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?

Paneer tikka masala in an oval serving bowl.

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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Recipe Summary: Paneer Tikka Masala
Paneer Tikka Ingredients
Tikka Masala Gravy Ingredients
How To Make Paneer Tikka Masala
Serving Suggestions
📖 Recipe

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

In a clear mixing bowl paneer pieces marinating in tandoori 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.

Tomato puree added to the browned onions in a pan.

Step 3: Add ginger-garlic puree and crushed tomatoes.

Spice powders added to the onion tomato gravy in a pan.

Step 4: Add the spices powders and cook until oil is visible.

Cream and kasoori methi added to the onion tomato masala.

Step 5: Add water to thin out the masala, then add kasuri methi and cream.

Marinated paneer and vegetables on a tawa.

Step 6: Cook marinated paneer on medium-high heat on a tawa until just charring.

Charred paneer cubes added to onion tomato gravy.

Step 7: Mix into the gravy.

Paneer tikka masala curry simmering in a pan.

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.

Paneer tikka masala served in a bowl with a spoon.

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