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. 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?
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. 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. 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 Masala recipe step by step with pictures
How to make Paneer Tikka for tikka masala curry
1. Prepare the paneer and vegetables
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
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
Naan Peshwari Naan Paratha Roti Soft Spinach Roti
Substitute for cashews in Paneer Tikka Masala
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
Paneer Makhani Shahi Paneer Shahi Paneer Tikka Palak Paneer Matar Paneer Paneer Curry
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
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If you like this, you’ll love my recipe for Peshwari Naan
With love and Paneer Tikka Masala,
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.
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