About this recipe

Tender cubes of paneer are marinated in spiced yogurt, charred under the broiler, then simmered in a rich, velvety tomato-cream sauce fragrant with garam masala, ginger, and fenugreek. This restaurant-style classic comes together in one pan and is hearty enough to satisfy the whole family — serve it with warm naan or basmati rice for a complete vegetarian feast.

Instructions

1. 1

   In a large mixing bowl, whisk together the milk yogurt, neutral oil, lemon juice, kashmiri red chili powder, garam masala, cumin, and salt. Add the paneer cubes and gently toss until every piece is well coated. Let marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 8 hours for deeper flavor.

2. 2

   Position an oven rack 6 inches from the broiler element and preheat the broiler to ^[high] (![450°F]). Arrange the marinated paneer in a single layer on a lightly oiled baking sheet. Broil for 8–10 minutes, flipping once halfway through, until the paneer is lightly charred and golden at the edges. Set aside.

3. 3

   Heat the neutral oil or ghee in a large skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, for 8–10 minutes until deeply golden. Add the garlic and ginger and cook for 1–2 minutes until fragrant. Stir in the kashmiri red chili powder, coriander, cumin, garam masala, and turmeric; cook for 1 minute, stirring constantly, to bloom the spices.

4. 4

   Pour in the crushed tomatoes and granulated sugar. Stir well, bring to a gentle simmer, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges. If you prefer a smoother sauce, use an immersion blender or transfer to a blender and blend until silky, then return to the skillet.

5. 5

   Reduce heat to ^[low]. Stir in the heavy cream and salt, then add the broiled paneer cubes. Simmer gently for 5 minutes so the paneer absorbs the sauce. Crush the kasuri methi fenugreek leaves between your palms and stir it in. Taste and adjust salt and garam masala as needed.

6. 6

   Ladle the paneer tikka masala into bowls. Drizzle with a swirl of heavy cream and scatter fresh cilantro on top. Serve immediately with warm naan, roti, or steamed basmati rice.