Paneer Tikka Masala Recipe – Sharmis Passion

Paneer Tikka Masala is spicy, super flavourful and tastes just like the restaurant one. Paneer tikka gravy is made by marinating paneer with curd, herbs, spices, grilling, then cooking it in onion, tomato based gravy. Paneer Tikka Masala is a great combo with roti, naan, chapatti and rice and is loved by everyone because of its taste. Learn how to make Paneer Tikka Masala with step by step pictures.

Paneer Tikka Masala is my frequent order in restaurants after Paneer Butter Masala. The taste of this Paneer Tikka Masala is close to restaurant style gravy. It is one of the top popular orders at the restaurant. This Paneer Tikka Masala tops the list when I want to eat spicy gravy.

About Paneer Tikka Masala

Paneer Tikka Masala is a popular North Indian side dish. Paneer tikka masala is made by first marinating the paneer with curd, spices and herbs, then grilling it until it is charred. This grilled paneer cubes is cooked in onion tomato based gravy and tastes delicious.

Tikkas are traditionally made in a tandoor clay oven which cooks the food with heat generated from a wood fire which gives it a smoky flavour. We can’t get the exact taste at home, but can definitely match the taste using oven or charcoal grilling.

I recently tried Paneer Tikka in the oven and enjoyed it very much. I felt that these tikkas had the best flavor which would be missing in the stove top method. But the stove top method works well for paneer tikka masala. The grilling option for individual tikkas is better than stove top, so check out my ‘Paneer Tikka in the Oven‘ Post.

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Paneer Tikka Masala Ingredients

• Cheese – Choose hard fresh cheese. You can choose to use homemade or store-bought paneer.
• hung curd – Hang the curd in a cheese cloth until all the water dries up and thick curd is formed.
• spice powder – Turmeric powder, red chili powder, garam masala powder, chaat masala powder and black pepper powder are used here.
• ginger garlic paste -Ginger garlic paste enhances the taste of gravy.
• onion, tomato Onion and tomato form the base of this gravy.
• herbs – Coriander leaves and Kasuri methi are the herbs used here.

How to make Paneer Tikka Masala step by step

1.If you do not have thick curd then hang ½ cup curd in a muslin cloth and keep it aside for 30 minutes, your hung curd is ready. Mix all the ingredients listed under ‘For paneer tikka marination’ so that the paneer gets well coated with the hung curd spice mixture. Marinate it for an hour. Then toast the marinated paneer.

2. Fry it till it turns golden brown, take it out in a tissue and keep it aside. Heat oil and add cumin seeds and let it crackle. Add ginger garlic paste and onion, fry until light brown.

3. Then add tomato puree, chilli, garam masala, coriander powder and salt as required and mix well. Sprinkle some water and boil.

4. When the raw smell of tomato leaves starts coming and the gravy becomes thick, add fresh cream and then toasted cheese in it.

5. If it is too thick then add some water, cook it on low flame for a few minutes until the oil separates. Then add dry kasoori methi and green coriander, stir vigorously and turn off.

Paneer Tikka Masala is ready! Enjoy hot with phulkas/naan or rotis!

Paneer Tikka Stove Top Method

First of all, mix hung curd with masala powder, Kasoori fenugreek, lemon juice, salt and make a fine paste, then add cheese, tomato and capsicum to the fine paste and marinate for an hour.

Drizzle oil on the dosa pan – then toast the marinated paneer along with capsicum and tomatoes on the pan until golden brown. Turn to toast evenly. Then take it out in tissue paper and keep it aside.

Prick them one by one with a toothpick and enjoy your stove top paneer tikkas. So those who don’t have an oven can try this method, it works great.

Expert Tips

• toasting – When the gravy is about to be completed you can also toast the marinated paneer, maybe when the tomato puree is cooked you can start frying them in parallel. Make sure to turn it over to cook it evenly on all sides.
• cooking stability Before adding the cream, make sure that the oil separates and the tomato leaves smell raw.
• ups and downs -For a low-fat version add ¼ cup milk and one tablespoon cream.
• replacement – If you don’t like tomatoes then you can leave them and add different colored capsicum to the tikkas. You can also use skewers to make tikka in the oven.

serving and storage

Paneer Tikka Masala goes well with Phulka, Chapati, Roti, Naan, Plain Basmati Rice, Jeera Rice, Pulao etc. Paneer Tikka Masala stays good for 2 days in the refrigerator.

If you have any further questions about this Paneer Tikka Masala Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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