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Adjust Servings:
For marinade:
200 gms Cottage Cheese (Paneer)
1 big sized Onion (cut into four parts and layers removed)
1 medium sized Capsicum (Cut into squares)
1 tsp Ginger Garlic Paste
100 gms Hung Curd
1/2 tsp Red Chilli Powder
1/2 tsp Coriander powder
1/4 tsp Turmeric Powder (Haldi powder)
1/4 tsp Garam Masala Powder
1/2 tsp Chaat Masala
1/2 tsp Tandoori masala
6-7 strands Kesar strands
1/2 tbsp finely chopped Coriander (Kothmir)
1 tbsp Corn flour
Salt (To taste)
For gravy:
2 medium sized Onion (puréed)
1 big sized Tomato (puréed)
1 tbsp Ginger Garlic Paste
3/4 tsp Red Chilli Powder
1/4 tsp Turmeric Powder (Haldi powder)
3/4 tsp Coriander powder
1/4 tsp Garam Masala Powder
1/4 tsp Cumin powder (Zeera powder)
1 pinch crushed Dried fenugreek leaves (Kasuri methi)
1/2 tbsp Tandoori masala
1/4 cup Curd (Beaten)
1/4 cup Fresh Cream
1/2 tsp Sugar
1/2 cup Water
4 tbsp Vegetable Oil
Salt (To taste)
Paneer Tikka Masala

Paneer Tikka Masala



    • For marinade:

    • For gravy:


    Paneer Tikka Masala is a North Indian dish, basically Punjabi cuisine. A fully masaledaar gravy with delicious paneer cubes marinated in a yogurt based spice mixture, grilled to perfection. This is the restaurant style Paneer Tikka Masala recipe, a tad bit of hard work is required but the end results are going to be worth it! The Tikka can be grilled in an oven or pan fried but I wanted that perfect charred flavour which would be hard to achieve when you pan fry or grill it in the oven, that smoky flavour that only a direct flame or tandoor can create. As I have no access to a tandoor, I used my gas stove, I placed a roti grill on the gas stove (to make sure nothing fell directly on the gas), and cooked my skewered paneer and vegetables directly on the flame. This way its easy and quick; and the end result is a smoky, delicious and perfectly cooked tikka. After this recipe you are never eating Paneer Tikka Masala from a restaurant again. Let’s get cooking !




    Method for making tikka :

    In a large bowl mix all the ingredients for marinade except for paneer, onion and capsicum.


    Add paneer, onion and capsicum to this mixture and very gently mix well, make sure to coat every piece of paneer and the vegetables well with the marinade.


    Cover with a lid or a plastic wrap and set aside for an hour. You may marinate for 3-4 hours to enhance the flavour but when doing so cover with a plastic wrap and refrigerate.


    Put the marinated paneer and vegetables on skewers (I put the paneer on different skewers and vegetables on different ones, its easier to control the type of heat both these things need, but you may also alternate paneer and vegetables on the same skewer.)


    Place a roti grill or roti jaali on your gas stove burner, and hold the skewers over the gas- flame. (you may also place the skewers on the grill; and please be careful while handling the skewers)


    Cook while turning till the tikka and vegetables get a slightly charred look.


    Remove in a plate and keep aside.


    Note : You may also cook the tikkas in a pre heated oven using the grill mode; till the edges of the tikkas start turning brown, or pan fry the tikkas in a non stick pan by drizzling some oil on the pan and shallow frying the tikkas until all sides are cooked properly. (to get the charred flavour in both these cases you can do what I have done in point 5 and 6 above; but do it just for a minute.)


    Method for making the gravy :

    Heat oil in a kadai on medium flame and add onion puree to it. Sauté till onion starts to turn golden.


    Add ginger garlic paste and cook for another 2 mins while stirring in between occasionally.


    Add tomato puree and mix well, cook for 2-3 minutes while occasionally stirring.


    Add red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder and the chicken masala at this point.


    Cook well while occasionally stirring till oil starts to separate and raw smell of the masala completely goes away. Add 1/2 cup of water and mix well.Cook for a minute on low flame.


    Turn of the flame at this point and add the curd and mix well.


    Reheat the gravy once again and let it simmer for a minute on low flame.


    Crush kasuri methi between your fingers and add along with cream, coriander and salt. Mix well.


    Cook for 2 minutes and turn of the flame.


    Add most of the paneer tikkas and vegetables to the gravy and mix well.


    For serving: Place the remaining tikkas and vegetables on a skewer and serve alongside the gravy, so you have both a delicious starter and a delightful gravy. Serve with naan, roti or with steamed rice; it's completely upto you! Enjoy! and keep fooding!!

    Sana Sayyed

    Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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