Butter Paneer Tikka with Tandoori Roti

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy paneer tikka in a creamy butter sauce, paired with tandoori-style flatbreads for a creamy and crispy Indian feast. This indian (non-vegan) ready in about 60 minutes pairs paneer, onions, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 20 min Cook: 40 min Serves 4 Indian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp oil in a large pan over medium heat. Add 1 sliced onion and sauté for 5 minutes until golden. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
  2. Step 2: Add 2 chopped tomatoes and cook for 8-10 minutes until softened. Stir in 1/2 tsp turmeric, 1 tsp garam masala, and 1/2 cup coconut milk. Simmer for 10 minutes until the sauce thickens and coats the back of a spoon.
  3. Step 3: Add 200g paneer cubes and cook for 5 minutes until warmed through. Stir in 1 tbsp lemon juice and adjust salt to taste.
  4. Step 4: Serve the paneer tikka with tandoori roti, drizzled with extra lemon juice.

Frequently asked questions

How long does Butter Paneer Tikka with Tandoori Roti take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Butter Paneer Tikka with Tandoori Roti?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paneer from drying out.

Can I substitute ingredients in Butter Paneer Tikka with Tandoori Roti?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Butter Paneer Tikka with Tandoori Roti for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Butter Paneer Tikka with Tandoori Roti non-vegan?

Yes — this recipe is tagged non-vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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