Paneer Tikka Masala

60 mins
4 serves

Try this creamy curry when you are next craving a delicious, heart-warming meal.
Recipe by @inthekitchenwithkate

Paneer Tikka Masala

Paneer Tikka Masala

60 mins
4 serves
Paneer Tikka Masala


  • 200g Onken Natural Set yogurt
  • 2 tsp ginger, grated
  • 2 tsp garlic, crushed
  • 1 tsp garam masala
  • 2 tsp corriander powder
  • 1 tsp paprika
  • 1 1/2 tsp salt
  • 1-2 tsp chilli powder (or to taste)
  • 450g Paneer
Masala sauce
  • 1 tbsp oil
  • 1 tbsp salted butter
  • 2 medium onions, diced
  • 1 cinnamon stick
  • 1tsp cumin seeds
  • 4 garlic cloves, crushed
  • 1/2 inch ginger, grated
  • 2 tins chopped tomatoes
  • 1 tbsp tomato purée
  • 1tsp garam masala
  • 2-3 tsp curry powder (or more to taste)
  • Salt, to taste
  • 1tbsp sugar
  • 120ml double cream
  • 1-2tbsp water
  • 2tbsp chopped coriander, more to serve


  • In a bowl combine the yogurt with all of the spices, add the paneer and stir until well coated.
  • Cover and keep in the fridge for a minimum of 1 hour or over night.
  • In a pan heat the oil and butter then add the cinnamon stick and cumin seeds and stir until the seeds finish crackling.
  • Next add the chopped onions, crushed garlic and grated ginger. Stir until the onions are translucent.
  • Pour in the tomatoes, tomato purée, garam masala, curry powder, salt and sugar and cook for around 5 minutes. Switch heat off and allow to cool before blitzing until smooth.
  • Roast the marinated paneer on a baking tray in the oven at 200C until golden. Turn once.
  • Add water, cream and coriander to the sauce and cook on a low to medium heat for about 5 minutes. Add the roasted paneer and simmer for 2-4 minutes.
  • Serve with basmati rice and garnish with fresh coriander.

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