Paneer Tikka Masala
Smoky, charred paneer cubes swimming in a rich, creamy tomato-onion gravy. This restaurant-style Paneer Tikka Masala brings together the best of tandoori flavors and buttery makhani sauce in one dish. Perfect for scooping up with warm naan or jeera rice.
For 4 servings
- prep · ~2 min
Prepare the marinade.
1.In a mixing bowl, combine 0.5 cup hung yogurt with 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, pinch of turmeric, pinch of garam masala, 1 tbsp lemon juice, 1 tbsp besan, and a pinch of salt.2.Whisk until smooth and lump-free. - mix · ~15 min
Marinate the paneer and vegetables.
1.Gently fold the paneer cubes, bell pepper squares, and onion layers into the marinade until evenly coated.2.Cover and set aside for 15 minutes to absorb the flavors.TIPDon't stir too vigorously — paneer is delicate and can crumble. Use a folding motion. - grill · ~9 min
Grill the paneer tikkas.
1.Thread the marinated paneer, bell peppers, and onions alternately onto skewers.2.Heat a tawa over medium heat and brush with 1 tsp oil.3.Place the skewers on the hot tawa and cook, turning gently, until all sides are charred and golden (6-8 minutes).4.Remove from skewers and set aside on a plate.TIPA slight char on the paneer edges gives that essential smoky tandoori flavor. - temper · ~2 min
Temper the whole spices for the gravy.
1.Heat 2 tbsp ghee in a kadhai over medium heat until it shimmers.2.Add 1 bay leaf, 1-inch cinnamon stick, 2 crushed cardamoms, and 2 cloves.3.Sizzle the spices until fragrant (30 seconds). - saute · ~11 min
Sauté the onion base.
1.Add the finely chopped onion and sauté until deep golden brown (8-10 minutes).2.Add 1 tsp ginger-garlic paste and 2 slit green chilies. Cook until the raw smell fades (1 minute).TIPTake your time with the onions — deep browning is what builds the gravy's sweet, rich backbone. - saute · ~12 min
Cook the tomato masala.
1.Pour in the fresh tomato puree, stirring well to mix with the onions.2.Add 1 tsp coriander powder, pinch of cumin powder, 1 tsp Kashmiri red chili powder, and pinch of garam masala.3.Cook, stirring occasionally, until the oil separates from the masala and the raw tomato smell disappears (10-12 minutes).TIPA drop of oil glistening at the edges of the masala means it's perfectly cooked and ready for the next step. - simmer · ~7 min
Simmer the gravy.
1.Add 1 cup water and a pinch of salt. Stir well.2.Bring to a gentle simmer and cook until the gravy thickens slightly (5-7 minutes). - mix · ~1 min
Finish the gravy with cream.
1.Lower the heat and stir in 2 tbsp fresh cream.2.Mix until the gravy turns a rich orange-red and silky smooth.TIPKeep the heat low after adding cream — high heat can make it split. - assemble · ~2 min
Add the grilled tikkas to the gravy.
1.Gently slide the grilled paneer tikkas, bell peppers, and onions into the simmering gravy.2.Fold everything together carefully and warm through for 2 minutes.TIPDon't boil after adding paneer — just warm it through to keep the paneer soft. - garnish · ~1 min
Garnish with kasuri methi and coriander leaves.
1.Crush the kasuri methi between your palms and sprinkle over the dish.2.Scatter chopped coriander leaves on top.TIPCrushing the kasuri methi releases its essential oils and intensifies the flavor. - serve
Serve the Paneer Tikka Masala hot with naan or jeera rice.
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 avoid a watery coating that won't stick to the paneer.
- 2Toast the besan (chickpea flour) for 30 seconds before adding to the marinade for a nuttier flavor.
- 3Don't skip the 15-minute rest after marinating — it lets the yogurt and spices penetrate the paneer.
- 4For extra smokiness, place a piece of hot charcoal in a small bowl inside the pan and drizzle with ghee, then cover for 2 minutes.
- 5If you don't have a tawa, grill the tikkas on a cast-iron pan or under a broiler for similar char.
- 6Always crush kasuri methi between your palms just before adding to release its aroma.
Adapt it for your goals.
Vegan
Replace paneer with extra-firm tofu, use coconut or cashew cream instead of dairy cream, and swap ghee for a neutral oil. The texture and spice profile stay very similar.
low oilLow-oil
Grill the tikkas on a non-stick pan without oil and reduce ghee in the gravy to 1 tablespoon. The dish remains flavourful but lighter.
high proteinHigh-protein
Add 100g of grilled chicken or chickpeas along with the paneer for a double-protein version. Adjust salt and simmer time slightly.
smoky tandooriSmoky-tandoori
Add 1 teaspoon of smoked paprika to the gravy and use the charcoal-smoke method (see tips) for an intense tandoori aroma without a tandoor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Paneer is a complete protein source, providing all essential amino acids, which supports muscle repair and satiety.
Packed with Lycopene
Tomatoes are rich in lycopene, a powerful antioxidant that supports heart health and is better absorbed when cooked with a little fat (ghee).
Good Source of Calcium
Paneer and yogurt offer a significant amount of calcium, which is essential for strong bones and teeth.
Anti-Inflammatory Spices
Turmeric, ginger, garlic, and cinnamon all have anti-inflammatory properties that may aid digestion and immunity.
Low in Refined Carbs
This dish is naturally low in carbohydrates and free from refined flours, making it suitable for low-carb meal plans.
Frequently asked questions
Yes, you can pan-fry the marinated paneer and vegetables in a non-stick skillet over medium-high heat until charred, or use an air fryer at 200°C for 8-10 minutes.
