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Paneer Tikka Masala Recipe

This restaurant-style Paneer Tikka Masala Recipe delivers smoky grilled paneer cubes in a rich, creamy tomato-onion gravy spiced to perfection—an irresistible North Indian classic perfect with naan or rice.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

For the Paneer Tikka:

  • 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

For the Masala Gravy:

  • 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)

Instructions
 

Step 1: Marinate the Paneer

  • In a large bowl, mix yogurt, ginger-garlic paste, spices, lemon juice, mustard oil, and salt.
  • Add paneer cubes, bell pepper, and onion. Toss gently to coat.
  • Cover and refrigerate for at least 1 hour or overnight.

Step 2: Grill or Pan-Fry the Tikka

  • Thread marinated paneer and veggies onto skewers.
  • Grill on a stovetop grill pan or oven at 220°C (428°F) for 10–12 minutes until lightly charred.
  • Alternatively, pan-fry in a hot skillet with a little oil until browned.

Step 3: Prepare the Gravy

  • Heat oil and butter in a pan. Sauté onions until golden brown.
  • Add ginger-garlic paste; cook for 1 minute.
  • Add tomato puree and paste. Cook until oil separates.
  • Stir in all the dry spices and salt. Cook for 2–3 minutes.
  • Add water as needed to adjust the consistency.
  • Mix in cream, sugar, garam masala, and kasuri methi. Simmer for 3–4 minutes.

Step 4: Combine and Serve

  • Add grilled paneer and vegetables to the masala. Gently stir and simmer for 2–3 minutes.
  • Garnish with chopped cilantro and serve hot.

Notes

  • Storage: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or water.
  • Freezer-Friendly: Freeze the gravy and paneer separately for best texture.
  • Vegan Option: Replace paneer with tofu, dairy with plant-based alternatives.
  • Flavor Boost: Use the dhungar method (charcoal smoke) for restaurant-style smokiness.
  • Cream Substitutes: Use cashew cream or coconut cream for a dairy-free twist.