Name: Paneer Tikka Masala Recipe
Prep time: 20 min
Cook time: 60 min
Ingredients: 400 g paneer (cubed); 1/2 cup thick Greek yogurt or hung curd; 1 tbsp ginger-garlic paste; 1 tsp red chili powder; 1/2 tsp turmeric powder; 1 tsp garam masala; 1/2 tsp cumin powder; 1 tbsp lemon juice; 1 tbsp mustard oil; Salt (to taste); 1/2 red or green bell pepper (diced); 1 small onion (diced into petals); Skewers (wooden or metal); 2 tbsp oil or ghee; 1 tbsp butter (optional); 1 large onion (finely chopped); 2 tsp ginger-garlic paste; 3 medium tomatoes (pureed); 1 tbsp tomato paste; 1/2 tsp turmeric powder; 1 tsp Kashmiri red chili powder; 1 tsp coriander powder; 1/2 tsp cumin powder; Salt (to taste); 1/2 tsp sugar; 1/2 tsp garam masala; 1/2 tsp kasuri methi (crushed); 1/4 cup fresh cream; Fresh cilantro (chopped (for garnish))

There’s something magical about the bold, smoky flavor of charred paneer combined with a rich, creamy, and spiced tomato-based curry. That’s the essence of Paneer Tikka Masala—a vegetarian marvel that competes with the most beloved meat-based dishes in Indian cuisine. As a professional chef, I can confidently say that a well-executed Paneer Tikka Masala recipe is a showstopper at any dinner table.

In this post, I’ll walk you through a restaurant-style Paneer Tikka Masala recipe from scratch—no shortcuts, no compromises. You’ll get insider chef tips, preparation techniques, flavor-boosting secrets, and customization ideas. Whether you’re a home cook exploring Indian cuisine or a seasoned foodie refining your favorite recipes, this guide will help you nail that perfect balance of spice, creaminess, and texture.

What Is Paneer Tikka Masala?

Paneer Tikka Masala is a popular North Indian dish that combines paneer tikka—marinated and grilled paneer cubes—with a masala curry that’s creamy, spiced, and deeply flavorful. It’s the vegetarian cousin of Chicken Tikka Masala and is often served with naan, roti, or fragrant basmati rice.

This dish involves two core components:

Paneer Tikka: Cubes of paneer (Indian cottage cheese) are marinated in yogurt and spices, then grilled or pan-fried to smoky perfection.
Masala Gravy: A tomato-onion-based curry enriched with cream, kasuri methi, and warming spices like garam masala.

The result? A layered, complex, and satisfying dish that hits every note on the flavor spectrum.

Ingredients for Paneer Tikka Masala

For the Paneer Tikka Marinade:

400g paneer, cut into 1-inch cubes
1/2 cup thick Greek yogurt or hung curd

1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder

1 teaspoon garam masala
1/2 teaspoon cumin powder
1 tablespoon lemon juice

1 tablespoon mustard oil (for that authentic smoky kick)
Salt to taste
1/2 bell pepper (red or green), diced into chunks

1 small onion, diced into petals
Skewers (wooden or metal)

For the Masala Gravy:

2 tablespoons oil or ghee

1 tablespoon butter (optional, for richness)
1 large onion, finely chopped
2 teaspoons ginger-garlic paste

3 medium tomatoes, pureed
1 tablespoon tomato paste (for color and depth)
1/2 teaspoon turmeric powder

1 teaspoon red chili powder (Kashmiri for color)
1 teaspoon coriander powder
1/2 teaspoon cumin powder

Salt to taste
1/2 teaspoon sugar (balances acidity)
1/2 teaspoon garam masala

1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed
1/4 cup fresh cream or heavy cream
Fresh cilantro leaves, chopped (for garnish)

Step-by-Step Preparation Guide

Step 1: Marinate the Paneer

Start by mixing the yogurt, ginger-garlic paste, spices, lemon juice, mustard oil, and salt in a bowl. Add the paneer cubes, bell peppers, and onions. Toss gently to coat, cover, and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

💡 Chef’s Tip: Use hung curd or Greek yogurt for a thick marinade that clings to the paneer and prevents sogginess during grilling.

Step 2: Grill or Pan-Fry the Paneer

If using skewers, thread the marinated paneer, bell pepper, and onion alternately.
Grill on a stovetop grill pan, barbecue, or bake in a preheated oven at 220°C (428°F) for 10–12 minutes, flipping halfway.

You can also pan-fry in a hot skillet with a touch of oil until charred.

🔥 Pro Chef Move: After cooking, quickly smoke the paneer with the dhungar method (place a piece of hot coal in a bowl, add a drop of ghee, cover with a lid for 1 minute).

Step 3: Prepare the Masala Gravy

Heat oil and butter in a heavy-bottomed pan.
Add chopped onions and sauté until golden brown.

Stir in ginger-garlic paste; cook for a minute until aromatic.
Add the pureed tomatoes and tomato paste. Cook until the mixture thickens and the oil begins to separate.
Stir in turmeric, chili powder, coriander, cumin, and salt. Cook for another 2–3 minutes.

Add a splash of water if needed to adjust consistency.
Sprinkle in sugar, garam masala, and crushed kasuri methi.
Pour in the cream and simmer for 3–4 minutes on low heat.

Step 4: Add Paneer to the Masala

Gently add the grilled paneer and vegetables into the gravy. Stir to coat without breaking the paneer. Simmer for 2–3 minutes to let the flavors meld.

🧀 Chef’s Insight: Add paneer only at the end and avoid overcooking—it can become rubbery if simmered too long.

Tips for the Best Paneer Tikka Masala

Use good quality paneer: Homemade or fresh paneer works best—it’s soft, milky, and holds its shape well.
Marinate longer: Overnight marination enhances flavor penetration.

Grill for texture: Charring adds depth and authenticity.
Control spice levels: Adjust chili to suit your preference, but balance with cream and sugar.
Finish with kasuri methi and cream: These final touches elevate the dish from good to gourmet.

Variations of Paneer Tikka Masala

Vegan Paneer Tikka Masala: Replace paneer with tofu and use plant-based yogurt and coconut cream.
Nut-Free Version: This recipe doesn’t require cashews or almonds, but you can add soaked cashew paste for a richer base.
Low-Fat Version: Use low-fat yogurt and milk instead of cream; skip the butter.

Smokier Flavor: Use smoked paprika or increase mustard oil slightly for a bolder edge.

Serving Suggestions

Paneer Tikka Masala is rich, indulgent, and pairs beautifully with a variety of sides:

Indian Breads: Serve with garlic naan, butter naan, or whole wheat roti.

Rice: Jeera rice, basmati rice, or even a fragrant pilaf complements the curry well.
Accompaniments: Pair with onion salad, pickled onions, mint chutney, or cucumber raita.

For a restaurant-style experience, finish your plate with a squeeze of lemon and a sprinkle of fresh cilantro.

Make-Ahead and Storage Tips

Make-ahead: The tikka and gravy can be prepared separately a day in advance. Combine just before serving.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Gently reheat on the stovetop with a splash of water or cream to loosen the sauce.

❄️ Freezer Friendly? Yes—but freeze the gravy separately from the paneer for best texture upon reheating.

Frequently Asked Questions

1. Can I use store-bought paneer?
Yes, but soak it in warm water for 10 minutes before using to soften.

2. Can I skip grilling and directly add marinated paneer to the curry?
Technically yes, but you’ll lose the iconic tikka char and texture.

3. Can I add vegetables?
Absolutely! Grilled mushrooms, zucchini, or corn pair beautifully with the tikka masala base.

Why This Paneer Tikka Masala Recipe Works

As a chef, I’ve cooked countless versions of this dish—this recipe reflects the best practices from restaurant kitchens balanced with home-friendly techniques. From the spice ratios to the creamy finish, every element is crafted to deliver maximum flavor without overcomplicating the process.

Whether you’re making it for a weeknight indulgence or a festive dinner party, this Paneer Tikka Masala recipe promises to satisfy your cravings with its rich, smoky, and utterly comforting character.

Final Thoughts

This Paneer Tikka Masala Recipe brings the iconic restaurant-style dish into your home kitchen with authentic flavor, step-by-step ease, and versatile variations. It’s a celebration of bold spices, luscious gravy, and perfectly charred paneer—all in one irresistible bowl.