Paneer Tikka Masala Recipe | How to make Paneer Tikka Masala

What Is Paneer Tikka Masala?

Paneer tikka masala is marinated and grilled paneer(cottage cheese) cubes cooked in a delicious and creamy gravy. The tanginess and smokiness of marination and sweetness of the rich gravy make the dish full of flavors.
To make Paneer Tikka Masala you can grill the paneer in a pan or barbecue or oven. The recipe calls for tandoori masala. If you don’t have it just increase the chaat masala to 1 tsp instead of 1/2.

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How to make Paneer Tikka Masala

1. Prepare marinade : In a bowl take 1/4 cup thick curd. Whisk to make it smooth. Add 1 tsp ginger garlic paste, 1/2 tsp tandoori masala, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp fenugreek leaves, 1/2 tsp chat masala, 1 tsp lemon juice, and salt to taste


2. Marinate paneer : Add 200 g paneer cubes. Mix gently. Let the paneer marinate for at least 1 hour and for 5-6 hours for enhanced flavors


3. Cook marinated paneer : After the paneer has marinated for sufficient time, put on the wooden skewers or toothpicks. Grease with oil. Heat 1 tbsp oil in a non-stick pan. Add the marinated paneer. Cook on low flame for 2-3 minutes on each side. Keep aside till further use. Using a non-stick pan to cook marinated paneer will ensure that the paneer doesn’t stick to the bottom and remains intact. Soak the wooden skewers or toothpick in water before use


4. Cook onions and tomatoes with spices : Heat 1 and 1/2 tbsp oil in a pan. Add 1 black cardamom, 1 tbsp whole dry coriander seeds, 1” pc of cinnamon stick 8-10 cashew nuts and 1 dry red chili. Cook till aromatic. Add 2 finely chopped onions. Cook till the onions brown. Add 2 finely chopped tomatoes. Add salt to taste. Cook till the tomatoes turn mushy. Once the tomatoes have cooked which will take 12-15 minutes on a low to medium flame, add 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala powder. Cook for a couple of minutes. After adding tomatoes and salt, cover the pan. This would fasten the process of cooking the tomatoes.


5. Grind to make a smooth puree : Let the cooked masala cool down. Thereafter transfer to a grinder and make a smooth paste. Add water as required


6. Add cooked paneer : Transfer the puree to the pan. Put on the flame. Add 1/2 cup water. Boil the mixture. Add cooked paneer cubes. Add 1 tsp fenugreek leaves. Cook for 3-4 minutes on a low flame. For more flavor, dry roast fenugreek leaves, cool and crush and then add to the gravy


7. Now add fresh cream : Switch off the flame. Add 1/4 cup fresh cream. Switching off the flame while adding fresh cream ensures that it doesn’t curdle


8. Bon appétit : Check the seasoning and consistency. Serve paneer tikka masala with tandoori roti or lachcha parantha or butter naan or jeera rice.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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