Paneer butter masala and paneer tikka masala are two beloved Indian curries that both feature paneer (Indian cottage cheese), but they deliver very different experiences. Paneer butter masala is a rich, creamy, mildly sweet tomato-based gravy enriched with butter and cream, while paneer tikka masala features smoky, charred paneer cubes in a spicier, tangier onion-tomato sauce. This article gives you both recipes side by side, so you can see exactly how they differ and make either one at home with confidence.
Ingredients
For Paneer Butter Masala
- 1 lb (450 g) paneer, cut into 1-inch cubes
- 3 large tomatoes (about 1 lb / 450 g), roughly chopped
- 1 medium onion (about 5 oz / 140 g), roughly chopped
- 4 cloves garlic
- 1-inch piece ginger, peeled
- 3 tbsp (42 g) butter, divided
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric
- 1/2 tsp (2.5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) sugar (optional)
- Salt to taste
- 1/4 cup (60 ml) water (if needed)
For Paneer Tikka Masala
- 1 lb (450 g) paneer, cut into 1-inch cubes
- 1/2 cup (120 g) plain yogurt (not Greek)
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric
- 1/2 tsp (2.5 g) red chili powder
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- 2 large tomatoes (about 12 oz / 340 g), pureed
- 1 medium onion (5 oz / 140 g), finely chopped
- 2 tbsp (30 g) butter
- 1/2 cup (120 ml) heavy cream
- Salt to taste
Instructions
Paneer Butter Masala
- In a pot, add the chopped tomatoes, onion, garlic, and ginger with 1/2 cup (120 ml) water. Bring to a boil, then simmer for 10 minutes until soft. Let cool slightly, then blend into a smooth puree.
- In a large skillet or pan, melt 2 tablespoons (28 g) of butter over medium heat. Add the tomato-onion puree, turmeric, red chili powder, ground cumin, ground coriander, and salt. Cook for 8–10 minutes, stirring often, until the mixture thickens and the oil separates from the sides.
- Lower the heat and stir in the heavy cream and garam masala. Add the paneer cubes and the remaining 1 tablespoon (14 g) butter. Simmer gently for 5 minutes, stirring occasionally. Do not boil hard or the cream may curdle. Adjust salt and add sugar if you like a slightly sweet note.
- Serve hot, garnished with extra cream or a pat of butter if desired.
Paneer Tikka Masala
- In a bowl, mix the yogurt, ginger-garlic paste, garam masala, ground cumin, ground coriander, turmeric, red chili powder, lemon juice, and 1 tablespoon (15 ml) oil. Add the paneer cubes and gently coat. Cover and refrigerate for 30 minutes (or up to 2 hours for deeper flavor).
- While the paneer marinates, make the sauce: heat the remaining 1 tablespoon (15 ml) oil and 1 tablespoon (14 g) butter in a pan over medium heat. Add the chopped onion and cook until golden, about 5–6 minutes. Add the tomato puree, salt, and remaining spices (if you reserved any). Cook for 8–10 minutes until the sauce thickens and the oil separates.
- Preheat your oven’s broiler (or grill) to high. Thread the marinated paneer onto skewers (or place on a baking sheet lined with foil). Brush with a little oil. Broil for 5–7 minutes, turning once, until the paneer has charred spots. Alternatively, you can pan-sear the paneer in a hot skillet with a little oil for 2–3 minutes per side.
- Add the broiled paneer to the sauce, pour in the heavy cream, and simmer for 3–4 minutes. Do not boil. Serve hot.
Tips
- Use fresh paneer: Fresh paneer is soft and absorbs sauce well. If you only have store-bought, soak the cubes in warm water for 10 minutes to soften them.
- Don’t skip the char: For paneer tikka masala, the smoky char is key. If you don’t have a broiler, sear the paneer in a hot cast-iron skillet with a little oil.
- Adjust heat: Both dishes can be made mild or spicy. Start with half the chili powder and taste before adding more.
- Substitute paneer: If paneer is unavailable, use firm tofu (pressed and cubed) or halloumi (soaked in water to reduce salt). Tofu will be softer; halloumi will be saltier.
Serving Suggestions
Serve either curry with naan, roti, or steamed basmati rice. For a complete meal, add a side of cucumber raita (yogurt with grated cucumber and cumin) and a fresh green salad. Both dishes also pair well with jeera rice (cumin rice) or plain saffron rice.
Variations
- Vegan: Use firm tofu instead of paneer, coconut cream instead of heavy cream, and vegan butter or oil.
- Smoky flavor: For a deeper smoky taste in paneer tikka masala, add a pinch of smoked paprika or a drop of liquid smoke (optional).
- Add vegetables: Add bell peppers, onions, or mushrooms to the tikka masala sauce for extra texture.
- Butter masala with cashews: Soak 10 cashews in warm water for 15 minutes, blend with the tomato puree for a richer, nuttier gravy.
Storage and Reheating
Both curries can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. You can also microwave in 30-second bursts, stirring in between. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating. Note that cream-based sauces may separate slightly after freezing—stir well while reheating to bring them back together.
Frequently Asked Questions
Can I use store-bought paneer? Yes, store-bought paneer works well. To improve texture, soak the cubes in warm water for 10 minutes, then pat dry before using.
Why is my paneer rubbery? Paneer becomes rubbery if overcooked or cooked at too high heat. Add it at the end and simmer gently. Also, avoid stirring too vigorously.
Can I make these dairy-free? Absolutely. Use tofu instead of paneer, coconut cream or cashew cream instead of heavy cream, and vegan butter or oil. The flavor will be slightly different but still delicious.
What’s the difference between garam masala and curry powder? Garam masala is a blend of warm spices like cinnamon, cardamom, and cloves, used in Indian cooking. Curry powder is a Western invention with a different flavor profile. For these recipes, garam masala is essential; if you must substitute, use a pinch of ground cinnamon and cardamom.
Can I skip the cream? Yes, you can use full-fat coconut milk or a dollop of plain yogurt (added off the heat) instead. The sauce will be less rich but still good.
How do I prevent the cream from curdling? Always add cream to a sauce that is not boiling hard. Lower the heat, add the cream slowly, and stir gently. Also, use heavy cream (35% fat) rather than light cream.
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