Paneer Tikka Masala

Paneer tikka masala captures everything that makes north Indian restaurant cooking legendary: smoky baked cheese, a rich orange tomato-cream sauce fragrant with cardamom and fenugreek, and the char of a searingly hot grill. The paneer is first marinated and baked to develop colour, then folded into the masala at the last moment to stay firm and absorb the sauce.

Serves: 4

Ingredients

Tikka Marinade

• 400g (14 oz) firm paneer, cut into 4cm cubes
• 150g (⅔ cup) thick yoghurt
• 2 tbsp neutral oil
• 1 tbsp Kashmiri chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp salt
• 1 tbsp fresh ginger-garlic paste

Masala Sauce

• 3 tbsp ghee or butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 400g (14 oz) crushed tomatoes
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp sugar
• 120ml (½ cup) heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• ½ tsp garam masala
• Salt to taste

Instructions

1. Combine all marinade ingredients, add the paneer, and toss to coat. Refrigerate for at least 1 hour, up to overnight.
2. Preheat oven to 230°C (450°F). Spread marinated paneer on a foil-lined baking tray. Bake for 12–15 minutes, turning once, until charred patches appear on the edges. Set aside.
3. For the sauce, heat ghee in a wide pan over medium heat. Fry the onion for 10–12 minutes until deep golden. Add ginger-garlic paste; cook 2 minutes.
4. Add crushed tomatoes, chilli powder, coriander, and cumin. Simmer on medium-low for 15 minutes until oil separates from the masala.
5. Stir in sugar and cream; simmer 5 minutes. Add kasuri methi, garam masala, and salt.
6. Fold in the baked paneer pieces. Simmer gently for 3–4 minutes. Serve with naan or basmati rice.

Cook's Notes: Kashmiri chilli powder gives the characteristic vivid orange colour without excessive heat. Crush the kasuri methi between your palms before adding — this releases its distinctive maple-like aroma.