If there’s one Indo-Chinese dish I’ll never get tired of, it’s chilli paneer. If you’ve followed my page for a while, you’ll remember that this honey chilli paneer recipe was actually my first video to go viral on TikTok!
This version is saucy, sticky, perfectly spicy, and comes together in under 30 minutes. No deep frying, no drama—just golden, crispy-edged paneer swimming in the most addictive sauce. Make it with store-bought paneer or make my homemade paneer instead! And, if you’re in the mood for more street food – check out my paneer tikka roll, aloo frankie, and aloo pakora recipes!
Table of contents
Key Ingredients for Chilli Paneer(And Why They Matter)
- Paneer: The star! Soft and slightly chewy when pan-fried—it soaks up sauce like a champ. You can purchase paneer at the store or make my 2-ingredient homemade paneer instead!
- Red onion + jalapeño: Aromatic and spicy base. The onion adds a slight sweetness, while jalapeño brings heat.
- Garlic powder + Kashmiri mirch: Adds warmth and color without making it overly spicy.
- Ketchup + honey: The perfect sweet-savory base for that signature sticky Indo-Chinese flavor for this chilli paneer recipe.
- Soy sauce + sriracha + rice vinegar: Your holy trinity of salty, spicy, and tangy. The vinegar cuts through the richness.
- Cornstarch: Helps thicken the sauce and gives it that glossy, takeout-style finish.
How to Make My Chilli Paneer Recipe
- Fry the paneer: In a heavy-bottom pan, cook the paneer on medium heat until golden on all sides.
- Sauté aromatics: In a separate pan, heat oil and cook the onion until translucent. Add sliced jalapeño.
- Add sauce ingredients: Stir in garlic powder, Kashmiri mirch, ketchup, honey, soy sauce, sriracha, rice vinegar, cornstarch, and water.
- Simmer: Cook the sauce for 5 minutes until slightly thickened.
- Combine: Add the fried paneer into the sauce, stir to coat, and cover with a lid.
- Finish cooking: Let everything simmer until the water has mostly cooked off, stirring occasionally to prevent sticking.
- Serve this chilli paneer recipe over a bed of rice or wrapped in a roti.
Common Mistakes to Avoid + Pro Tips
Pro Tip: Want crispier paneer? Toss it in a little cornstarch before pan-frying.
Don’t overcrowd the pan when frying paneer. Give it room to get golden!
Use Kashmiri mirch, not regular chili powder—it adds color and flavor without burning your face off.
Stir your sauce frequently once the paneer is added, or it may stick.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Honey Chilli Paneer Recipe (Restaurant Style!)
Ingredients
- 1/4 red onion
- 1/2 red bell pepper, (sliced)
- 3/4 tsp garlic powder
- 1 tsp kashmiri mirch, (or any red chili powder)
- 1/2 a jalapeño
- ~300 g paneer
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp corn starch
- 1 tbsp soy
- 2 tbsp sriracha
- 1 tsp rice vinegar
- 1 tbsp oil
- 1 c water
- cilantro, (for garnish)
Instructions
- Fry the paneer: In a heavy-bottom sauce pan, add oil and fry the paneer over medium heat. Turn the pieces regularly to ensure even browning. Cook until golden and slightly crisp on the edges.
- Cook the aromatics: In a separate pan, sauté red onions and bell pepper in oil until they turn soft and translucent. Add sliced jalapeño and cook for another minute.
- Add sauce ingredients: Stir in garlic powder, Kashmiri mirch, ketchup, honey, soy sauce, sriracha, rice vinegar, cornstarch, and water. Mix well until everything is combined.
- Simmer the sauce: Let the sauce simmer over medium heat for about 5 minutes, allowing it to thicken slightly.
- Combine paneer and sauce: Add the fried paneer into the sauce, stirring to coat evenly. Cover with a lid.
- Cook down: Let it cook for a few more minutes, stirring occasionally, until most of the water has evaporated and the sauce becomes thick and glossy.
Notes
- You can use store-bought or homemade paneer—just make sure it’s dry before frying.
- Want to bulk it up? Add ½ a green bell pepper for extra crunch.
- Adjust the spice level easily—add more sriracha or Kashmiri mirch for extra heat.
- This recipe leans toward the saucy version of chilli paneer. To make it dry, reduce the water and simmer until thick.
- For best texture, serve immediately. Paneer tends to firm up the longer it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
- Serve this chilli paneer recipe over plain steamed basmati rice, sautèed jeera rice, or with cheesy garlic naan!
- Add it to a wrap with some pickled onions and lettuce for a street-style roll.
- Great as a party snack or appetizer with toothpicks and a sprinkle of sesame seeds.
FAQ
Yes! Toss paneer in a little oil and cornstarch and bake/air fry at 400°F for 12–15 minutes until crispy. However, keep in mind, that the airfryer can dry out your paneer so it may not be as juicy and soft.
The easiest place to find paneer at a great cost is going to be your local Indian grocery store, but I have also seen it at popular chain grocers like Safeway.
Yes—firmer tofu works well as a vegan swap. Press it to remove excess moisture, coat in cornstarch, and pan-fry until golden. This gives a texture similar to restaurant-style chilli paneer.
I’d give this 10 stars if I could!
I tried this when the video went viral and I still make it today! This and the chili oil recipe are 🤩
Turned out amazing!