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.
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:
Butter Chicken - Chicken Makhani
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Easy Restaurant Style Paneer Tikka Masala
Ingredients
Marinade
- 300 g Paneer cut into 1 inch cubes
- 4 tablespoon Yoghurt
- ½ teaspoon Ginger Paste
- ½ teaspoon Garlic Paste
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Lemon Juice
Masala Sauce
- 3 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 large Onion Diced
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 2 Green Chillies Pierced
- 300 ml Plum Tomatoes Pureed
- 2 tablespoon Tomato Puree
- 1 teaspoon Madras Curry Powder
- 1 teaspoon Salt
- ¼ teaspoon Kasuri Methi Dry Fenugreek
- 150 ml Water
- 1 tablespoon Honey
- 2 tbsp Double Cream
Instructions
- 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.
- Heat 2 tablespoon oil in a pan. Add marinated Paneer. Cook for 2 - 3 minutes each side till golden brown all over. Remove to a plate.
- In the same pan, add remaining Oil. Then 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 or until the oil seperates at the side, over medium low heat.
- Transfer masala paste 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 on medium low 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.
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 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/tomatoes.
Deeksha says
This looks delicious. I love the recipe. Thank you so much for sharing this delicious recipe.
Safira says
You are welcome. Hope you enjoy!