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Homemade Paneer Tikka Masala

This dish features homemade paneer simmered in a rich, spiced tomato gravy, showcasing the benefits of making paneer from scratch for a fresh, milky flavor. The paneer is marinated, grilled to golden perfection, and then combined with a velvety, smoky sauce for a satisfying main course with vibrant textures and aromas.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh milk full-fat for best flavor
  • 2 tbsp lemon juice or vinegar for curdling the milk
  • 1 cup thick yogurt full-fat preferred
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium tomatoes ripe and juicy, chopped
  • 1/2 cup heavy cream or coconut cream for dairy-free
  • 2 tbsp oil neutral oil like vegetable or canola
  • 1 large onion finely chopped
  • Salt to taste

Equipment

  • Non-stick or cast iron pan
  • Spatula
  • Knife
  • Cutting board
  • Small bowl

Method
 

  1. Heat the milk in a heavy-bottomed pot over medium heat until just steaming, then add lemon juice or vinegar gradually, stirring gently until the milk curdles and separates into curds and whey. Turn off the heat and let it sit for a few minutes.
  2. Line a sieve with cheesecloth or a clean kitchen towel, and pour the curdled milk through to drain the whey. Rinse the curds with cold water to remove the lemon vinegar flavor.
  3. Gather the edges of the cloth and press out excess water, then shape the curds into a flat block. Place a heavy object on top and let it press for about 30 minutes to firm up the paneer.
  4. Cut the pressed paneer into 1-inch cubes and set aside. In a small bowl, mix the yogurt, garam masala, turmeric, smoked paprika, minced garlic, grated ginger, and a pinch of salt to prepare the marinade.
  5. Toss the paneer cubes gently in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the fridge.
  6. Heat a tablespoon of oil in a non-stick or cast iron pan over medium-high heat. Place the marinated paneer cubes in the hot pan and cook for 3-4 minutes on each side until golden and slightly charred. Remove and set aside.
  7. In the same pan, add a bit more oil if needed and sauté the chopped onion until translucent and fragrant, about 5 minutes. Add the chopped tomatoes and cook for another 8-10 minutes until the mixture thickens and oil begins to separate from the gravy.
  8. Stir in the spices—garam masala, turmeric, smoked paprika—and cook for 1-2 minutes until aromatic. Pour in a splash of water or stock if the mixture is too thick, then add the cooked paneer back into the pan, gently stirring to coat with the sauce. Simmer for 5 minutes.
  9. Finish by stirring in the heavy cream and simmer for another 2 minutes until the sauce is silky and well combined. Taste and adjust salt as needed.
  10. Garnish with fresh cilantro if desired, then serve the hot paneer tikka masala over basmati rice or with warm naan for a complete meal.

Notes

For a firmer paneer, press it longer. Marinate the paneer for at least 30 minutes for maximum flavor. Use fresh, ripe tomatoes for vibrant flavor in the gravy.