For more tikka masala goodness, check out Chicken Tikka Masala, or for another meat-free option, Vegetable Tikka Masala with Potatoes and Cauliflower! A beautiful curry has been a favourite comfort food of mine for a long time. My local Indian takeaway was on speed dial for whenever I needed food to give me a pick-me-up. Tikka masala is an absolute classic, with all sorts of delicious flavour and lovely colour as a bonus. Even better, it is fast and fun to cook at home!
Tikka masala
I love Indian food, and often choose it for takeout when I need a little comfort food. Indian cuisine has a long vegetarian tradition, which means there are always great meat-free options. Tikka masala is an absolute classic in much of the world. There are a lot of theories about its origin. Some people believe that it came from India, created fairly recently but in keeping with traditional Indian cuisine. But the theory I have heard the most is that it was created in the UK by an Indian chef in response to a request for chicken with ‘gravy’. A mild cream sauce was added to the chicken, creating the lovely tikka masala we know today. That same sauce also beautifully flavours paneer with it’s smokey and tangy flavours. The creamy texture and slightly sharp taste are both so satisfying!
Paneer
Paneer is a cheese from the Indian subcontinent made from cow or buffalo milk. It’s pleasantly soft, and has an amazingly satisfying chew when cooked right. It holds its shape so well, and soaks up just enough of the curry sauce to give each piece a lovely flavour. Paneer is a convenient replacement for meat in curries, and is versatile enough to be used in a whole range of recipes. Traditional tikka masala uses chicken that has been marinated in yoghurt and spices. Paneer benefits from marination as well, allowing it to soak up the beautiful spices. In this recipe, the paneer is marinated in a mixture of the yoghurt and curry paste for just twenty minutes. Once marinated, the paneer is browned over medium heat and set aside. This doesn’t take long, and makes the paneer nicely golden.
How to make it
Making paneer tikka masala takes a bit of time, but it is not a difficult recipe. Start by tossing the paneer in the yoghurt and tikka masala paste mixture and letting it marinate for about 20 minutes. Once done, fry it lightly on each side until nicely golden. Then remove to a plate and set aside. Heat up a pan over medium heat and add oil, then chopped onion, and let it cook for 7-10 minutes. Then add ginger paste and minced garlic and let it cook together for another minute. Add the curry paste to the pan and let it cook until everything is heated through. Now add water and chopped tomatoes. Bring it to a boil then lower the heat and add the paneer back to the pan. Cover it with a lid and cook it all together for 20 minutes. Now pour in heavy cream, sugar and mix it together. Add a sprinkling of chopped cilantro/coriander before serving.
Serving suggestions
Paneer tikka masala goes well with other curries, making an Indian feast a whole lot of fun. I love any curry with a good Indian pickle, especially lime pickle. You should be able to find very good options in any sizeable grocery store. Tikka masala is best served with basmati rice, or coconut rice for an elegant twist. Naan is also fantastically good, whether alone or with rice. I’m also a huge fan of adding a side dish to a meal like this. Red lentil dahl or dal makhani are both favourites, as is spiced roasted baby potatoes (aloo chat).
Storage and leftovers
Curries like this one are often even better the next day as flavours have the chance to meld. Keep it in an airtight container for 3-4 days. It’s possible to freeze leftover curry for up to six months, but there is the risk that the cheese will become crumbly the longer it is kept. It’s best to let it thaw in the fridge before reheating. Whether frozen or refrigerated, paneer tikka masala can be warmed up in the microwave but is best when reheated on a stovetop. Use medium to medium-high heat, adding a splash of water if it is looking too thick.
More vegetarian curry recipes
Coconut Lentil Curry with Butternut Squash Chickpea and Butternut Squash Curry Cauliflower and Potato Curry
