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homemade Paneer Tikka Masala served over white rice

Paneer Tikka Masala Recipe

Paneer Tikka Masala is naturally gluten free and vegetarian. You'll love the smells coming from your kitchen!
Course Main Course
Cuisine Indian
Keyword paneer tikka masala recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 161kcal
Author Toni Dash


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 (can also be purchased) 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


Prepare the Marinade:

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

Preparing the Paneer and Sauce:

  • In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1-2 minutes.
  • Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
  • Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15-20 minutes.
  • 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.
  • Add the water and simmer 5 additional minutes.
  • Stir in the cream and fenugreek, add the paneer cubes and simmer a final 10 minutes.
  • Salt to taste.
  • 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.


Calories: 161kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 146mg | Potassium: 416mg | Fiber: 1g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 9.1mg | Calcium: 75mg | Iron: 1.7mg