Paneer Tikka Masala Delicious Easy Indian Curry

Paneer tikka masala, cubes of Indian cottage cheese grilled and served in a creamy spiced tomato based gravy, a classic vegetarian winner!

Cooking in under 45 minutes this boldly flavoured curry is a relatively quick and simple meal that would grace any table.

Indian Cheese Tikka Masala

Paneer tikka masala, a vegetarian take on a modern classic Indian curry. Arguably the worlds most well-known curry outside of India.

My version joins a chicken tikka masala and my personal favourite, a lamb tikka masala already on my website.

It is the archetypal type of curry that features everywhere from pub menus to curry houses across the UK.

It may not be traditional homestyle Indian cooking but my gosh it is satisfying.

The lightly sweet and spicy sauce with grilled spicy chunks of goodness are the stuff curry cravings are made of.

My recipe is moderately hot, and you can tinker with how spicy this dish is really very easily.

Simply increase or decrease the amount of chilli powder in the paneer tikka marinade or fresh chillies in the masala sauce. Adding more cream to the sauce can help moderate that chilli burn too.

If this is your kind of thing you must check out my creamy shahi paneer and aloo paneer curry, a Bengali-influenced paneer and potato curry also known as chanar dalna. My vegetarian halloumi cheese curry is also a stonking dish!

My paneer tikka recipe sits at the heart of this dish and it also features in my paneer salad recipe.

Frequently Asked Questions

Do I need to marinate the paneer?

No, not really, paneer cheese does not really "absorb" flavour like tofu, it sits on the surface so you are good to coat and then cook.

But if you want to get ahead you can coat the paneer in the yoghurt up to 4 hours in advance.

Can I make this in advance?

I personally would not prepare this too far in advance because the paneer can break up in the sauce. It is not a huge problem but it does change the way the dish eats.

But you can make the masala sauce up for the paneer tikka in advance, in fact, it freezes really well. You can also marinate the paneer early and then just grill it up, heat the sauce and pull it together in 10 minutes.

Are there other ways to cook the paneer tikka?

Yes, the paneer tikka can be grilled (broiled), cooked in the oven or an air fryer, you can even cook it on a barbeque.

For the oven cook at 220°C or 430°F in a fan assisted oven for 12-15 minutes.

In an air fryer cook at 200°C or 400°F for 8-10 minutes.

On a BBQ simply grill over a flame for as long as it takes to get a nice colour.

Serving Suggestions

I'm a Brummie and as far as I am concerned that means that paneer tikka masala must be served with naan bread.

The thick and creamy sauce really does scream for bread to use as a gravy mop. You could of course use something like roti or chapati as an alternative.

If I am feeling greedy then I would add rice, simply boiled basmati rice is my usual side, but a nice pilau like this mushroom pilau would work really well.

If you wanted to do something a little different then how about adding potatoes as a side?

My roasted Bombay potatoes or aloo methi would work wonderfully with the rich spicy gravy in this paneer tikka masala recipe.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Grill/broiler.
• Stovetop.
• 28cm or 11" skillet or frying pan.
• Mixing bowl.
• Chopping board.
• Kitchen knife.
• Fine mesh sieve.
• Blender (optional).