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Paneer Tikka Masala Recipe
Paneer Tikka Masala is a spicy, super flavorful and tastes delicious just like in restaurants. Paneer Tikka gravy is made by marinating paneer with hung curd, herbs, spices grilling it then cooking it in onion, tomato based gravy. Paneer Tikka Masala is a great combo with roti, naan, chapati and rice meal and is liked by all for its taste. Learn to make Paneer Tikka Masala with step by step pictures.
Paneer Tikka Masala is my constant order in restaurants after Paneer Butter Masala. this Paneer Tikka Masala tastes close to the restaurant style gravy. This is one of the top popular orders in restaurants. When I want to have spicy gravy then this paneer tikka masala tops the list.
[feast_advanced_jump_to]About Paneer Tikka Masala
Paneer Tikka Masala is a popular North Indian side dish. Paneer Tikka Masala is made first marinating paneer with hung curd, spices and herbs then grilling it until char grilled. This chargrilled paneer cubes are cooked in a onion tomato based gravy and it tastes so delicious.
Traditionally tikkas are made in a Tandoor clay oven which cooks food with heat generated by wood fire which gives it a smoky flavor. We cannot get the exact taste at home but sure can match up to the taste by using an oven or charcoal grilling.
I have recently tried paneer tikkas in oven and thoroughly enjoyed it. I felt the flavor is the best in these tikkas which will be missing in stove top method. But for paneer tikka masala stove top method works good. For the individual tikkas grilling option is better than the stove top so check out for my 'paneer tikka in oven' post.
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Paneer Tikka Masala Ingredients
- Paneer - Choose firm fresh paneer. You can choose to use either homemade or store bought paneer.
- Hung curd - Hang curd in a cheese cloth until all the water drips off to get thick hung curd.
- Spice powders - Turmeric powder, Red chilli powder, Garam masala powder, Chat masala powder and Pepper powders are used here.
- Ginger garlic paste - Ginger garlic paste adds flavor to the gravy.
- Onion, Tomato - Onion tomato forms the base for this gravy.
- Herbs - Coriander leaves and kasoori methi are the herbs used here.
How to make Paneer Tikka Masala Step by Step
1.If you don't have thick yogurt then hang ½ cup curd in a muslin cloth and keep aside for 30 minutes, Your hung curd is ready. Mix all the ingredients listed under 'For the paneer tikka marination' so the paneer is coated well with the hung curd spice mixture. Marinate it for an hour. Then toast the marinated paneer.
2.Toast it until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, sauté till slightly browned.
3.Then add the tomato puree, add chili, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.
4.Once the raw smell of tomato leaves and the gravy becomes thick add fresh cream, then toasted paneer.
5.Add little water if its too thick, simmer it for minutes until oil separates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.
Paneer tikka masala is ready! Enjoy hot with phulkas / naan or rotis!
Paneer Tikka Stove Top Method
First mix hung curd with masala powders, kasoori methis, lemon juice, salt to a fine paste then add paneer, tomato and capsicum to the fine paste and marinate for an hour.
In a dosa tawa drizzle oil - then toast the marinated paneer along with capsicum and tomatoes in a tawa until golden brown. Turn over to toast evenly. Then drain in a tissue paper and keep aside.
Prick them alternatively in a tooth pick and enjoy your stove top paneer tikkas. So those who don't have an oven , you can try this method, works great.
Expert Tips
- Toasting - You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked. Make sure to turn over to toast it evenly on all sides.
- Cooking consistency - Make sure oil separates and raw smell of tomatoes leaves before adding the cream.
- Variation - For a low fat version add ¼ cup milk and a tablespoon of cream.
- Replacement - You can skip tomatoes if you dont like them and add different color capsicums for the tikkas. You can use skewers too for making the tikkas in oven.
Serving and Storage
Paneer Tikka Masala goes well with phulka, chapati, roti, naan, plain basmati rice, jeera rice, pulao etc. Paneer Tikka Masala keeps well in fridge for 2 days.
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📖 Recipe Card
Paneer Tikka Masala Recipe
Ingredients
- 1 medium sized onion (cubed)
- 1 medium sized tomato (cubed)
- 1 medium sized capsicum (cubed)
For the marinade:
- 100 grams paneer (cubed)
- ¼ cup hung curd
- 1 teaspoon chilli powder
- a pinch turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon chat masala powder or tandoori masala powder
- 1 teaspoon lemon juice
- ¼ teaspoon pepper powder
- ½ tablespoon ginger garlic paste
- ½ teaspoon dried kasoori methi
- 1 tablespoon oil
- salt to taste
For tikka masala:
- 1 cup tomato puree
- ¼ cup fresh cream
- 1 medium sized onion (finely chopped)
- ½ teaspoon cumin seeds
- ½ teaspoon ginger garlic paste
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
- 1 tablespoon oil
Instructions
- If you don't have thick yogurt then hang ½ cup curd in a muslin cloth and keep aside for 30 minutes, Your hung curd is ready. Mix all the ingredients listed under 'For the paneer tikka marination' so the paneer is coated well with the hung curd spice mixture. Marinate it for an hour. Then toast the marinated paneer.
- Toast it until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, sauté till slightly browned.
- Then add the tomato puree, add chili, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.
- Once the raw smell of tomato leaves and the gravy becomes thick add fresh cream, then toasted paneer.
- Add little water if its too thick, simmer it for minutes until oil separates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.
- Paneer tikka masala is ready! Enjoy hot with phulkas / naan or rotis!
Notes
- Toasting - You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked. Make sure to turn over to toast it evenly on all sides.
- Cooking consistency - Make sure oil separates and raw smell of tomatoes leaves before adding the cream.
- Variation - For a low fat version add ¼ cup milk and a tablespoon of cream.
- Replacement - You can skip tomatoes if you dont like them and add different color capsicums for the tikkas. You can use skewers too for making the tikkas in oven.
Nutrition
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