Chili Lime Paneer Tikka Masala
Broiled Paneer with Creamy Chili Lime Tomato Masala
Paneer is marinated in chili and lime, broiled until golden, then folded into a creamy tomato masala.
About This Recipe
Chili Lime Paneer Tikka Masala brings browned, springy cubes of paneer into a tomato sauce that is creamy, gently smoky, and sharpened with fresh lime. The marinade gives the cheese a layer of yogurt, cumin, coriander, paprika, and chile before the broiler adds color around the edges. Honey rounds the tomatoes and cream, while the final lime juice keeps the dish bright enough to serve with rice or flatbread.
Paneer is a fresh cheese used throughout South Asian vegetarian cooking, and tikka describes pieces that are seasoned or marinated before being cooked until lightly charred. Tikka masala is now familiar far beyond the region, shaped by home kitchens, restaurants, and diaspora cooking rather than one single fixed formula. This version uses that broad culinary vocabulary as a starting point, pairing a broiled paneer tikka with a skillet tomato masala and a distinctly lime-forward finish.
Give the paneer a short, cold rest in the yogurt marinade so the spices cling to its surface. Thirty minutes is enough to season the cubes, and a longer marinade is not necessary because paneer does not need the tenderizing time that raw meat does. Keep the pieces close to one inch so they brown at the edges without drying out before the sauce is ready.
A hot broiler creates the browned edges that make the dish taste more like tikka without requiring a tandoor. Leave excess marinade behind on the sheet pan so it does not steam the paneer, and discard what remains in the bowl after the paneer has been added. While the cubes color, let the onion soften deeply in the skillet; that sweetness gives the tomato puree a fuller base.
The masala comes together quickly once the onion is ready. Ginger, garlic, and the last of the garam masala bloom in the oil, then tomato puree and water reduce until the sauce looks thick and slightly darkened. Add the cream and honey only after that reduction, fold in the broiled paneer for a brief simmer, and finish with lime off the heat so its aroma stays fresh.
Serve the paneer with basmati rice, naan, roti, or a crisp cucumber salad that can balance the creamy sauce. Refrigerate leftovers within two hours and use them within three to four days; reheat gently with a splash of water so the paneer stays tender and the cream does not split. For a vegan variation, extra-firm tofu, unsweetened plant yogurt, coconut cream, and maple syrup can stand in for the dairy and honey, although the texture and sweetness will change slightly.
Ingredients
- 1 lb paneer, cut into 1-inch cubes (450g)
- 1/2 cup plain full-fat yogurt (120g)
- 2 tablespoons fresh lime juice, divided (30mL)
- 2 tablespoons neutral oil, divided (30mL)
- 1 teaspoon ground cumin (2g)
- 1 teaspoon ground coriander (2g)
- 1 teaspoon smoked paprika (2g)
- 1/2 teaspoon ground turmeric (1g)
- 1 1/2 teaspoons garam masala, divided (3g)
- 1/2 teaspoon Kashmiri chili powder (1g)
- 1 teaspoon kosher salt (5g)
- 1 large yellow onion, finely chopped (150g)
- 2 garlic cloves, minced (6g)
- 1 tablespoon fresh ginger, grated (15g)
- 1 cup tomato puree (240mL)
- 1/2 cup water (120mL)
- 1 teaspoon honey (7g)
- 1/4 cup heavy cream (60mL)
- 2 tablespoons fresh cilantro, chopped (8g)
Step-by-Step Instructions
- Marinate the paneer Combine the paneer with the yogurt, 1 tablespoon lime juice, 1 tablespoon neutral oil, cumin, coriander, smoked paprika, turmeric, 1 teaspoon garam masala, Kashmiri chili powder, and kosher salt. Refrigerate for 30 minutes.
- Broil the paneer Heat the broiler and arrange the paneer on a foil-lined sheet pan without excess marinade. Broil for 4 to 5 minutes per side, until browned at the edges, and discard the marinade left in the bowl.
- Soften the onion Heat the remaining 1 tablespoon neutral oil in a large skillet over medium heat, add the onion, and cook for 8 to 10 minutes, until deeply softened.
- Bloom the aromatics Add the garlic, ginger, and remaining 1/2 teaspoon garam masala and cook for 1 minute, until fragrant.
- Reduce the tomato base Add the tomato puree and water and simmer for 10 minutes, until thickened and slightly darkened.
- Finish the masala Stir in the honey and heavy cream, then add the broiled paneer and simmer gently for 3 minutes.
- Brighten and serve Remove the skillet from the heat, stir in the remaining 1 tablespoon lime juice, and finish with the cilantro.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 499 kcal | 25% |
| Protein | 21 g | 42% |
| Total Fat | 38 g | 49% |
| Saturated Fat | 22 g | 110% |
| Carbohydrates | 20 g | 7% |
| Fiber | 2 g | 7% |
| Sugars | 8 g | 16% |
| Sodium | 833 mg | 36% |
Nutrition is an estimate based on the listed ingredients and four servings.
Storage & Reheating
Refrigerate cooked paneer tikka masala within two hours at 40°F (4°C) or below and use it within 3 to 4 days. Store it in a shallow airtight container, with fresh cilantro added after reheating.
Reheat gently over low heat with a splash of water, stirring until the paneer is hot throughout. Avoid a hard boil so the cream sauce stays smooth and the paneer does not become rubbery.
Practical Cooking Notes
Leave space between the paneer cubes and remove excess marinade before broiling. This helps the edges brown instead of steam.
Let the tomato puree simmer until thickened and slightly darkened before adding cream. A concentrated base keeps the finished sauce from tasting thin.
Add the last tablespoon of lime juice after the pan comes off the heat. The fresh acidity balances the cream and keeps the chili flavor lively.
Troubleshooting
The paneer is pale.
Likely cause: The broiler was not fully hot or the cubes were crowded and coated with excess marinade.
Fix: Preheat the broiler, leave space around the cubes, and remove excess marinade before cooking.
The sauce is thin.
Likely cause: The tomato puree did not reduce before the cream and water were added.
Fix: Simmer the tomato base until it thickens and darkens slightly, then add the dairy and paneer.
The paneer is rubbery.
Likely cause: The cubes simmered too long or the finished dish was reheated at a hard boil.
Fix: Keep the final simmer to about 3 minutes and reheat leftovers gently over low heat with a splash of water.
Frequently Asked Questions
Can I marinate the paneer ahead?
Yes. Refrigerate the paneer in the yogurt-spice marinade for up to 12 hours, although 30 minutes is enough for this recipe. Keep the bowl covered and cold, and discard the marinade left behind after the paneer goes under the broiler.
How do I get smoky flavor without a tandoor?
Use a fully heated broiler and leave space between the paneer cubes so their edges can brown instead of steam. Smoked paprika adds another layer of flavor; watch closely because yogurt marinade can darken quickly under high heat.
Can I make Chili Lime Paneer Tikka Masala vegan?
Replace the paneer with pressed extra-firm tofu, the yogurt with unsweetened plant yogurt, and the heavy cream with coconut cream or another unsweetened plant cream. Use maple syrup or sugar instead of honey and adjust the lime and salt to taste.
How can I make the paneer tikka masala milder?
Reduce or omit the Kashmiri chili powder and keep the smoked paprika for color and depth. You can also add the cream before tasting and serve the finished dish with plain rice or yogurt to soften the heat.
Cook Next & Build the Technique
Equipment
- Chef's knife
- Cutting board
- Large mixing bowl
- Small bowl
- Whisk or spoon
- Foil-lined sheet pan
- Broiler
- Large skillet
- Spatula or tongs
- Citrus juicer or reamer
- Measuring cups and spoons