Awadhi Paneer Tikka Masala
Smoky, char-grilled paneer cubes bathed in a silky, nutty Awadhi gravy scented with saffron and rose water. Slow-cooked on dum to let the flavors meld gently, this Lucknowi classic is delicate yet deeply aromatic — a dish fit for a celebration.
For 4 servings
- prep · ~20 min
Marinate the paneer.
1.In a mixing bowl, whisk hung yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, mustard oil, and salt until smooth.2.Add paneer cubes and gently coat them evenly with the marinade.3.Cover and rest in the refrigerator for 20 minutes.TIPHung yogurt ensures a thick, creamy marinade that clings to the paneer. - grill · ~10 min
Grill the marinated paneer.
1.Thread the marinated paneer cubes onto skewers, leaving a small gap between each piece.2.Grill on a hot grill pan or in a preheated oven at 200°C (400°F) for 8-10 minutes, turning once, until lightly charred at the edges.3.Remove from skewers and set aside.TIPDon't overcook — paneer should stay soft inside with just a light smoky char. - saute · ~10 min
Prepare the onion-cashew base.
1.Heat ghee in a heavy-bottomed pan over medium heat.2.Add green cardamom, cloves, cinnamon stick, and bay leaf. Sauté until fragrant, about 30 seconds.3.Add sliced onions and cook until soft and translucent, about 5 minutes.4.Add soaked cashews and ginger paste. Sauté for 2 more minutes until the raw smell fades.5.Turn off the heat and let the mixture cool slightly, then blend to a smooth paste with 2-3 tablespoons of water.TIPCool the onion mixture before blending to avoid pressure buildup in the blender. - saute · ~13 min
Cook the tomato masala.
1.In the same pan, pour the blended onion-cashew paste back in.2.Add coriander powder, cumin powder, and red chili powder. Cook on medium-low heat, stirring often, until the mixture thickens and releases a nutty aroma, about 5 minutes.3.Add the tomato puree and cook until the raw tomato smell disappears and the masala turns glossy, about 7-8 minutes.TIPStir continuously to prevent the nut-based paste from catching at the bottom. - simmer · ~10 min
Simmer the gravy.
1.Pour in 0.75 cup of water, stir well, and bring to a gentle simmer.2.Add salt and let the gravy bubble slowly on low heat for 10 minutes. It should thicken to a creamy, silky consistency.3.Stir in the saffron-soaked water and rose water.TIPA slow simmer melds the Awadhi spices gently — don't rush with high heat. - simmer · ~7 min
Add the paneer and finish on dum.
1.Gently slide the grilled paneer cubes into the simmering gravy.2.Sprinkle garam masala and crushed kasuri methi on top.3.Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes so the paneer absorbs the flavors.TIPDum cooking on low heat lets the smoky paneer and silky gravy become one. - garnish
Garnish and serve.
Garnish with fresh coriander leaves and julienned ginger. Serve hot in a bowl.
TIPA final drizzle of raw cold-pressed mustard oil on top adds an authentic Awadhi punch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick, hung yogurt for the marinade to ensure it clings to the paneer and doesn't water down during grilling.
- 2Grill the paneer just until charred at the edges – overcooking makes it rubbery instead of soft and creamy inside.
- 3Cool the onion-cashew mixture completely before blending to avoid pressure buildup and a splattery mess in the blender.
- 4Stir the cashew-onion paste constantly while cooking to prevent it from sticking and burning at the bottom of the pan.
- 5Let the gravy simmer slowly on low heat (dum) for the saffron and rose water to infuse fully without evaporating too quickly.
- 6To store leftovers, refrigerate the paneer and gravy separately to keep the paneer from softening too much; reheat gently.
Adapt it for your goals.
Vegan
Replace paneer with extra-firm tofu (pressed and cubed), use coconut yogurt for the marinade, and substitute ghee with coconut oil – ideal for a dairy-free version that still delivers a creamy, aromatic gravy.
high proteinHigh-protein
Swap half the paneer for grilled chicken breast cubes (marinate the same way) to boost protein content while keeping the Awadhi gravy flavors intact – perfect for fitness-focused meals.
low oilLow-oil
Skip the ghee and use a non-stick pan with a light spray of oil for sautéing; roast the cashews separately and grind them into a paste without oil – reduces fat without losing the gravy's richness.
gluten freeGluten-free
This recipe is naturally gluten-free if you ensure no cross-contamination in spice blends; check your garam masala and mustard oil labels – great for those with celiac or gluten sensitivity.
Why this is on our healthy list.
Rich in Protein from Paneer
Paneer provides high-quality casein protein and calcium, supporting muscle repair and bone health – a filling, vegetarian-friendly protein source.
Antioxidant Spices
Kashmiri red chili, turmeric, and cloves are rich in antioxidants that help reduce oxidative stress and inflammation in the body.
Good Fats from Ghee and Cashews
Ghee and cashews supply healthy monounsaturated fats and fat-soluble vitamins (A, D, E, K), aiding nutrient absorption and providing sustained energy.
Digestive Benefits of Spices
Cumin, coriander, ginger, and cardamom support digestion by stimulating enzyme activity and reducing bloating, common in rich curries.
Frequently asked questions
Yes, but use fresh, soft paneer (preferably homemade or from a local dairy); hard, dry store-bought paneer won't absorb the marinade as well and may turn rubbery.
