• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Curry » Paneer Tikka Masala

    Easy Paneer Tikka Masala Recipe | Restaurant Style

    Published: Oct 12, 2014 · Modified: Sep 9, 2020 by Pavani · 26 Comments

    36 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Recipe to make creamy and delicious Kashmiri Paneer Tikka masala. An easy to make, restaurant style recipe that is perfect side dish to serve with rice or naan.

    White bowl with paneer tikka masala with a rice pilaf and yogurt in the background

    Tikka Masala is a very popular side dish served in North Indian restaurants all over the world. But it is quite easy to make at home.

    So what is tikka masala? The word 'tikka' means a ‘chunk’ of meat or vegetable in Hindi. These spicy marinated tikka are then cooked in a tandoor or a charcoal-fired clay oven.

    The cooked chunks are later simmered in a sauce to make this delicious tikka masala. This recipe can be made with paneer, meat, tofu or just vegetables.

    In this vegetarian version, chunks of paneer and veggies are marinated with spices and yogurt. Since I don't own a tandoor, I either use a grill pan or a skillet to cook the paneer.

    White bowl with paneer curry topped with cilantro

    The first time I have made this recipe was with Kashmiri tikka masala paste that my mom bought from her Kashmir trip. I have been hooked on this dish ever since.

    But now I make my own spice paste and it is spicy, sweet and absolutely delicious.

    Ingredients

    There are 2 components in this recipe. The 'tikka' part and the 'masala or curry' part of the dish.

    Here's what you need for the 'protein or tikka':

    • Protein of choice - I used paneer, but you can use tofu or animal protein in this recipe.
    • Yogurt - acts as a tenderizer and adds flavor to the dish. You can use either homemade or store bought. Make sure to use plain (full fat or low fat) yogurt. Greek style works too.
    • Spices - red chili powder, black pepper, garam masala, chaat masala, kasoori methi and salt.
    • Garlic - either freshly minced or garlic powder.
    • Lemon or lime juice
    Ingredients to marinate paneer for the tikka

    For the spice or masala part of the dish:

    • Produce - onion, diced tomatoes, red pepper, ginger+garlic paste & cilantro.
    • Spices - ground turmeric, red chili powder, garam masala, ground cumin and salt.
    • Dry fruit - raisins and almonds (preferably blanched)
    • Cream - adds creaminess to the dish.
    Ingredients needed to make the masala / curry sauce for the dish

    Instructions

    Start the recipe by marinating the paneer - Combine yogurt, spices, lemon/ lime juice, garlic and salt. Mix well and add chopped paneer. Gently toss around and set aside for at least 30 minutes

    Side by side photos showing the making of yogurt marinade with spices for paneer

    Next make the Masala/ Sauce: Cook onion, bell pepper, almonds and raisins until the veggies are lightly browned around the edges. Add the tomatoes and cook till mushy.

    Let the mixture cool and then blend to a thick sauce along with cream, salt and garam masala.

    Pour the sauce back into the saucepan and simmer over lower heat. Keep the sauce warm while cooking the paneer.

    Step by step photos showing the making of masala and the curry

    Cook Paneer - I cooked them directly on a skillet. Transfer the marinated paneer along with the marinade on a hot skillet and cook until lightly golden on all sides.

    To finish the paneer tikka masala: Slide the cooked paneer pieces right into the warm sauce and mix well to coat them evenly. Garnish with chopped cilantro and serve hot.

    White bowl with Kashmiri Paneer tikka masala topped with cilantro

    Taste Test

    This paneer tikka masala is one of those dishes that is spicy, sweet and delicious, all at the same time. It is great to serve as part of a North Indian meal along with simple jeera rice or roti.

    It is best to serve this dish hot. But leftovers can be refrigerated in an airtight container for upto 3 days.

    White bowl with rice pilaf and paneer curry

    Tips

    • Paneer can either be threaded onto pre-soaked wooden skewers and then grilled on a grill pan. Or place them on a foil lined baking sheet and broiled until browned - about 1~2 minutes per side.
    • Cream can be subbed with half-n-half in the curry/ masala.
    • Paneer can be substituted with tofu.
    • The recipe can be made without the masala similar to these tofu kebabs. They can be served as an appetizer instead of a main dish.

    Frequently Asked Questions

    Can tikka masala be made ahead of time?

    Yes, the curry part of the dish can be made up to 3 days in advance. Keep refrigerated until ready to use. It can be frozen for up to 2 months.
    But it is best to cook/ grill the paneer on the day of serving.

    Can this recipe be made Vegan?

    Absolutely, replace paneer with tofu and yogurt with soy or coconut yogurt.

    Recipes to serve along with tikka masala

    Here are a few recipe ideas to serve with this dish to make a meal:

    • Punjabi Kadhi Pakora
    • Navratan Paratha
    • Bagara Rice
    • Bengali Masoor dal
    • Indian style Red Lentil Soup
    Kashmiri Tikka Masala

    Kashmiri Paneer Tikka Masala (Vegetarian recipe)

    Recipe to make creamy and delicious Kashmiri Paneer Tikka masala. An easy to make, restaurant style recipe - perfect to serve with rice/naan.Paneer can be cooked on a grill pan or under a broiler.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Marinating Time:: 30 mins
    Total Time: 1 hr 20 mins
    Course: Side Dish
    Cuisine: kashmiri, north indian
    Servings: 4 Servings

    Ingredients

    • 1 cup Paneer, cubed
    • 2 tablespoons Cilantro, finely chopped

    For the Marinade:

    • ½ cup Yogurt
    • 1 teaspoon Red Chili powder
    • ½ teaspoon Pepper
    • ½ teaspoon Garam Masala
    • ½ teaspoon Ground Cumin
    • ½ teaspoon Chaat Masala
    • 1 teaspoon Kasoori Methi, lightly crushed
    • To taste Salt
    • 1~2 Garlic cloves, finely minced
    • 1 tablespoon Lemon/ Lime juice

    For the Masala/ Spice paste:

    • 2 tablespoons Ghee/ Butter
    • 1 Small Red Onion, chopped
    • 1 Small Red bell Pepper, chopped
    • 3 tablespoons Blanched Slivered Almonds
    • 3 tablespoons Golden Raisins
    • 1 cup Diced tomatoes (fresh or canned)
    • ¼ cup Heavy whipping cream or half-and-half
    • ¼ teaspoon Ground Turmeric
    • ½~1 teaspoon Red Chili powder
    • ½ teaspoon Garam masala
    • ½ teaspoon Ground Cumin
    • ½~¾ teaspoon Salt

    Instructions

    Marinate Paneer:

    • In a mixing bowl, combine all the ingredients for the marinade and mix well. Add the paneer pieces and mix to coat. Set aside for at least 30 minutes or longer.

    Make the Masala/ Sauce:

    • Heat ghee in a saucepan. Add the onion, bell pepper, almonds and raisins; cook until the veggies soften and are lightly browned around the edges, about 10~12 minutes.
    • Add the tomatoes and cook for 3~4 minutes.
    • Pour the onion-tomato mixture into a blender and grind into a thick sauce along with cream, salt and garam masala.
    • Pour the sauce back into the saucepan and simmer over lower heat, stirring it occasionally while cooking the paneer.

    Cook Paneer:

    • Transfer the marinated paneer along with the marinade on a hot skillet and cook until lightly golden on all sides.

    To Finish the curry:

    • Slide the cooked paneer pieces right into the warm sauce and mix well to coat them evenly. Garnish with chopped cilantro and serve hot.

    Notes

    • Paneer can either be threaded onto pre-soaked wooden skewers and then grilled on a grill pan. Or place them on a foil lined baking sheet and broiled until browned - about 1~2 minutes per side.
    • Cream can be subbed with half-n-half in the curry/ masala.
    • Paneer can be substituted with tofu.
    • The recipe can be made without the masala similar to these tofu kebabs. They can be served as an appetizer instead of a main dish.
    • The masala/ curry part of the dish can be made up to 3 days in advance. Keep refrigerated until ready to use. It can be frozen for up to 2 months.
      But it is best to cook/ grill the paneer on the day of serving.
    • To make the recipe vegan, replace paneer with tofu and yogurt with soy or coconut yogurt.

    Nutrition

    Calories: 294kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Curry

    • Grey bowl with vankaya senagapappu iguru.
      Vankaya Senagapappu Iguru
    • Grey bowl with soya methi sabji.
      Soya Methi ki Sabji
    • Blue bowl with Malaysian Curry sauce
      Vegan Malaysian Curry Sauce Recipe
    • White oval bowl with stuffed brinjal fry.
      Stuffed Brinjal Fry Recipe
    36 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Sandhya Nadkarni

      September 16, 2020 at 12:59 pm

      5 stars
      Love the color of this Kashmiri paneer tikka. Goes so well with both roti and rice. Fabulous share!

      Reply
    2. Malini

      September 17, 2020 at 3:50 am

      5 stars
      The paneer tikka masala looks so rich and creamy. The spice and flavour of this gravy must be so good. The bowl of rice and gravy looks scrumptious and so inviting. It's perfect for a nice weekend lunch. Great recipe.

      Reply
    3. Uma Srinivas

      September 17, 2020 at 11:02 am

      5 stars
      Love the color and texture of this tikka masala. I will try your method with tofu and let you know soon... thanks Pavani.

      Reply
    4. Padma Veeranki

      September 18, 2020 at 11:28 am

      5 stars
      The paneer tikka masala looks vibrantly rich and creamy. The bowl of rice with the gravy looks so inviting. Love the colour and the texture...Yummy share!!

      Reply
    5. Jagruti's Cooking Odyssey

      September 19, 2020 at 2:57 am

      5 stars
      This kashmiri paneer tikka masala recipe sounds so delicious, a perfect treat for any vegetarian. Thanks for sharing

      Reply
    6. amrita

      September 22, 2020 at 3:50 am

      5 stars
      Paneer Tikka Masala is one of the popular dish we commonly order in Restaurant and your version looks absolutely lip-smacking. Texture of the gravy looks so good

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    36 shares