Grilling Cheese Tikka Masala
over Rice with Garlic Roti-Style Tortillas
- Wheat
- Soy
- Milk
Legend has it that tikka masala was invented in the U.K. when a chef made the rich gravy with a can of tomato soup. While our vegetarian version here skips the can, it does include other clever shortcuts. Starting with our ready-to-cook grilling cheese that stands in for paneer, a fresh Indian-style cheese that can require hours of straining to take form. Like paneer, the grilling cheese holds its shape when cooked in the curry and softens without melting. As brilliant as that is, we’re most proud of our garlic butter tortillas, which are a convincing stunt double for roti. Brush flour tortillas with garlic butter, cook them in a pan, and they blister and char much like the whole wheat Indian flatbread—but without hand-rolling the dough! Thanks to these time-savers, this is one curry in a hurry.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
5 ounce
Curry Sauce Base
(Contains: Milk)
1 unit
Onion
8 ounce
Grilling Cheese
4 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 unit
Tomato
¼ ounce
Cilantro
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut grilling cheese into ½-inch cubes. Transfer to a plate; chill in refrigerator until ready to use in step 4. • Halve, peel, and finely dice onion. Dice tomato into ½-inch pieces. Roughly chop cilantro. Peel and mince or grate garlic.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and tomato; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help onion soften. • Stir in half the cilantro; cook until fragrant, 30 seconds. • Stir in curry sauce base, ½ cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4), and a big pinch of salt. Bring to a simmer and cook until thickened, 2-3 minutes.
• Add grilling cheese to pan with sauce; stir to combine. • Bring to a simmer, then reduce heat. Cook until cheese softens, 2-3 minutes. TIP: If sauce seems too thick, add a splash of water. • Remove from heat. Stir in half the yogurt. Taste and season with salt and pepper.
• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in garlic. • Brush both sides of tortillas with garlic butter. Place tortillas in a second large, dry pan over medium-high heat. Cook until golden brown, 30 seconds per side. TIP: You may need to work in batches. • Sprinkle each tortilla with a pinch of salt.
• Fluff rice with a fork. • Divide rice between shallow bowls or plates. Top with grilling cheese tikka masala. Drizzle with remaining yogurt and garnish with remaining cilantro. Serve roti-style tortillas on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the authentic taste, though some found it too sweet or tangy; adjusting spices to taste can help.
- Ease of prep: Simple to make, with clear instructions; some found it took longer than expected or used multiple pans.
- Suggestions: Consider adding vegetables like peas or bell peppers; try smaller cheese cubes or substitute with chicken or tofu.
- Portions: Some wanted more rice to balance the sauce ratio; others found the cheese amount excessive.
- Texture: Grilling cheese had mixed reviews; some enjoyed it, while others found it rubbery or preferred traditional paneer.
Reviews from our home cooks
I liked that this wasn't hideously sweet like many tikka masalas are. The slight tartness cut through the rich cheese. Very nice! The garlic on the "roti" burned, I think it might be better to infuse the butter and then strain out the solids, or just skip it, I couldn't really taste the garlic anyway. But nice cheaty "roti" substitute!
I loved this take on tikka masala. The flavors were delicious and it was easy to make. Complete with the butter garlic tortillas, I felt like I was getting take out from my favorite Indian place.
Amazing flavor even though we actually forgot the add the yogurt! My notes: be careful not to let the sauce burn on (it was close), as usual we added extra rice since there never seems to be enough, make extra garlic butter for the roti-style tortillas, don't use a chopper tool for the cheese, use an actual knife
This was the second time we got a grilling cheese recipe to give it another chance. The tikka masala was delicious. The cheese let us down again. Would have been better with tofu.
I wasn't a huge fan of the cheese but the tikka masala sauce was delicious and the rice and tortillas paired so well with it! I do wish there were more tortillas in the meal kit though.
Brilliant! Loved the grilling cheese masquerading as paneer in this Indian style dish. It needs peas and/or red pepper: In fact, I'd rather have a vegetable to add, instead of the tortillas.
Sooo yummy. Did have to use quite a few pans/clean-up was a little more involved. But the roti/naan tortillas and the tikka came out super good. The halloumi was amazing in the curry.
A little weird with grilling cheese instead of paneer but you never called it paneer so thats on me. It was really good but the cheese got a little melty. The roti style tortilla was honestly great.
1st time having Tikka Masala with out chicken. The grilling cheese was a nice substitute but it does remind me of the texture of tofu.
The garlic naan was tasty and so easy to make. I was skeptical at first, but the grilling cheese was a nice canvas for these Indian flavours.
