Paneer Tikka Masala Recipe| Paneer Tikka Recipe| Paneer Tikka Masala Recipe at home
This popular Indian dish combines marinated grilled paneer with a rich, creamy, and aromatic tomato-based gravy. Make classic Paneer Tikka Masala at home, just like the one you get at your favorite Indian restaurant. This Paneer Tikka Masala is super flavorful, delicious and easy to make! With soft melt-in-the-mouth tender chunks of marinated chargrilled paneer swimming in a flavorsome spicy & creamy gravy, it is sure going to be your family favorite. This Paneer Tikka Masala is a fantastic dinner option if you plan on eating something Indian. All you need is some fluffy Basmati Rice, Butter Naans, Roti or Cumin rice to enjoy this. I’ll break down each step, from preparing the marinade to making the sauce, and also include some tips and variations to enhance your cooking experience.
INGREDIENT :-
For the Paneer Tikka:
- Paneer – 250 grams, cut into 1-inch cubes
- Yogurt (curd) – ½ cup, thick and fresh
- Ginger-garlic paste – 1 tablespoon
- Kashmiri red chili powder – 1 teaspoon (for color, mild in heat)
- Garam masala – ½ teaspoon
- Cumin powder – ½ teaspoon
- Coriander powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Amchur (dry mango) powder – ½ teaspoon (optional, for tang)
- Chaat masala – ½ teaspoon
- Lemon juice – 1 tablespoon
- Salt – to taste
- Oil – 1 tablespoon (to brush on paneer)
- Vegetables (optional) – 1 onion, 1 bell pepper (capsicum), cut into cubes for skewers
For the Masala (Gravy):
- Oil or ghee – 2 tablespoons
- Butter – 1 tablespoon (for extra richness, optional)
- Onions – 2 medium, finely chopped
- Tomatoes – 3 large, pureed
- Ginger-garlic paste – 1 tablespoon
- Green chilies – 1-2, slit
- Kashmiri red chili powder – 1 teaspoon (for color)
- Turmeric powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Cumin powder – ½ teaspoon
- Kasuri methi (dried fenugreek leaves) – 1 tablespoon, crushed
- Fresh cream – ¼ cup
- Coriander leaves – chopped, for garnish
- Salt – to taste
- Water – as required
Step by Step Instructions:-
Preparing the Paneer Tikka :-
- Marinate the Paneer: In a large mixing bowl, whisk the yogurt until smooth. Add ginger-garlic paste, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, amchur powder, chaat masala, lemon juice, and salt. Mix everything well to form a thick marinade.
- The yogurt is the base for the marinade, and the combination of spices adds depth and flavor. Kashmiri red chili powder is key for giving that characteristic bright red color to the paneer without making it overly spicy.
- Add Paneer and Vegetables: Once the marinade is ready, gently fold in the paneer cubes and the optional onion and bell pepper pieces. Ensure that the paneer and vegetables are evenly coated with the marinade.
- Marinating the vegetables along with paneer not only adds color and texture to the dish but also brings extra flavor.
- Rest the Marinated Paneer: Cover the bowl with a lid or cling film and refrigerate it for at least 30 minutes. If you have more time, marinate it for up to 2 hours. The longer the paneer marinates, the more flavorful it will be.
Grilling the Paneer: You can grill the paneer in different ways – on a tawa (flat griddle), in an oven, or on a charcoal grill.
tablespoon of oil in a non-stick tawa or griddle on medium heat. Place the marinated paneer cubes (along with the vegetables, if using) on the tawa. Cook them evenly on all sides until they turn golden brown, flipping occasionally. This should take about 5-7 minutes.
For oven grilling: Preheat the oven to 200°C (392°F). Thread the paneer and vegetables onto skewers and place them on a baking tray. Brush them lightly with oil. Bake for 15-20 minutes or until the edges are slightly charred, flipping halfway through
Preparing the Masala (Gravy):-
- Saute the Onions: Heat oil or ghee in a large pan or kadhai on medium heat. Once hot, add finely chopped onions and sauté them until they turn golden brown. This process may take 5-7 minutes. Stir occasionally to prevent burning.
- The caramelization of onions adds a sweet depth of flavor to the gravy.
- Add Ginger-Garlic Paste and Green Chilies: Add the ginger-garlic paste and slit green chilies to the pan. Sauté until the raw smell of the paste disappears, which should take about 2 minutes. The green chilies will add a mild heat, but you can adjust the amount based on your preference.
- Add the Tomato Puree: Pour in the fresh tomato puree and stir it well. Cook the tomatoes until the raw smell fades, and the oil starts to separate from the mixture. This will take about 7-10 minutes on medium heat. Keep stirring occasionally to avoid burning.
- Cooking the tomato puree thoroughly is essential for achieving a smooth and flavorful gravy.
- Spices Time: Now, add Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder. Stir the spices into the tomato-onion mixture and let it cook for 2-3 minutes. The spices need to be roasted to release their full flavor into the gravy.
- Simmer the Masala: Add about ½ to 1 cup of water to the masala to adjust its consistency. Bring it to a boil and then reduce the heat to low. Let it simmer for 5-7 minutes. The gravy should thicken and become smooth.
- Kasuri Methi and Garam Masala: Crush the kasuri methi between your palms to release its aroma and add it to the simmering gravy. Also, add the garam masala at this stage. Stir well and let the masala cook for another 2-3 minutes.
- Kasuri methi gives the dish a signature smoky flavor, while garam masala adds warmth and complexity.
- Add the Grilled Paneer: Gently add the grilled paneer tikka pieces (and the grilled vegetables, if using) into the gravy. Stir them in carefully so that the paneer doesn’t break.
- Finishing Touches: Add fresh cream to the gravy, stirring it in for a rich and creamy finish. Cook for another 2-3 minutes. Taste the gravy and adjust the salt and spices if needed. If the gravy seems too thick, you can add a little more water to reach the desired consistency.
- The cream adds a luxurious texture to the gravy and balances the spices with its mild sweetness.
Serving Suggestions:-
- Paneer Tikka Masala is best served hot with any of the following:
- Naan or Garlic Naan: The soft, buttery texture of naan complements the rich, creamy gravy perfectly.
- Jeera Rice: This lightly spiced cumin-flavored rice makes for a wonderful accompaniment.
- Roti or Paratha: For a healthier option, you can serve it with whole wheat rotis or parathas.
- Basmati Rice: Plain steamed basmati rice is a classic choice to let the gravy shine.
Garnish the dish with freshly chopped coriander leaves and an extra swirl of cream for presentation. You can also serve lemon wedges and sliced onions on the side.
Paneer Tikka Masala Recipe| Paneer Tikka Recipe| Paneer Tikka Masala Recipe at home
Variations:-
Spicy Paneer Tikka Masala: Increase the amount of green chilies and regular red chili powder for extra heat. You can also add finely chopped green chilies on top for garnish.
Tandoori Paneer Tikka Masala: If you have access to a tandoor (traditional clay oven), grill the paneer in it for an authentic smoky flavor.
Paneer Tikka Butter Masala: Add more butter to the gravy for a richer, indulgent version. You can also increase the amount of cream for a smoother texture.
Healthy Version: For a lighter version, skip the cream and use low-fat yogurt for the marinade. You can also reduce the amount of oil used in both the gravy and grilling processes.
Tips for Perfect Paneer Tikka Masala
Paneer Quality: Use fresh, soft paneer for the best results. If the paneer feels hard, soak it in warm water for 15-20 minutes before marinating to soften it.
Marinating Time: Although 30 minutes is enough for the flavors to penetrate the paneer, marinating it for a longer period (up to 2 hours) will yield better results.
Grilling Paneer: Don’t overcook paneer, as it may turn rubbery. It should be grilled until just golden, ensuring it remains soft inside.
Balancing Spices: Kashmiri chili powder gives the dish its vibrant red color without much heat. You can adjust the heat level by using regular chili powder or adding more green chilies if you prefer a spicier dish.
Kasuri Methi: Don’t skip this ingredient as it adds a wonderful depth to the gravy. If you don’t have it on hand, you can substitute it with a pinch of ground fenugreek seeds, though the flavor won’t be exactly the same.
Consistency of Gravy: If you prefer a thicker gravy, reduce the amount of water. For a thinner gravy, add more water or cream. Just make sure to simmer it well to blend all the flavors together.
Vegan Option: To make this dish vegan, substitute paneer with firm tofu and use coconut cream or cashew cream instead of dairy cream.
Paneer Tikka Masala Recipe| Paneer Tikka Recipe| Paneer Tikka Masala Recipe at home
