Chili Lime Paneer Tikka Masala
Chili Lime Paneer Tikka Masala is an Indian recipe categorized as dinner, main course, with 20 min of prep, 30 min of cooking, and 1 hr 20 min total. It yields 4 servings.
Paneer is marinated with yogurt, lime, chile, cumin, coriander, and other spices before being browned and added to a tomato-based masala sauce. Lime sharpens the creamy sauce and keeps the paneer from tasting heavy.
Mealtime: Dinner, Main Course
Type: Dinner, Main Course
Cuisine: Indian
Dietary Preferences: Vegetarian
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference: Budget-Friendly
Nutritional Information (per serving)
Calories: 499
Protein: 21g
Fat: 38g
Fiber: 2g
Sodium: 833mg
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
- Combine the paneer with the yogurt, 1 tablespoon lime juice, 1 tablespoon neutral oil, cumin, coriander, paprika, turmeric, 1 teaspoon garam masala, chili powder, and kosher salt; refrigerate for 30 minutes.
- Heat the broiler, arrange the paneer on a foil-lined sheet pan without excess marinade, and broil for 4 to 5 minutes per side, until browned at the edges; discard the marinade left in the bowl.
- 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.
- Add the garlic, ginger, and remaining 1/2 teaspoon garam masala and cook for 1 minute.
- Add the tomato puree and water and simmer for 10 minutes, until thickened and slightly darkened.
- Stir in the honey and heavy cream, then add the broiled paneer and simmer gently for 3 minutes.
- Remove the Chili Lime Paneer Tikka Masala from the heat, stir in the remaining 1 tablespoon lime juice, and finish with the cilantro.
Nutritional Information
Each serving of this Chili Lime Paneer Tikka Masala delivers rich, creamy sustenance with a balanced profile of protein, fats, and savory sodium to keep you energized and satisfied.
| Nutrient | Amount |
|---|---|
| Calories | 499 |
| Protein | 21g |
| Fat | 38g |
| Fiber | 2g |
| Sodium | 833mg |
Utensils
- Skillet or heavy-bottomed pan
- Mixing bowls (large and small)
- Whisk or spoon for mixing
- Spatula or tongs for turning paneer
- Knife and cutting board
- Citrus juicer or reamer
- Measuring cups and spoons
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Chili Lime Paneer Tikka Masala into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Chili Lime Paneer Tikka Masala in a saucepan over medium-low heat, stirring and adding a small splash of broth or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
mixing bowl, chef's knife, cutting board, measuring tools, foil-lined sheet pan, broiler, large skillet, spatula.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Prep time: 20 minutes. Cook time: 30 minutes. Total time: 80 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
Can I marinate the paneer ahead?
Yes. Refrigerate the paneer in the yogurt-spice marinade for up to 8 hours. Remove excess marinade before broiling and discard everything left in the bowl.
How do I get smoky flavor without a tandoor?
Broil the paneer close to the heating element until the edges char lightly. Smoked paprika adds a second controlled layer of smokiness without charcoal handling.
Can I make it vegan?
Replace the paneer with 14 ounces pressed firm tofu, the yogurt with unsweetened coconut yogurt, and the heavy cream with coconut cream in the listed amounts.
How can I make it milder?
Reduce the Kashmiri chili powder to 1/8 teaspoon or omit it. Keep the paprika, cumin, coriander, garam masala, and lime unchanged.