Awadhi Paneer Tikka Masala
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Pastes & Marinade
- b.Drain the soaked cashews and blend them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
- c.Blend the onions into a smooth paste without adding any water. Set aside.
- d.In a mixing bowl, whisk together the hung curd, roasted besan, 3 tsp ginger-garlic paste, white pepper powder, 0.5 tsp garam masala, cardamom powder, and 0.5 tsp salt until smooth.
- e.Gently add the paneer cubes to the marinade, ensuring each piece is evenly coated. Cover and let it marinate for at least 20-30 minutes.
- 2
Step 2
- a.Cook the Paneer Tikka
- b.Heat 2 tbsp of vegetable oil in a non-stick pan over medium-high heat.
- c.Carefully place the marinated paneer cubes in a single layer, without overcrowding the pan.
- d.Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
- e.Remove the paneer from the pan and set aside. You can also grill these on skewers in an oven or air fryer.
- 3
Step 3
- a.Start the Gravy
- b.In the same pan, add 1 tbsp of ghee over medium heat.
- c.Add the onion paste and cook for 8-10 minutes, stirring frequently. The key is to cook until the raw smell disappears and the paste turns a very light golden color. Do not let it brown.
- d.Add the remaining 1 tsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until fragrant.
- 4
Step 4
- a.Build the Creamy Gravy
- b.Reduce the heat to low and add the cashew paste. Cook for 3-4 minutes, stirring constantly to prevent it from sticking and burning.
- c.Add the coriander powder, remaining 0.5 tsp garam masala, mace powder, and 1 tsp salt. Mix well and cook for 1 minute.
- d.Slowly pour in 1 cup of water, stirring continuously to form a smooth, lump-free gravy. Bring it to a gentle simmer.
- 5
Step 5
- a.Finish the Curry
- b.Gently add the cooked paneer tikka cubes to the simmering gravy.
- c.Cover the pan and let it cook on low heat for 5 minutes, allowing the paneer to absorb the delicate flavors of the gravy.
- d.Turn off the heat. Stir in the fresh cream, crushed kasuri methi, saffron-infused milk, and optional kewra water.
- e.Mix gently until just combined. Do not boil after adding the cream.
- 6
Step 6
- a.Garnish and Serve
- b.Let the curry rest for a couple of minutes to allow the flavors to meld.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with naan, sheermal, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use full-fat paneer and thick, hung curd.
- 2The signature pale color of Awadhi curries comes from not browning the onion paste. Cook it only until light golden.
- 3Stir the cashew paste continuously on low heat to prevent it from sticking to the bottom of the pan and burning.
- 4Never boil the gravy after adding fresh cream, as it can curdle and split. Just heat it through gently.
- 5For a smokier, restaurant-style flavor, use the 'dhungar' method: place a hot charcoal in a small bowl inside the curry, pour a little ghee over it, and cover the pot for a minute to trap the smoke.
Adapt it for your goals.
Vegan
Substitute paneer with firm tofu, curd with plant-based yogurt, and fresh cream with cashew cream or coconut cream.
Nut FreeNut-Free
Replace the cashew paste with a paste made from soaked melon seeds (magaz) or poppy seeds (khus khus) for a similar creamy texture.
Richer GravyRicher Gravy
Add 1 tablespoon of melon seed paste (char magaz) along with the cashew paste for an even richer and more luxurious gravy.
Vegetable MedleyVegetable Medley
Add lightly sautéed vegetables like bell peppers, baby corn, and green peas along with the paneer for added texture and nutrition.
Why this is on our healthy list.
Protein Powerhouse
Paneer and curd provide high-quality protein, which is essential for muscle repair, building new tissues, and overall body function.
Supports Bone Health
Rich in calcium and phosphorus from paneer and curd, this dish contributes to maintaining strong and healthy bones and teeth.
Source of Healthy Fats
Cashews and ghee are excellent sources of monounsaturated fats and healthy fatty acids, which are beneficial for heart health and brain function.
Aromatic Healing
Spices like cardamom, saffron, and mace are not just for flavor; they contain antioxidants that help combat oxidative stress in the body.
Frequently asked questions
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.