Paneer Tikka Masala is a celebration on a plate where smoky, yogurt-marinated paneer meets a rich tomato gravy that hugs every bite like a warm embrace. Grilled to perfection with onions and peppers, the paneer carries a subtle char that complements the creamy, spice-laden curry beautifully. Each spoonful unfolds layers of flavor, bold yet balanced, indulgent yet comforting. Paired with soft butter naan, flaky paratha, or fragrant basmati rice, paneer tikka masala transforms a simple meal into an experience that lingers long after the last bite.
About This Recipe
Paneer Tikka Masala holds a special place as the vegetarian counterpart to one of the world’s most recognized Indian dishes. While chicken tikka masala is often seen as synonymous with Indian cuisine in the West, its meat-free version has carved out an identity of its own. Loved for its rich, creamy gravy and smoky marinated paneer, this dish is a familiar favorite for vegetarians across the UK, USA, and beyond. It’s no surprise that paneer tikka masala features on the menu of almost every Indian restaurant, standing proudly as a global ambassador of vegetarian Indian comfort food.
Growing up in India, paneer tikka masala was a name I had never really encountered. Paneer tikka, yes that smoky, char-grilled favorite was familiar, but bathing it in a rich curry felt like an idea waiting to be discovered. That changed when I watched an episode of MasterChef India nearly a decade ago, where chefs Vikas Khanna and Kunal Kapoor peeled back the layers of this dish’s origin. Listening to them was like opening a culinary time capsule, revealing how tradition and innovation came together on one plate. Their discussion and shared recipe became the spark behind this version, shaping my understanding of paneer tikka masala as a modern classic born from inspired experimentation.
They originally shared a recipe for chicken tikka masala, but I reimagined it as paneer tikka masala, adapting it to suit my taste and what I had on hand. Like any dish that travels across borders, it evolves, and this one wears its history proudly. The use of curry powder, a familiar Western spice blend that doesn’t even exist in traditional Indian kitchens, is a quiet nod to the UK, where this dish is believed to have been born. Legend has it that a chef, responding to British palates, softened the boldness of tikka with a creamy sauce, turning a dry preparation into a comforting curry. That small tweak became a ripple that grew into a global favorite, and paneer tikka masala continues that story where tradition bends, adapts, and finds new life.
There are two distinct layers to this recipe, each playing its own role in building the character of paneer tikka masala. The first is the tikka, where cubes of paneer, along with onions and peppers, are bathed in a spiced yogurt marinade and grilled until lightly charred whether in a tandoor, oven, or even a humble pan. The second is the curry, a velvety blend of onions, tomatoes, butter, and cream that forms the soul of the dish. When the smoky tikka meets this smooth, indulgent gravy, the result is a harmonious union of texture and flavor, served as a satisfying main course with warm bread on the side.
This Paneer Tikka Masala
It is super creamy and beautifully smooth, with a richness that feels indulgent without being overwhelming. Paneer tikka masala pairs effortlessly with naan or paratha, each bite soaking up the luscious gravy. The dish comes together as pure comfort on a plate, perfect for slow, satisfying meals. And if you’re lucky enough to have leftovers, the flavors deepen overnight, making it just as enjoyable, if not better, the next day.
Ingredients.
There are two simple yet essential parts to this recipe: the paneer tikka and the curry, each bringing its own personality to the dish and coming together to create a perfectly balanced paneer tikka masala.
For a Tikka
- Paneer (cubed)
- Yogurt
- Ginger-garlic paste
- Lime
- Onion (cubed)
- Green bell pepper (capsicum)
- Spices
- Red chili powder
- Turmeric
- Garam masala / mixed spices
- Salt
For a Curry
- Butter
- Onion
- Ginger
- Garlic
- Tomatoes
- Heavy cream
- Curry powder
- Cumin
- Cinnamon
- Cilantro (coriander leaves)
The Paneer Tikka
Paneer: Whether homemade or store-bought, the paneer you choose should be firm enough to hold its shape during marination and cooking. Good-quality paneer is easily available at Indian grocery stores, or you can prepare it fresh at home for a softer texture.
Yogurt: Thick yogurt works best for the marinade, as it coats the paneer evenly without releasing excess moisture. Greek yogurt is ideal, but store-bought yogurt also does the job since it’s usually thicker than homemade. If you’re using homemade yogurt, strain it in a muslin cloth for 3–4 hours to remove excess water.
Spices: The marinade gets its depth from coriander powder, garam masala, two varieties of chili powder, ginger-garlic, and a splash of lime juice. For added freshness and aroma, you can also mix in herbs like cilantro or mint, which brighten the flavors beautifully.
The Masala / Curry
Curry base: The foundation of the curry is built with onions, tomatoes, ginger, and garlic—a classic combination that forms the backbone of many creamy Indian gravies. White onions work especially well here, lending a gentle sweetness that balances the tang of the tomatoes.
Spices: This paneer tikka masala recipe leans on curry powder, a Western-style spice blend that’s surprisingly uncommon in Indian kitchens. In fact, it’s something many discover only after stepping outside India. If curry powder isn’t available, a simple mix of coriander, cumin, turmeric, and ginger delivers a similar warmth and depth.
Flavor enhancers: To round everything off, the curry is finished with butter, cream, and a sprinkle of fresh cilantro. These final touches add richness, smoothness, and a fresh aroma that bring the dish together beautifully.
Step-by-Step Instructions
Follow these simple steps to bring together the smoky paneer tikka and the rich, creamy curry into one irresistible dish.
Step 1: Preparing the Paneer Tikka Marinade
Start by laying the foundation of flavor for the paneer tikka. In a large mixing bowl, add ⅓ cup plus 1 tablespoon of thick, creamy yogurt. The yogurt should be well-set and rich; if using homemade yogurt, strain it for 3–4 hours to remove excess whey. Once ready, add the remaining ingredients to create the marinade base.
- 1½ teaspoons freshly prepared ginger–garlic paste
- 1 teaspoon finely ground coriander seeds
- ½ teaspoon aromatic garam masala
- ½ teaspoon vibrant Kashmiri red chilli powder
- ¼ teaspoon hot red chilli powder
- ¼ teaspoon salt, or as required
- Juice from half a lime
Step 2: Blending the Marinade
Using a whisk or spatula, mix everything thoroughly until the spices and yogurt come together in a smooth, well-balanced marinade.
Step 3: Adding the Paneer & Vegetables
Add 225 grams of paneer cut into generous cubes, one medium red onion separated into petals, and one medium green capsicum chopped into 1-inch pieces.
Step 4: Coating & Resting
Gently toss the paneer and vegetables until each piece is evenly wrapped in the marinade. Using your hands ensures better coating. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to seep in and deepen.
(Step-by-step picture collage: Preparing Paneer Tikka Masala) Preparing the Curry Base.
Step 5: Tempering the Spices
Heat 1 tablespoon oil and 1 tablespoon butter in a pan over medium heat. Once hot, add ½ teaspoon cumin seeds and a 1-inch cinnamon stick, letting them crackle and release their warm aroma.
Step 6: Building the Flavor Base
Add one large roughly chopped white onion, 3–4 chopped garlic cloves, and 1-inch chopped ginger to the pan.
Step 7: Sautéing
Cook for 5–6 minutes, stirring frequently, until the onions soften and turn a light golden brown, forming a fragrant base.
Step 8: Adding Tomatoes
Now add 3 large chopped tomatoes along with the following ingredients, continuing to build a rich, flavorful curry foundation.
- 1½ teaspoons of fragrant curry spice blend
- ½ teaspoon mild Kashmiri red chilli powder
- ¾ teaspoon salt, adjust as needed
- 1 tablespoon granulated sugar
