Ingredients:

  • 14 oz (400g) Paneer, cut into 1-inch cubes
  • 1/2 cup (115g) Plain Yogurt (Greek or regular)
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Ginger-Garlic Paste
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Vegetable Oil
  • 1 large Yellow Onion, finely chopped
  • 1 inch Ginger, grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon Chili Powder
  • 1 (28 oz) can (794g) Crushed Tomatoes
  • 1 cup (240ml) Heavy Cream
  • 1/4 cup (60ml) Water
  • 1 tablespoon Sugar
  • 1 teaspoon Garam Masala
  • Salt to taste
  • Fresh Cilantro, chopped, for garnish
  • 2 tablespoons butter

Instructions:

  1. Combine marinade ingredients in a bowl. Toss paneer cubes until coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Heat oil (or ghee) in a large skillet over medium heat. Add onion and sauté until softened and lightly golden.
  3. Add grated ginger and minced garlic to the skillet and sauté until fragrant. Add ground cumin, coriander, turmeric, and chili powder (if using). Cook for 30 seconds, stirring constantly, until fragrant.
  4. Stir in the crushed tomatoes, water, sugar, and salt. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until slightly thickened.
  5. While the sauce simmers, preheat the grill or a skillet over medium-high heat. Place marinated paneer on the grill or in the pan and cook for 2-3 minutes per side, until lightly charred. You could also bake them in a preheated oven at 375F (190C) for about 15 minutes, flipping halfway through.
  6. For a smoother sauce, use an immersion blender or transfer the sauce to a regular blender and blend until smooth.
  7. Gently stir the grilled paneer into the tomato sauce. Add the heavy cream and garam masala. Simmer for another 5 minutes, stirring occasionally, until the sauce has thickened slightly and the paneer is heated through. Stir in the butter.
  8. Garnish with fresh cilantro and serve the paneer tikka masala hot.