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Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian dish that combines grilled, marinated paneer cubes with a rich, creamy tomato-based gravy. Known for its bold flavors and perfect balance of spices, it's a vegetarian favorite often enjoyed with naan or rice.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 5 People
Calories 370 kcal

Ingredients
  

For Paneer Tikka

  • 400 gram Paneer (cubed)
  • 1 cup thick Yogurt (curd)
  • 2 tablespoon Gram Flour (Besan)
  • 1 tablespoon Ginger-Garlic Paste
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Cumin Powder
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Mustard Oil
  • Salt to taste
  • 1 Onion (cut into cubes)
  • 1 Bell Pepper (cut into cubes)
  • Wooden skewers (soaked in water for 15 mins)

For Masala Gravy

  • 3 tablespoon Oil or Ghee
  • 2 Medium Onions (finely chopped)
  • 2 Medium Tomatoes (pureed)
  • 1 teaspoon Ginger-Garlic Paste
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • ¼ cup Fresh Cream
  • 10-12 Cashews (soaked in water and ground into a paste)
  • 2 tablespoon Butter
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • 2 tablespoon Fresh Coriander (chopped)
  • Salt to taste

Instructions
 

1. Marinate the Paneer

  • In a large bowl, combine yogurt, gram flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, mustard oil, lemon juice, and salt.
  • Add the paneer cubes, onion, and bell pepper to this marinade. Mix gently to coat everything evenly. Let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

2. Grill the Paneer

  • Preheat the oven to 200°C (or use a grill pan).
  • Thread the marinated paneer, onion, and bell pepper onto the skewers.
  • Place the skewers on a baking sheet or grill them on the pan, brushing with oil occasionally, until the paneer gets golden brown and slightly charred. Set aside.

3. Prepare the Masala Gravy

  • Heat oil or ghee in a pan over medium heat. Add finely chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and cook for another minute until fragrant.
  • Stir in the tomato puree and cook until the oil separates.
  • Add coriander powder, red chili powder, cumin powder, turmeric powder, and salt. Cook for 2-3 minutes.
  • Pour in the cashew paste and cook for another 5 minutes, stirring frequently.
  • Add butter, garam masala, and kasuri methi. Mix well.

4. Combine and Serve

  • Gently add the grilled paneer tikka into the gravy. Stir and cook for 3-4 minutes.
  • Add fresh cream and mix well. Garnish with chopped coriander leaves.
  • Serve Paneer Tikka Masala hot with naan, roti, or steamed basmati rice.

Notes

  • For an authentic smoky flavor, use the Dhungar method. Heat a piece of charcoal until red hot, place it in a bowl, and pour a little ghee over it. Cover the paneer with the bowl and let the smoke infuse for a few minutes.
  • Swap out heavy cream with Greek yogurt or cashew cream for a lighter, yet creamy gravy.
  • Add a handful of fresh chopped cilantro or fenugreek (kasuri methi) toward the end for a burst of fresh, herby flavor.