Slice and use as needed.
Paneer Tikka Masala Tips
- Don’t skip the char: Grilling/charring the paneer is what makes this Tikka Masala, not just Paneer Masala. The smoky edges are essential.
- Kashmiri chilli for colour: This mild, deeply red chilli gives the dish its characteristic orange-red colour without excessive heat. Don’t substitute with regular chilli powder.
- Full-fat yoghurt in the marinade: Low-fat yoghurt is watery and makes the marinade slide off the paneer.
- Cream at the end: Adding cream too early causes it to split. Add after the tomato sauce is fully cooked and slightly cooled.
- Fresh paneer vs firm: Softer paneer crumbles when grilled. Buy or make firm paneer for tikka. If your paneer is too soft, freeze it for 30 minutes before cutting.
Where to Buy Paneer Tikka Masala Ingredients in the UK
Kashmiri chilli powder, kasuri methi, ghee, and garam masala are all available at MasalaMart — delivered across the UK with free delivery on orders over £50.