Paneer Tikka Masala – Home Cooking
For Marinade
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Marinade Base
To a bowl, add 1 tablespoon of hot mustard oil. Then add 1/2 teaspoon turmeric powder, 1 1/2 teaspoons Kashmiri red chili powder, 1 teaspoon cumin powder, 1 1/2 teaspoons coriander powder, 1/2 teaspoon pepper powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, and 1 teaspoon salt. Mix everything well until combined.
Add Wet Ingredients to Marinade
Add 1 teaspoon ginger garlic paste, 1 cup of fresh curd, and the juice of half a lemon to the spice mixture. Next, add 1/4 cup of gram flour (besan) and a few crushed kasuri methi leaves. Gently mix all ingredients until a smooth, lump-free marinade is formed.
Marinate Paneer and Vegetables
Add 400 grams of paneer cut into large pieces, wedges of 1 capsicum, wedges of 1 deseeded tomato, and wedges of 1 large onion to the marinade. Gently mix everything with your hands, ensuring all pieces are thoroughly coated with the marinade.
Infuse Smoky Flavor
Heat a piece of charcoal on the stovetop until it glows red. Place the hot charcoal in a small steel cup and put the cup into the center of the bowl. Pour 1 teaspoon of ghee over the charcoal to create smoke. Immediately cover the bowl with a lid and let it sit for to infuse a smoky flavor into the paneer and vegetables.
Assemble Skewers
After , remove the lid and carefully take out the charcoal cup. Take a skewer stick and alternately thread pieces of tomato, onion, paneer, capsicum, onion, paneer, and tomato. Repeat this process for all the pieces.
Grill Paneer Tikka
Heat a grill pan and brush it with a little ghee. Place the prepared skewer sticks on the hot pan. Grill the paneer and vegetables, turning them at intervals and brushing with ghee on all sides, until they are perfectly grilled and have a nice golden-brown char.
Prepare Gravy Base
In a wide and deep pan, heat 3 tablespoons of oil and 1 tablespoon of ghee. Once hot, add 1 bay leaf, 1 small cinnamon stick, 2-3 cloves, 2-3 green cardamom pods, and 1 teaspoon cumin seeds. lightly until they release their aroma. Add 3 finely chopped large onions and until they turn a lovely golden-brown color.
Cook Spices and Tomato Puree
Add 1 teaspoon ginger garlic paste to the onions and mix well. Then add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix thoroughly. Add the puree of 3 large tomatoes and mix. Cook the tomato puree on medium flame for about , covered, until the raw smell goes away and the oil begins to separate.
Finish the Gravy
After , remove the lid. The oil should have separated, and the masala should be thick. Remove the bay leaf. Add 1 cup of water to dilute the masala and achieve a nice gravy consistency. Stir well. Add 1 teaspoon of garam masala and mix it in. Gently slide in the grilled paneer and vegetable pieces from the skewers into the gravy and mix everything together.
Garnish and Serve
Finish the dish by adding some crushed kasuri methi leaves and finely chopped fresh coriander leaves. Gently mix. The Paneer Tikka Masala is now ready to be served. Enjoy it hot with butter naan, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 9 swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Serve with butter naan
Roti, phulka, chapati, or jeera rice.
- Adjust spice levels to your
Adjust spice levels to your preference by modifying the amount of chili powder.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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