Name: Paneer Tikka Masala
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 500g paneer; 2 large red onions; 2 peppers (bell pepper/capsicum); 150g thick plain yoghurt; 2 cloves garlic, minced; 1 tsp minced ginger; 2 tbsp roasted gram flour; 2 tbsp Kashmiri chilli powder; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground fennel seeds; 2 tsp ground black pepper; 1/2 tsp smoked paprika; 6 green cardamom pods, seeds finely ground; 2 tsp kasoori methi, ground or rubbed between your palms; 2 tbsp lemon juice; 1 1/2 tsp salt (or to taste); 100ml edible mustard oil (or any vegetable oil of your choice - do not use olive oil); 4 tbsp ghee; 2 large onions, finely diced; 8 cloves garlic, minced; 2 tbsp minced ginger; 20 cashews, soaked in hot water 15 mins; 4 tbsp tomato paste; 800g tomato passata (sieved tomatoes) or canned tomatoes; 1 tbsp + 1 tsp Kashmiri chilli powder; 1 tbsp ground coriander seeds; 2 tsp ground cumin seeds; 1 tsp turmeric

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Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Here’s an easy to follow video recipe for all.

Bowl of paneer tikka masala with fried onion garnish and spoon — *You’ll love this recipe for Paneer Tikka Masala*

Whether you’re new to Indian cooking, or a seasoned expert, you’re going to love this delicious vegetarian curry recipe.

This Paneer Tikka Masala recipe is…

Easy to follow
Vegetarian
Gluten free
As tasty as your favourite Indian restaurant curry – but homemade!

What is Paneer Tikka Masala?

Paneer tikka masala is a popular Indian dish made with marinated paneer (Indian cottage cheese), cooked in a creamy tomato-based sauce.

Tikka masala (notably chicken tikka masala) is a relatively recent dish and said to have been invented in Glasgow, Scotland in the 1970s.

However, it has quickly become a global favourite, and is now one of the most popular Indian dishes in the world.

How is Paneer Tikka made?

Key ingredients in paneer tikka masala are paneer, tomatoes, cream, yoghurt, and a variety of spices.

The paneer is marinated in a mixture of yoghurt, spices, and herbs, and then baked and/or grilled. Plenty of tomatoes are cooked with the cream to create a creamy tikka masala sauce.

Spices in Paneer Tikka Masala

The spices used in paneer tikka masala vary depending on the cook, but some common spices include turmeric, coriander, cumin, garam masala, and chilli powder.

I like to use Kashmiri chilli powder for a bright red colour and mild level of heat.

How do restaurants make Paneer Tikka Masala?

Paneer Tikka Kebabs on a platter with fresh naan bread

The process for making Paneer Tikka Masala is a two-step affair.

First, you’ll need to prepare the Paneer Tikka, which is composed of marinated and skewered paneer, peppers (capsicum) and onions.

Secondly, you can make the tikka masala curry sauce (gravy). This is a quick and easy process, resulting in a silky, creamy sauce for the tikka pieces.

Once everything is prepared, you can push the grilled paneer and vegetables off the skewers, into the simmering tikka masala curry sauce.

Paneer Tikka Kebab with fresh lemon juice mint yogurt and homemade naan bread

Heat the ingredients through for a couple of minutes, then garnish with crispy fried onions, if you like.

Indian restaurants will typically cook their paneer tikka in a tandoor (clay oven). At home, we will cook the kebabs in a very hot oven, with the option of finishing them over an open flame.

You can also air fry, barbecue or pan fry paneer tikka.

Kadai paneer with paneer tikka pieces a vegetarian curry from India

In a restaurant kitchen, the tikka masala sauce will be prepared with something called a base gravy. Base gravy is an onion and spice mixture which forms the basis of almost all the curries on the menu.

Some restaurants also add red food colour to their tandoori marinade. I find that Kashmiri chilli powder adds enough colour but the choice is yours.

We will make our tikka masala curry sauce from scratch, in under 30 minutes!

Paneer tikka skewers kebabs ready to cook in oven air fryer or barbecue

Paneer Tikka Masala recipe step by step with pictures

How to make Paneer Tikka for tikka masala curry

1. Prepare the paneer and vegetables

Ingredients for making paneer tikka onions peppers and spices

Cut the paneer into cubes and soak them in a bowl of hot water (skip this step if using homemade paneer).

Deseed the peppers and cut them into pieces, about the same size as the paneer.

Peel the onions and slice them into quarters, or roughly the same size as the peppers and paneer. Peel the layers apart to create ‘petals’.

2. Make the paneer tikka marinade

In a large bowl, whisk together the yoghurt, roasted gram flour, spices, garlic and ginger.

Heat the mustard oil in a small pan until smoking hot. Carefully pour the oil over the yoghurt mixture. Whisk again until smooth.

3. Marinate and skewer the paneer and vegetables

How to marinate paneer for paneer tikka masala

Add the paneer, peppers and onions to the prepared marinade and toss well to coat.

Skewer the paneer and vegetables onto oven-safe kebab skewers (I use metal ones). Alternate the ingredients according to your preference.

If using wooden bamboo skewers, you’ll need to soak them in cold water for three hours prior to using. This will keep them from burning.

4. Cook the paneer tikka

Set the skewers over an oven tray, resting the exposed bottom and top of the skewer on the lip of the tray so the ingredients are suspended and not touching the tray.

Bake in a pre-heated oven at 220°C/425°F fan for 15-18 minutes. Keep an eye on them to ensure they do not burn.

You can finish by scorching them over an open flame like I do (see video), or under the grill. This will give the tikka a restaurant-like flavour, as if they have been cooked in a tandoor (clay oven).

How to cook paneer tikka without an oven

Alternatively, you can cook the paneer for an additional 5 minutes in the oven. If you don’t have an oven, you can air fry the paneer or barbecue it.

The paneer tikka can also be cooked on a griddle pan, or in a frying pan. Be sure to brown it on all sides.

Paneer tikka without skewers or kebab sticks

If you don’t have any skewers or kebab sticks, you can simply arrange the pieces of marinated paneer and vegetables on a greased roasting tray, taking care to leave some room around each piece.

Roast the pieces as per the recipe, keeping an eye on them as they may brown faster this way.

Do not finish them over an open flame if roasting individual pieces.

How to make Indian Tikka Masala sauce

1. Brown the onions

Cook the onions in ghee, until they’re a medium golden brown colour. Add a pinch of salt to draw moisture out of the onions as this will encourage them to brown quickly.

2. Briefly cook the aromatics and dry spices

Add the garlic, ginger, cashews, tomato purée and dry spices. Switch the heat off and stir well.

3. Add the tomatoes and simmer

Add the tomato passata (tomato pulp or canned tomatoes are also fine). Switch the heat back on and stir well. Cover with a lid and simmer for 20 minutes.

4. Blend the sauce

Allow the sauce to cool and blend until thick. You may need to add a splash of water. Continue to blend until very smooth and glossy.

5. Add the cream, honey, additional spices and tikka pieces

Return the sauce to the pan. Add the cream, honey, garam masala, kasoori methi, tikka pieces and some optional golden fried onions.

Stir well to heat the curry through and serve.

Side dishes to go with Paneer Tikka Masala

Restaurant-Style Peshwari Naan recipe — Peshwari Naan recipe

Roti Recipe - Homemade Chapati puffing up on a tawa — Peshwari Naan recipe

Substitute for cashews in Paneer Tikka Masala

Delicious Indian Paneer Tikka restaurant favourite recipe with authentic spices

Cashews thicken and enrich the tikka masala sauce. Almonds, white poppy seeds or melon seeds are all good substitutes for cashews in my Paneer Tikka Masala recipe.

If none of these alternatives are available, I recommend adding additional cream to the dish.

How to make vegan paneer tikka masala

If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour.

More paneer recipes you might like

How to Make Brown Butter Paneer Makhani — Brown Butter Paneer recipe

Restaurant-Style Shahi Paneer — Brown Butter Paneer recipe

Ready to make Paneer Tikka Masala? Let’s get to the recipe.

Paneer Tikka Masala Recipe (Restaurant Style) | How to make Indian Paneer Tikka Masala Curry

Yield: 6 servings

Paneer Tikka Masala

Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

For the paneer tikka

500g paneer
2 large red onions
2 peppers (bell pepper/capsicum)
150g thick plain yoghurt
2 cloves garlic, minced
1 tsp minced ginger
2 tbsp roasted gram flour
2 tbsp Kashmiri chilli powder
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fennel seeds
2 tsp ground black pepper
1/2 tsp smoked paprika
6 green cardamom pods, seeds finely ground
2 tsp kasoori methi, ground or rubbed between your palms
2 tbsp lemon juice
1 1/2 tsp salt (or to taste)
100ml edible mustard oil (or any vegetable oil of your choice - do not use olive oil)

For the tikka masala sauce

4 tbsp ghee
2 large onions, finely diced
8 cloves garlic, minced
2 tbsp minced ginger
20 cashews, soaked in hot water 15 mins
4 tbsp tomato paste
800g tomato passata (sieved tomatoes) or canned tomatoes
1 tbsp + 1 tsp Kashmiri chilli powder
1 tbsp ground coriander seeds
2 tsp ground cumin seeds
1 tsp turmeric
1 tbsp + 1 tsp garam masala
5 green cardamom pods, seeds finely ground
300ml double cream
1 tsp kasoori methi (rubbed between your palms)
4 tbsp honey
250ml water (approx. to thin the sauce down if required)
1 tsp salt, or to taste
Fried onions, to garnish

Instructions

For the paneer tikka skewers: Cut the paneer into cubes, about 1.5 cm x 1.5 cm. Soak the cubes in a bowl of boiling hot water (skip this step if using homemade paneer) whilst you make prepare the rest of the vegetables for the tikka and make the marinade.
Core and de-seed the peppers and cut them into pieces, about the same size as the paneer.
Peel the onions and slice them into quarters, or roughly the same size as the peppers and paneer. Peel the layers of the onions apart to separate into 'petals'.
In a large bowl, whisk together the yoghurt, roasted gram flour, Kashmiri chilli powder, cumin, coriander, fennel, black pepper, smoked paprika, cardamom, turmeric, kasoori methi, salt, lemon juice, garlic and ginger. Whisk well. Heat the mustard oil in a small saucepan until smoking hot. Carefully pour the hot oil over the yoghurt mixture. Whisk again until smooth.
Add the paneer, peppers and onions to the prepared marinade and toss well to coat.
Skewer the paneer and vegetables onto oven-safe kebab skewers (I use metal ones). Alternate the ingredients according to your preference.
Set the skewers over an oven tray, resting the exposed bottom and top of the skewer on the lip of the tray so the ingredients are suspended and not touching the tray. Bake in a pre-heated oven at 220°C/425°F fan for 15-18 minutes. Keep an eye on them to ensure they do not burn.
You can finish by scorching the kebabs over an open flame like I do (see video), or under the grill. This will give the tikka a restaurant-like flavour, as if they have been cooked in a tandoor (clay oven).
For the tikka masala sauce: Cook the onions in ghee, until they're a medium golden brown colour, about 10 minutes. Add a pinch of salt to draw moisture out of the onions as this will encourage them to brown quickly.
Add the garlic, ginger, cashews, concentrated tomato purée, Kashmiri chilli powder, coriander, cumin and turmeric. Stir well and cook for 30-40 seconds. Pour in the tomato passata and stir well. Bring to the boil and cover with a lid. Simmer the sauce over a medium heat for 20 minutes. Stir frequently to prevent it from settling on the bottom of the pan and burning.
Remove the lid and allow the sauce to cool.
Transfer to a high-powered blender and blend the mixture until thick and creamy. You may need to add a some or all of the water. Continue to blend until very smooth and glossy.
Return the sauce to the pan. Add the cream, honey, garam masala, kasoori methi, tikka pieces and some optional golden fried onions.
Stir well to heat the curry through and serve.

Notes

Paneer tikka without skewers or kebab sticks: If you don't have any skewers or kebab sticks, you can simply arrange the pieces of marinated paneer and vegetables on a greased roasting tray, taking care to leave some room around each piece. Roast the pieces as per the recipe, keeping an eye on them as they may brown faster this way. Do not finish them over an open flame if roasting individual pieces.
If using wooden bamboo skewers, you'll need to soak them in cold water for three hours prior to using. This will keep them from burning.

How to cook paneer tikka without an oven: Air fry, pan fry, grill or barbecue the kebabs. Be sure to brown all sides.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 738Saturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 20gCarbohydrates: 45gFiber: 8gSugar: 25gProtein: 24g

Nutrition information isn’t always accurate.

Pin this Paneer Tikka Masala recipe for later!

How to make the best Paneer Tikka Masala

If you like this, you’ll love my recipe for Peshwari Naan

Peshwari Naan restaurant style — Learn how to make Peshwari Naan, just like Indian restaurants do it!

With love and Paneer Tikka Masala,

Sanjana

Mayuri

Sunday 8th of October 2023

Hi Sanjana, I love your recipes. Garlic and Ginger (plus amounts) are missing from your ingredient list for the Tikka above.

Friday 13th of October 2023

Thanks for letting me know! I have amended the recipe now.

Lara Silverton

Wednesday 23rd of August 2023

My third time making this curry today and I would like to say that it's my most favorite curry I have ever cooked. I use wooden skewers and cook in the oven and it is perfect.

10 Paneer Curry Recipes You'll Love - Indian Recipes - Sanjana.Feasts

Thursday 17th of August 2023

[…] Paneer Tikka Masala Paneer Masala Matar Paneer […]

Abdi

Thursday 6th of July 2023

My Weekend sorted.