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Experience the royal flavors of Lucknow with this creamy Awadhi-style paneer tikka masala. Tender grilled paneer is simmered in a fragrant, cashew-based gravy, subtly spiced with cardamom and saffron for a truly luxurious meal.
For 4 servings
Prepare Pastes & Marinade
Cook the Paneer Tikka
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Experience the royal flavors of Lucknow with this creamy Awadhi-style paneer tikka masala. Tender grilled paneer is simmered in a fragrant, cashew-based gravy, subtly spiced with cardamom and saffron for a truly luxurious meal.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 513.85 calories per serving with 20.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Gravy
Build the Creamy Gravy
Finish the Curry
Garnish and Serve
Substitute paneer with firm tofu, curd with plant-based yogurt, and fresh cream with cashew cream or coconut cream.
Replace the cashew paste with a paste made from soaked melon seeds (magaz) or poppy seeds (khus khus) for a similar creamy texture.
Add 1 tablespoon of melon seed paste (char magaz) along with the cashew paste for an even richer and more luxurious gravy.
Add lightly sautéed vegetables like bell peppers, baby corn, and green peas along with the paneer for added texture and nutrition.
Paneer and curd provide high-quality protein, which is essential for muscle repair, building new tissues, and overall body function.
Rich in calcium and phosphorus from paneer and curd, this dish contributes to maintaining strong and healthy bones and teeth.
Cashews and ghee are excellent sources of monounsaturated fats and healthy fatty acids, which are beneficial for heart health and brain function.
Spices like cardamom, saffron, and mace are not just for flavor; they contain antioxidants that help combat oxidative stress in the body.
One serving of this Awadhi Paneer Tikka Masala contains approximately 525-575 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the paneer, curd, and cream.
This dish is rich and calorie-dense due to ingredients like paneer, cashews, ghee, and cream. However, it is also a good source of protein and healthy fats. It's best enjoyed in moderation as part of a balanced diet.
The primary difference lies in the gravy. Awadhi masala is a mild, creamy, white or pale-colored gravy made from a base of onion and cashew paste, with delicate spices like cardamom and mace. Punjabi masala is a robust, tangy, red/orange gravy made from a base of onions, tomatoes, ginger, garlic, and spices like turmeric and red chili powder.
Yes, you can. Replace paneer with extra-firm pressed tofu, hung curd with a thick plant-based yogurt, ghee with oil, and fresh cream with cashew cream or full-fat coconut cream for a delicious vegan version.
The pale, creamy color is a hallmark of this dish. The color can change if you brown the onions instead of cooking them to a light golden stage, or if you add color-imparting spices like turmeric or red chili powder, which are not traditionally used in this recipe.
Yes, you can make the gravy base (up to the point before adding paneer and cream) a day in advance and store it in the refrigerator. When ready to serve, gently reheat the gravy, add the freshly cooked paneer tikka, and finish with cream and kasuri methi.