This Paneer Tikka Masala recipe is a must-try for any lover of Indian cuisine—it brings the bold, smoky flavors of restaurant-style dishes right to your kitchen.
Juicy cubes of paneer are first marinated in a spiced yogurt mixture, then grilled or pan-roasted until they develop a beautifully charred, smoky exterior. These flavorful tikka pieces are then gently folded into a luscious, velvety gravy made with a blend of slow-cooked onions, ripe tomatoes, cream, and aromatic spices like garam masala, cumin, and kasuri methi.
The result? A creamy, indulgent curry with deep layers of flavor and a perfect balance of spice and richness. The subtle smokiness from the paneer tikka takes the dish to the next level, making it a real showstopper at dinner tables or festive gatherings.
Pair it with buttery naan, garlic kulcha, or steamed basmati rice to soak up the delicious gravy. Whether you’re preparing it for guests or just indulging in a weekend treat, this homemade paneer tikka masala is sure to become a favorite in your recipe collection.
Perfect for vegetarians, this dish offers the same satisfaction as its meat-based counterpart, making it an excellent choice for both weeknight meals and special occasions.
About This Paneer Tikka Masala Recipe
Paneer Tikka Masala is a flavorful North Indian dish where paneer cubes, onions, and colorful bell peppers are marinated in a spiced yogurt mixture, allowing them to soak up bold and vibrant flavors. Once marinated, they’re traditionally skewered and either grilled on the stovetop or baked in the oven until charred and slightly smoky, giving that authentic tandoori touch.
But we don’t stop there! The grilled tikka is then added to a rich, creamy, and aromatic Punjabi-style masala gravy, crafted with sautéed onions, tomatoes, and a blend of warming spices. The end result is a hearty and indulgent curry that’s incredibly satisfying and pairs beautifully with naan or jeera rice.
While this dish might appear elaborate due to multiple components, don’t let that hold you back. I’ve simplified the entire process for you, step by step—with clear instructions and helpful visuals—making it approachable even for home cooks.
Shortcut Tip: Want to save time or skip the skewers? No problem! Simply pan-fry the marinated paneer and vegetables in a single layer on a hot tawa or skillet. You’ll still get those golden edges and deep flavors without the extra effort.
Whether you’re planning a festive meal or craving a restaurant-style dish at home, this paneer tikka masala promises a satisfying, flavorful experience every time.
Ingredient Notes:
- Greek Yogurt: Traditionally, hung curd is used for marinating paneer, where regular yogurt is tied in a muslin cloth and left to hang for a few hours to remove excess whey. This thickens the yogurt, helping it cling better to the paneer and veggies. But to save time, you can easily substitute with thick Greek yogurt, which offers the same creamy consistency and tang without the waiting.
- Onions and Bell Peppers: Use firm red onions and colorful bell peppers (like green, yellow, and red) for the tikka. Be sure to cut them into similar-sized chunks so they cook evenly while grilling or pan-frying. Uniform pieces also help when threading onto skewers.
- Mustard Oil: Adds a smoky, pungent flavor to marinades. Heat until it smokes, then cool before using to mellow its sharpness. Safe for cooking.
- Ingredients for the Gravy:
- Red Onions: Always use red onions for the gravy base. Yellow or white onions won’t provide the same sweetness and depth of flavor as typical of Punjabi curries.
- Tomatoes: Choose fully ripe tomatoes to achieve a naturally sweet and well-balanced gravy. Avoid unripe ones, as they can make the dish overly tangy or sour.
- Cashews & Cream: This dynamic duo transforms the sauce into a rich, velvety gravy. Cashews are blended into the masala base, while heavy cream is added at the end for that luxurious, restaurant-style finish.
How To Make Paneer Tikka Masala?
Step 1: Make Paneer Tikka
Prepare the Marinade:
1) In a mixing bowl, combine thick Greek yogurt, mustard oil, besan (gram flour), and freshly crushed ginger-garlic paste.
2) Whisk the mixture thoroughly until smooth. Make sure no lumps of besan remain—it should be a velvety, thick base.
3) Add your spice mix—red chili powder, turmeric, garam masala, cumin powder, chaat masala, and salt.
4) Stir everything until the spices are well incorporated and the marinade is aromatic.
5) Add paneer cubes, along with chopped onions and colorful bell peppers, to the marinade for a flavorful, well-balanced mix.
6) Mix gently to ensure all the paneer and veggies are well coated in the marinade. Cover the bowl and refrigerate for 1 to 4 hours, or leave it overnight for a deeper flavor.
Pro Tip: Marinating in advance—especially overnight—intensifies the flavors and saves time when you’re ready to cook the next day.
Step 2: Grill the Tikka (Oven Method)
Oven Setup:
1) Preheat your oven to 450°F (230°C) for at least 10 minutes.
2) Use a wire rack over a tray lined with foil or parchment paper (to catch drips).
3) If using wooden skewers, soak them in water for 30 minutes.
Grilling:
1) Thread marinated paneer and vegetables onto skewers.
2) Place skewers on the rack and spray generously with cooking oil spray. Turn them once and spray again for an even coating.
3) Roast on the middle rack for 10 minutes.
4) Turn on the broiler, move the tray to the top rack, and broil for 3–4 minutes until you get a nice char. Flip skewers halfway to char all sides evenly.
Pan-Fry on the Stovetop
1) Heat a wide nonstick pan with enough oil to coat the base. Once hot, place the paneer and veggies in a single layer. Don’t overcrowd—work in batches if needed.
2) Fry until the paneer turns golden on the edges, then flip and cook the other side. Cook vegetables until slightly tender but still hold their shape (about 80% done). Remove and set aside.
Step 3: Make the Masala Gravy
1) Melt butter in a pan over medium flame until it begins to sizzle gently. Add paneer cubes, along with chopped onions and colorful bell peppers, to the marinade for a flavorful, well-balanced mix. Sauté for 30–40 seconds until aromatic.
2) Add ginger-garlic paste and cook for another minute to remove raw smell.
3) Add chopped red onions and a pinch of salt to speed up cooking.
4) Sauté until onions turn soft and translucent.
5) Add cashews and chopped ripe tomatoes. Cook the mixture, stirring occasionally, until the tomatoes break down completely and become soft and pulpy.
6) Allow the cooked masala to cool slightly, then transfer it to a blender and blend until smooth and creamy.
7 & 8) In the same pan, heat a little oil, pour in the prepared paste, and cook until it thickens and the oil starts separating. Stir regularly to prevent sticking.
9 & 10) Sprinkle in the ground spices—red chili powder, coriander, cumin, turmeric—and season with salt. Mix well to combine.
11) Pour in water and let the gravy simmer for 5–6 minutes until it thickens slightly.
12) Crush kasuri methi between your palms and add it to the gravy, along with garam masala.
13) Gently add the grilled paneer tikka pieces.
14) Pour in fresh cream and simmer everything for 1–2 minutes until well combined and luscious.
Tips For Making Paneer Tikka Masala
Here’s a detailed guide with helpful tips to perfect your homemade Paneer Tikka Masala and make it taste just like the restaurant version—without compromising on quality or nutrition:
1. Don’t Overcook the Paneer:
Paneer is delicate and can turn rubbery if cooked too long. Whether you’re grilling, baking, or pan-frying, cook it just until it develops a light char on the outside and stays soft inside. Overcooked paneer becomes chewy, and the vegetables can lose their crunch, turning overly soft and mushy.
2. Use Leftover Marinade Wisely:
If there’s any marinade left after skewering the paneer and vegetables, don’t throw it away! Stir it into the gravy base and let it simmer for a few minutes. It enhances the overall flavor of the curry with the spices already present in the marinade.
3. Fixing a Sour Gravy:
If your curry ends up tasting too tangy—often due to over-acidic tomatoes—balance it out by adding a small amount of sugar or honey. Start with half a teaspoon, stir, and taste before adjusting further. It will mellow out the sharpness without making it sweet.
4. Ideal Gravy Texture:
Your paneer tikka masala should have a medium-thick gravy that coats the paneer without being too watery. If your gravy turns out too runny, let it cook uncovered on low to medium heat, allowing it to reduce and thicken to the consistency you prefer slowly. You can also adjust the water quantity while blending or simmering.
5. Natural Color Preference:
Restaurants often use artificial food coloring to achieve that striking orange or red hue. For a healthier approach, skip the food color and rely on natural ingredients like Kashmiri red chili powder or tomato paste to give your curry a vibrant tone while keeping it chemical-free.
