Kitchen Recipe Collection
Indian Paneer Tikka Masala
Marinated, grilled cubes of paneer and capsicum immersed in a robust, spiced, and tangy onion-tomato gravy.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- paneer (cottage cheese)
- capsicum (bell peppers)
- onions
- thick yogurt
- gram flour (besan)
- ginger-garlic paste
- mustard oil
- kashmiri chili powder
- tomatoes
- cream
Equipment
- Oven or grill pan
- Deep wok (kadai)
Instructions
- 1
Make Marinade
In a bowl, mix thick yogurt, roasted gram flour (besan), ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, and salt.
- 2
Add Mustard Oil
Heat a tablespoon of mustard oil until smoking, let it cool slightly, and pour it into the marinade. This gives the authentic tikka aroma.
- 3
Marinate Paneer
Add large cubes of paneer, diced onions, and diced capsicum to the marinade. Coat well and let it sit for 30 minutes.
- 4
Grill Tikka
Thread the paneer and veggies onto skewers and grill in an oven (200°C) or pan-fry them until the edges are charred.
- 5
Prepare Gravy Base
In a kadai, heat oil. Add cumin seeds and finely chopped onions. Sauté until the onions are golden brown.
- 6
Add Aromatics
Add ginger-garlic paste and sauté until the raw smell is gone.
- 7
Cook Spices
Lower the heat. Add turmeric, red chili powder, and coriander powder. Stir quickly so they don't burn.
- 8
Add Tomatoes
Add finely pureed tomatoes. Cook on medium heat until the mixture thickens and oil starts releasing from the sides.
- 9
Add Water
Add a cup of hot water and bring the gravy to a simmer. Season with salt.
- 10
Combine Tikka
Gently drop the grilled paneer, onions, and capsicum pieces into the simmering gravy.
- 11
Finish with Methi
Sprinkle crushed kasuri methi (dry fenugreek leaves) and a dash of garam masala over the curry.
- 12
Add Cream
Turn off the heat, swirl in a tablespoon of fresh cream, garnish with coriander, and serve with naan.
Cooking Tips
- Roasted gram flour (besan) in the marinade prevents the yogurt from splitting and helps it coat the paneer thickly.
- Do not overcook the paneer in the gravy, or it will become rubbery. Just simmer it for 2 minutes.
Variations
- Mushroom Tikka Masala: Replace paneer with large button mushrooms.
Chef's Notes & Storage
- A bolder, spicier, and chunkier cousin of Paneer Butter Masala, featuring grilled elements.
Nutrition Estimate
420 calories · 18g protein · 15g carbs · 32g fat · 4g fiber per serving
