Paneer Tikka Masala




Yield 4-6 Servings


Paneer Marinade:

14 oz package paneer, diced in small cubes

1/3 cup yogurt

2 tbsp Swad tandoori masala powder

1 tbsp garlic powder

1 tbsp cumin powder

1 tsp chaat masala

2 tsp coriander powder

1 tbsp minced garlic

1 tbsp minced or grated ginger

2 tbsp oil


1/2 cup red bell pepper, diced into medium size squares

1/2 cup green bell pepper, diced into medium size squares

1/2 cup red onion, diced into medium size squares


2 bay leaves

2 star anise

1 black cardamom

1 small piece cinnamon bark

3-4 black peppercorns

2 tsp cumin seeds

2.5 cups onions, finely diced

3 tbsp garlic, minced

1 tbsp ginger, minced

1 tbsp green chilis, finely diced

2 tbsp Swad Tandoori Masala

1 tsp turmeric powder

1.5 tbsp garam masala

1 tbsp cumin powder

1 tbsp cayenne powder (or to desired spice level)

2 tsp coriander powder

2 cups tomato sauce

8 tbsp butter

3/4 cup heavy cream

1/2 cup chopped fresh cilantro

1/4 cup kasoori methi


  1. In a medium size bowl, whisk together the yogurt, spices, garlic, ginger and oil for the paneer marinade until a smooth paste is formed. Add the paneer and diced onions, red peppers and green peppers to the mix and gently toss together with a spatula. Let this mixture sit overnight or upto 3 hours.
  2. Turn on over to low broil & spread the paneer out onto a large rimmed baking sheet. Place on the middle rack of the oven and let cook for about 6-8 minutes (checking often) until the paneer starts to brown. This process could take upto 15 minutes depending on your oven (keep stirring and rotating the pan to ensure even cooking)
  3. Once the paneer has started to get golden brown at the edge, remove from oven and set aside.
  4. Heat a large heavy bottom pot on medium high heat. Add 3-4 tbsp of oil (enough to coat the bottom of the pan evenly). Once the oil is hot add the cumin seeds, bay leaves, cardamom, star anise, cinnamon bark, and peppercorns. Keep stirring until the spices or fragrant and bay leaves begin to slightly brown.
  5. Add the diced onion, reduce the heat slightly,  and cook the onions until translucent, stirring often. This process of browning and sweating the onions can take up to 15-20 minutes.
  6. Once the onions are golden brown at the edges, add the garlic, ginger and green chilis. Cook until garlic is fragrant but not browning, stirring often (5-6 minutes)
  7. Add remainder of the dry spices and continue to cook. The mixture will start to look dry and clumpy, add 2 tbsp of butter at a time and scrape the bottom of the pan and stir rigorously after each addition of butter. You can also add small splashes of water to help deglaze the pan. Continue to do this process until you've used 6 tbsp of butter and mixture is no longer dry and clumpy.
  8. Add tomato sauce, stirring well and cover the pot with a lid. Let cook on low heat at a very gentle simmer for at least 20 minutes. Cooking the tomato sauce longer will help reduce the "tangy" taste of tomatoes. Taste the sauce after 20 minutes and add 1 tsp of sugar at a time (tasting after adding each tsp) to help balance the sauce.
  9. Add the heavy cream, remaining 2 tbsp of butter, cilantro, baked paneer, kasoori methi into the gravy and stir well. Taste for salt. Serve hot! Tip: This dish tastes better the longer it sits and the flavors have a chance to blend. I  suggest making it the day before (can easily reheat on stovetop) or 4-6 hours prior to serving.

Recipe by The Chutney Life at