Easy paneer tikka masala recipe for creamy curry
The first time I tried making paneer tikka masala, I was so confident I didn’t even read the recipe all the way through. Big mistake. I dumped all the spices in at once, burned the garlic, and ended up with a weirdly bitter sauce that my dog wouldn’t even eat. But after a few disasters (and one surprisingly edible batch), I finally cracked the code. Now it’s my go-to comfort food—creamy, spicy, and way easier than it looks. Plus, my friends beg me to make it every time they come over, which still shocks me.
Recipe Card
| Recipe Title | Easy paneer tikka masala recipe for creamy curry |
|---|---|
| Servings | 4 |
| Prep Time | 20 mins |
| Cooking Time | 30 mins |
| Calories | 420 per serving |
Ingredients
- 14 oz paneer, cubed
- 1 cup yogurt (full-fat works best)
- 2 tbsp lemon juice
- 2 tbsp tikka masala spice mix (store-bought or homemade)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 2 tbsp butter or ghee
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
That yogurt? Yeah, I once used Greek yogurt thinking it’d be “healthier.” Nope. It made the marinade too thick and the paneer tasted like sour chalk. Full-fat yogurt is the way to go. And don’t skip the sugar—it balances the acidity of the tomatoes. I learned that after my roommate politely asked if I was trying to make “spicy ketchup.”
Directions
- Mix yogurt, lemon juice, and 1 tbsp tikka masala spice in a bowl. Add paneer cubes, coat well, and marinate for 15 mins (or up to 2 hours if you’re patient).
- Heat a pan over medium, add marinated paneer (reserve extra marinade), and cook until lightly charred, about 3–4 mins per side. Remove and set aside.
- In the same pan, melt butter, then sauté onions until golden. Add garlic and ginger—don’t let them burn! (I’ve done it. It’s tragic.)
- Stir in the remaining tikka masala spice, tomato sauce, and reserved marinade. Simmer for 10 mins until thickened.
- Add cream and sugar, stir gently, then return paneer to the pan. Cook another 5 mins until everything’s cozy and creamy.
- Garnish with cilantro and serve with naan or rice.
The first time I tried charring the paneer, I left it unattended for “just a second” to check my phone. Came back to little charcoal bricks. Now I set a timer and hover like a nervous parent. Also, that reserved marinade? I used to toss it, not realizing it’s flavor gold. Waste no more!
This dish is my weeknight hero because it reheats like a dream. I’ve even frozen it (shh, purists) and it still tasted amazing. My sister once ate it cold straight from the fridge at 2 a.m. and declared it “better than pizza.” High praise.
If I could change one thing, I’d double the sauce. Every. Single. Time. Because no one ever complains about extra creamy curry, and it soaks into rice so perfectly. Also, I’ve learned to taste as I go—spice mixes vary, and my “1 tbsp” might be your “oh god that’s spicy.”
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 420 | 18g | 32g | 16g |
Yeah, it’s not a salad. But I’ve made lighter versions with half-and-half instead of cream, and it’s still tasty (just less luxurious). For my vegan friends, coconut milk works, but the flavor’s totally different—more tropical, less cozy. Paneer’s the star here, so if you’re dairy-free, maybe try tofu, but don’t blame me if it’s not the same.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Heavy cream | Half-and-half or coconut milk |
| Paneer | Tofu or chicken |
| Tikka masala spice mix | Garam masala + paprika + cumin |
I once ran out of tikka masala mix and tried garam masala with extra paprika. It worked… kinda. The flavor was earthier, less bright. And tofu? It’s fine, but paneer’s creamy bite is irreplaceable. Chicken’s great though—just cook it through before adding to the sauce, unless you enjoy food poisoning.
Tips
- Don’t rush the marinade. Even 15 mins makes a difference. I’ve skipped it and regretted the bland paneer.
- Low and slow with the onions. Burnt onions ruin everything. (Ask me how I know.)
- If the sauce splits, whisk in a splash of warm water or cream. Panic won’t help.
That last tip came from the time my sauce looked like a science experiment gone wrong. I freaked out, dumped it, and ordered takeout. Later, I learned a little whisking fixes most things. Now I keep a whisk right next to the pan like a security blanket.
FAQ
Can I use store-bought paneer?
Absolutely! Homemade paneer’s fun, but who has time? Just pat it dry so it doesn’t steam instead of char. I learned that after my paneer turned into rubbery mush.
Why’s my sauce too thin?
You probably didn’t simmer it long enough. Or you added too much cream. Let it cook down, or mash a few pieces of paneer to thicken it. I’ve also tossed in a spoonful of ground cashews in desperation—worked like a charm.
Can I make it ahead?
Yes, and it’s even better the next day! Just reheat gently so the cream doesn’t separate. I once microwaved it on high and got paneer floating in orange oil. Not my finest moment.
That’s everything I know about making easy paneer tikka masala! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just order naan, light some candles, and pretend it’s “deconstructed.” Works every time.
