Restaurant Style Paneer Tikka Masala Recipe ( Video Inside) | Paneer Tikka Gravy

Restaurant Style Paneer Tikka Masala Recipe ( Video Inside) | Paneer Tikka Gravy

WhatsCookingIndia? Today it’s Paneer Tikka Masala Recipe – a classic Indian dish!

Paneer Tikka Masala is one of the most ordered dishes in Indian restaurants. Made out of marinated and grilled paneer sopped in rich and spicy onion tomato based gravy, Paneer Tikka Masala Recipe is a perfect combination of creaminess and spiciness in one dish.

Originated from North India, this all-time favourite Paneer Tikka Masala Recipe is not only drool-worthy but also quite easy and quick to make!

Paneer Tikka Masala is best had with Naan, Paratha, Phulkas or Tandoori Roti. For someone who is more into rice, Paneer Tikka Masala Recipe also compliments Jeera Rice, Veg Pulao, and even plain rice in the best way possible.

To prepare Paneer Tikka Masala Recipe at home, follow the detailed step-by-step recipe:

Paneer Tikka Masala Recipe Ingredients 

Ingredients Measurements (1 CUP=250 ML)
Paneer Cubes 250 gms
Thick curd/ Greek Yogurt ½ cup
Ginger garlic paste 1½ tsp
Garam Masala ¾ tsp
Chili powder ¾ tsp
Oil 1 tsp
Turmeric ⅛ tsp
Salt According to your taste
For Paneer Tikka Puree
Onion (cut into cubes) 1 cup
Cashew Nuts 14
Ripe tomatoes 1½ cup
Cardamom (Elaichi) 2
Paneer Tikka Masala Gravy
Ginger Garlic Paste 1½ tsp
Red chili powder ¾ to 1 tsp
Tej Patta (Bay leaf) 1 small
Kasuri methi ¼ tsp
Garam Masala 1 tsp
Coriander leaves 2 tbsp
Fresh cream 3-4 tbsp
Butter/ Oil 2 tbsp

Steps to prepare Paneer Tikka Masala Recipe

How to marinate paneer for paneer tikka masala?

Step 1: Take a bowl. Add ½ cup yogurt, along with ¾ tsp chili powder, 1½ tsp ginger garlic paste, ⅛ tsp Haldi, ¾ garam masala, ¼ tsp Kasuri methi, 1 tsp oil, and salt as required. Mix everything thoroughly.

Step 2: Now add the paneer and marinate them well and set it aside.


How to Grill Paneer in Stove?

Step 1: Take a wide Tawa, add 1 tsp oil. While the oil turns mildly hot, put the paneer cubes into the Tawa and cook them on high flame.

Step 2: Once the paneer starts to turn golden, flip the paneer and let it cook for another 2-3 min.

Step 3: Once both the side turns golden, turn off the gas and set them aside in a plate. Do not deep fry the paneer.


Prepare Onion Tomato Puree for Paneer Tikka Masala:

Step 1: Take a blender jar, add 1 cup onions (do not add the basal plate of the onion), 2 elaichi, 1½ cup tomatoes, and 14 cashew nuts and blend it well.

Step 2: Make a fine puree and set it aside.

How to prepare Paneer Tikka Masala Gravy:

Step 1: Take a kadhai, add butter/ oil and heat it. Once the oil is warm enough, add bay leaf, 1 cinnamon, and 2 cardamon. Saute it for 2 minutes.

Step 2: Add ginger garlic paste and saute it until the raw aroma disappears.

Step 3: Now pour in Onion-tomato puree and cook it for 6-7 minutes until the gravy starts to thicken and begin to leave the sides of the kadhai.

Step 4: The next step is to add, garam masala, chili powder, and salt. Saute it 1-2 minutes until the smell of the chili powder has gone.

Step 5: Add a cup of water and mix everything thoroughly. Cook the mixture on low flame until the gravy starts to thicken up.

Step 6: Once the gravy thickens up and you see oil separating on top, add Kasuri methi into the gravy and cook it for another 1-2 minutes.

Step 7: Next add grilled paneer cubes into the gravy and gently mix them. Note that the gravy should be thick enough before adding the paneer cubes.

Step 8: add fresh cream in the gravy and stir. Garnish with green chilies and coriander leaves.

Your Paneer Tikka Masala Recipe is ready to be served! 🙂

Paneer Tikka Masala Recipe tastes best with hot parotta, naan, roti or rice.

Tips on how to get that Smokey Smell in your Paneer Tikka Masala

  1. Take a small bowl and place in the middle of the pan. Now cut an onion into half, take few layers of the onion and set it down in the bowl.
  2. Take a big charcoal piece, and burn it over direct fire.
  3. Once the charcoal starts releasing smoke, place the coal on the onion and add ½ tsp ghee over the charcoal. Make sure that the coal is not touching the food.
  4. Now cover the pan and leave it for 3-5 minutes.