9/26/2017 Paneer tikka masala recipe | Restaurant style paneer tikka masala recipe

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Paneer tikka masala recipe | Restaurant style

paneer tikka masala
BY SWASTHI , ON SEPTEMBER 12, 2017, 106 COMMENTS

Paneer tikka masala recipe, Learn to make one of the most popular paneer recipes in a restaurant
style. This paneer tikka masala gravy pairs great with roti, plain paratha, butter naan, kulcha or jeera rice
or plain biryani (biryani rice). I truly treasure some of the restaurant style paneer recipes that I have been
making for years. Paneer butter masala and this paneer tikka masala recipe have always been on top at
home and among my friends.

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Over the years, a very old recipe from Chef Sanjeev kapoors collection has been modi ed by me
several times, to make it easier and convenient for a home preparation without having to compromise
the taste, which turns out to be like the restaurant style paneer tikka masala creamy and delicious.

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To make paneer tikka masala, tikka can be made on tawa on stove top or in a barbeque or oven. I see
no point in threading them to the skewers, if I have to use them for making the gravy. Tikka made on
stove top are good to use for gravy and are soft.

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Kadai paneer
recipe | How to
make kadai...

55 Paneer
Recipes - Easy
to make &...

Kadai paneer
gravy |
Restaurant...

You can also made check this detailed post on making Paneer tikka in an oven and stove top. For the
restaurant style color, I suggest using a good Kashmiri or byadgi red chilli powder. I would not prefer to
use food colors.

For more Paneer recipes, do check

Paneer lababdar
Paneer butter masala
Matar paneer
Kadai paneer gravy
Malai kofta
Kadai paneer
Chilli paneer

Paneer tikka masala recipe card below

Paneer tikka masala recipe | Restaurant style 4.9 from 39 reviews

paneer tikka masala
Prep time Cook time Total time
30 mins 25 mins 55 mins

Paneer tikka masala gravy prepared in a North Indian

Restaurant style. Indian cottage cheese is cooked in onion
tomato based gravy that is rich and delicious.

Author: Swasthi
Recipe type: Main
Cuisine: North Indian
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Yield / Serves: 3 to 4

Ingredients (240 ml cup used)

200 grams paneer or 1 cup paneer
cup onions cubed layers seperated
cup capsicum/ bell peppers (green or red)
marination
cup of hung curd/yogurt (refer notes how to make hung curd)
1 tsp ginger garlic paste
tsp chili powder
tsp garam masala or tandoori masala
tsp turmeric
salt to taste
1 tsp oil (optional)
tsp kasuri methi/ dried fenu greek leaves
to puree
12 to 15 cashew nuts or 2 tbsp. cashew paste
1 to 1 cup of ripe tomatoes chopped
1 cup cubed onions (discard basal plate of the onion)
Gravy ingredients
1 small bay leaf
2 green cardamoms
1 tsp ginger garlic paste
to 1 tsp red chili powder
1 tsp garam masala
tsp kasuri methi
2 to 4 tbsp of cream (can use cashew milk or almond milk for healthier option)
few coriander leaves chopped
oil or butter as needed

How to make the recipe

1. Firstly, marinate paner and veggies with the marination ingredients mentioned above.
2. Add chopped tomatoes, cashews and onions to a blender and make a smooth puree,
Set this aside. Before you cube the onions, make sure the basal plate of the onion that
joins the layers is discarded to avoid bitter taste.
Making paneer tikka in oven or tawa
1. You can grill in oven or fry the tikkas on stove in a tawa. If making in a oven, preheat
the oven to 220 C and thread these to a skewer and grill for 8 to 10 minutes on both
sides.
2. To make on tawa. Heat a tbsp oil or butter in a wide pan on a high flame, drop the
paner in the tawa and toss them on a high flame till the marinade dries up and it turns
golden. Over frying can make it harder and rubbery.
3. Now in the same pan, place the veggies on the pan and flip to the other side till the
marinade sticks up to the veggies and they look partially charred.
Making paneer tikka masala gravy
1. Heat oil in a pan, add bay leaf and cardamom. Fry ginger garlic paste until the raw
smell goes off.
2. Add the onion tomato puree,and cook until the mixture begins to leave the sides. Add
garam masala , chili powder and salt. Saute for a minute.
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3. Add 1 cup water , Bring it to a boil and cook on a medium flame till you see a thick
gravy. Traces of oil are seen on top of the gravy at this stage. Add kasuri methi and
cook for 1 to 2 minutes.
4. Add paneer tikka along with veggies and cook for 2 mins on a medium heat,
overcooking can break panir and can make them rubbery too.
5. Pour the cream of your choice, add coriander leaves. mix and off the stove. Serve
paneer tikka masala with roti, butter naan or veg pulao.

Notes
1.To make the hung curd, add around 1 cups yogurt / curd to a thin muslin cloth or a
clean handkerchief and tie it up and hang it in the refrigerator for about 2 to 4 hours. use
only cup of the hung yogurt

Nutrition Information
Calories: 504 Fat: 38g Saturated fat: 20g Carbohydrates: 20g Sugar: 9g Sodium: 322mg
Fiber: 4g Protein: 21g Cholesterol: 88mg

How to make paneer tikkamasala

1. Cube onions and separate the layers. Cube capsicum as well. Make sure the size of onion and
capsicum cubes are almost the same as paneer. Set these aside. If you do not have hung curd, add 1.5
cups curd to a thin muslin cloth, squeeze o the excess water and use. You can also check another
method i shared in the recipe card notes above.

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2. Add to a bowl the following ingredients: cup hung curd yogurt, 1 tsp. ginger garlic paste, tsp
red chili powder, garam masala, 1/8 tsp turmeric, tsp kasuri methi, 1 tsp oil and salt as needed. I
also used 1 tsp lemon juice to add tang as my yogurt was very fresh. Do not use it if your tomatoes or
yogurt is even slightly sour. You can add more chili powder or tandoori masala for a good color.

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3. Mix everything well. I forgot to add ginger garlic at step 1 so added it here.

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4. Add panir and cubed veggies.

5. Mix everything well.

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6. For the paneer tikka on tawa, stovetop : Heat 1 tsp oil in a wide tawa on a high ame, drop paneer
cubes in the tawa.

7. Flipthem to the other side and cook on a high ame till all the marinade dries up and the paneer turn
golden. This takes only 2 to 3 mins. Set aside. Do not over fry them, they can turn harder.

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8. In the same pan, place the veggies and cook till the marinade dries up. The veggies look partially
charred. Do not overdo else they lose the crunch.

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9. To grill tikka in oven, put them on to skewers alternately paneer, onion and capsicum. Bake in a
preheated oven at 220 C for 8 to 10 minutes. you may need to adjust the timing as needed depends on
the size of cubes and oven too.

10. You may need to ip the skewer and then grill again if your oven does not have a fan.

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11. Add 1 cup cubed onions (discard basal plate of onion to avoid bitterness), 1 cup tomatoes and 10 to
12 cashews to a blender jar.

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12. Make a ne puree.Set aside.

13. Heat butter or oil in a pan, add bay leaf and cardamom. Saute for 1 to 2 minutes. Add ginger garlic
paste and fry until the raw smell goes o . This step is very important else the smell of garlic may not be
good in the dish.

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14. Pour the onion tomato puree to the pan. Be careful it will begin to splash out of the pan, you can
partially cover and cook. You will be left with about 1 tbsp yogurt marinade after making tikkas. You can
add that as well now if you do not like to discard it. I did not use it. Saute until it thickens and begins to
leave the sides of the pan. This may take around 6 to 7 minutes.

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15. Add chili powder, garam masala and salt. Saute until the smell of chili powder has gone. This may
just take 1 to 2 minutes.

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16. Add 1 cup water, if needed cup more to bring to a desired consistency.

17. Mix everything well and cook on a low ame until the sauce simmers well and thickens. When the
gravy turns thick you will see some oil separating on top. Add kasuri methi. Continue to cook for another
minute.

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18. Add the grilled tikkas in the gravy. Mix and cook just for a minute. Make sure the gravy is thickened
before adding paneer.

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19. Pour cream and stir. Cook for just another minute or two.

To give a smoky avor to the dish try using this dhungar method using charcoal. Please note that it
could be dangerous doing on a gas stove. I suggest doing it out of the kitchen, using another source
like a large candle. Cut a large onion to half. Remove o a few layers from the center of one half of the
onion. Place it in the center of the pan. Burn a small piece of charcoal over direct re holding it with a
tong. Make sure it burns well so that it can release the smoke. Take it away from the candle place it
over the onion. Add 1/2 tsp ghee. By now it should begin to emit smoke else repeat burning the coal.
Make sure charcoal is not touching the food. Cover The pan with a lid immediately. Leave it for 5
minutes.

Garnish with fresh coriander and green chilies. Serve paneer tikka masala hot with butter naan, roti,
plain paratha or jeera rice.

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Comments

Praveen says

SEPTEMBER 7, 2017 AT 3:08 PM

Hiii. Can i use simple curd instead of hung curd

Reply

swasthi says

SEPTEMBER 8, 2017 AT 12:45 AM

Hi Praveen,
If you have thick curd, you can strain it a bit in a thin cloth and use it. If the curd is
not thick then the marinade with turn out very runny and will not hold the paneer.

Reply
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Munira says

AUGUST 27, 2017 AT 10:49 AM

Hi Swasthi,
I tried out this recipe today. It came out too good,
However, I put both paneer and the veggies together to save time.
Additionally, I ended the dish with dhoongaar. It was excellent, thanks to your recipe

Reply

swasthi says

AUGUST 27, 2017 AT 11:05 AM

Hi Munira
Glad to know it came out good. Thanks a lot for sharing the outcome.

Reply

Tanya says

MARCH 2, 2017 AT 1:41 PM

New to this cooking. Seems like a great help! Thanks xoxo

Reply

swasthi says

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MARCH 4, 2017 AT 4:05 AM

Welcome Tanya

Reply

Elaine says

OCTOBER 16, 2016 AT 4:59 PM

Lovely recipe. Many thanks.

Reply

swasthi says

OCTOBER 22, 2016 AT 7:13 AM

Welcome Elaine

Reply

Abhishek says

SEPTEMBER 3, 2016 AT 5:25 PM

today i prepared this, it was nice and easy to follow. it was delicious too

Reply

swasthi says

SEPTEMBER 4, 2016 AT 9:51 AM

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Thanks Abhishek
Glad to know it turned out nice.

Reply

Mahima Ahuja says

JULY 26, 2016 AT 2:18 PM

Your recupe is too good.

Reply

swasthi says

JULY 28, 2016 AT 1:55 AM

Thanks Mahima

Reply

Ghanshyam singh rathore says

MAY 1, 2016 AT 12:55 PM

I am big fan of you.

You are really done wonderful job.
thanks you.
Please give a option fro download recipe in PDF le..

Reply

swasthi says

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MAY 4, 2016 AT 10:15 AM

You are welcome Ghanshyam singh rathore.

Yes i will try to provide an option soon.
Thanks for the appreciation and the feedback.

Reply

Alexis says

FEBRUARY 4, 2016 AT 8:26 AM

Should I use regular yogurt or greek-style yogurt? Thanks in advance!

Reply

swasthi says

FEBRUARY 4, 2016 AT 8:40 AM

Welcome Alexis,
You can use greek style yogurt if you have. If you do not have you can also use
regular yogurt after draining o the excess whey.Add it to a thin cloth and squeeze
o the excess whey. Use the thick one left in the cloth.

Reply

Kabitha says

OCTOBER 4, 2015 AT 10:30 PM

Tikka masala very tasty. Thanks for yummy reci oes

Reply

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swasthi says

OCTOBER 13, 2015 AT 3:57 AM

Welcome and thanks kabitha

Reply

hema sunil kadam says

AUGUST 20, 2015 AT 8:20 AM

All paneer recepes are very easy & so testy

Reply

swasthi says

AUGUST 21, 2015 AT 1:28 AM

Thanks Hema

Reply

Anonymous says

JULY 20, 2015 AT 1:50 PM

Hello sir the panner tikka masala was too good realy our family enjoyed thank u sir

Reply

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Emma says

JULY 7, 2015 AT 4:09 PM

As an English person, interested in Indian cuisine, I am fairly bemused/ surprised that

you have not actually listed the marinade ingredients for example. Although I know
most of the ingredients on the picture of the tray, many others who want to cook these
dishes may not actually know.
I am going to try this recipe, but that is my only criticism-you could list the ingredients
a bit clearer.

Reply

swasthi says

JULY 8, 2015 AT 12:27 AM

Hi Emma,
I have listed the marination ingredients in detail in the recipe card below. I usually
list all the ingredients in detail in the recipe card and only a few times in the step
by step pictures only to avoid redundancy. Readers may feel annoyed reading the
same twice. Readers check the ingredients list from the recipe card to try out any
recipe. I will try to include them in all the forth coming recipes. I have also updated
the post. Thanks for the inputs. I really appreciate your comment.

Reply

annya sunshine says

JULY 3, 2015 AT 3:00 AM

sir ap ke recipe bhut ache hote hai.

Reply

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swasthi says

JULY 3, 2015 AT 6:10 AM

thanks

Reply

Gangadhar S Suryavanshi says

JUNE 7, 2015 AT 3:29 PM

can you send me the recipe paneer tikka masala recipe, how to make paneer tikka
masala recipe I will be thank full to you

Awaiting for you reply very anxiously and more then that the mouth is watering for the
dish

Reply

swasthi says

JUNE 8, 2015 AT 2:49 PM

Did u have a problem printing the recipe from the browser?

Reply

Sanga Chakraborty says

MAY 21, 2015 AT 5:50 PM

Thank you for the detailed instructions. It was easy to understand and the dish turned
out to be amazing.

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Reply

swasthi says

MAY 22, 2015 AT 1:12 AM

Welcome Sanga chakraborty ji. Iam glad you liked it.

Reply

rikshita says

MAY 15, 2015 AT 5:13 PM

thank u so much swasthi

because of this recipe i was saved..
my friends love it ..it was yummy..

Reply

swasthi says

MAY 16, 2015 AT 12:48 AM

Welcome Rikshita,
Iam glad you all liked it. Have a good day

Reply

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