paneer tikka masala, restaurant style paneer tikka masala recipe

paneer tikka masala

paneer tikka masala – restaurant style. paneer tikka masala is favorite with many and a popular dish.

this paneer tikka masala recipe is restaurant style and is pretty rich and heavy. the sauce is made with onions, tomato puree, yogurt and cream.

while making the sauce or gravy, one point which is essential is balance in the flavors and taste.  i suggest to use ripe, red and slightly sweet tomatoes and fresh yogurt. avoid using tomatoes which are too tangy or sour. the same rule applies with yogurt. use fresh full fat yogurt and not one which has become sour.

for making any paneer based curry dish, its always best to make paneer at home. i used organic milk to make the paneer and about 1 litre of milk, yielded approx 200 gms paneer.

i already have a paneer tikka recipe posted which is a bit spiced and flavored with ajwain (carom seeds). this tikka recipe is different and is adapted from the book “prashad – cooking with indian masters” (India | US). the gravy or curry/sauce is my own recipe.

paneer tikka masala is a lengthy dish so some prep work often helps. you can marinate the paneer the night before and keep in the refrigerator. i have done the same. minimum marination is of 1 hour.

the tikka recipe is very versatile and can be grilled, broiled or even pan fried. since i wanted less hand work, i grilled the tikka in the oven. if you don’t have an oven, then heat some oil in a non stick pan or tava/griddle and pan fry the paneer tikka cubes till golden.

paneer tikka masala goes best with naan (plain or butter) and even with tandoori rotis. however they also can be served with chapatis and some jeera rice or saffron rice. so do try this restaurant style paneer tikka masala recipe.

lets start step by step paneer tikka masala recipe:

1: whisk the yogurt till smooth. add all the spices, herbs, gram flour and mix well. add the paneer cubes, bell pepper and mix again so that the marination coats the paneer and bell pepper evenly. marinate for a minimum of 1 hour or overnight in the refrigerator.

marinated paneer cubes for paneer butter masala

2: thread the paneer cubes on a bamboo or metal skewers and place them on a prepared pan. keep an aluminium foil covered on the tray so that its easier to clean the pan later. brush some oil on the paneer and bell pepper cubes. grill the paneer in an oven at 200 degrees C for 8-15 minutes (depending on the oven temperatures). i have a really slow oven, so it took 15 mins for the paneer cubes to be grilled.

paneer cubes for grilling

3: the paneer tikka is grilled and ready. you can brown the edges more if you want. keep aside.

grilled paneer cubes

4: heat oil in a pan. add the chopped onions and begin to saute them.

sauting onions for paneer recipe

5: saute them till they get caramelized or golden brown.

ginger garlic paste for paneer tikka msala recipe

6: add the ginger-garlic paste and saute for some seconds till the raw aroma goes away.

adding tomato puree for paneer recipe

7: now add the tomato puree and continue to saute.

tomato puree for paneer tikka

8: after 3-4 mins add the turmeric powder, coriander powder, red chili powder and garam masala powder. stir.

spices for tikka recipe

9: you have to keep on sauting till you see the oil leaving the masala paste from all the sides and the whole mixture starts getting together. this sauting process taking approx 10-12 mins on a low flame. this is important for the real flavors to come through. to get the right consistency and the texture of the sauted masala, have a closer look at the pic below.

paneer tikka gravy

10: now remove the pan from the fire. add the yogurt. also add the leftover marination mixture. removing the pan from fire, won’t allow the yogurt to curdle.

add yogurt to paneer tikka gravy

11: stir well.

add water to paneer tikka gravy

12: keep the pan on fire & add water along with salt. stir again.

paneer-tikka-masala

13. simmer for 8-9 minutes till you see fat or oil on the top and the curry would start to thicken a bit.

paneer tikka gravy

14. remove the paneer cubes and bell pepper from the skewers.

paneer cubes

15: add the paneer tikka cubes and bell pepper to the gravy and simmer for a minute or two.

add paneer cubes to paneer tikka gravy

16: lastly add some crushed kasuri methi and cream. stir. switch off the fire and the paneer tikka masala is ready to be served. cream not seen in pic as i added it later :-)

adding cream to paneer tikka

17: serve paneer tikka masala with some naan, rotis or jeera rice.

paneer tikka masala recipe

if you are looking for more paneer recipes then do check paneer butter masalakadai paneer, malai kofta, shahi paneer and matar paneer.

paneer tikka masala recipe below:

4.7 from 6 reviews
paneer tikka masala - restaurant style
 
Prep time
Cook time
Total time
 
paneer tikka masala - grilled paneer cubes in onion-tomato yogurt based curry.
Author:
Recipe type: main
Cuisine: punjabi, north indian
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
for the paneer tikka:
  • 200 grams paneer, cubed or cut into squares
  • 1 medium green/red/yellow bell pepper, diced
  • ½ cup thick yogurt or hung yogurt or curd
  • ½ to ¾ tbsp lemon juice
  • 1 tsp cumin seeds + 2-3 green cardamoms + 1 strand of mace - ground in a mortar pestle or in a coffee grinder to a fine powder.
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 2 to 3 pinches of nutmeg powder or grated nutmeg
  • 2 tbsp besan or gram flour
  • a few tsps of oil for brushing
  • salt as required
for the tikka masala/gravy/sauce/curry:
  • 1 medium to large onion, finely chopped or minced
  • 2 medium tomatoes - which would yield approx 1 cup tomato puree
  • ¾ to 1 cup full fat yogurt - whisked well till smooth
  • ¼ to ½ tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • 3-4 garlic cloves + ½ inch ginger - crushed in a mortar-pestle to a paste. about 1 to 1.5 tsp of ginger-garlic paste
  • ½ tsp kasuri methi or dry fenugreek leaves
  • 2 to 3 tbsp cream
  • 1 cup water
  • 2 to 3 tbsp oil or 2 tbsp butter
  • a few coriander leaves for garnishing
  • salt as required
Instructions
making the grilled paneer tikka:
  1. whisk the yogurt till smooth. add all the spices, herbs, gram flour, lemon juice, salt mentioned above. mix well.
  2. add the paneer cubes, bell pepper and mix again so that the marination coats the paneer and bell pepper evenly.
  3. marinate for a minimum 1 hour in the refrigerator or overnight in the refrigerator.
  4. thread the paneer cubes on a bamboo or metal skewers and place them on a pan that has been covered with an aluminium foil.
  5. brush some oil on the paneer and bell pepper cubes.
  6. grill the paneer in an oven at 200 degrees C for 8-15 minutes.
  7. even after 4-5 minutes you can brush some oil on the paneer and bell pepper.
  8. you can brown the edges more if you want.
  9. the paneer tikka is ready. when cooled remove the grilled paneer cubes & bell pepper from the skewers and keep aside.
preparing the tikka masala/gravy/sauce/curry
  1. prep up by chopping the onions etc.
  2. puree the tomatoes and keep aside.
  3. whisk or beat the yogurt till smooth and keep aside.
  4. there should be no lumps in the yogurt and it should be beaten well.
  5. heat oil in a pan. add the chopped onions and begin to saute them till they get caramelized or golden brown.
  6. add the ginger-garlic paste and saute for some seconds till the raw aroma goes away.
  7. now add the tomato puree and continue to saute for 3-4 mins.
  8. add the turmeric powder, coriander powder, red chili powder and garam masala powder. stir well.
  9. you have to keep on sauting till you see oil leaving the masala paste from all the sides and the whole mixture starts getting together. this is important for the real flavors to come through. this process takes about 10-12 minutes on a low flame.
  10. now remove the pan from the fire. add the yogurt. also the add the leftover marination and stir well.
  11. keep the pan on fire and add water and salt.
  12. stir well and simmer for 8-9 minutes on a low flame till the curry thickens a bit and you see fat or oil on the top.
  13. add the grilled paneer tikka cubes & bell pepper to the gravy and simmer for a minute or two on low flame.
  14. then add some crushed kasuri methi and cream. stir. switch off the fire and the paneer tikka masala ready to be served.
  15. serve paneer tikka masala garnished with some coriander leave & and some cream accompanied with some naan, rotis or jeera rice.
Notes
to slightly sweeten the gravy you can also add some sugar if required, especially if you don't add the cream.


Comments

  1. vidya says

    I’m a fan of your recipes as they r healthy n easy to do ones. Especially ur cakes as they are eggless n use whole wheat. Gr8 job Dassana

  2. Reshmi Abhay says

    thnk u so much for the recipe.. though it turned out a little more sour than i expected..but on the whole the dish smelled and luked awesome.. and tasted lovely too albeit a little sour! btw thnx for the visual representation.. it helped a lot!! congratulations on the good work! :)

    • says

      okay. the taste is a bit sour due to the addition of yogurt. i think this taste may be liked or not liked by some people. for making this recipe, i always suggest to use ripe tomatoes and fresh yogurt. then the taste is not that sour or too sour. thanks reshmi.

  3. Jeffin says

    Hi there,
    For the gravy I used only half the tomato and curd mentioned in the recipe. Still it turned out a bit sour. Is that how its supposed to be? I loved the taste though. Especially the paneer. I had marinated it over night and it was delicious. The consistency was good too. Can you throw some light on why its called tikka masala?

    • says

      there is slight sourness but not much. there are many variations of paneer tikka masala. the sauce can also be just onion-tomatoes and spices in cream or cashew paste which is a bit sweet. we don’t prefer the sweet version and hence i add yogurt. you can also reduce the amount of yogurt. the sourness also depends upon the quality of tomatoes and yogurt. i always use tomatoes which are not sour or tart and the yogurt has to be fresh. its called tikka masala where masala means the sauce or gravy.

  4. Aditya says

    Taking a second here to comment on the quality of this post. The food is without a doubt delicious, but I really appreciate the detailed steps and photos that you post. Made it a lot easier for me to prepare the dish, for example understanding the texture of the sauteed masalas. Keep up the good work! Will be following this website from now on, for sure!

    • says

      welcome aditya. its good you shared your feedback as it helps us to make the content better and more reader friendly. thanks for your inputs. keep visiting the site.

  5. Sweta says

    Thanks a lot for such a nice explanation of the recipe. I just wanted to ask what other alternative one can use if one does not have a oven .! Will tandoor work?

    • says

      you can make the paneer tikka in the tandoor easily. you can also use a tava or griddle to make the tikka. just add little oil on the tava and then pan fry the marinated paneer cubes.

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