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    Home » Recipes » Dinner

    21st January 2020 Dinner

    Home » Recipes » Dinner

    Easy Restaurant Style Paneer Tikka Masala

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    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.

    Paneer tikka masala in a dish with pickles and papadums

    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.

    Paneer pieces in a bowl with spices

    Marinaded Paneer in a bowl

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

    Paneer added to oil in pot

    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. 

    Onions in pot

    Ginger, garlic and green chilli added to pot

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

    Tomato added to pot

    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. 

    Fenugreek added to pot

    Water and Paneer added to pot

    Cream added to pot

    Garnish with Coriander and pierced or chopped Chillies.

    Paneer Tikka Masala on table with sides

    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 tsp 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

    Egg Curry

    Butter Chicken - Chicken Makhani

    Lamb Karahi

    did you make this recipe?

    if you try this recipe, or any other recipe on tiffin and tea, please take a moment to leave a star rating and/ or leave me a 💬 comment/share on social media. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

    Paneer Tikka Masala in 3 bowls with Naan

     

    Paneer tikka masala in a dish with pickles and papadums
    5 from 3 votes
    Print

    Easy Restaurant Style Paneer Tikka Masala

    This easy restaurant style paneer tikka masala recipe 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.

    Course Dinner, Lunch
    Cuisine british, Indian
    Keyword Indian, Indian Curry, PAneer, paneer tikka masala, panner masala, Vegetarian Indian, Vegetarian Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 410 kcal
    Author Safira

    Ingredients

    Marinade

    • 300 g Paneer cut into 1 inch cubes
    • 4 tbsp Yoghurt
    • ½ tsp Ginger Paste
    • ½ tsp Garlic Paste
    • 1 tsp Coriander Powder
    • 1 tsp Kashmiri Chilli Powder
    • ½ tsp Red Chilli Powder
    • ¼ tsp Turmeric Powder
    • 1 tsp Garam Masala Powder
    • 1 tbsp Lemon Juice

    Masala Sauce

    • 3 tbsp Oil
    • 1 tsp Cumin Seeds
    • 1 large Onion Diced
    • 1 tsp Ginger Paste
    • 1 tsp Garlic Paste
    • 2 Green Chillies Pierced
    • 300 ml Plum Tomatoes Pureed
    • 2 tbsp Tomato Puree
    • 1 tsp Madras Curry Powder
    • 1 tsp Salt
    • ¼ tsp Kasuri Methi Dry Fenugreek
    • 150 ml Water
    • 1 tbsp Honey
    • 2 tbsp Double Cream

    Instructions

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

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

    3. In the same pan, add remaining Oil. Then add Cumin seeds.

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

    5. Cook for 2 minutes, then add blended Plum Tomatoes and Tomato Puree. Cover pot with lid and cook for 7-8 minutes or until the oil seperates at the side, over medium low heat.

    6. Transfer masala paste to a blender and blend to a smooth paste.

    7. Add the pureed paste back into the pan. Add Madras Curry Powder, Salt and Kasuri Methi. Cook for 2 minutes on medium high.

    8. Add 150 ml Water. Stir in Honey and Cream and cook on medium low for 2 minutes.

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

    10. Garnish with Coriander and pierced or chopped Chillies.

    Recipe Notes

    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 pot.

    Burn a small piece charcoal over direct fire until hot. 

    Place the coal inside the bowl. 

    Add 1 tsp 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/tomatoes.
    Nutrition Facts
    Easy Restaurant Style Paneer Tikka Masala
    Amount Per Serving
    Calories 410 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 14g88%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 8g
    Cholesterol 61mg20%
    Sodium 702mg31%
    Potassium 343mg10%
    Carbohydrates 17g6%
    Fiber 3g13%
    Sugar 10g11%
    Protein 13g26%
    Vitamin A 877IU18%
    Vitamin C 19mg23%
    Calcium 421mg42%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Deeksha says

      March 15, 2021 at 8:43 am

      This looks delicious. I love the recipe. Thank you so much for sharing this delicious recipe.

      Reply
      • Safira says

        March 15, 2021 at 5:10 pm

        You are welcome. Hope you enjoy!

        Reply

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