Paneer tikka masala | how to make paneer tikka masala | paneer tikka gravy

Paneer tikka masala is a popular North Indian curry made with spiced marinated paneer cubes and veggies in tomato onion based gravy. Originally paneer tikka was cooked in clay tandoor which gives smoky charcoal flavor to the paneer. In some restaurants, it was made BBQ grill or oven to get a smoky flavor. However, not everyone has an oven at home. To overcome all problems I have made paneer tikka on tawa and then added into the rich, creamy, and spicy gravy. It tastes great when served with naan, chapatti but can also be served with rice too.

This recipe is easy and yields perfect restaurant style paneer tikka masala at home.

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Recipe card for paneer tikka masala

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course curry, Main Course
Cuisine Indian
Servings 4 servings


For paneer tikka

  • 200 grams or 1 cup paneer cottage cheese cubes
  • 1 cup green capsicum
  • 1 cup onion

For marination

  • ¾ cup thick or hung curd
  • 1 tbsp besan gram flour
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • 1 tsp kashmiri red chilli powder
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • 1 tsp lime juice
  • Salt to taste
  • 2 to 3 tsp oil for roasting

For paneer tikka masala gravy

  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 4-5 cloves
  • 1 bay leaf
  • 1 dry red chilli
  • 2 cardamoms
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • 3 chopped onion
  • 1 tbsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • ½ tsp garam masala
  • 4 crushed tomatoes
  • 3 tsp hung curd
  • ½ cup water
  • Marinated paneer and vegetables
  • 1 tsp kasuri methi
  • Coriander leaves


For paneer tikka

  • In a mixing bowl add 3/4 cup thick or hung curd.
  • Then add roasted besan and all spices like ginger garlic paste, red chili powder, garam masala, turmeric powder, lime juice, and salt to taste. Mix well.
  • Add 200 grams or 1 cup paneer cubes, diced ½ cup onion, and ½ cup capsicum into it.
  • Mix well so the marinade coats the paneer and veggies evenly.
  • Cover the bowl and keep the marinade in the fridge for at least 1 hour.
  • After 1 hour, Heat 2 tsp oil on tawa. The gas flame should be low to medium and arrange paneer and veggies.
  • When one side gets browned then turns over to other sides.
  • Cook all sides evenly browned.

For paneer tikka masala gravy

  • Heat oil in a pan, then add all dry spices like cumin seeds, bay leaf, cloves, cinnamon, cardamom, and dry red chili.
  • Then add ginger-garlic paste and chopped onion and sauté it.
  • Now add red chili powder, coriander powder, cumin powder, turmeric powder, salt and garam masala. Roast all spices on low flame.
  • Add tomato puree and cook it till oil separates from the sides.
  • Then add hung curd and mix into gravy.
  • Further, add ½ cup water and mix well adjusting consistency as required.
  • Now add I prepared paneer tikka and kasuri methi. Mix well.
  • Cover and simmer for 10 minutes or until the flavors are absorbed.
  • Add in 2 tbsp coriander and mix well.
  • Finally, enjoy paneer tikka masala recipe with butter naan or paratha.


  • Add roasted besan in marination which helps to make marination thick and easily stick to paneer and veggies.
  • Cook paneer tikka on medium heat and turn and cook till all the sides it is golden brown.
  • You can also bake paneer tikka in the oven at 180 degrees Celsius for 10-12 minutes. Oven should be pre-heated for 10 min and brush some oil on paneer tikka before baking it.


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