Paneer Tikka Masala is an incredible Indian restaurant style curry that looks fancy but is easy enough to make! Soft pieces of tandoori paneer, crunchy peppers and onions are cooked on a tawa first, then folded into a smooth, rich onion and tomato gravy with cream, kasuri methi and warming spices.
Have I got you hooked yet?
Recipe Summary: Paneer Tikka Masala
- ✅ Recipe Name: Paneer Tikka Masala
- 🕒 Ready In: 50 minutes
- 👪 Serves: 6 servings (easy to scale)
- 🍽 Calories: 260 per serving
- 🥣 Main Ingredients: Paneer • Yogurt • Green capsicum • Onions • Tomatoes • Cream • Kasuri methi
- 📖 Dietary Info: Vegetarian, restaurant-style
- ⭐ Why You'll Love It: It gives you proper restaurant-style paneer tikka masala without making the paneer chewy. The tawa-cooked paneer stays soft inside, the gravy is smooth and rich, and you can marinate the paneer while the sauce cooks.
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This recipe has changed a lot from my old microwave version! The microwave method was useful, but honestly, it took a similar amount of time overall. Now I much prefer making it properly on the stove.
Another change that I have made is that I cook the paneer tikka first which makes such a big difference.
The paneer gets colour, the marinade tastes cooked, and the finished curry actually tastes like tandoori paneer tikka in masala, not just plain paneer sitting in sauce.
Cooking the paneer first gives the marinade time to toast, the edges take on colour, and the paneer tastes like tikka before it ever touches the sauce.
I prefer doing this on a tawa. I find baking or air frying paneer can make it chewy, especially if it cooks for too long. A hot tawa gives colour quickly while keeping the paneer soft inside.
Paneer Tikka Ingredients
Paneer
I like using firm paneer that holds its shape when cooked - my go-to is shop-bought paneer from Indian brands. (Find them in Indian grocery stores or some larger British supermarkets).
I find that homemade paneer remains quite soft and doesn't have the right texture.
Paneer tikka marinade
I use my tandoori marinade as the base for this recipe.
The paneer is coated in yogurt, spices, ginger, garlic and besan, then left to marinate while I make the gravy.
Besan
Besan gives a better tandoori-style flavour and helps the marinade cling to the paneer.
Some recipes will tell you to roast the besan - I find that this step is unnecessary as the besan will be cooked when the paneer tikka is cooked on the tawa.
If you skip cooking the tandoori paneer tikka first, then you should roast your besan.
Tikka Masala Gravy Ingredients
Onion
Finely chopped onion works well as long as it is cooked down properly. I really take my time with this step until the onions have gradually browned.
You do not want large pieces of onion in the finished gravy as this won't lead to a well-rounded sauce.
Cream or khoya
I've tried this recipe with both and I can confirm that either work beautifully.
Cream gives a smooth restaurant-style finish.
Khoya gives a richer, slightly more luxurious Indian-style creaminess. When I use it, I stick to my homemade instant mawa from ricotta cheese.
Use whichever you prefer or already have.
Kasuri methi
Kasuri methi is important for that restaurant-style North Indian flavour.
Crush it between your fingers before adding it near the end.
How To Make Paneer Tikka Masala
- Step 1: Combine all the ingredients for tandoori paneer tikka. Let it sit while you make the gravy.
- Step 2: Heat oil, temper whole spices then slow cook onions until browned.
- Step 3: Add ginger-garlic puree and crushed tomatoes.
- Step 4: Add the spices powders and cook until oil is visible.
- Step 5: Add water to thin out the masala, then add kasuri methi and cream.
- Step 6: Cook marinated paneer on medium-high heat on a tawa until just charring.
- Step 7: Mix into the gravy.
- Step 8: Gently simmer for a further 2 minutes.
Serving Suggestions
I love serving Paneer Tikka Masala with soft garlic and coriander naan but it's equally delicious with flaky whole wheat paratha or whole wheat roti.
For a restaurant-style meal at home, serve it with jeera rice, creamy dal makhani and authentic saag aloo.
For drinks, I usually go with mango lassi made with mango pulp or indulgent rose pistachio falooda.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Paneer Tikka Masala
Ingredients
Tandoori Paneer
- 1 cup paneer cubed
- 1 green bell pepper cubed
- ½ red onion large petals
- 2 teaspoon ginger-garlic puree
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon cumin coriander powder
- ½ teaspoon garam masala optional
- ½ teaspoon black pepper powder
- 1 teaspoon chaat masala
- 2 tablespoon yogurt
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil
- 1 tablespoon ghee or melted butter
Gravy
- 1 large onion finely chopped
- 1 tablespoon garlic ginger paste
- 3 cloves
- 1 piece cinnamon
- 1 black cardamom
- 6 green cardamom
- 1 teaspoon cumin seeds
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin coriander
- ½ teaspoon garam masala
- ½ cup tomato puree
- 3 tablespoon cream
- 2 tablespoon kasoori methi
- 3 tablespoon oil
- salt to taste
Instructions
- Add the paneer, green capsicum and red onions to the tandoori marinade ingredients (apart from ghee) and mix gently until well coated. Set aside to marinate while you make the gravy.
- Heat oil in a large pan over medium heat. Add the whole spices and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onion and cook until soft and lightly golden.
- Add the ginger-garlic paste and cook for 1–2 minutes, until the raw smell disappears.
- Add the red chilli powder, turmeric, ground cumin-coriander and garam masala. Stir for a few seconds.
- Add the tomato puree and salt. Cook until the masala thickens, looks glossy and the oil begins to release around the edges.
- Add ½ cup water to loosen the gravy, then simmer for a few minutes until smooth and well combined.
- Stir in the cream then add the crushed kasuri methi. Mix well and keep the gravy on a low heat.
- Heat a tawa or wide frying pan with a little oil. Add the marinated paneer pieces and cook until lightly coloured on the outside but still soft inside. Turn gently so the paneer does not break.
- Add the cooked paneer tikka to the gravy and fold through gently.
- Simmer for 2–3 minutes, just until the paneer is heated through and coated in the sauce. Do not overcook, or the paneer may become firm.
- Finish with fresh coriander and a little more crushed kasuri methi, if liked.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sandhya Ramakrishnan says
This is so incredibly useful for people without a stove. Love this microwave version and it is especially a blessing for paneer lovers.
cookingwithsapana says
Such abeautiful, rich and delicious looking tikka masala gravy.I would love to grab a bite right off the screen.
Avin says
What a lovely color on the tikka masala. You have a way of making every recipe look beautiful!