Paneer Tikka Masala
Why this recipe works
- Charred paneer, deeper flavour: Grilling the marinated paneer before adding it to the sauce gives the curry savoury, lightly smoky edges rather than a flat, boiled texture.
- Velvety sauce: Blended tomatoes and softened cashews create body, while cream and butter round out the masala without making it heavy.
- Rich but balanced: The natural sharpness of tomatoes cuts through the dairy and nuts, keeping the sauce creamy rather than cloying.
Get the most out of this recipe
Ingredient notes
- Choose firm paneer: Firm paneer holds its shape better on the grill and stays neat when folded into the sauce.
- Use ripe tomatoes: Ripe tomatoes collapse more readily and give the sauce a fuller, naturally sweeter base.
- Nut swaps change the finish: Almonds can replace cashews, but they give a slightly more pronounced nuttiness and may not blend quite as softly.
Timing notes
- Use the marinade window well: The short marinating time seasons the paneer while the tomato sauce starts, keeping the overall cook time efficient.
- Serve soon after simmering: Once the grilled paneer is added, heat it gently and serve while the cubes are still tender and the sauce is glossy.
Common mistakes
- Do not boil after adding cream: Keep the sauce at a gentle heat once the cream goes in; hard boiling can cause the sauce to split.
- Avoid over-grilling the paneer: Aim for lightly charred edges rather than a long grill time, as paneer can become firm and dry.
- Blend the sauce thoroughly: A smooth blend is key to the classic tikka masala texture, especially with cashews in the base.
Make-ahead tips
- Make the sauce in advance: The tomato-cashew masala can be cooked and chilled ahead, then finished with cream and paneer before serving.
- Keep paneer and sauce separate if possible: For the best texture, store grilled paneer separately from the sauce and combine them during reheating.
- Reheat gently: Warm over a low heat until piping hot, loosening the sauce with a splash of water if needed.
Equipment you'll need
Ingredients
Paneer tikka
Masala sauce
Instructions
- In a mixing bowl, finely grate the ginger and crush the garlic, then stir into the yogurt with the ground cumin, garam masala, ground turmeric and smoked paprika. Cut the paneer into bite-sized cubes and coat well in the spiced yogurt. Cover and leave to marinate for 15 minutes while you start the sauce.
- Melt the butter in a saucepan over a medium heat. Roughly chop the tomatoes, add them to the pan, and cook for 10 to 12 minutes until collapsed and jammy. Add the cashew nuts and simmer for 2 minutes to soften them.
- Tip the tomato mixture into a blender and blend until very smooth, then return it to the saucepan. Bring to a gentle simmer and cook for 3 to 5 minutes until slightly thickened. Keep the heat low so it does not spit.
- Heat a grill to high. Thread the paneer onto skewers if you like, or place directly on a grill tray, then grill for 6 to 8 minutes, turning once or twice, until lightly charred at the edges. Scrape any stuck bits into the sauce for extra flavour.
- Stir the double cream into the sauce and warm gently for 2 minutes without boiling. Add the grilled paneer and simmer very gently for 3 to 4 minutes so it soaks up the masala. Serve hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the smoothest sauce, blend while the tomato mixture is still hot, then simmer briefly to thicken before adding the cream.
- Keep the sauce at a gentle heat after adding the double cream; boiling can cause it to split.
- Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised yogurt and ensure the dish is reheated until piping hot.
Substitutions
- Replace Double cream with Yogurt for a lighter finish; add it off the heat and warm gently to prevent splitting.
- Replace Smoked paprika with Ground turmeric for a milder, less smoky flavour (use the same amount).
- Replace Cashew nuts with Almonds for a similar creamy body and a slightly more pronounced nuttiness.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate within 2 hours. Reheat gently in a saucepan over a low heat until piping hot, adding a splash of water if needed to loosen the sauce.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (35min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Cashews Milk
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