---
title: Paneer Tikka Masala
source: https://www.indianhealthyrecipes.com/paneer-tikka-masala-recipe-sanjeev-kapoor/#wprm-recipe-container-38270
---

To a #mixing bowl{}, add @Greek yogurt{1/2%cup}, @Kashmiri red chili powder/smoked paprika{1/4-1/2%tsp}, @ginger garlic paste{1%tsp}(or 1-2 cloves crushed garlic + 1/8 tsp ginger powder), @garam masala{1/2%tsp}, @turmeric{1/8%tsp}(optional), @dried fenugreek leaves{1/4%tsp}(optional), @oil{1%tsp}, @lemon juice{1%tsp}(skip if your yogurt is sour), and @salt{1/4%tsp} (adjust to taste).

Mix well and taste test it. Add more salt if required. Add @paneer{250%g, half Costco}(cubed to 1-inch pieces) and gently mix to coat with the marinade.

Optional – if using @bell pepper{1/2%small}(diced capsicum, optional), marinate as well. Set this aside until the gravy is done.

Heat @oil{1%tbsp} in a #pan{} and add the @onions{1%cup}(cubed, 2 medium). Saute well until transparent or golden, on medium heat.

Add @tomatoes{1 1/2%cups}(ripe, chopped, 3 large), @cashews{18%g}, @sugar{1%tsp}(optional), and @salt{1/4%tsp} (adjust to taste). Saute all of these well until the tomatoes turn mushy and soft.

Stir in @Kashmiri red chili powder/smoked paprika{3/4-1%tsp} and @garam masala{3/4-1%tsp} (adjust to taste). Saute for another ~{2%minutes}, until the masala smells good and aromatic.

Cool this completely and add to a #blender{}. Pour in @water{3/4%cup}(to blend) and blend to a smooth puree.

Heat the rest of the @oil{1%tbsp} in a #pan{} on low flame and add the whole spices: @green cardamom{2}, @cinnamon{1%inch piece}, @cloves{2}, and @bay leaf{1}(all optional; or a small pinch of bay leaf powder + 1/4 tsp cardamom powder). When they sizzle, add @ginger garlic paste{1 1/2%tsp}(2-3 cloves garlic + 1/4 tsp ginger powder) and saute for ~{1-2%minutes}, until the raw smell disappears.

Pour in the onion tomato puree (careful as it may splash). At this step, taste test and add more red chili powder if you want to achieve a brighter color.

Pour in @water{3/4%cup}(to cook the sauce) to bring this to a gravy consistency. Cook covered until the gravy turns thick, about ~{10%minutes}, and you see traces of oil on top. Keep stirring in between.

Once the gravy is thick yet of a pouring consistency, remove and discard the whole spices. Crush @dried fenugreek leaves{1%tsp}(optional) in your palms and sprinkle it in. Taste the gravy and add more salt if needed. Rest this aside.

Put the coated paneer and bell pepper into the #air fryer{}. Air fry at 390°F for ~{5-10%minutes} until browned.

Transfer the grilled paneer tikka along with the veggies and onions to the tikka masala gravy.

Pour in @heavy cream{3%tbsp}. Gently mix. Add @cilantro{2%tbsp}(finely chopped).

Serve paneer tikka masala with @basmati rice{}.