Paneer Tikka Masala Recipe

    6 Servings


For the Marinade:
  • 1 cup Plain Yogurt, Thick
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Fresh Ginger Paste, From tube
  • 1 teaspoon Fresh Garlic Paste, From tube
  • 3/4 teaspoon Garam Masala
  • 1/4 teaspoon Turmeric
  • 1 teaspoon Fresh Hot Chili Paste, From tube
  • 1 teaspoon Hot Paprika
  • 2 tablespoons Vegetable Oil
  • 1/4 teaspoon Kosher Salt
  • Homemade Paneer, Approximately 250 grams, cut into 1-inch wide and 1-2 inches long
For the Gravy:
  • 1 tablespoon Unsalted Butter
  • 1 1/2 teaspoons Fresh Garlic Paste, From tube, or diced
  • 1 1/2 teaspoons Fresh Ginger Paste, From tube, or diced
  • 16 ounces Tomato Puree
  • 2 teaspoons Granulated Sugar
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cumin
  • 3/4 teaspoon Ground Coriander
  • 1/2 teaspoon Red Chili Powder
  • 1/4 teaspoon Turmeric
  • 1/3 cup Water
  • 2 teaspoons Dried Fenugreek Leaves
  • 1/4 cup Heavy Whipping Cream
  • Kosher Salt, To taste
For Serving:
  • Fresh Cilantro Leaves, Torn, for garnish
  • 4 cups Cooked Rice


Prepare the Marinade:

  1. Combine all ingredients except the paneer cubes in a bowl and whisk together.
  2. Add the paneer cubes and gently spoon the marinade over to cover them.
  3. Cover the bowl and place in the refrigerator for at least 2 hours.

Preparing the Paneer and Sauce:

  1. In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1-2 minutes.
  2. Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
  3. Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15-20 minutes.
  4. While the sauce is simmering, remove the paneer cubes from the marinade and place them on a baking sheet lined with parchment paper or a silpat and place them underneath the broiler for 1-2 minutes. Set aside.
  5. Add the water and simmer 5 additional minutes.
  6. Stir in the cream and fenugreek, add the paneer cubes and simmer a final 10 minutes.
  7. Salt to taste.
  8. Serve over rice with a garnish of cilantro leaves.


  • Homemade paneer is softer than store purchased paneer so it will melt if left under the broiler too long. Store-purchased paneer may be broiled for 4-7 minutes.


Cooking Method:
Naturally Gluten Free
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Related Recipes:
Naturally Gluten Free Recipes, Indian Recipes, Dinner Recipes, Vegetarian Recipes, Cheese Recipes, Simmered Recipes, Sauce Recipes, Curry Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Toni Dash
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 79
Calories 286

% Daily Value*
Total Fat 10g
  Saturated Fat 2g
Sodium 100mg
Total Carbohydrate 41g
  Dietary Fiber 3g
  Sugars 7g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Toni Dash

About Toni

Toni is well-known for her adventurous spirit and approachable recipes on Boulder Locavore. She brings her gluten expertise to Food Fanatic, sharing recipes that are naturally gluten free.