Smoky Tandoori Paneer Tikka Masala Recipe – Creamy & Flavorful North Indian Delight

Introduction

Tandoori Paneer Tikka Masala marries the earthy smokiness of tandoori-cooked paneer with a luxuriously spiced tomato-cream gravy. Each cube of paneer is first marinated in a yogurt-cream blend studded with chaat masala, fennel and celery powders, and aromatic North Indian spices. After a quick sear over live coals to infuse that signature tandoor aroma, the paneer is bathed in a rich tomato-cream sauce flavored with ginger-garlic paste and finished with strands of saffron. The result is a deeply fragrant, protein-packed vegetarian side dish that complements flatbreads, rice, or cooling raitas—ideal for dinners, festive gatherings, or any time you crave indulgent comfort food.

Time

• Preparation: 20 minutes
• Marination: 1 hour
• Cooking: 40 minutes
• Total: 2 hours

Needed Equipment

• Mixing bowls (large and small)
• Mortar and pestle (or spice grinder)
• Heavy-bottomed pan with lid
• Tongs and small heat-proof bowl (for coal smoking)
• Blender or spice grinder (for ginger-garlic paste)

Tags

#TandooriPaneer #Vegetarian #NorthIndian #SmokyFlavors #HighProtein

Serving Size

Serves 4–6 as a side dish

Difficulty Level

Medium
(Requires marination, stovetop technique, and coal-smoking step)

Allergen Information

• Dairy: Contains paneer (milk) and heavy cream
• Mustard: May contain trace amounts if using commercial chaat masala
• Celery: Uses celery seeds or stalk powder

Dietary Preference

• Vegetarian
• High Protein

Course

Side Dish

Cuisine

North Indian

Ingredients

Instructions

1. Grind Fennel and Celery:
   • In a mortar and pestle, lightly crush the fennel seeds and celery until you have a coarse powder.
2. Prepare Marinade:
   • In a large bowl, whisk together heavy cream, chopped mint, and the crushed fennel-celery powder.
   • Stir in cumin, coriander, chaat masala, garam masala, black pepper, red chilli, black salt, turmeric, and regular salt until smooth.
3. Marinate Paneer:
   • Gently fold the paneer cubes into the marinade, ensuring each piece is fully coated.
   • Cover and refrigerate for at least 1 hour.
4. Make Ginger-Garlic Paste:
   • Blend or grind the garlic and ginger together into a fine paste. Set aside.
5. Cook Tomato Sauce:
   • Heat oil in a heavy-bottomed pan over medium heat.
   • Add the ginger-garlic paste; sauté for 30 seconds until fragrant.
   • Pour in the tomato puree and saffron strands; simmer for 5–7 minutes to thicken.
6. Combine Paneer and Sauce:
   • Gently stir the marinated paneer into the tomato sauce.
   • Adjust seasoning with salt or chaat masala to taste.
   • Cover and cook on low heat for 3–4 minutes.
7. Infuse Smoky Flavor (Dhungar Method):
   • Heat two pieces of coal over an open flame until red-hot.
   • Place the hot coals in a small heat-proof bowl and position it in the center of the pan.
   • Drizzle ghee over the coal; immediately cover the pan tightly and let sit 1 minute.
   • Remove the coal and bowl, then give the curry a final gentle stir.
8. Finish and Garnish:
   • Sprinkle a pinch of chaat masala and a few mint leaves over the top.
   • Serve hot.

Preparation Tips

• Paneer Texture: Use fresh, firm paneer. If it’s too soft, briefly blanch in hot water to firm up before marinating.
• Uniform Cubes: Cut paneer into evenly sized cubes (about 1½ cm) for consistent cooking.
• Marination: If short on time, marinate at room temperature for 30 minutes, but refrigeration yields deeper flavor.

Nutritional Information

Tips and Tricks

• Coal Smoking Alternative: If live coal isn’t available, add a drop of liquid smoke to the sauce.
• Saffron Bloom: Soak saffron strands in a tablespoon of warm milk for 5 minutes to intensify color and aroma.
• Oil Temperature: Ensure oil is hot before adding ginger-garlic paste to prevent soggy texture.

Add-Ons

• Butter Chicken Style: Stir in an extra tablespoon of butter at the end for a richer, creamier finish.
• Nut Paste: Blend 1 tablespoon of cashew or almond paste into the sauce for added silkiness.

Side Dishes

• Tawa Paratha: Flaky flatbreads that scoop up every drop of gravy.
• Boondi Raita: Cooling yogurt-fried chickpea pearls to balance spice.
• Kachumber Salad: Crisp cucumber, tomato, and onion salad tossed in lemon and chaat masala.

Improvements

• For a lighter version, reduce cream by half and substitute low-fat yogurt.
• To spice it up, increase red chilli powder or add 1 finely chopped green chilli to the marinade.
• For a smokier profile, briefly char the paneer cubes under a hot broiler before adding to the sauce.

Save and Store

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Reheat: Gently reheat on low heat, adding a splash of water or cream if the gravy thickens too much.
• Freezing: Not recommended, as paneer texture may become rubbery upon thawing.

FAQ

Q: Can I use yogurt instead of cream?
A: Yes—replace half the cream with thick, strained yogurt for tanginess and lower fat.

Q: What if I don’t have chaat masala?
A: Substitute with a mix of cumin powder, a pinch of dry mango powder (amchur), and salt.

Q: How do I make it vegan?
A: Use tofu in place of paneer and swap heavy cream for coconut cream.

Conclusion

Tandoori Paneer Tikka Masala is a celebration of North Indian culinary artistry: smoky paneer tikka enveloped in a sumptuous tomato-cream curry, finished with aromatic spices and saffron. The dish accommodates variations—from lighter yogurt-based versions to nutty, ultra-creamy renditions—while remaining an impressive yet approachable recipe. Whether you’re hosting guests or elevating an ordinary weeknight meal, this paneer tikka masala promises rich flavor, satisfying textures, and a memorable dining experience.

References

• “Dhungar Smoked Paneer Tikka Masala,” Indian Cooking 101.
• “Paneer Tikka: Traditional Techniques,” Spice Journal of Food & Culture.