Paneer Tikka Masala (Easy Make Restaurant Style)

Paneer Tikka Masala is one of the most loved Indian dishes, known for its rich, creamy, and spicy flavors. This delicious dish has its roots in North Indian cuisine, especially from the Punjabi region. The word "Tikka" means small pieces or chunks, and "Paneer" is a type of fresh cheese commonly used in Indian cooking. The dish became popular in Indian restaurants around the world because of its mouth-watering taste and perfect blend of spices. The best part is, you can easily make this restaurant-style dish at home without any complicated steps. Paneer Tikka Masala is often enjoyed with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Rice, making it a perfect meal for both lunch and dinner. With a few simple ingredients and easy methods, you can bring the flavors of your favorite Indian restaurant straight to your kitchen. In this blog, we will share an easy step-by-step recipe to make Paneer Tikka Masala that tastes just like the one from restaurants. Let's get started and create this delicious dish at home.

What is Paneer Tikka Masala Recipe

Paneer Tikka Masala is a delicious Indian dish made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It is a popular dish in Indian restaurants and is loved for its smoky, spicy, and tangy flavors. The recipe has two main parts, making paneer tikka and preparing the masala (gravy).

First, paneer cubes are marinated in thick yogurt and mixed with spices like turmeric, red chili powder, garam masala, ginger, and garlic. This marination helps the paneer soak up all the flavors. The marinated paneer is then grilled, baked, or pan-fried until golden and slightly charred, giving it a smoky taste.

Next, the masala (gravy) is made by cooking onions, tomatoes, ginger, garlic, and spices in butter or oil. The tomatoes are blended into a smooth puree to make the gravy rich and creamy. Some recipes also add cashew paste or cream to give a restaurant-style texture. Once the gravy is ready, the grilled paneer pieces are added and cooked for a few minutes so they absorb the flavors of the curry.

Paneer Tikka Masala is best served hot with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Steamed Rice,. It is a great dish for lunch or dinner and can be made easily at home with simple ingredients.

How to Make Paneer Tikka Masala

Making Paneer Tikka Masala at home is easier than you think. By following the right steps, you can achieve the same taste and texture as your favorite restaurant. Let's see how to make Paneer Tikka Masala step by step.

Marinate the Paneer

Step 1:- Take a mixing bowl and add ½ cup thick yogurt (curd). Add 1 tablespoon gram flour (besan) to the yogurt. This helps coat the paneer well.

Step 1:- Add 1 teaspoon ginger-garlic paste, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, ½ teaspoon cumin powder, ½ teaspoon coriander powder, 1 teaspoon lemon juice, 1 tablespoon oil, and salt to taste. Mix everything well to form a smooth and thick marinade.

Step 1:- Add 250g paneer cubes into the bowl.You can add capsicum(green, red, yellow), onion, tomato if you like. Gently mix so that each piece is well coated with the marinade. Cover and let it rest for 30 minutes. This helps the flavors soak into the paneer.

Cook the Paneer Tikka

Step 1:- Heat 1 tablespoon oil in a pan on medium heat. Place the marinated paneer cubes in the pan in a single layer.

Step 1:- Cook for 2-3 minutes on one side until golden brown, then turn and cook on the other side. Keep flipping until all sides are evenly cooked and slightly charred.

Once done, remove the paneer pieces from the pan and keep them aside.

Prepare the Masala (Gravy)

Step 1:- Heat 2 tablespoons butter or oil in a pan on medium heat. Add 1 teaspoon cumin seeds and let them splutter.

Step 1:- Add 1 large finely chopped onion and sauté until it turns golden brown. Add 1 teaspoon ginger-garlic paste and cook for 1-2 minutes until the raw smell goes away.

Step 1:- Add ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, ½ teaspoon cumin powder, ½ teaspoon coriander powder, and salt to taste. Mix well and cook for 2 minutes so the spices blend into the gravy.

Step 1:- Add 2 large pureed tomatoes and mix well. Cook the tomatoes for 5-7 minutes until the oil starts separating from the mixture.

Step 1:- Add 10 cashews (soaked and blended into a paste). This makes the gravy creamy and rich. Pour ½ cup water and let the gravy simmer for 3-4 minutes. Add ½ cup fresh cream and stir well to give the gravy a smooth texture.

Add Paneer to the Masala

Step 1:- Now, add the cooked paneer tikka pieces into the gravy. Gently mix so the paneer is well-coated with the masala.

Step 1:- Crush 1 teaspoon dried fenugreek leaves (kasuri methi) between your hands and sprinkle over the curry. This adds a nice aroma and taste. Cover and let it cook on low heat for 5 minutes, so the flavors blend well.

Your delicious Paneer Tikka Masala is ready.

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Serving Suggestions

Paneer Tikka Masala is a rich and flavorful dish that tastes best when served with the right accompaniments. Here are some step-by-step serving suggestions to enjoy this delicious dish in the best way.

1. Serve with Indian Breads:- Paneer Tikka Masala pairs perfectly with soft and warm Indian breads. Here’s how to serve it:

Naan (Plain or Butter Naan) – Soft, fluffy, and slightly chewy, naan is the best choice. Warm the naan on a tawa (pan) and brush with butter before serving.
Garlic Naan – If you love extra flavor, serve with garlic naan for a delicious garlic-infused taste.
Roti,or Chapati – A healthier option made with whole wheat flour. Serve warm with a little butter or ghee.
Tandoori Roti – A slightly crispy and smoky roti made in a tandoor (clay oven). Perfect for absorbing the rich gravy.
Paratha – Flaky and buttery, parathas (plain or stuffed) also go well with this dish.

How to serve:- Place warm naan or roti on a plate. Add a bowl of hot Paneer Tikka Masala on the side. Garnish with fresh coriander leaves and a drizzle of cream. Serve immediately for the best taste.

2. Serve with Rice:- If you prefer rice over bread, Paneer Tikka Masala also pairs beautifully with different types of rice:

Jeera Rice (Cumin Rice) – Lightly spiced with cumin seeds, this rice enhances the flavors of the gravy.
Basmati Rice, – Long-grain steamed basmati rice is a simple and classic choice.
Pulao – A mildly spiced vegetable or peas pulao adds extra flavor.
Ghee Rice – Rice cooked with ghee gives a rich aroma and taste.

How to serve:- Scoop some hot steamed rice or jeera rice onto a plate. Pour a generous amount of Paneer Tikka Masala on top or keep it in a separate bowl. Garnish with fresh coriander leaves and a sprinkle of garam masala. Serve with a side of papad and pickles for extra taste.

3. Serve with Side Dishes:- To complete your meal, serve Paneer Tikka Masala with some refreshing and tasty side dishes:

Raita (Yogurt Dip) – A cooling side made with yogurt, cucumber, and spices. Try boondi raita, onion raita, or cucumber raita.
Salad – A simple salad with sliced onions, cucumbers, tomatoes, and carrots with a squeeze of lemon.
Pickles (Achar) – Spicy Indian pickles like mango pickle or lime pickle add a tangy contrast to the rich gravy.
Papad – Crispy roasted or fried papad adds a crunchy texture to the meal.
Lassi or Chaas – A glass of chilled sweet lassi or salty chaas (buttermilk) balances the spicy flavors of the dish.

How to serve:- Place a small bowl of raita next to the curry. Arrange fresh salad slices with a lemon wedge on the side. Add a small serving of pickle and roasted papad on a separate plate. Serve a glass of cooling lassi or chaas as a refreshing drink.

4. Special Restaurant-Style Plating:- If you want to serve Paneer Tikka Masala like a restaurant, follow these simple plating steps:

Take a beautiful serving bowl and pour the hot paneer curry into it.
Drizzle a little fresh cream on top in a circular motion for a fancy look.
Sprinkle some fresh coriander leaves and a pinch of garam masala for extra aroma.
Place warm naan or roti in a basket lined with a clean cloth to keep them soft.
Serve with a small bowl of rice on the side, along with raita and salad.
Add a decorative lemon wedge and a few sliced onions for a restaurant-style feel.

5. Make It a Complete Indian Feast:- If you are serving Paneer Tikka Masala for a special occasion, you can prepare a full Indian feast with these dishes:

Starter: Serve with Paneer Tikka or Hara Bhara Kabab as an appetizer.
Main Course: Serve with Dal Makhani, Butter Naan, and Jeera Rice for a rich and satisfying meal.
Dessert: End the meal with a sweet dish like Gulab Jamun, Rasmalai, or Kheer.
Drinks: A glass of mango lassi, masala chai, or sweet rose sherbet completes the meal.
These serving suggestions will help you enjoy Paneer Tikka Masala in the most delicious way.

Expert Tips

Paneer Tikka Masala is a delicious dish, but small mistakes can change its taste and texture. Follow these expert tips to make it just like a restaurant.

For Soft and Juicy Paneer Tikka

Use fresh paneer :– Fresh, homemade paneer is the best. If using store-bought paneer, it can be a little hard. To make it soft, soak it in warm water for 10-15 minutes, then drain before cooking.

Cut paneer into even cubes :– Make sure all paneer cubes are the same size. This helps them cook evenly. If the pieces are too small, they may break while cooking.

Do not marinate for too long :– 30 minutes to 1 hour is enough for marination. If you marinate for too long, the paneer may become too soft and lose its texture.

Use thick yogurt (curd) :– If your yogurt is watery, strain it using a muslin cloth or sieve for 10-15 minutes to remove extra water. Thick yogurt sticks better to the paneer.

Add gram flour (besan) :– Gram flour helps the marinade hold onto the paneer and gives a slightly crispy texture after grilling.

Use a little oil in the marinade :– Adding 1 tablespoon oil to the marinade helps prevent the paneer from drying out while cooking.

Cook on medium heat :– High heat can burn the paneer outside while keeping it raw inside. Low heat can make it too soft. Keep the heat medium for perfect cooking.

Use a grill or oven for extra taste :– Cooking paneer on a grill, tandoor, or oven gives it a smoky flavor. If using a pan, make sure to flip the paneer gently.

Do not overcook paneer :– Paneer cooks quickly. Overcooking makes it chewy and dry. Cook just until golden brown, then remove from heat.

Blend the gravy for a smooth texture :– After cooking onions and tomatoes, blend them into a smooth paste. Strain the mixture for an extra silky and restaurant-style texture.

Cashews for extra creaminess :– Soak 10 cashews in warm water for 15 minutes, then blend into a paste. This gives the gravy a rich and creamy texture. If you don’t have cashews, you can use almonds or melon seeds.

Use fresh cream at the end :– Adding ½ cup fresh cream at the end makes the curry smooth and creamy. If you don’t have cream, use full-fat milk, malai (homemade cream), or coconut milk for a rich texture.

Cook the gravy well :– Do not rush while cooking the gravy. Cook onions until golden brown and tomatoes until the oil separates. This removes the raw taste and enhances the flavor.

Crush dried fenugreek leaves (kasuri methi) :– Before adding kasuri methi, crush it between your fingers to release its aroma. This gives an authentic restaurant-style taste.

For Extra Flavor and Aroma

Use butter instead of oil :– Cooking the gravy in butter instead of oil gives it a rich and delicious taste. You can also use a mix of butter and oil to prevent burning.

Char the paneer for a smoky taste : – If you have a gas stove, hold the cooked paneer pieces over an open flame for a few seconds to give them a smoky flavor. You can also cook them in a grill pan, oven, or tandoor for a charred effect.

Give it a smoky restaurant-style flavor :– For extra smokiness, heat a small piece of charcoal until red hot. Place it in a small steel bowl inside the curry pan, pour ½ teaspoon ghee over it, and immediately cover the pan. Let it sit for 1-2 minutes, then remove the charcoal. This method is used in restaurants for a deep, smoky taste.

Let the flavors mix well :– After adding paneer to the gravy, let it cook for 5 minutes on low heat so it absorbs all the flavors.

With these expert tips, you’ll master the art of making perfect Paneer Tikka Masala every time.

Recipe Card

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Paneer Tikka Masala (Easy Make Restaurant Style)

Prep Time: 30 minutes Cooking Time: 25 minutes Total Time: 55 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients:

For Paneer Tikka

Ingredient	Quantity
Paneer	250g (cut into cubes)
Thick Yogurt (Curd)	½ cup
Gram Flour (Besan)	1 tablespoon
Ginger-Garlic Paste	1 teaspoon
Turmeric Powder	½ teaspoon
Red Chili Powder	1 teaspoon
Garam Masala	1 teaspoon
Cumin Powder	½ teaspoon
Coriander Powder	½ teaspoon
Lemon Juice	1 teaspoon
Oil	1 tablespoon
Salt	To taste

For Masala (Gravy)

Ingredient	Quantity
Butter or Oil	2 tablespoons
Cumin Seeds	1 teaspoon
Onion	1 large (finely chopped)
Tomatoes	2 large (pureed)
Ginger-Garlic Paste	1 teaspoon
Turmeric Powder	½ teaspoon
Red Chili Powder	1 teaspoon
Garam Masala	1 teaspoon
Cumin Powder	½ teaspoon
Coriander Powder	½ teaspoon
Cashews	10 (soaked & blended)
Fresh Cream	½ cup
Water	½ cup
Salt	To taste
Dried Fenugreek Leaves (Kasuri Methi)	1 teaspoon
Fresh Coriander Leaves	For garnish

Step by Step Instructions

Step 1: Marinate the Paneer

In a bowl, mix yogurt, gram flour, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, oil, and salt.
Add paneer cubes to the marinade and coat well. Let it rest for 30 minutes.

Step 2: Cook the Paneer Tikka

Heat a pan with little oil and cook marinated paneer pieces on medium heat until golden brown on all sides. Set aside.

Step 3: Make the Masala (Gravy)

Heat butter or oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until the raw smell goes away.
Pour in tomato puree and cook until oil separates.
Add turmeric, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well.
Add cashew paste and cook for 2 minutes.
Pour water and bring the gravy to a boil.
Add cream and mix well for a creamy texture.

Step 4: Combine Paneer and Gravy

Add cooked paneer tikka to the gravy. Mix gently and simmer for 5 minutes.
Crush dried fenugreek leaves and sprinkle over the curry. Mix well.
Garnish with fresh coriander leaves.

Step 5: Serve

Serve hot with naan, Roti, or Basmati Rice. Enjoy your homemade restaurant-style Paneer Tikka Masala.

Would you like a simpler version or any modifications

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Nutrition Facts

Paneer Tikka Masala is a delicious and protein-rich Indian dish. Here are its nutrition facts per serving, along with health benefits.

Nutrient	Amount per Serving	% Daily Value (Based on a 2,000-Calorie Diet)	Health Benefits
Calories	400-450 kcal	22%	Provides energy and keeps you full.
Protein	16 g	32%	Paneer is rich in protein, helping with muscle growth and repair.
Carbohydrates	30 g	10%	Provides sustained energy for daily activities.
- Dietary Fiber	5 g	20%	Aids digestion and supports gut health.
- Sugars	4 g	-	Naturally present in tomatoes, onions, and spices.
Total Fat	28 g	43%	Provides healthy fats for energy and overall body function.
- Saturated Fat	10 g	50%	Comes from paneer and cream; should be consumed in moderation.
Cholesterol	30 mg	10%	Moderate cholesterol from paneer and cream.
Sodium	500 mg	22%	Well-seasoned dish; reducing extra salt can help balance intake.
Potassium	250 mg	7%	Helps regulate fluid balance and muscle function.
Calcium	300 mg	30%	Essential for strong bones and teeth, mainly from paneer.
Iron	2.5 mg	14%	Supports oxygen transport and energy production.
Vitamin A	400 IU	8%	Supports vision health and immunity, found in paneer and spices.
Vitamin C	6 mg	7%	Boosts immunity and helps in iron absorption.
Vitamin D	15 IU	3%	Supports calcium absorption and bone health.
Vitamin E	1 mg	7%	Acts as an antioxidant, protecting cells from damage.
Vitamin B6	0.3 mg	15%	Supports brain function and neurotransmitter production.
Folate (B9)	40 mcg	10%	Important for cell function and tissue repair.
Vitamin B12	0.6 mcg	25%	Supports nerve health and red blood cell production.
Magnesium	45 mg	11%	Helps with muscle relaxation and overall metabolism.
Phosphorus	150 mg	15%	Essential for strong bones and energy production.
Zinc	1.5 mg	12%	Boosts immunity and supports wound healing.
Copper	0.15 mg	7%	Helps in iron absorption and supports red blood cell production.
Selenium	8 mcg	14%	Aids thyroid function and reduces oxidative stress.
Manganese	0.5 mg	18%	Supports metabolism and bone health, mainly from spices like cumin and coriander.

Paneer Tikka Masala is a nutrient-dense dish that provides protein, healthy fats, and essential vitamins. Pair it with whole wheat roti or brown rice for a balanced meal.

How to Store and Reheat Paneer Tikka Masala

If you have leftover Paneer Tikka Masala, you can store and reheat it properly to enjoy it later. Follow these simple steps to keep it fresh and tasty.

How to Store Paneer Tikka Masala

1. Storing in the Refrigerator (Short-Term Storage – Up to 2 Days):- Let the curry cool completely, Do not store it while hot, as it can spoil quickly. Let it cool to room temperature for 30-40 minutes. Transfer the paneer and gravy into a clean, airtight container. This helps keep the flavors fresh. Place the container in the fridge. It will stay fresh for up to 2 days.

Tip: Store the paneer separately from the gravy if possible. This prevents the paneer from becoming too soft and breaking when reheated.

2. Storing in the Freezer (Long-Term Storage – Up to 2 Months):- Always cool the curry before freezing. Pour the gravy into a freezer-safe container or ziplock bag. Leave some space at the top, as liquids expand when frozen. Write the date on the container to track freshness. Keep it in the freezer for up to 2 months for the best taste.

Tip: If possible, freeze the gravy separately and add fresh paneer when reheating. This keeps the paneer soft and prevents it from becoming rubbery.

How to Reheat Paneer Tikka Masala

Reheating from the Refrigerator:- Remove the stored curry from the fridge and let it sit for 5-10 minutes at room temperature. Pour the curry into a pan or kadhai and reheat on low-medium heat. The gravy may become thick after refrigeration. Add 2-3 tablespoons of water or fresh cream and mix well. Stir occasionally and let it heat for about 5 minutes until warm. Once heated, serve with fresh naan or rice.

Tip: Avoid reheating multiple times, as it can reduce the taste and texture.

Reheating from the Freezer:- If frozen, transfer the container to the fridge and let it thaw overnight. Pour the thawed curry into a pan or kadhai and heat on low-medium flame. If the gravy is too thick, add a little water, milk, or fresh cream to restore the texture. Stir occasionally and let it cook until evenly heated. Enjoy hot with your favorite bread or rice.

Quick Method: If you are in a hurry, place the frozen curry in a microwave-safe bowl, cover it, and microwave for 2-3 minutes, stirring in between.

Important Tips for Storing and Reheating

Do not freeze repeatedly – Once thawed, do not refreeze the curry. It will lose flavor and texture.
Use fresh cream after reheating – Adding ½ tablespoon of fresh cream after reheating makes the curry creamy again.
Avoid overheating paneer – Paneer becomes chewy if overcooked. Reheat on low to medium heat to keep it soft.
Store in small portions – If storing large amounts, divide into smaller portions before freezing. This makes it easier to reheat only what you need.
Use within recommended time – Refrigerated curry should be eaten within 2 days, and frozen curry within 2 months for the best taste.

Now you know how to store and reheat Paneer Tikka Masala the right way.

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Conclusion

Paneer Tikka Masala is a rich, creamy, and flavorful dish that combines the goodness of soft paneer with a deliciously spiced tomato-based gravy. This popular Indian recipe is loved by people of all ages and is a perfect dish for special occasions or family meals.

Making Paneer Tikka Masala at home is easier than you think. By following the right steps, you can achieve the same taste and texture as your favorite restaurant. If you love Indian flavors, this recipe is a must-try. So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Paneer Tikka Masala turned out.

Frequently Asked Questions (FAQs)

1. What is the difference between Tikka Masala and Paneer Masala?
Both dishes have a rich and flavorful gravy, but there is a key difference:

Paneer Tikka Masala – Paneer is first marinated in yogurt and spices, then grilled or roasted before adding it to the creamy tomato-based gravy. This gives it a smoky, tandoori-style taste.
Paneer Masala – Paneer is directly added to the gravy without marination or grilling. The taste is milder and more homely.

2. Is Paneer Tikka healthy or unhealthy?
Paneer Tikka is healthy when made with less oil or grilled instead of deep-fried. It is rich in protein, calcium, and good fats, which are good for bones and muscles. However, if eaten in excess or with too much cream and butter, it can be high in calories and fat, making it unhealthy for weight loss.

3. Is Tikka Masala and Tandoori Masala the same?
No, they are different.

Tikka Masala is a spice blend used for marination and gravy. It has a mix of coriander, cumin, garam masala, and turmeric, giving a warm and slightly spicy flavor.
Tandoori Masala is mainly used for grilling and roasting in a tandoor (clay oven). It has red chili powder, black salt, and mustard powder, giving a more smoky and spicy flavor.

4. How to keep paneer soft in Paneer Tikka?
To keep paneer soft:

Use fresh and soft paneer. If store-bought paneer is hard, soak it in warm water for 10 minutes before using.
Do not overcook the paneer. Cooking too long makes it rubbery. Grill or roast it for just 3-4 minutes on each side.
Use thick yogurt in marination so the paneer stays juicy.
Add a little cream or butter to the gravy to make the paneer softer.

5. Can I eat paneer daily?
Yes, you can eat paneer daily, but in moderation. Paneer is rich in protein, calcium, and healthy fats, which are good for bones, muscles, and digestion. However, eating too much paneer, especially full-fat paneer, can increase cholesterol and fat intake. If you are on a weight-loss diet, eat small portions (50-100g per day) and choose low-fat paneer.

6. Can diabetics eat Paneer Tikka?
Yes! Paneer Tikka is a good choice for diabetics because it is low in carbohydrates and high in protein, which helps in controlling blood sugar levels. However:

Avoid using too much butter, cream, or sugar in the gravy.
Grill the paneer instead of frying it in too much oil.
Pair it with whole wheat roti or brown rice for a balanced meal.

Paneer Tikka Masala can be made healthy and delicious with the right ingredients and cooking methods.

Paneer Tikka Masala (Easy Make Restaurant Style)

What is Paneer Tikka Masala Recipe