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Paneer Tikka Masala is rich and flavourful Paneer dish. The recipe of this restaurant style Paneer tikka masala is inspired from popular British Curry Chicken Tikka Masala.

Paneer Tikka Masala Recipe

4 from 1 vote
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Course: curry, Main Course
Cuisine: Indian, indian cuisine, punjabi


  • 300 gm cubed paneer
  • 1 inch ginger grated
  • ½ cup yoghurt curd
  • Salt to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon curry powder
  • 1 teaspoon black pepper powder
  • teaspoon ½kasuri methi
  • For Gravy!
  • 2 tablespoon butter
  • 1 Onion sliced big
  • 4 Tomatoes cut into chunks
  • 1 inch piece ginger
  • 2 green chillies slit
  • 1-2 Tbsp cream
  • salt
  • 2 teaspoon kashmiri red chili powder
  • 10-12 almonds soaked and peeled
  • ¼ capsicum chopped fine


  • First start with making Paneer Tikka.
  • Marinate the cubed paneer in a marinade made by mixing ingredients from marinade list and mixing it. Coat the cubed paneer in the marinade and keep it for marinating for 1-2 hours in the fridge. You can keep it for longer duration to add more flavour.
  • Grill these paneer grills on a tawa/griddle or in oven at 180C for 15-20 minutes.
  • To prepare the gravy, Heat 1tbsp butter in a pan and cook sliced onion, ginger, green chili in the the butter till tomatoes are mushy.
  • Now allow this mix to cool and then grind to make a fine paste.
  • Now add soaked almonds and capsicum and again grind to a fine paste.
  • Heat another tablespoon of butter and add ground masala paste in the pan.
  • Add 1-2 teaspoon of red chili powder and cook some more.
  • Add 2 tablespoon of curd and cook on slow medium fire for 4-5 minutes, keep stirring it in between.
  • When masala is cooked add ½ cup of water and add paneer tikka in gravy.
  • Cook covered for another few minutes and add 1-2 tablespoon of fresh milk cream.
  • Stir to combine and serve steaming bowl of Paneer Tikka Masala with Naan.