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Paneer Tikka Masala – Restaurant-Style Classic Indian recipe
Paneer Tikka Masala is a beloved North Indian curry that has earned global fame for its rich, creamy texture and the smoky, spiced chunks of paneer (Indian cottage cheese). The dish features marinated paneer cubes grilled or pan-seared until slightly charred, then simmered in a luscious tomato-onion gravy enriched with butter, cream, and aromatic spices. It’s a perfect example of how Indian cuisine layers flavors — smoky from the tikka, tangy from the tomatoes, sweet from the cream, and warm from the spices.
In restaurants, Paneer tikka masala is often the star vegetarian option (I tried both Paneer Tikka Masala and Veg Pulao at the restaurant, but I enjoyed the Veg Pulao more). At home, it’s equally impressive and surprisingly achievable, provided you give attention to marination, proper roasting, and building the gravy’s depth.
Part 1: Understanding the Components
Timing Breakdown
- Preparation Time: 20–25 minutes
- Marination Time: 30 minutes
(paneer cubes ko dahi-spices paste me rest karna) - Cooking Time: 25–30 minutes
- Total Time: 1 hour 30 minutes
- servings: 3–4 people
Part 1: Understanding the Components
Paneer tikka masala is made in two stages:
- Paneer Tikka masala – marinated, spiced cubes of paneer grilled or pan-fried until charred.
- Masala (Gravy) – a buttery tomato-onion base with cream and spices, into which the tikka is added.
Both parts require different techniques but come together beautifully in the end.
Ingredients
For Paneer Tikka masala
Paneer – 250g to 300g, cut into 1-inch cubes (fresh, soft paneer works best).
Thick curd/yogurt – ½ cup (hung curd preferred to avoid wateriness).
Ginger-garlic paste – 1 tbsp.
Red chili powder – 1 tsp (adjust to taste; Kashmiri chili powder for bright red color).
Turmeric powder – ¼ tsp.
Coriander powder – 1 tsp.
Garam masala – ½ tsp.
Kasuri methi (dried fenugreek leaves) – ½ tsp (adds signature flavor).
Lemon juice – 1 tsp.
Salt – to taste.
Oil – 1 tbsp (helps in roasting and prevents sticking).
Capsicum & onion cubes – ½ cup each (optional, for skewering with paneer).
Restaurant Style at home
For the paneer tikka Masala (Gravy)
Oil – 2 tbsp.
Butter – 1 tbsp (for richness).
Onion – 2 medium, finely chopped.
Tomatoes – 3 medium (or 1 cup puree), blended smooth.
Ginger-garlic paste – 1 tbsp.
Green chili – 1, slit (optional).
Red chili powder – 1 tsp (Kashmiri chili powder recommended).
Turmeric powder – ¼ tsp.
Coriander powder – 1 tsp.
Cumin powder – ½ tsp.
Garam masala – ½ tsp.
Kasuri methi – ½ tsp.
Fresh cream – 3 tbsp.
Salt – to taste.
Sugar – 1 tsp (balances acidity of tomatoes).
Water – as required (¾ to 1 cup for desired consistency).
Fresh coriander leaves – 2 tbsp chopped, for garnish.
Step by Step Cooking Instructions
Step-by-Step Recipe
Step 1 – Prepare the Paneer Tikka Marinade
- In a mixing bowl, add thick yogurt, ginger-garlic paste, chili powder, turmeric, coriander powder, garam masala, kasuri methi, lemon juice, salt, and oil.
- Whisk until smooth and lump-free.
- Add the paneer cubes (and optional onion/capsicum cubes).
- Gently coat them with the marinade without breaking the paneer.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours for better flavor).
Tip: The longer the marination, the deeper the flavor. Make sure the yogurt is thick, otherwise the marinade won’t stick well.
Step 2 – Roast the Paneer Tikka
Option 1: Tawa (Pan) Method
Heat 1–2 tsp oil in a non-stick pan. Place marinated paneer pieces and cook on medium flame until golden brown spots appear on all sides. Remove and keep aside.
Option 2: Oven Method
Preheat oven to 200°C (392°F). Thread marinated paneer and veggies on skewers, place on a baking tray, and bake for 10–12 minutes, flipping halfway. Broil for 2–3 minutes for extra char.
Option 3: Air Fryer
Preheat to 180°C, air fry for 8–10 minutes.
Step 3 – Prepare the Masala (Gravy)
- Heat oil and butter together in a pan.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chili, sauté until the raw smell disappears.
- Add tomato puree and cook until oil starts to separate.
- Add red chili powder, turmeric, coriander powder, and cumin powder. Sauté for a minute to release aroma.
- Sprinkle in salt and sugar, mix well.
- Pour ¾ cup water and let the gravy simmer for 5–7 minutes.
- Crush kasuri methi between your palms and add to the gravy.
- Stir in fresh cream for a silky texture.
Step 4 – Combine Tikka with Masala
Add the roasted paneer cubes into the simmering gravy.
Stir gently to coat the paneer without breaking it.
Simmer for 3–4 minutes so the flavors merge, but avoid overcooking — paneer turns rubbery if boiled too long.
Step 5 – Garnish & Serve
Sprinkle garam masala and fresh coriander leaves on top.
Serve hot with naan, roti, paratha, or jeera rice.
For restaurant-style presentation, drizzle extra cream on top before serving.
Pro Tips for the Best Paneer tikka masala
- Fresh Paneer tikka masala is Key – Use soft, fresh paneer for best texture. If store-bought paneer is hard, soak it in warm water for 10 minutes before marinating.
- Thick Marinade – Always use hung curd to avoid watery coating.
- Smoky Flavor – For authentic restaurant-style smokiness, try the dhungar method: place a hot charcoal piece in a small steel bowl inside the curry, pour ½ tsp ghee over it, cover immediately for 2 minutes, then remove.
- Balancing Flavors – A small amount of sugar mellows out the acidity of tomatoes.
- Cream Alternatives – For a lighter version, use cashew paste instead of cream.
Variations You Can Try
Variations
Vegan Version – Replace paneer with tofu, cream with coconut cream, and yogurt with plant-based yogurt.
Nut-Free Version – Skip cream and add a little more butter for richness.
Spicy Version – Add chopped green chilies or extra chili powder to the gravy.
Jain Version – Skip onion and garlic; use boiled pumpkin or bottle gourd puree for sweetness in the gravy.
Serving Suggestions
Paneer Tikka Masala pairs wonderfully with:
Indian breads: Butter naan, garlic naan, tandoori roti, lachha paratha.
Rice dishes: Steamed basmati rice, jeera rice, or mild pulao.
Accompaniments: A fresh cucumber-onion salad or a cooling mint raita.
Storage & Reheating
Refrigerator – Store in an airtight container for up to 2 days.
Freezer – Freeze the gravy separately (without paneer) for up to 1 month. Add fresh roasted paneer when reheating.
Reheat – Warm on low heat; add a splash of water or cream to refresh the texture.
Nutrition (Approx. per serving)
Calories: ~350 kcal
Protein: ~14g
Carbohydrates: ~15g
Fat: ~25g
(Values vary based on portion size and ingredients.)
Final Thoughts
Paneer tikka Masala is not just a recipe — it’s a celebration of textures and flavors. The contrast between smoky, spice-coated paneer tikka masla cubes and the rich, creamy tomato-based gravy is what makes this dish unforgettable. With the above method, you can achieve restaurant-quality results right at home, adjusting spice levels and richness according to your preference.
When served hot with soft naan and perhaps a chilled glass of sweet lassi, this dish turns an ordinary meal into something festive and comforting. It’s perfect for dinner parties, family lunches, or even a special weekend treat.
