Paneer Tikka Masala Recipe

Paneer Tikka Masala is a popular North Indian dish with smoky paneer pieces in a rich, spiced tomato gravy. This restaurant-style recipe is creamy, flavorful, and perfect with naan or rice.

Step 1: Prepare the Paneer

1. Cut the paneer into medium-sized cubes.

2. Cut the onion and bell pepper into similar-sized pieces.

3. Keep the pieces aside while preparing the marinade.

Step 2: Prepare the Marinade

1. Add yogurt to a large bowl.

2. Add gram flour, lemon juice, and ginger-garlic paste.

3. Add Kashmiri chili powder, turmeric, coriander powder, and cumin powder.

4. Add garam masala, chaat masala, oil, and salt.

5. Mix everything into a smooth, thick marinade.

6. Add paneer, onion, and bell pepper.

7. Gently coat everything with the marinade.

8. Cover the bowl and refrigerate for at least 30 minutes.

Tip: For deeper flavor, marinate the paneer for 2–4 hours.

Step 3: Cook the Paneer Tikka

You can cook the paneer using a pan, oven, or air fryer.

Pan Method

• Heat 1 tablespoon oil in a wide non-stick pan.

• Place the marinated paneer pieces in the pan.

• Add the onion and bell pepper pieces.

• Cook over medium-high heat.

• Turn the pieces gently as they cook.

• Cook until the paneer develops light golden-brown edges.

• Remove everything from the pan and set aside.

• Avoid cooking the paneer for too long. Otherwise, it can become chewy.

Oven Method

1. Preheat the oven to 220°C.

2. Arrange the marinated paneer and vegetables on a lined baking tray.

3. Brush lightly with oil.

4. Bake for 12–15 minutes.

5. Broil or grill for another 2–3 minutes.

6. Remove when the edges become lightly charred.

Step 4: Prepare the Cashew-Tomato Base

1. Soak the cashews in warm water for 15–20 minutes.

2. Drain them and blend with a little water.

3. Blend until completely smooth.

4. Keep the cashew paste aside.

Step 5: Prepare the Gravy

1. Heat butter and oil in a deep pan.

2. Add the chopped onion.

3. Sauté until the onion turns lightly golden.

4. Add ginger-garlic paste and green chili.

5. Cook for 1–2 minutes until fragrant.

6. Add the tomato puree.

7. Cook for 8–10 minutes on medium heat.

8. Continue cooking until the raw tomato smell disappears.

9. Add Kashmiri chili powder, turmeric, coriander powder, and cumin powder.

10. Mix well and cook for 2–3 minutes.

11. Add the prepared cashew paste.

12. Cook for another 3–4 minutes.

Step 6: Finish the Gravy

1. Add 1 to 1½ cups of water.

2. Mix well and bring the gravy to a gentle simmer.

3. Add salt and sugar.

4. Simmer for 8–10 minutes on low heat.

5. Add garam masala and crushed kasuri methi.

6. Stir in the fresh cream.

7. Simmer gently for 2 minutes.

8. Avoid boiling the cream vigorously.

Step 7: Add the Paneer Tikka

1. Add the cooked paneer tikka to the gravy.

2. Add the grilled onions and bell peppers.

3. Gently mix everything together.

4. Simmer for 3–4 minutes.

5. Turn off the heat.

6. Add a small knob of butter for extra richness.

7. Garnish with cream, coriander, and kasuri methi.

Serving Suggestions

Serve Paneer Tikka Masala hot with:

• Butter naan

• Garlic naan

• Tandoori roti

• Lachha paratha

• Jeera rice

• Steamed basmati rice

• Vegetable pulao

A side of sliced onions, lemon wedges, and mint chutney makes the meal even better.

Tips for Perfect Paneer Tikka Masala

• Use fresh paneer for a softer texture.

• Use thick yogurt for a marinade that sticks well.

• Don't skip gram flour because it helps the marinade coat the paneer.

• Marinate the paneer for at least 30 minutes.

• Cook paneer over medium-high heat for lightly charred edges.

• Don't overcook the paneer because it can become rubbery.

• Use ripe tomatoes for better color and flavor.

• Cashews make the gravy smooth and naturally creamy.

• Add cream toward the end of cooking.

• Crush kasuri methi between your palms before adding it.

• A little sugar balances the tomato's acidity.

• Add the cooked tikka near the end to preserve its smoky texture.

Approximate Nutrition

Nutrient — Amount per serviing

Calories — 430-500 kcal

Protein — 18-22 g
Carbohydrates — 18-22 g
Fat — 32-38 g
Fiber — 3-4 g

Paneer Tikka Masala combines smoky grilled paneer with a rich, creamy tomato gravy. The aromatic spices and charred vegetables add depth to every bite. Serve it with naan, roti, or basmati rice for a satisfying restaurant-style Indian meal at home.