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paneer tikka masala recipe – restaurant style paneer tikka masala recipe

paneer tikka masala recipe with step by step photos. super delicious restaurant style paneer tikka masala recipe. this recipe is favorite with many and a popular punjabi dish on the blog.

this restaurant style paneer tikka masala recipe 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. so to get the best taste i suggest following tips:

  • use ripe, red and slightly sweet tomatoes. avoid using tomatoes which are too tangy or sour.
  • the same rule applies with hung yogurt. use fresh hung curd or use fresh full fat thick yogurt (thick curd). and not the one which has become sour.
  • for making any paneer based curry dish, its always best to make paneer at home.

the tikka recipe is very versatile and can be grilled, broiled or even pan fried. i have shown both the grilled and pan fried method in this post. if you prefer less hand work then grill the paneer 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. or you can check this paneer tikka recipe on stove top.

i already have a paneer tikka recipe posted which is a bit spiced and flavored with ajwain (carom seeds). if you like paneer tikka, you can also check these tikka recipes:

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. minimum marination is of 1 hour.

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

if you are looking for more paneer recipes then do check paneer butter masalakadai paneer, malai kofta, shahi paneertawa paneer masalamatar paneer and paneer pasanda recipe.

paneer tikka masala recipe below:

4.76 from 29 votes
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paneer tikka masala recipe restaurant style
prep time
1 hrs 30 mins
cook time
30 mins
total time
2 hr
 

paneer tikka masala recipe - marinated grilled paneer cubes in onion-tomato yogurt based curry.

course: main
cuisine: north indian, Punjabi
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
for the paneer tikka:
  • 250 to 300 grams paneer (cottage cheese) - cut into cubes or squares
  • 1 medium bell pepper (capsicum or shimla mirch - green, red, yellow) - diced
  • 1 medium onion - halved and the layers removed
  • 6 tablespoon thick curd (yogurt or dahi) or hung yogurt (hung curd)
  • ½ inch ginger + 2 small garlic - crushed to a smooth paste in mortar-pestle. OR about ½ teaspoon ginger-garlic paste
  • 1 teaspoon lime juice
  • ½ teaspoon kashmiri red chili powder or deghi mirch or red chili powder
  • ½ teaspoon garam masala powder or tandoori masala powder
  • ¼ teaspoon turmeric powder (haldi)
  • 2 to 3 pinches of nutmeg powder or grated nutmeg (jaiphal powder)
  • a generous pinch of crushed saffron (kesar) or saffron powder - optional
  • 1 tablespoon corn starch OR besan (gram flour)
  • ½ to 1 teaspoon oil for brushing
  • ½ teaspoon salt or as required
for paneer tikka masala gravy (sauce or curry):
  • 2 medium onions OR 1 large onion OR 100 grams onion - peeled and halved
  • 3 medium tomatoes OR 200 grams tomatoes
  • 3 to 4 garlic cloves+ ½ inch ginger - crushed in a mortar-pestle to a paste. OR about 1 teaspoon ginger-garlic paste
  • 2 to 2.5 tablespoon fresh full fat curd (yogurt or dahi) - whisked well till smooth
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder) - optional
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chili powder or kashmiri red chili powder or deghi mirch
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ½ cup water or add as required
  • 3 to 4 tablespoon low fat cream - 25% to 35% low fat (i used amul cream)
  • 2 tablespoon oil OR 2 tablespoon butter
  • ½ to 1 teaspoon sugar (optional)
  • a few coriander leaves for garnishing
  • salt as required
how to make recipe
marinating paneer tikka:
  1. whisk the hung curd/yogurt till smooth in a large bowl. you can also use a really thick curd instead of hung curd.

  2. add all the ginger-garlic paste, spice powders, corn starch or gram flour & salt. mix well.
  3. add the paneer cubes, onions, bell pepper.
  4. gently mix again so that the marination coats the paneer, onions and bell peppers evenly. cover the bowl & marinate for a minimum of 1 hour or overnight in the refrigerator.
grilling method to make paneer tikka:
  1. line a baking tray or pan with aluminum foil. this method makes its easier to clean the pan later.
  2. thread the paneer cubes on a bamboo or metal skewers and place them on the prepared pan. preheat the oven to 200 degrees celsius/390 degrees fahrenheit for at least 10 minutes before you grill the paneer tikkas. 

  3. for a regular oven, keep both the top and bottom elements on and keep the pan in the center rack. for a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit.

  4. brush about 1/2 tsp oil evenly on the paneer and bell pepper cubes.
  5. grill the paneer tikka in an preheated oven at 200 degrees C/390 degrees fahrenheit for 15-25 minutes (depending on the oven temperatures). i have a really slow oven, so it took 28 mins for the paneer cubes to be grilled and browned at the edges. 

  6. just keep an eye when the paneer is getting grilled in the oven. for a microwave oven in the convection mode, use 180 degrees celsius/350 degrees fahrenheit for grilling the paneer tikka.

pan frying method to make paneer tikka:
  1. heat about 1/2 tbsp oil in a pan. place the threaded paneer tikka with the skewers on the pan.
  2. gently rotate the skewers, when one side is crisp and browned. keep on rotating till all the sides are browned. add more oil if required, while frying. keep the fried paneer tikka aside.
making paneer tikka masala gravy (sauce or curry):
  1. boil water with a pinch of salt. add halved onions and tomatoes to the boiling water. cook for one or two minutes. switch off. cover and keep aside for 15 to 20 minutes. 

  2. you can also add cashews to the hot water. adding cashews gives a creamier consistency with a nice sweetness. later drain and chop the onions and tomatoes roughly. its not necessary to blanch, but blanching reduces the cooking time later.

  3. later chop the onions roughly and make a smooth fine paste in a grinder or blender.
  4. peel and roughly chop the tomatoes. make a smooth puree of the tomatoes in the grinder or blender. keep both the onion & tomato puree aside.
  5. whisk or beat the yogurt till smooth and keep aside. there should be no lumps in the yogurt and it should be beaten well.
  6. in the same pan, heat 2 tbsp oil and then add the onion paste.
  7. stir often and saute till the onions paste turns golden.
  8. add ginger garlic paste and saute till the raw aroma of ginger-garlic goes away.
  9. add the tomato puree. stir well and saute till you see fat leaving sides of the masala.
  10. now add all the dry spice powders - turmeric, red chili powder, coriander powder and garam masala/tandoori masala.
  11. stir well so that the spices are incorporated in the masala paste evenly.
  12. now remove the pan from the fire. add beaten fresh curd/yogurt. removing the pan from fire, won't allow the yogurt to curdle. use full fat and fresh curd.
  13. stir well. add water and salt. stir again.
  14. simmer for 5 to 6 minutes or till the paneer tikka masala gravy thickens and you see fat floating on the top. you can keep the consistency from medium to slightly thick. the consistency can be altered by adding more or less water.

  15. add cream and kasuri methi (dry fenugreek leaves). stir well and simmer on a low flame for a minute. check the taste and add more salt or cream if you prefer. you can also about 1/2 to 1 tsp of sugar for a light sweet taste.
  16. then add the paneer tikka along with the veggies. stir again and switch off the flame.
  17. garnish with coriander leaves & serve paneer tikka masala with some naan, rotis or jeera rice.


how to make paneer tikka masala recipe:

1: whisk the hung curd (yogurt or dahi) till smooth. you can also use a really thick curd instead of hung curd.

2. add all the ginger-garlic paste, spice powders, salt, gram flour or corn starch and mix well.

3. add the paneer cubes, onions, bell pepper.

4. gently 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.

5. meanwhile boil water with a pinch of salt. add halved onions and tomatoes. cover and keep aside for 15 to 20 minutes. you can also add 2 tablespoons cashews (12 to 15 cashews) to the hot water. adding cashews gives a creamier consistency with a nice sweetness. later drain and chop the onions and tomatoes roughly. its not necessary to blanch, but blanching reduces the cooking time later.

6. the marinated paneer and veggie after one and a half hour.

grilling method for paneer tikka:

7. line a baking tray or pan with aluminum foil. this method makes its easier to clean the pan later.

8. thread the paneer cubes on a bamboo or metal skewers and place them on the prepared pan. preheat your regular oven to 200 degrees celsius/390 degrees fahrenheit, for atleast 10 minutes before you grill the tikkas. for a regular oven, heat both the top and bottom elements and keep the pan in the center rack. for a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit.

9. brush about ½ tsp to 1 tsp oil evenly on the paneer and bell pepper cubes.

10. grill the paneer tikka in an preheated oven at 200 degrees celsius/390 degrees fahrenheit for 15-25 minutes (depending on the oven temperatures). i have a really slow oven, so it took 28 mins for the paneer cubes to be grilled and browned at the edges. just keep an eye when the paneer tikka is getting grilled in the oven. for a microwave oven in the convection mode, use 180 degrees celsius/350 degrees fahrenheit for grilling the paneer tikka.

11. below is the oven grilled paneer tikka. you can brown the edges more if you want.

pan frying or stove top method for paneer tikka:

12. heat about 1/2 tbsp oil in a pan. place the threaded paneer tikka with the skewers on the pan.

13. gently rotate the skewers, when one side is crisp and browned. keep on rotating till all the sides are browned. add more oil if required, while frying. keep the fried paneer tikka aside.

making paneer tikka masala gravy:

14. roughly chop the blanched onions and make a fine paste. make a smooth puree of the blanched tomatoes and cashews (if you have added them) too. forgot to take a pic.

15. in the same pan, heat 2 tbsp oil and then add the onion paste.

16. stir often and saute till the onions paste turns golden.

17. add ginger garlic paste and saute till the raw aroma of ginger-garlic goes away.

18. add the tomato puree. stir well and saute till you see fat leaving sides of the masala.

19. now add all the dry spice powders – turmeric, red chili powder, coriander powder and garam masala/tandoori masala.

20. stir well so that the spices are incorporated in the masala paste evenly.

21. now remove the pan from the fire. add beaten fresh curd/yogurt. removing the pan from fire, won’t allow the yogurt to curdle. use full fat and fresh curd.

21. stir well.

22. add water and salt. stir again.

23. simmer for 5 to 6 minutes or till the paneer tikka masala gravy thickens and you see fat floating on the top. you can keep the consistency from medium to slightly thick. the consistency can be altered by adding more or less water.

24. add cream and kasuri methi (dry fenugreek leaves). stir well and simmer on a low flame for a minute. check the taste and add more salt or cream if you prefer. you can also about 1/2 to 1 tsp of sugar for a light sweet taste.

25. then add the paneer tikka along with the veggies.

26. stir paneer tikka masala gravy again and switch off the flame.

27: garnish paneer tikka masala with coriander leaves. serve paneer tikka masala with some naan, rotis or jeera rice or garam masala rice or biryani rice.




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This post was last modified on October 29, 2017, 4:03 pm

    Categories Festival RecipesIndian CurriesMain CourseNorth Indian RecipesPaneer RecipesPopular Indian RecipesPunjabi Recipes