Paneer tikka masala is a popular North Indian curry made with spiced marinated paneer cubes and veggies in tomato onion-based gravy. Originally paneer tikka was cooked in clay tandoor which gives a smoky charcoal flavor to the paneer. In some restaurants, it was made BBQ grills or ovens to get a smoky flavor. However, not everyone has an oven at home. To overcome all problems I made paneer tikka on tawa and then added it to the rich, creamy, and spicy gravy. It tastes great when served with naan, chapatti but can also be served with rice too.
The key to making restaurant style delicious paneer tikka at home are
- Use a non-stick pan for roasting paneer tikka. If tawa doesn’t have a non-stick coating then paneer pieces will stick to it.
- Add roasted besan in marination which helps to make marination thick and easily stick to paneer and veggies.
- Use hung curd or thick curd for marination. You can hang curd in a muslin cloth for 30 min to make it thick for marination.
- Let paneer tikka marinate for at least 2 hours in the refrigerator for proper binding.
- Mustard oil is used for roasting paneer tikka but does not forget to smear mustard oil. If you don’t want to use mustard oil then use any cooking oil.
- Cook paneer tikka on medium heat and turn and cook till all the sides it is golden brown.
- Do not overcook paneer otherwise, it will get burnt from the sides.
- Dhungar method (Smoky charcoal) infused aroma in paneer tikka which we get in restaurants.
- You can also be baked paneer tikka in the oven at 180 degrees Celsius for 10-12 minutes. The oven should be pre-heated for 10 min and brush some oil on the paneer tikka before baking it.
Please do visit my other related recipe collection like
Recipe Video
Paneer tikka masala | how to make paneer tikka masala | paneer tikka gravy
Ingredients
For paneer tikka
- 200 grms or 1 cup paneer - cottage cheese cubes
- 1 cup green capsicum
- 1 cup onion
For marination
- ¾ cup thick or hung curd
- 1 tbsp besan - gram flour
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- 1 tsp kashmiri red chilli powder
- ½ tsp ginger paste
- ½ tsp garlic paste
- 1 tsp lime juice
- Salt to taste
- 2 to 3 tsp oil for roasting
For paneer tikka masala gravy
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4-5 cloves
- 1 bay leaf
- 1 dry red chilli
- 2 cardamoms
- ½ tsp ginger paste
- ½ tsp garlic paste
- 3 chopped onion
- 1 tbsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp garam masala
- 4 crushed tomatoes
- 3 tsp hung curd
- ½ cup water
- Marinated paneer and vegetables
- 1 tsp kasuri methi
- Coriander leaves
Instructions
For paneer tikka
- In a mixing bowl add 3/4 cup thick or hung curd.
- Then add roasted besan and all spices like ginger garlic paste, red chilli powder, garam masala, turmeric powder, lime juice and salt to taste. Mix well.
- Add 200 grms or 1 cup paneer cubes, diced ½ cup onion and ½ cup capsicum into it.
- Mix well so the marinade coats the paneer and veggies evenly.
- Cover the bowl and keep the marinade in the fridge for at least 1 hour.
- After 1 hour, Heat 2 tsp oil on tawa. The gas flame should be low to medium and arrange paneer and veggies.
- When one side gets browned then turns over to the other sides.
- Cook all sides evenly browned.
For paneer tikka masala gravy
- Heat oil in a pan, then adds all dry spices like cumin seeds, bay leaf, cloves, cinnamon, cardamom and dry red chilli.
- Then add ginger-garlic paste and chopped onion and sauté it.
- Now add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and garam masala. Roast all spices on low flame.
- Add tomato puree and cook it till oil separates from the sides.
- Then add hung curd and mix into gravy.
- Further, add ½ cup water and mix well adjusting consistency as required.
- Now add i prepared paneer tikka and kasuri methi. Mix well.
- Cover and simmer for 10 minutes or until the flavors are absorbed.
- Add in 2 tbsp coriander and mix well.
- Finally, enjoy the paneer tikka masala recipe with butter naan or paratha.
Notes
- Add roasted besan in marination which helps to make marination thick and easily stick to paneer and veggies.
- Cook paneer tikka on medium heat and turn and cook till all the sides it is golden brown.
- You can also bake paneer tikka in the oven at 180 degrees Celsius for 10-12 minutes. The oven should be pre-heated for 10 min and brush some oil on the paneer tikka before baking it.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes