Featuring golden fried paneer pieces in luscious gravy, paneer tikka masala is a captivating Indian dish everyone should try. Perfect for vegetarians, this deeply-spiced recipe is the taste of India on a plate.
Add the sliced paneer, yogurt, and half the tikka masala curry paste in a large bowl and mix well. Cover the bowl and refrigerate for at least 10 minutes, or up to 4 hours, to marinate.
Heat one tablespoon of the oil in a non-stick pan and place over medium heat. Once hot, add the curry leaves and cook until fragrant. Add the onion, chili, and garlic and cook for two minutes or until translucent. Add the remaining tikka masala curry paste, broth, diced tomatoes, and tomato paste. Reduce the heat to low and let everything simmer until the sauce has thickened.
In a separate pan, add the remaining oil. Cook the paneer until slightly charred. Add the paneer to the sauce and simmer everything together until the sauce thickens even more.
Stir through heavy cream and lemon juice and serve immediately.
Notes
TO STORE: Place leftovers in an airtight container in the fridge. It will last 3 to 5 days in the refrigerator.TO FREEZE: Divide it into portions and freeze it in airtight containers for up to 3 months. Defrost it overnight in the fridge before reheating it. TO REHEAT: Reheat paneer tikka masala on the stove on low heat. Add water, vegetable broth, or heavy cream if needed.