Paneer Tikka Masala

Name: Paneer Tikka Masala
Total time: 51 min
Yield: 4 servings
Cuisine: indian
Ingredients: 120 g Full-fat yoghurt; 1 tbsp Vegetable oil; 20 g Fresh ginger; 4 clove Garlic clove; 1 tsp Kashmiri chilli powder; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Garam masala; 0.5 tsp Ground turmeric; 0.5 tsp Salt; 400 g paneer; 1 piece Yellow onion; 0.5 tsp Kashmiri chilli powder; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Garam masala; 0.5 tsp Ground turmeric; 2 tbsp Vegetable oil; 400 g Tinned chopped tomatoes; 60 ml Water; 1 tsp Sugar; 0.5 tsp Salt; 120 ml Double cream; 300 g Basmati rice; 450 ml Water; 15 g Coriander leaves

51 min · 39 min active · makes 3 pieces · ~2.15 kg · Easy

Creamy paneer and tomato curry spiced with turmeric, coriander and garam masala, finished with double cream.

See more →

Paneer Tikka Masala

Creamy paneer and tomato curry spiced with turmeric, coriander and garam masala, finished with double cream.

See more →

TOTAL TIME

51 min

ACTIVE TIME

39 min

QUANTITY

3 pieces · ~2.15 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/18

Tools0/19

Ingredients

0/18 gathered · 4 servings

120g

3tbsp

20g

4clove

1.5tsp

2tsp

1.5tsp

1tsp

400g

1piece

400g

510ml

1tsp

120ml

300g

15g

#	Quantity	Notes	State
1	120g	—	—
2	3tbsp	—	—
3	20g	—	—
4	4clove	—	—
5	1.5tsp	—	—
6	2tsp	—	—
7	2tsp	—	—
8	1.5tsp	—	—
9	1tsp	—	—
10	1tsp	—	—
11	400g	—	—
12	1piece	—	—
13	400g	—	—
14	510ml	—	—
15	1tsp	—	—
16	120ml	—	—
17	300g	—	—
18	15g	—	—

Tools

23 items

Serveware

1 item

Procedure

61 steps

1 of 61

Put the yoghurt in the medium bowl.

Full-fat yoghurt · 120 g

⏱ 10s

ResultFull-fat yoghurt

2 of 61

Add 1 tablespoon of the oil.

Vegetable oil · 1 tbsp

⏱ 5s

ResultYoghurt and oil

3 of 61

Lay the ginger on the board.

Fresh ginger · 20 g

⏱ 5s

ResultFresh ginger

4 of 61

Scrape off the skin with the edge of the spoon.

Fresh ginger · step 3

⏱ 40s

ResultPeeled fresh ginger

5 of 61

Grate it finely into the small bowl.

Peeled fresh ginger · step 4

⏱ 40s

ResultGrated gingerused in step 9

6 of 61

Lay the garlic on the board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

7 of 61

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 6

⏱ 40s

ResultPeeled garlic cloves

8 of 61

Grate them into a fifth small bowl.

Peeled garlic cloves · step 7

⏱ 40s

ResultGrated garlic

9 of 61

Scrape the garlic into the ginger and stir.

Grated ginger · step 5 Grated garlic · step 8

⏱ 15s

ResultGinger-garlic paste

10 of 61

Spoon half the ginger-garlic paste into the yoghurt.

Ginger-garlic paste · step 9

⏱ 10s

ResultRemaining ginger-garlic pasteused in step 36

11 of 61

Add 1 teaspoon of the chilli powder.

Kashmiri chilli powder · 1 tsp

⏱ 5s

ResultMarinade with chilli

12 of 61

Add 1 teaspoon of the cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultMarinade with cumin

13 of 61

Add 1 teaspoon of the ground coriander.

Ground coriander · 1 tsp

⏱ 5s

ResultMarinade with coriander

14 of 61

Add half a teaspoon of the garam masala.

Garam masala · 0.5 tsp

⏱ 5s

ResultMarinade with garam masala

15 of 61

Add half a teaspoon of the turmeric.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultMarinade with turmeric

16 of 61

Add half a teaspoon of the salt.

Salt · 0.5 tsp

⏱ 5s

ResultUnmixed tikka marinade

17 of 61

Whisk until smooth.

⏱ 30s

ResultTikka marinade

18 of 61

Lay the paneer on the board.

Paneer · 400 g

⏱ 5s

ResultPaneer

19 of 61

Cut it into 3 cm cubes.

Paneer · step 18

⏱ 1 min

ResultPaneer Cubes

20 of 61

Add them to the marinade.

Paneer Cubes · step 19

⏱ 10s

ResultPaneer in marinade

21 of 61

Turn them gently until coated.

⏱ 30s

ResultCoated paneer

22 of 61

Leave for at least 30 minutes.

⏱ 30 min

ResultMarinated paneerused in step 48

23 of 61

Lay the onion on the chopping board.

Yellow onion · 1 piece

⏱ 5s

ResultYellow onion

24 of 61

Cut it in half through the root and peel off the skin.

Yellow onion · step 23

⏱ 30s

ResultPeeled onion halves

25 of 61

Dice it finely.

Peeled onion halves · step 24

⏱ 1 min 30s

ResultDiced onion

26 of 61

Put the onion in the small bowl.

Diced onion · step 25

⏱ 5s

ResultDiced onionused in step 34

27 of 61

Put the rest of the chilli powder in a third small bowl.

Kashmiri chilli powder · 0.5 tsp

⏱ 5s

ResultKashmiri chilli powder

28 of 61

Add the rest of the cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultChilli and cumin

29 of 61

Add the rest of the ground coriander.

Ground coriander · 1 tsp

⏱ 5s

ResultSauce spices with coriander

30 of 61

Add the rest of the garam masala.

Garam masala · 1 tsp

⏱ 5s

ResultSauce spices with garam masala

31 of 61

Add the rest of the turmeric.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultMasala spicesused in step 38

32 of 61

Pour 2 tablespoons of oil into the large saucepan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

33 of 61

Heat over a medium heat.

⏱ 1 min

ResultHot oil

34 of 61

Add the onion.

Diced onion · step 26

⏱ 5s

ResultOnion in oil

35 of 61

Cook for about 8 minutes, stirring, until soft and golden.

⏱ 8 min

ResultGolden onion

36 of 61

Add the rest of the ginger-garlic paste.

Remaining ginger-garlic paste · step 10

⏱ 10s

ResultOnion and ginger-garlic

37 of 61

Stir for a minute.

⏱ 1 min

ResultFragrant onion

38 of 61

Add the spices and stir for 40 seconds.

Masala spices · step 31

⏱ 40s

ResultSpiced onion

39 of 61

Add the chopped tomatoes.

Tinned chopped tomatoes · 400 g

⏱ 10s

ResultSpiced tomatoes

40 of 61

Add the water.

Water · 60 ml

⏱ 5s

ResultTomatoes and water

41 of 61

Add the sugar.

Sugar · 1 tsp

⏱ 5s

ResultSweetened tomato sauce

42 of 61

Add the rest of the salt.

Salt · 0.5 tsp

⏱ 5s

ResultMasala sauce base

43 of 61

Simmer for about 15 minutes, stirring now and then, until thick.

⏱ 15 min

ResultThick masala sauce

44 of 61

Take off the heat and blend smooth with the stick blender.

⏱ 1 min

ResultSmooth masala sauce

45 of 61

Stir in the cream.

Double cream · 120 ml

⏱ 20s

ResultCreamy masala sauce

46 of 61

Simmer gently for 3 minutes.

⏱ 3 min

ResultMasala sauce

47 of 61

Heat the griddle pan over a high heat.

⏱ 2 min

48 of 61

Lay the paneer on it in one layer, shaking off excess marinade.

Marinated paneer · step 22

⏱ 30s

ResultMarinated paneer

49 of 61

Cook for about 6 minutes, turning, until charred in stripes on all sides.

⏱ 6 min

ResultCharred paneer

50 of 61

Add the paneer to the sauce.

Charred paneer · step 49

⏱ 20s

ResultPaneer in sauce

51 of 61

Simmer gently for 3 minutes.

⏱ 3 min

ResultPaneer tikka masalaused in step 64

52 of 61

Meanwhile, tip the rice into the sieve.

Basmati rice · 300 g

⏱ 5s

ResultBasmati rice

53 of 61

Rinse until the water runs nearly clear.

Basmati rice · step 52

⏱ 1 min

ResultRinsed Basmati Rice

54 of 61

Tip it into the medium saucepan.

Rinsed Basmati Rice · step 53

⏱ 10s

ResultRinsed Basmati Rice

55 of 61

Add 450 ml of water.

Water · 450 ml

⏱ 10s

ResultRice in water

56 of 61

Bring to the boil.

⏱ 5 min

ResultBoiling rice

57 of 61

Turn the heat to its lowest and put the lid on.

⏱ 5s

58 of 61

Cook for 12 minutes without lifting the lid.

⏱ 12 min

ResultCooked basmati

59 of 61

Take off the lid and fluff the rice with the fork.

⏱ 20s

ResultFluffy basmatiused in step 63

60 of 61

Lay the coriander on the board.

Coriander leaves · 15 g

⏱ 5s

ResultCoriander leaves

61 of 61

Chop the leaves roughly.

Coriander leaves · step 60

⏱ 40s

ResultRoughly chopped coriander

Total Time51 min

#	Product	Action
1	120 g	Put the yoghurt in the medium bowl.⏱ 10sResultFull-fat yoghurt
2	1 tbsp	Add 1 tablespoon of the oil.⏱ 5sResultYoghurt and oil
3	20 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
4	Fresh gingerstep 3	Scrape off the skin with the edge of the spoon.⏱ 40sResultPeeled fresh ginger
5	Peeled fresh gingerstep 4	Grate it finely into the small bowl.⏱ 40sResultGrated gingerused in step 9
6	4 clove	Lay the garlic on the board.⏱ 5sResultGarlic clove
7	Garlic clovestep 6	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves
8	Peeled garlic clovesstep 7	Grate them into a fifth small bowl.⏱ 40sResultGrated garlic
9	Grated gingerstep 5	Scrape the garlic into the ginger and stir.⏱ 15sResultGinger-garlic paste
9	Grated garlicstep 8
10	Ginger-garlic pastestep 9	Spoon half the ginger-garlic paste into the yoghurt.⏱ 10sResultRemaining ginger-garlic pasteused in step 36
11	1 tsp	Add 1 teaspoon of the chilli powder.⏱ 5sResultMarinade with chilli
12	1 tsp	Add 1 teaspoon of the cumin.⏱ 5sResultMarinade with cumin
13	1 tsp	Add 1 teaspoon of the ground coriander.⏱ 5sResultMarinade with coriander
14	0.5 tsp	Add half a teaspoon of the garam masala.⏱ 5sResultMarinade with garam masala
15	0.5 tsp	Add half a teaspoon of the turmeric.⏱ 5sResultMarinade with turmeric
16	0.5 tsp	Add half a teaspoon of the salt.⏱ 5sResultUnmixed tikka marinade
17	—	Whisk until smooth.⏱ 30sResultTikka marinade
18	400 g	Lay the paneer on the board.⏱ 5sResultPaneer
19	Paneerstep 18	Cut it into 3 cm cubes.⏱ 1 minResultPaneer Cubes
20	Paneer Cubesstep 19	Add them to the marinade.⏱ 10sResultPaneer in marinade
21	—	Turn them gently until coated.⏱ 30sResultCoated paneer
22	—	Leave for at least 30 minutes.⏱ 30 minResultMarinated paneerused in step 48
23	1 piece	Lay the onion on the chopping board.⏱ 5sResultYellow onion
24	Yellow onionstep 23	Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves
25	Peeled onion halvesstep 24	Dice it finely.⏱ 1 min 30sResultDiced onion
26	Diced onionstep 25	Put the onion in the small bowl.⏱ 5sResultDiced onionused in step 34
27	0.5 tsp	Put the rest of the chilli powder in a third small bowl.⏱ 5sResultKashmiri chilli powder
28	1 tsp	Add the rest of the cumin.⏱ 5sResultChilli and cumin
29	1 tsp	Add the rest of the ground coriander.⏱ 5sResultSauce spices with coriander
30	1 tsp	Add the rest of the garam masala.⏱ 5sResultSauce spices with garam masala
31	0.5 tsp	Add the rest of the turmeric.⏱ 5sResultMasala spicesused in step 38
32	2 tbsp	Pour 2 tablespoons of oil into the large saucepan.⏱ 5sResultVegetable oil
33	—	Heat over a medium heat.⏱ 1 minResultHot oil
34	Diced onionstep 26	Add the onion.⏱ 5sResultOnion in oil
35	—	Cook for about 8 minutes, stirring, until soft and golden.⏱ 8 minResultGolden onion
36	Remaining ginger-garlic pastestep 10	Add the rest of the ginger-garlic paste.⏱ 10sResultOnion and ginger-garlic
37	—	Stir for a minute.⏱ 1 minResultFragrant onion
38	Masala spicesstep 31	Add the spices and stir for 40 seconds.⏱ 40sResultSpiced onion
39	400 g	Add the chopped tomatoes.⏱ 10sResultSpiced tomatoes
40	60 ml	Add the water.⏱ 5sResultTomatoes and water
41	1 tsp	Add the sugar.⏱ 5sResultSweetened tomato sauce
42	0.5 tsp	Add the rest of the salt.⏱ 5sResultMasala sauce base
43	—	Simmer for about 15 minutes, stirring now and then, until thick.⏱ 15 minResultThick masala sauce
44	—	Take off the heat and blend smooth with the stick blender.⏱ 1 minResultSmooth masala sauce
45	120 ml	Stir in the cream.⏱ 20sResultCreamy masala sauce
46	—	Simmer gently for 3 minutes.⏱ 3 minResultMasala sauce
47	—	Heat the griddle pan over a high heat.⏱ 2 min
48	Marinated paneerstep 22	Lay the paneer on it in one layer, shaking off excess marinade.⏱ 30sResultMarinated paneer
49	—	Cook for about 6 minutes, turning, until charred in stripes on all sides.⏱ 6 minResultCharred paneer
50	Charred paneerstep 49	Add the paneer to the sauce.⏱ 20sResultPaneer in sauce
51	—	Simmer gently for 3 minutes.⏱ 3 minResultPaneer tikka masalaused in step 64
52	300 g	Meanwhile, tip the rice into the sieve.⏱ 5sResultBasmati rice
53	Basmati ricestep 52	Rinse until the water runs nearly clear.⏱ 1 minResultRinsed Basmati Rice
54	Rinsed Basmati Ricestep 53	Tip it into the medium saucepan.⏱ 10sResultRinsed Basmati Rice
55	450 ml	Add 450 ml of water.⏱ 10sResultRice in water
56	—	Bring to the boil.⏱ 5 minResultBoiling rice
57	—	Turn the heat to its lowest and put the lid on.⏱ 5s
58	—	Cook for 12 minutes without lifting the lid.⏱ 12 minResultCooked basmati
59	—	Take off the lid and fluff the rice with the fork.⏱ 20sResultFluffy basmatiused in step 63
60	15 g	Lay the coriander on the board.⏱ 5sResultCoriander leaves
61	Coriander leavesstep 60	Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander
Total Time		51 min

Serving

Put them in the small bowl.
Spoon the rice into 4 deep bowls.
Ladle the curry alongside.
Scatter the coriander over and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	670kcal
	32g
	41g
	19g
	43g
	6g
	5g
	1,442mg

Ingredients0/18

Tools0/19

Recipe

Paneer Tikka Masala

Creamy paneer and tomato curry spiced with turmeric, coriander and garam masala, finished with double cream.

What you’ll doYou will marinate cubes of paneer in yoghurt with ginger, garlic and warm spices. Soften onion, add the rest of the ginger-garlic paste and spices, then simmer tomatoes with a little sugar and salt, blend smooth and finish with cream. Char the paneer on a hot griddle, simmer it in the sauce for 3 minutes, and serve over basmati with coriander.

Serves4

Total51 min

LevelMedium

Ingredients

Full-fat yoghurt120 g
Vegetable oil3 tbsp
Fresh ginger20 g
Garlic clove4 clove
Kashmiri chilli powder1.5 tsp
Ground cumin2 tsp
Ground coriander2 tsp
Garam masala1.5 tsp
Ground turmeric1 tsp
Salt1 tsp
Paneer400 g
Yellow onion1 piece
Tinned chopped tomatoes400 g
Water510 ml
Sugar1 tsp
Double cream120 ml
Basmati rice300 g
Coriander leaves15 g

Tools

Pot lidSpoonLarge saucepanTongsSieveGinger paste bowl (small bowl)Onion bowl (small bowl)Masala bowl (small bowl)Coriander bowl (small bowl)Garlic bowl (small bowl)Grill panChef's knifeMicroplane zesterMedium bowlImmersion blenderWhiskWooden spoonGraterDeep bowlLadleForkMedium saucepanChopping board

Method

Put the yoghurt in the medium bowl.

10sMedium bowlFull-fat yoghurt · 120 g

Add 1 tablespoon of the oil.

5sMedium bowlVegetable oil · 1 tbsp

Lay the ginger on the board.

5sChopping boardFresh ginger · 20 g

Scrape off the skin with the edge of the spoon.

40sChopping board, Chefs knifeFresh ginger · step 3

Grate it finely into the small bowl.

Result · Grated ginger · used in step 9

40sGinger paste bowl (small bowl), GraterPeeled fresh ginger · step 4

Lay the garlic on the board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

40sChopping board, Chefs knifeGarlic clove · step 6

Grate them into a fifth small bowl.

40sGarlic bowl (small bowl), GraterPeeled garlic cloves · step 7

Scrape the garlic into the ginger and stir.

15sGinger paste bowl (small bowl), SpoonGrated ginger · step 5Grated garlic · step 8

Spoon half the ginger-garlic paste into the yoghurt.

Result · Remaining ginger-garlic paste · used in step 36

10sMedium bowl, SpoonGinger-garlic paste · step 9

Add 1 teaspoon of the chilli powder.

5sMedium bowlKashmiri chilli powder · 1 tsp

Add 1 teaspoon of the cumin.

5sMedium bowlGround cumin · 1 tsp

Add 1 teaspoon of the ground coriander.

5sMedium bowlGround coriander · 1 tsp

Add half a teaspoon of the garam masala.

5sMedium bowlGaram masala · 0.5 tsp

Add half a teaspoon of the turmeric.

5sMedium bowlGround turmeric · 0.5 tsp

Add half a teaspoon of the salt.

5sMedium bowlSalt · 0.5 tsp

Whisk until smooth.

30sMedium bowl, Whisk

Lay the paneer on the board.

5sChopping boardPaneer · 400 g

Cut it into 3 cm cubes.

1 minChopping board, Chefs knifePaneer · step 18

Add them to the marinade.

10sMedium bowlPaneer Cubes · step 19

Turn them gently until coated.

30sMedium bowl, Spoon

Leave for at least 30 minutes.

Result · Marinated paneer · used in step 48

30 minMedium bowl

Lay the onion on the chopping board.

5sChopping boardYellow onion · 1 piece

Cut it in half through the root and peel off the skin.

30sChopping board, Chefs knifeYellow onion · step 23

Dice it finely.

1 min 30sChopping board, Chefs knifePeeled onion halves · step 24

Put the onion in the small bowl.

Result · Diced onion · used in step 34

5sOnion bowl (small bowl)Diced onion · step 25

Put the rest of the chilli powder in a third small bowl.

5sMasala bowl (small bowl)Kashmiri chilli powder · 0.5 tsp

Add the rest of the cumin.

5sMasala bowl (small bowl)Ground cumin · 1 tsp

Add the rest of the ground coriander.

5sMasala bowl (small bowl)Ground coriander · 1 tsp

Add the rest of the garam masala.

5sMasala bowl (small bowl)Garam masala · 1 tsp

Add the rest of the turmeric.

Result · Masala spices · used in step 38

5sMasala bowl (small bowl)Ground turmeric · 0.5 tsp

Pour 2 tablespoons of oil into the large saucepan.

5sLarge saucepanVegetable oil · 2 tbsp

Heat over a medium heat.

1 minLarge saucepan

Add the onion.

5sLarge saucepanDiced onion · step 26

Cook for about 8 minutes, stirring, until soft and golden.

8 minLarge saucepan, Wooden spoon

Add the rest of the ginger-garlic paste.

10sLarge saucepan, SpoonRemaining ginger-garlic paste · step 10

Stir for a minute.

1 minLarge saucepan, Wooden spoon

Add the spices and stir for 40 seconds.

40sLarge saucepan, Wooden spoonMasala spices · step 31

Add the chopped tomatoes.

10sLarge saucepanTinned chopped tomatoes · 400 g

Add the water.

5sLarge saucepanWater · 60 ml

Add the sugar.

5sLarge saucepanSugar · 1 tsp

Add the rest of the salt.

5sLarge saucepanSalt · 0.5 tsp

Simmer for about 15 minutes, stirring now and then, until thick.

15 minLarge saucepan, Wooden spoon

Take off the heat and blend smooth with the stick blender.

1 minLarge saucepan, Immersion blender

Stir in the cream.

20sLarge saucepan, Wooden spoonDouble cream · 120 ml

Simmer gently for 3 minutes.

3 minLarge saucepan

Heat the griddle pan over a high heat.

2 minGrill pan

Lay the paneer on it in one layer, shaking off excess marinade.

30sGrill pan, TongsMarinated paneer · step 22

Cook for about 6 minutes, turning, until charred in stripes on all sides.

6 minGrill pan, Tongs

Add the paneer to the sauce.

20sLarge saucepan, TongsCharred paneer · step 49

Simmer gently for 3 minutes.

Result · Paneer tikka masala · used in step 64

3 minLarge saucepan

Meanwhile, tip the rice into the sieve.

5sSieveBasmati rice · 300 g

Rinse until the water runs nearly clear.

1 minSieveBasmati rice · step 52

Tip it into the medium saucepan.

10sMedium saucepanRinsed Basmati Rice · step 53

Add 450 ml of water.

10sMedium saucepanWater · 450 ml

Bring to the boil.

5 minMedium saucepan

Turn the heat to its lowest and put the lid on.

5sMedium saucepan, Pot lid

Cook for 12 minutes without lifting the lid.

12 minMedium saucepan

Take off the lid and fluff the rice with the fork.

Result · Fluffy basmati · used in step 63

20sMedium saucepan, Pot lid, Fork

Lay the coriander on the board.

5sChopping boardCoriander leaves · 15 g

Chop the leaves roughly.

40sChopping board, Chefs knifeCoriander leaves · step 60

Put them in the small bowl.

Result · Roughly chopped coriander · used in step 65

5sCoriander bowl (small bowl)Roughly chopped coriander · step 61

Spoon the rice into 4 deep bowls. → Into 4 equal portions

40sDeep bowl, SpoonFluffy basmati · step 59

Ladle the curry alongside. → Into 4 equal portions

40sDeep bowl, LadlePaneer tikka masala · step 51

Scatter the coriander over and serve.

Result · Paneer Tikka Masala

15sDeep bowlRoughly chopped coriander · step 62

Printed 6 October 2026