Easy Restaurant Style Paneer Tikka Masala

This easy restaurant style paneer tikka masala is made with spiced and shallow fried melt in the mouth paneer that is added to a creamy tikka masala sauce. It is best served with hot garlic butter naan or jeera rice.

Paneer Tikka Masala is a family favourite along with Chana Dal with Chicken, Mung Daal, Chicken Akni, One Pot Chicken and Rice and Masala Fish.

Easy Restaurant Style Paneer Tikka Masala 

Paneer Tikka is basically the vegetarian version of world famous and restaurant favourite, Chicken Tikka Masala.

Paneer tikka masala is a rich, aromatic and delicious recipe that is easy to make. 

In this recipe chunks of Paneer are marinaded in spices and yoghurt and then they are cooked in a tandoor/pan/griddl or under a grill before being added to a creamy gravy made with onions, tomato and cream.

Fresh Paneer is an Indian cheese that is mild in flavour.

It can be substituted with Tofu for a Vegan option or Chicken for a meat version. To make it Vegan you would also have to use a Vegan Yoghurt, substitute the Honey for Sugar and substitute the Cream for a vegan version, soaked/blended cashews or coconut milk/cream

The tandoor method adds a smoky flavour but most people don’t have a tandoor at home so I have suggested an alternative below. 

What is the meaning of the word Tikka?

Tikka means small pieces. 

Tikka pieces can be cubed lamb/beef/paneer/chicken.

The tikka is often cooked at high temperatures and usually in a tandoor (clay oven) or over coal. 

Tikka pieces are often served alone as a starter/appetiser - e.g. aloo tikki, chicken tikka, tandoori chicken kebab, paneer tikka. 

What is a Tikka Masala?

In Tikka Masala, tikka pieces of Meat or Paneer are coated in spice mix and then simmered in a masala curry base.

Is Paneer Tikka Masala Spicy?

It is actually quite mild and you can adjust the spices according to your taste too. 

Ingredients in Homemade Paneer Tikka Masala

This is what you will need for this recipe and possible substitutions:

Paneer Cheese

This is available in all major Supermarkets and International Supermarkets too.

Buy a firm version rather then the softer variety which will likely fall apart. You can add it in a block or buy Paneer Cubes.

Yogurt

Use a thick but not set Yoghurt such as Plain or Greek Yoghurt. 

Ground Spice Powders

The marinade uses Coriander powder, Turmeric Powder, Chilli powder and Kashmiri Chilli Powder which adds colour rather then heat.

Onions

Chopped White or Red Onions are best.

Tomato

Pureed Plum Tomatoes or 2 fresh chopped Tomatoes.We also use a squeeze of Tomato Paste/Tomato Purée.

Ginger and Garlic 

Fresh or Pureed store brought versions.

Cream

Double Cream/Heavy Cream. 

Honey

Or use the same amount of Caster/Granulated or Light Brown Sugar.

Lemon Juice

Or Lime Juice

Kasuri methi

Dried fenugreek adds an earthiness.

Garam Masala and Curry Powder

This is a blend of Spices. We add a bit to just bring everything together.

Fresh Coriander and Chillies

To garnish.

How to make it

Add cubes of Paneer to a large bowl with Yogurt, Ginger, Garlic, Coriander Powder, Chilli Powder, Turmeric Powder, Garam Masala and Lemon Juice. Coat well.

Add marinated Paneer to Oil in a pan. Cook for 2 - 3 minutes each side till golden brown all over. Remove to a plate.

Heat more Oil in the same pan and heat over medium high.

Once hot, add Cumin seeds.

Once they sizzle, add chopped Onion. Cook for 8 - 10 minutes till golden before adding Ginger, Green Chillies and Garlic. 

Cook for 2 minutes, then add blended Plum Tomatoes and Tomato Puree. 

Cover pot with lid and cook for 7-8 minutes over medium heat. 

Transfer everything to a blender and blend to a smooth paste.

Add the pureed paste back into the pan. 

Add Madras Curry Powder, Salt and Kasuri Methi. Cook for 2 minutes on medium high.

Add 150 ml Water.

Stir in Honey and Cream and cook for 2 minutes.

Add the cooked Paneer and let it simmer over medium-low heat in the masala for 2 to 3 minutes. 

Garnish with Coriander and pierced or chopped Chillies.

Alternative ways to cook Paneer

Cook in an Air Fryer

Preheat airfryer to 200 C/390 F. Brush basket with Oil and add Paneer. Cook for 5 minutes, then turn and air fry for 1 more minute.

Cook under grill 

Thread onto pre soaked skewers or add to a greased tray. Grill for 5 minutes each side.

Cook in the Oven

Bake in a preheated oven at 430 F/220 C/Gas Mark 9 for 8 to 10 minutes.

How to add smoky flavour to the dish

You can use the dhungar method to add smoky flavour to this recipe.

Add a small steel bowl to the middle of the Paneer Tikka Masala pot.

Burn a small piece charcoal over direct fire until hot. 

Place the coal inside the bowl. 

Add 1 teaspoon Oil.

Cover the pot with a lid and leave for 7 - 10 minutes.

Serving Suggestions

Paneer Tikka Masala is delicious served with:

Garlic Naan or Butter Naan

Soft, fluffy Naan Bread is the best side with this dish.

Jeera Rice

Or plain Basmati Rice works well too. 

Chapatti

Roti will also be great to mop up this curry. 

Storage 

Leftover Paneer Tikka Masala can be stored in the fridge for up to 4 days.

To reheat, warm on the stove or in the microwave till warmed all the way through.

Vegan Variation

You can skip the Yoghurt and soak a handful of Cashew Nuts in water for 20 minutes. Blend and add them in place of the Yoghurt.

Skip the Honey and use Sugar instead.

Replace Cream with Vegan Cream or Coconut Cream/Milk.

Use a Vegan Yoghurt in the marinade.

Tips for making Paneer Tikka Masala

• Kasuri methi (Dry Fenugreek Leaves) add an earthiness to Tikka Masala and Tandoori recipes. It can be found in International  Supermarkets. You can skip it if you can't find it.
• After the masala sauce is blended, you can strain in to remove any remaining onion/tomato.

More Indian Recipes:

Mung Daal

Butter Chicken - Chicken Makhani

Lamb Karahi

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