Paneer Tikka Masala Curry Night Champion

Paneer Tikka Masala Curry Night Champion Recipe

By Chef MayaAugust 29, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a cracking Indian Meal Recipes tonight? Honestly, who doesn't love a good curry? This paneer tikka masala recipe is packed with flavour. Think creamy tomatoes and perfectly spiced paneer.

Brief Overview

Paneer Tikka Masala is a super popular Indian Paneer dish. It's thought to have originated in Britain. This recipe is medium difficulty.

It takes about 1 hour 30 minutes to make. This recipe serves four.

Main Benefits

This Masala Paneer Recipe is packed with protein. It's perfect for a weekend dinner party. What makes this homemade paneer tikka masala special? It tastes like restaurant quality but you made it!

Your Very Own Butter Tikka Masala

Ever get a craving for a really good Butter Tikka Masala ? I do. Too often, the takeaway is just... meh. So, I started making my own.

This recipe is based on years of experimenting. I wanted a restaurant style paneer tikka masala . Something I could whip up even on a busy weeknight.

This is a cracking starting point for vegetarian Indian curry recipes .

This is not a "dump and stir" kind of deal. This Easy paneer tikka masala recipe requires a bit of love. It is simple though. Trust me, you can do it.

Why This Recipe Rocks

Honestly, I think the secret is in the paneer. Marinating the paneer makes it super flavourful. I also like to char it a bit. This gives it that proper tikka taste.

I also use a good dollop of butter. A Butter Curry isn't a Butter Curry without butter.

Ingredients & Equipment: Your Paneer Tikka Masala Arsenal

Right, let's get down to brass tacks. Making awesome paneer tikka masala means having the right stuff. This isn't rocket science, but good ingredients make a world of difference.

This Masala Paneer Recipe will soon be your top Indian Meal Recipe .

Main Ingredients: Paneer Perfection!

Paneer: 14 oz (400g) . Cut into 1 inch cubes. Fresh paneer is key! It should be milky white and springy. Avoid anything dry or crumbly.
Yogurt: 1/2 cup (115g) plain yogurt. Full fat Greek yogurt is my go-to. It makes the paneer super tender.
Lemon Juice: 1 tablespoon . Fresh is best. Bottled stuff just isn't the same.
Ginger Garlic Paste: 1 teaspoon . I usually make my own. It's way more fragrant. Equal parts ginger and garlic, minced fine.
Garam Masala: 1 teaspoon . Shop bought is fine. But if you're feeling fancy, make your own!
Turmeric Powder: 1/2 teaspoon . Adds colour and a subtle earthy flavour.
Chili Powder: 1/2 teaspoon . Adjust to taste. I'm a wimp so I go easy on this!
Cumin Powder: 1/2 teaspoon . A must for any decent curry.
Salt: 1/4 teaspoon . Or to taste.
Vegetable Oil: 2 tablespoons . Ghee is boss for richness, if you have some.
Onion: 1 large yellow onion, finely chopped. Gotta have that base flavour.
Ginger: 1 inch fresh ginger, grated.
Garlic: 2 cloves , minced.
Ground Cumin & Coriander: 1 teaspoon each. Essential spice power duo.
Tomatoes: 1 (28 oz) can (794g) crushed tomatoes. Don't scrimp on quality here.
Heavy Cream: 1 cup (240ml) . Makes it super creamy. If you want a butter curry this is it!
Water: 1/4 cup (60ml) . To adjust consistency.
Sugar: 1 tablespoon . Balances the acidity of the tomatoes.
Garam Masala: 1 teaspoon . More for the sauce.
Salt: To taste. Always taste and adjust!
Butter: 2 tablespoons.
Cilantro: Fresh cilantro, chopped for garnish.

Seasoning Notes: Spice It Up!

Garam Masala, cumin, and coriander are your essential spice combinations here. Turmeric adds color. Chili powder adds heat. Don't be afraid to experiment! A pinch of dried fenugreek leaves (kasoori methi) towards the end is a game changer for flavour.

You will love this Easy paneer tikka masala recipe I promise! It is practically Restaurant style paneer tikka masala

No Garam Masala? Mix cumin, coriander, cardamom, pepper, cinnamon, and cloves. It won't be exactly the same, but it'll do in a pinch.

Equipment Needed: Keep it Simple

You don't need fancy gear for this Indian paneer dish.

Mixing Bowl: For the marinade.
Baking Sheet: For grilling the paneer. Line it with parchment paper!
Large Skillet or Pot: For the sauce.
Blender: Optional , but makes the sauce smoother. An immersion blender works wonders.
Tongs or Spatula: For handling the paneer.

That's it! No need for a million gadgets. Simple tools, great Vegetarian Indian curry recipes . My mum used to make this recipe and she used a big spoon.

This recipe for paneer tikka masala with naan is a guaranteed crowd pleaser. Now, get cooking!

Cooking Method: Ace Your Paneer Tikka Masala

Honestly, who doesn't love a good Indian meal recipes night? And when it comes to the king of vegetarian curries, paneer tikka masala reigns supreme.

Forget ordering in! I'm going to show you how to create a killer version right at home. It is not that hard.

Trust me.

Prep Steps: Getting Your Ducks in a Row

First, mise en place, people! This is cooking talk for "get organized." Cube your Indian paneer into 1 inch pieces.

Measure out all your spices. Chop your onion, ginger, and garlic. No more tears for me! Having everything ready saves so much time.

If you're short on time, ginger garlic paste is your friend.

step-by-step: Nailing That Curry!

Here's the down low on cooking up a delicious dish of Paneer tikka masala !

Marinate the paneer: Mix paneer with yogurt, lemon juice, spices, and salt. Marinate for 30 minutes. This is important!
Sauté the aromatics: Fry chopped onion in oil until soft. Add ginger and garlic. Cook until fragrant (about 1 minute ).
Bloom the spices: Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds , stirring constantly. Don't burn them!
Simmer the sauce: Stir in crushed tomatoes, water, sugar, and salt. Simmer for 15 minutes . It must thicken.
Grill the paneer: Grill or pan-fry the marinated paneer. Cook for 2- 3 minutes per side. Look for a light char.
Combine and finish: Gently add paneer to the sauce. Stir in cream and garam masala. Simmer for 5 minutes. Stir in butter.
Garnish and serve: Garnish with cilantro and serve.

Pro Tips: Level Up Your Curry Game!

Want restaurant style paneer tikka masala ? Don't overcook the paneer! Nobody likes rubbery paneer. And taste as you go.

Adjust the spices to your liking. Some like it hot, some like it mild. Marinating the paneer is also key.

Even 30 minutes will do wonders. Want to make this masala paneer recipe ahead? Prepare the sauce a day in advance, but add the cream and paneer just before serving for best quality.

And if you wanna serve it in an authentic style, there’s nothing like enjoying your paneer tikka masala with naan

So there you have it. My foolproof guide to paneer tikka masala . Now go forth and create! Enjoy this butter curry or butter tikka masala , you deserve it!

Recipe Notes: Nailing Your Paneer Tikka Masala

Right, so you’re about to embark on making paneer tikka masala . Ace! Before you dive in, let’s chat about some little things that’ll make your life easier.

These are just a few notes I've jotted down. I learned these through trial and error. Honestly, my first attempt was a tad… interesting!

Serving Suggestions: Make It Look Good!

Presentation matters, right? No one wants a beige blob on their plate! For plating, think colour! A sprinkle of fresh cilantro is a must.

A swirl of cream looks fancy. You know? You could serve it in a cool bowl. Serve your Masala Paneer Recipe on a cool plate.

For sides, fluffy Basmati rice is classic. Don’t forget warm Paneer Tikka Masala with Naan for scooping up every last bit of that delicious sauce.

A cooling raita is just the ticket. It is the perfect counterpoint to the richness. Trust me.

Storage Tips: Keepin' It Fresh

Got leftovers? You're in luck! The butter curry tastes even better the next day. How about that?

Refrigeration is easy. Pop the paneer tikka masala in an airtight container. It will last in the fridge for 3-4 days .

Freezing is an option too. It will last for 2-3 months . Thaw it overnight in the fridge. Reheat gently on the stovetop.

A quick zap in the microwave also works a treat.

Variations: Spice It Up!

Got dietary needs? No sweat! This Indian Paneer recipe is pretty adaptable.

For a dairy-free version, swap the paneer for tofu. Use cashew cream instead of heavy cream. Boom! Vegan paneer tikka masala !

Seasonal swaps are fun! In the summer, add some grilled peppers to the sauce. In the winter, try butternut squash for a warm and cozy twist.

Think seasonal Vegetarian Indian curry recipes .

Nutrition Basics: Goodness Inside!

Let's keep it simple. Paneer tikka masala offers a good hit of protein. From the paneer and healthy fats. From the cream and fiber and vitamins. From the tomatoes and spices.

Each serving has about 450-550 calories. Remember that this is only an estimate. Portion size makes all the difference. All Indian Meal Recipes have many health benefits.

Honestly, though? Don't stress too much about the numbers. Just enjoy your Homemade Paneer Tikka Masala . Eat it with your friends and family. Food is meant to be enjoyed!

So there you have it. A few extra notes to make your Easy Paneer Tikka Masala Recipe a roaring success.

Now go forth and cook! You got this! You'll make it Restaurant style paneer tikka masala !

Frequently Asked Questions

Help! My paneer tikka masala is too spicy. What can I do to tone down the heat?

Oh dear, feeling the burn, are we? Don't worry, it happens! The easiest fix is to stir in a bit more heavy cream or yogurt. A spoonful of sugar can also help balance the spice. If it's really fiery, you could even add a small dollop of plain mashed potatoes, like a culinary fire extinguisher!

Can I make paneer tikka masala ahead of time, like a batch cook for the week?

Absolutely! This dish is a brilliant make-ahead meal. The flavours actually meld and deepen overnight. Store it in an airtight container in the fridge for up to 3 days. Just be aware that the sauce may thicken a bit, so you might need to add a splash of water or cream when reheating.

Reheat gently on the stove or in the microwave. Just like a fine wine, it gets better with a little time!

My paneer turned out rubbery. What did I do wrong?

Ah, the dreaded rubbery paneer! The most likely culprit is overcooking. Paneer doesn't need a lot of heat. Aim for a light char when grilling or pan-frying, and avoid simmering it in the sauce for too long. Also, make sure your paneer is fresh; older paneer tends to be drier and more prone to becoming tough.

I'm trying to eat healthier. Are there any lightened-up variations for paneer tikka masala?

You bet! You can swap heavy cream for a lighter alternative like evaporated milk or even cashew cream (for a vegan option). Reduce the amount of oil or ghee used for sauteing. Grilling or baking the paneer, instead of pan-frying, will also cut down on the fat.

As an alternative to sugar, a very small amount of honey or maple syrup can give a touch of sweetness.

What's the secret to getting that amazing smoky flavour in paneer tikka masala?

That smoky flavour is all about the "tikka" part! Grilling the paneer over an open flame is ideal, but if you don't have a grill, a hot skillet works well. You can also achieve a smoky flavour by using a small piece of charcoal: Heat the charcoal until it glows red, then place it in a small steel bowl, add a teaspoon of oil to the charcoal, and immediately cover the pan with a tight fitting lid.

This smoke will infuse the paneer with a delicious aroma.

Can I substitute ingredients? I don't have everything listed for this paneer tikka masala.

Absolutely! Get creative! You can use Greek yogurt or sour cream in place of plain yogurt for the marinade. If you don't have garam masala, try a mix of cumin, coriander, cinnamon, and cardamom. For a vegan version, use tofu instead of paneer and cashew cream instead of heavy cream.

Just remember that substitutions may slightly alter the final flavour profile, but that is half the fun!