Irresistible Creamy Paneer Tikka Masala (No Cream Option)

You know that dish you order “just to share” and then guard like a dragon? This is that dish.

Creamy Paneer Tikka Masala delivers restaurant-level luxury with weeknight practicality, and yes—there’s a legit no-cream option that’s still unbelievably silky. Crisp-edged, spice-kissed paneer meets a lush tomato sauce that hugs every cube like it means it.

If your current rotation needs an upgrade from “fine” to “wow,” this is your new headliner.

The Special Touch in This Recipe

The secret isn’t one thing; it’s a one-two punch. First, we marinate the paneer in thick yogurt (or dairy-free yogurt) with Kashmiri chili and kasuri methi for deeper flavor and better browning.

Second, we blend cashews with milk or water to create a natural creaminess—so you get that luxe texture with or without actual cream. A quick char on the paneer amps up smoky vibes.

Finish with a squeeze of lemon and a kiss of butter (or vegan butter), and you’ll swear it came out of a tandoor.

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 20 minutes (plus 30–60 minutes marinating)
Cooking Time: 30 minutes
Calories: ~420 per serving (no-cream option); ~480 with cream

Gather Your Ingredients

Paneer Tikka:

14 oz (400 g) paneer, cut into 1-inch cubes
1/2 cup thick plain yogurt or dairy-free yogurt
1 tbsp ginger-garlic paste
1 tsp Kashmiri red chili powder (or mild paprika for less heat)
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tbsp lemon juice
1 tsp kasuri methi (crushed)
1/2 tsp salt
1 tbsp oil

Sauce:

2 tbsp oil or ghee
1 tbsp butter or vegan butter
1 large onion, finely chopped
1 1/2 cups tomato purée (or 2 large tomatoes, blended)
1 tbsp ginger-garlic paste
1 tsp Kashmiri red chili powder (adjust to taste)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp sugar or honey (balances acidity)
1/2 tsp salt to start, plus more to taste
1/3 cup raw cashews, soaked 15 minutes in hot water
No-Cream Option: 1/2 cup milk of choice or water to blend with cashews
Classic Cream Option: 1/2 cup heavy cream (use instead of part of the cashew blend)
1 tsp kasuri methi, crushed
Fresh cilantro, chopped (for garnish)

Instructions

Marinate the paneer: In a bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, cumin, coriander, garam masala, lemon juice, kasuri methi, salt, and oil. Add paneer cubes and coat gently.
Rest 30–60 minutes in the fridge.
Blend the cashew cream: Drain soaked cashews. Blend with 1/2 cup milk or water until silky.
For classic cream version, blend cashews with just enough water to turn smooth, and you’ll add heavy cream later.
Cook the paneer: Heat a skillet (cast iron preferred) over medium-high. Add a drizzle of oil and sear marinated paneer 1–2 minutes per side until lightly charred.
Don’t overcrowd. Remove to a plate; keep warm.
Build the base: In a wide pan, heat oil or ghee and butter over medium.
Add onions with a pinch of salt. Cook 6–8 minutes, stirring, until golden and sweet.
Add ginger-garlic paste; cook 1 minute until fragrant.
Spice it right: Stir in chili powder, cumin, coriander, and half the garam masala. Toast 30 seconds—if it looks dry, splash in a tablespoon of water so the spices bloom, not burn.
Tomato time: Add tomato purée and sugar.
Simmer 8–10 minutes, stirring occasionally, until reduced and glossy. The oil should start to separate at the edges.
Season with salt.
Creaminess phase: Stir in the cashew blend for the no-cream option. For classic, add the cashew blend plus heavy cream.
Simmer 2–3 minutes to thicken to a pourable, velvety sauce.
Finish and fold: Add the charred paneer and any juices. Sprinkle remaining garam masala and crushed kasuri methi.
Simmer 2–3 minutes on low so the paneer absorbs flavor. Adjust salt and heat.
If too thick, add a splash of water or milk.
Garnish and serve: Top with cilantro and a tiny knob of butter for shine. Serve with naan, paratha, or basmati rice.
Try not to brag. (Actually, do.)

Storing & Reheating Tips

Fridge: Store in an airtight container up to 3 days.
Freezer: Sauce freezes great for 2 months; add paneer fresh for best texture. If freezing assembled, expect slightly firmer paneer—still tasty.
Reheat: Warm gently on low with a splash of water or milk to loosen.
Avoid high heat or paneer can turn rubbery.

Better-for-You Benefits

Protein-rich: Paneer delivers solid protein, keeping you full without food-coma vibes.
No-cream option: Cashews mimic creaminess with heart-healthy fats—IMO, best of both worlds.
Antioxidant load: Tomatoes, turmeric, and chili bring color and polyphenols. Flavor that earns its keep.
Customizable sodium and fat: You control the butter, salt, and cream—restaurant taste without restaurant excess.

Nutrition Stats

Per serving (no-cream version, approximate): 420 calories; 23g fat; 27g carbs; 25g protein; 5g fiber; 10g sugars; 690mg sodium.

With cream: ~480 calories; 31g fat; 27g carbs; 25g protein.

Values vary by brand, paneer fat level, and how generous your butter hand is.

You do you.

Recipe Mistakes to Avoid

Skipping the marinade rest: Ten rushed minutes won’t cut it. Give it at least 30 minutes for flavor and browning.
Burning the spices: Toast, don’t torch.
If the pan dries, add a splash of water to keep spices fragrant, not bitter.
Overcooking paneer: It just needs a quick sear. Prolonged cooking = squeaky rubber.
Not the vibe.
Thin sauce syndrome: Reduce tomatoes until glossy before adding cashew blend or cream. Depth comes from patience.
Forgetting kasuri methi: This herb is the difference between “good” and “who made this?!” Crush it between your palms to release aroma.

Recipe Variations

Tandoori twist: Skewer marinated paneer with peppers and onions; broil 5–7 minutes, turning once, for extra char.
Vegan-friendly: Swap paneer for firm tofu, use dairy-free yogurt, oil, and vegan butter.
Extra tip: press tofu 20 minutes first.
Nut-free creamy: Use sunflower seeds or silken tofu blended with milk for a similar body without cashews.
Green masala: Blend cilantro, mint, and green chili into the marinade for a herby kick. Looks fancy, tastes fresher.
High-heat lovers: Add diced green chilies or a pinch of red chili flakes to the sauce.
Kashmiri chili is mild; boost as you like.
Veg-loaded: Toss in blanched peas or charred bell peppers with the paneer for color and crunch.

FAQ

Can I make this without cashews?

Yes. Use cream for classic richness, or blend silken tofu or 2–3 tablespoons of tahini with milk for a nut-free, creamy alternative.

What’s the best store-bought paneer?

Look for brands with short ingredient lists and firm texture.

If it crumbles when you slice, it’s too soft; if it squeaks loudly, it’s over-firm. Fresh, vacuum-sealed paneer usually hits the sweet spot.

How do I avoid a metallic tomato taste?

Cook the tomato base until the raw edge is gone and oil starts to separate.

A teaspoon of sugar or honey plus a splash of milk balances acidity fast, FYI.

Can I grill the paneer instead of pan-searing?

Absolutely. Use skewers and a hot grill, 2–3 minutes per side, brushed with oil.

You’ll get gorgeous char and that outdoor aroma everyone loves.

Is Kashmiri chili necessary?

Not mandatory, but it brings signature color with gentle heat. Substitute mild paprika plus a pinch of cayenne to taste.

How spicy is this recipe?

Medium-mild by default.

For spicier results, add fresh green chilies or bump the cayenne. For milder, halve the chili powder and rely on paprika for color.

Can I prep this ahead?

Marinate paneer up to 24 hours and make the sauce 2 days ahead.

Combine and simmer just before serving for best texture.

Chef’s Final Word

This Creamy Paneer Tikka Masala proves you don’t need a restaurant or a tandoor to cook like a pro—just smart layering and a little heat. The no-cream cashew trick keeps it lush while staying lighter, and the charred paneer brings that unmistakable tikka swagger.

Plate it up, pass the naan, and watch the table go quiet. That’s the sound of victory.