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.
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.
Nutrition
Calories: 410kcalCarbohydrates: 17gProtein: 13gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 61mgSodium: 702mgPotassium: 343mgFiber: 3gSugar: 10gVitamin A: 877IUVitamin C: 19mgCalcium: 421mgIron: 1mg
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