Paneer Tikka Masala

Ingredients

Equipment Needed

• •Large deep skillet or Dutch oven
• •Sheet pan
• •Immersion blender or standing blender
• •Mixing bowls

Instructions

1. 1

   Prepare the marinade

   In a large bowl, combine yogurt, 2 tablespoons oil, grated ginger, minced garlic, garam masala, cumin, coriander, Kashmiri chili, turmeric, and 1 teaspoon salt. Whisk until smooth. The mixture should be the color of sunset, that deep orange-gold that tells you the spices are properly distributed. Taste it. It should be boldly seasoned because the paneer will absorb and mellow these flavors.

   Whole-milk yogurt is essential. Low-fat versions lack the richness to coat the paneer properly and may curdle under the broiler.
2. 2

   Marinate the paneer

   Add paneer cubes to the marinade and fold gently until each piece is coated. Don't stir aggressively. Paneer is firm but not indestructible. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours. Longer marinating deepens the flavor penetration and improves the char.

   If you're short on time, 30 minutes at room temperature will do. The yogurt's acidity begins working immediately.
3. 3

   Build the sauce base

   Melt butter in a large, deep skillet or Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until the onion turns golden and sweet, about 12 to 15 minutes. Don't rush this. The slow caramelization of the onion provides the sauce's foundation. You'll smell it shift from sharp and raw to mellow and slightly nutty.

   If the onion starts to brown too quickly, add a splash of water and reduce the heat. Patience here pays dividends in the final sauce.
4. 4

   Add aromatics and spices

   Push the onions to one side and add the minced ginger, garlic, and serrano pepper to the cleared space. Let them sizzle for 30 seconds until fragrant, then stir everything together. Add the garam masala, cumin, coriander, and Kashmiri chili. Stir constantly for 60 seconds. The spices should bloom in the fat, releasing their volatile oils. Your kitchen will fill with warmth.

5. 5

   Simmer the tomatoes

   Add crushed tomatoes, tomato paste, and remaining 1/2 teaspoon salt. Stir well to combine. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally. The sauce will thicken and the raw tomato edge will cook out, replaced by a deeper, rounder flavor. The color will darken from bright red to a rich brick orange.

6. 6

   Broil the paneer

   While the sauce simmers, position your oven rack about 6 inches from the broiler element and preheat on high. Line a sheet pan with foil and brush lightly with oil. Arrange marinated paneer cubes in a single layer, leaving space between each piece. Broil for 4 to 5 minutes until the tops char in spots and turn golden. Flip each cube and broil another 3 to 4 minutes. Watch carefully. The line between charred and burnt is thin.

   If you don't have a broiler, use a grill pan over high heat or thread the paneer onto skewers and grill outdoors. You want high, direct heat.
7. 7

   Finish the sauce

   Remove the sauce from heat. Using an immersion blender, puree until smooth. Alternatively, transfer to a standing blender, blend until smooth, and return to the pan. Stir in heavy cream. The sauce should be the color of a desert sunset now, that gorgeous coral-orange. Return to low heat and taste for seasoning. Adjust salt as needed.

8. 8

   Combine and serve

   Gently fold the charred paneer cubes into the sauce along with the chopped cilantro. Let everything simmer together for 2 to 3 minutes so the paneer absorbs some of the sauce's flavor. Transfer to a warm serving dish. Garnish with fresh cilantro sprigs. Serve immediately alongside fluffy basmati rice or warm naan, torn into pieces for scooping.

Chef Tips

• •Buy fresh paneer from an Indian grocery if possible. It has better texture than the vacuum-packed blocks found in mainstream supermarkets. Fresh paneer is softer and absorbs marinade more readily.
• •Double the sauce recipe for large gatherings. It freezes beautifully for up to three months. The paneer should always be made fresh, but having sauce ready transforms weeknight cooking.
• •For a traditional Diwali presentation, serve in a copper or brass serving bowl alongside other dishes. Indian hospitality means abundance. A single dish, no matter how good, feels incomplete.
• •Toast your whole spices (cumin seeds, coriander seeds) and grind them fresh if you want to honor the dish fully. Pre-ground spices work, but freshly ground ones carry more volatile oils and brighter flavor.
• •Kashmiri chili is prized for its color more than its heat. If you substitute with cayenne alone, you'll have heat without that gorgeous red hue. The paprika blend mimics both qualities.

Advance Preparation

• •The tomato masala sauce can be made up to 3 days ahead and refrigerated. Reheat gently before adding cream and paneer.
• •Paneer can be marinated up to 8 hours ahead. Keep refrigerated and bring to room temperature 20 minutes before broiling for more even cooking.
• •For large gatherings, broil the paneer up to 2 hours ahead and hold at room temperature. Rewarm briefly in the hot sauce before serving.
• •The complete dish can be held warm in a 200°F oven for up to 30 minutes, covered, while you greet guests and finish other preparations.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)