Paneer Tikka Masala is a beloved vegetarian take on the popular Indian curry, Chicken Tikka Masala. In this dish, paneer cubes are marinated in a spiced yogurt blend, then grilled until lightly charred for that classic smoky taste. The grilled paneer is then simmered in a rich, creamy onion-tomato gravy infused with fragrant Indian spices, creating a deeply flavorful and satisfying meal.
What You’ll Find On This Page
This dish is especially popular in Punjabi cuisine, where paneer and vegetables are often prepared in a tandoor, a traditional clay oven that gives the food a distinct smoky flavor.
While making this recipe at home, you can still achieve a similar taste by using a grill or stovetop pan, making it accessible without sacrificing flavor. The creamy, mildly spiced gravy complements the paneer beautifully and is ideal for those who love Indian flavors but prefer a vegetarian meal.
Paneer Tikka Masala is perfect with a variety of sides—try it with soft naan, roti, or basmati rice. If you’re looking for a vegan option, extra-firm tofu makes a great substitute for paneer, holding up well to the marinade and cooking process.
Whether you’re a fan of Indian cuisine or exploring it for the first time, this recipe captures the essence of authentic Indian flavors right in your kitchen. Let’s explore and recreate this comforting classic at home!
Discover Delicious Indian Vegetarian Sides:
Ingredients and Substitutions Overview
To make Paneer Tikka Masala, you’ll need a few staple ingredients often used in Indian cooking. Most of these can be found at your local Indian grocery store or in the international aisle of larger supermarkets. Let’s take a look at what you’ll need:
Ingredients for Marinade and Grilling
- Paneer: The main ingredient in this dish, paneer has a rich, creamy texture that holds up well to grilling. Choose whole milk paneer for its firm texture and mild flavor, or malai paneer if you prefer a softer, creamier consistency.
- Bell Peppers & Onion: These veggies bring a sweet, slightly tangy taste that pairs perfectly with the spices and paneer. They also add vibrant color, making the dish visually appealing.
- Spice Powders: A flavorful mix of paprika, coriander, tandoori masala, cumin, and turmeric forms the core of the marinade, adding warmth and depth. Optional additions like ajwain, chaat masala, amchur, and black pepper can bring extra layers of complexity and tanginess.
- Kasuri Methi: These dried fenugreek leaves add a gentle bitterness and an earthy aroma, balancing out the richness of the paneer and spices.
- Hung Curd/Greek Yogurt: This thick yogurt base tenderizes the paneer and vegetables while providing a slight tanginess. Its creamy consistency also helps the spices stick well during grilling.
- Gram Flour (Besan): Besan helps the marinade cling better to the paneer and vegetables, giving an even coating and adding a hint of nuttiness.
- Mustard Oil: With its distinct aroma and bold flavor, mustard oil adds an authentic touch to the tikka, giving it a traditional taste.
- Wooden Skewers: These make grilling easier by allowing for even cooking and adding a smoky char. Alternatively, you can grill the paneer and vegetables directly in a pan if skewers aren’t on hand.
Other Key Ingredients
- Onion and Tomatoes: Freshly chopped onions and tomatoes form the base of the masala, adding natural sweetness and tang. Opt for fresh tomatoes instead of store-bought purees to achieve a balanced gravy without excessive sourness.
- Cashew Nuts: Cashews are key to creating a thick, creamy texture in the curry. If cashews aren’t available, you can substitute with heavy cream or plain yogurt for similar richness.
- Indian Spices and Powders: Whole spices like cardamom, cloves, cumin seeds, and cinnamon sticks infuse the gravy with depth and warmth. Ground spices like paprika, tandoori masala, and coriander powder add a rich, authentic flavor to the dish.
- Indian Herbs: Kasuri methi (dried fenugreek leaves) and fresh coriander leaves make excellent garnishes. Kasuri methi adds a unique aroma and flavor to the curry and is highly recommended for an authentic touch.
- Heavy Cream (optional): A drizzle of heavy cream at the end adds a smooth, luxurious finish to the curry, enhancing its richness and presentation. This step is optional but gives a restaurant-style look and feel.
How to Make Paneer Tikka Masala?
Let’s dive in and make this Indian classic together! We’ll start by preparing the marinade, then marinate and grill the veggies and paneer. Next, we’ll make the masala paste, and finally, bring everything together to create a flavorful Paneer Tikka Masala. Don’t worry, I’ve included images and a video to guide you every step of the way. Let’s get started!
Explore More Paneer Recipes and Indian Curries:
- Paneer Tikka
- Saag Paneer
- Palak Paneer
- Paneer Masala
- Chilli Paneer
- Chicken Curry
- Chicken Korma
- Butter Chicken
Paneer Tikka Masala
Paneer Tikka Masala is a classic Indian curry made with grilled paneer in a spiced onion-tomato gravy. Rich and creamy, this dish pairs perfectly with roti, naan, or rice, bringing authentic restaurant-style flavors to your table for lunch or dinner.
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Ingredients
To Prepare Marinade
- 2 tbsp Mustard Oil
- 2 tsp Paprika
- 3 tbsp Hung curd, or plain greek yogurt
- 1½ tsp Coriander Powder
- 1½ tsp Tandoori Masala Powder
- ½ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Ginger Garlic Paste
- 1 tsp Kasuri Methi, crushed
- 3 tbsp Gram Flour
- 1 tbsp Lemon Juice
- Salt, to taste
Veggies
- 1 lb Paneer, cut into cubes
- 1 Green Bell Pepper, cut into cubes
- 1 Red Bell Pepper, cut into cubes
- 1 Onion, cut into cubes and layers separated
To Make Paneer Tikka
- 2 tbsp Oil
- Wooden Skewers
To Make Masala Paste
- 2 tbsp Oil
- 35 Cashew Nuts
- 1½ cup Onion, chopped
- 3 Tomatoes, chopped
For Paneer Tikka Masala
- 2 tbsp Oil
- 2 Cinnamon Stick, small
- 5 Cardamom
- 3 Cloves
- 1 tsp Cumin Seeds
- 3 Green Chili
- 1 Onion, chopped
- 1 tsp Paprika
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- 2 tsp Ginger Garlic Paste
- Salt, to taste
- 2 cup Water
- 1 tsp Kasuri Methi, crushed
- Coriander Leaves, to garnish
Instructions
Marinating the Paneer and Veggies
- In a mixing bowl, add mustard oil and paprika. Stir well until they blend smoothly. Add coriander, tandoori, cumin, and turmeric powders, salt, ginger-garlic paste, yogurt, lemon juice, and gram flour. Mix everything together until the marinade is smooth and well combined.
- Add the paneer cubes, red and green bell peppers, and onion slices to the bowl. Gently toss everything until the paneer and veggies are fully coated with the marinade.
- Cover the bowl and let it rest for at least 30 minutes. This resting period allows the spices to soak into the paneer and vegetables, enhancing the overall flavors. If you have time, letting the paneer marinate for at least 30 minutes (or up to a few hours in the fridge) gives time for the flavors to fully develop.
- Thread the marinated pieces onto wooden skewers, alternating between onions, bell peppers, and paneer cubes for a nice mix of flavors. If you don’t have skewers, arrange the pieces on a grill or pan directly, keeping them spaced out so they cook evenly.
Grilling the Paneer and Veggies
- Begin by heating a grilling pan over medium heat. Lightly oil the pan to prevent sticking, then place the skewers on the hot surface. Rotate the skewers for every 3 to 5 minutes to cook each side evenly. You’ll notice the paneer and veggies starting to char slightly, creating a golden, smoky appearance that enhances the flavor.
- Once they’re grilled to your liking, with a nice balance of char and color, remove the skewers from the heat. Carefully slide the paneer and veggies off the skewers and set them aside. They’re now ready to be added to your curry!
Making Masala Paste
- Heat oil in a pan over medium heat. Add the cashew nuts and sliced onions, stirring occasionally as they cook. Sauté until the onions become soft and translucent, allowing the cashews to develop a light golden color.
- Next, add the tomatoes and stir them in with the onions and cashews. Cook until the tomatoes soften and become mushy, letting them release their juices. This will give the masala a nice, rich flavor.
- Take the pan off the heat and let the mixture cool down completely. Once it’s cool, transfer it to a blender and blend until you have a smooth, creamy paste with no lumps. Set this freshly made masala paste aside for later.
Making Paneer Tikka Masala
- Heat oil in a pan over medium heat. Add the cinnamon stick, cardamom, cloves, cumin seeds, green chili, and sliced onion. Sauté everything until the onion turns soft and translucent, letting the spices release their aroma.
- Next, add paprika, coriander powder, tandoori masala, turmeric powder, a pinch of salt, ginger-garlic paste, and any leftover marinade. Cook for a few minutes, stirring well to combine everything. This helps bring out the flavors and creates a aromatic, well-blended base.
- Pour in the prepared masala paste along with water to adjust the consistency. Let the gravy simmer for about 5 to 7 minutes, allowing the spices to blend together and deepen the flavor.
- Add the grilled paneer and veggies to the gravy. Gently fold them in, making sure each piece is well-coated with the sauce.
- For a final touch, sprinkle crushed Kasuri methi and fresh coriander leaves over the top, enhancing the aroma and taste. Give it a final stir, and your Paneer Tikka Masala is ready to be served.
Serving
- Enjoy this delicious Paneer Tikka Masala with naan, roti, chapati, basmati rice, or your favorite rice dishes for a satisfying lunch or dinner. For more pairing ideas, check out our Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to make the perfect Paneer Tikka Masala that everyone will love:
- Fresh Tomatoes: For the best taste, go with fresh tomatoes instead of store-bought puree when making the masala paste. Fresh tomatoes add a natural sweetness and prevent the gravy from becoming too sour, which can sometimes happen with pre-packaged puree. Blanching or briefly cooking the tomatoes before blending them can help create an even smoother paste.
- Choosing the Right Paneer: Whole milk paneer or malai paneer gives the best results for this dish because of its softer, creamier texture. If you’re using store-bought paneer that feels a bit firm, soak it in warm water for 15-20 minutes before cooking. This step helps soften the paneer, making it tender and enhancing its ability to absorb flavors from the marinade.
- Avoid Overcooking the Paneer: Paneer can quickly turn rubbery if overcooked, especially when grilled. To keep it soft, cook it just until it’s heated through, with a slight char on the outside. This way, it retains a tender texture that contrasts nicely with the thick gravy.
- Temperature for Grilling: Medium heat works best to avoid burning the paneer and veggies while still achieving a good char. Preheat your iron griddle or grill pan before adding the skewers to help them cook evenly. If a grill isn’t available, a regular pan can be used to pan-fry the paneer and veggies until they’re golden brown and slightly charred.
- Creamy Texture: Adding cashews to the masala paste gives a natural creaminess without overpowering the flavors. If you’re not using cashews, heavy cream is a good substitute and adds a smooth texture to the gravy. Blend the cashews thoroughly with the masala paste for the best consistency.
- Consistency: Feel free to adjust the water to get the curry to your preferred thickness. After transferring the masala paste from the blender to the pan, add a little water to the jar, give it a good swirl, and pour it into the curry. This not only helps with cleanup but also makes sure you’re using every bit of that flavorful paste.
- Cool and Blend: To avoid any accidents, let the masala mixture cool down completely before blending. Blending a hot mixture can create steam buildup, which may cause the lid to pop off and spill. Cooling the paste helps keep this process safe and easy.
- Using a Heavy-Bottomed Pan: When simmering the curry, use a heavy-bottomed pan to avoid burning the masala paste. This type of pan distributes heat evenly, allowing the gravy to cook without sticking or scorching.
- Kasuri Methi Trick: To get the best flavor from Kasuri methi (dried fenugreek leaves), lightly crush it between your palms before adding it to the curry. This releases its natural oils, intensifying the flavor in the final dish.
- Simplifying the Recipe: For a quicker version, skip the masala paste and use fresh tomato puree along with plain yogurt for the base. This still gives a rich, creamy gravy without the extra step. If you prefer a thicker consistency, add a little heavy cream at the end to make the sauce silkier.
- Air-Fryer Option: To air-fry the paneer, set the air fryer to 360°F. Arrange the paneer in a single layer, grill for about 8 minutes, then brush lightly with oil or butter and air fry for an additional 2 minutes. This gives a crisp finish without too much oil. After grilling, it’ll be ready to use in the curry.
- Oven Method: For oven grilling, preheat the oven to 400°F. Arrange the paneer on a baking sheet, grill for 10-12 minutes, then brush with oil or butter. Bake for an extra 5 minutes, and for a crispy finish, broil on low for 2-5 minutes. This technique gives you a well-cooked, charred paneer without needing to flip constantly.
Nutrition Info
Serving: 1serving | Calories: 383kcal | Carbohydrates: 17g | Protein: 12g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 84mg | Potassium: 377mg | Fiber: 4g | Sugar: 6g | Vitamin A: 974IU | Vitamin C: 46mg | Calcium: 322mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
This creamy Paneer Tikka Masala pairs wonderfully with a variety of Indian sides. Here are some options I think you’ll enjoy:
- Indian Breads: Serve with naan, roti, paratha, or kulcha. These breads are perfect for scooping up the rich gravy and highlight the flavors of the curry.
- Rice Dishes: Pair it with basmati rice, white rice, jeera rice, or matar pulao. These rice options balance the richness of the curry and make it a satisfying meal.
- Salad: A simple cucumber, onion, and tomato salad with a sprinkle of chaat masala adds freshness and balances the creamy texture of the curry.
- Raita: A side of cucumber or boondi raita cools down the spices in the Paneer Tikka Masala, adding a refreshing contrast.
- Indian Appetizers: Enjoy with samosas, chicken pakoras, or papadums. These crunchy appetizers add texture and variety to the meal.
- Beverages: Pair with mango lassi or masala chai, both of which complement the spices in the dish. For a refreshing finish, mint tea is a great choice to aid digestion after a complete meal.
- Desserts: End with a sweet note like gulab jamun, rasgulla, or kheer for a delicious finish to your meal.
Storage Suggestions
I like to enjoy Paneer Tikka Masala warm, and I’d recommend the same for the best taste. But if you have leftovers, you can store them in the refrigerator for up to 2 days in an airtight container to keep it fresh and flavorful. When you're ready to eat, reheat gently on the stovetop or in the microwave for the best results.
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