Homemade Paneer Tikka Masala Recipe

• 3 garlic cloves, finely grated or minced
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¾ cup hung curd, plain Greek yogurt, or labneh
• 1 teaspoon lemon juice
• Kosher salt to taste
• 1 14-oz package paneer, cubed
• 1 red or green bell pepper, cored and cut into bite-sized pieces
• 2 tablespoons ghee or vegetable oil
• 1 small onion, thinly sliced
• 2 tablespoons tomato paste
• 4 green cardamom pods, crushed, or ½ teaspoon ground cardamom
• ¼ teaspoon crushed red pepper flakes or Kashmiri red chili powder
• 1 14-oz. can whole peeled tomatoes, or 4 large tomatoes, diced
• ½ cup heavy cream
• ¼ teaspoon fenugreek leaves (kasuri methi)
• 2 tablespoons peanut oil
• ½ cup fresh cilantro, tender stems and leaves chopped
• Steamed basmati rice, for serving
• Naan, paratha, or plain chapati/roti, for serving

1. 1

   Mix garlic, ginger, turmeric powder, garam masala, coriander powder, and cumin in a bowl until it comes together as a paste.

2. 2

   In a separate bowl, add half the ginger-garlic paste to the yogurt, season with salt, and whisk well to combine. Add the paneer cubes to the yogurt, and stir to coat. Cover and allow the mixture to marinate in the refrigerator for at least 1 hour.

3. 3

   Add ghee to a large skillet over medium heat. Add onion, cardamom pods, and chili flakes. Sauté until onion is translucent, 5 minutes. Add the tomato paste and the rest of the spice mixture and stir, cooking for another 4 minutes until the paste begins to caramelize.

4. 4

   Place the whole peeled tomatoes in a bowl and crush them with your hands, separating the biggest bits. Add tomatoes with their juices to the skillet. When they come to a boil, reduce the heat to a simmer. Cook until the sauce thickens, stirring often, about 8 minutes. The spices will begin to brown on the bottom of the pot; scrape them up as you stir as best you can.

5. 5

   Remove the pan from the heat, and add the cream and fenugreek. Stir well to combine. Add a ¼ cup of water and taste, seasoning with salt as needed. Cover the sauce to keep it warm.

6. 6

   Thread the marinated paneer pieces and peppers on skewers. Heat the oil in a large cast-iron skillet or tava/tawa over medium-high heat. Working in batches as needed, sear the skewers, one side at a time, until each piece of paneer is evenly golden brown and crisp.

7. 7

   Use a fork to slide the grilled cheese and vegetables into the masala sauce, and stir to combine. Garnish the dish with the cilantro, and serve it alongside steamed rice and flatbread of choice.

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