Paneer Tikka Masala Recipe

Paneer Tikka Masala is one of the most loved North Indian dishes served in restaurants and dhabas. It brings together the smoky flavor of marinated grilled paneer with a rich, creamy tomato-based gravy. If you’ve been wondering how to recreate that restaurant-style paneer tikka masala at home — you’re in the right place.

paneer tikka masala banane ki recipe

Ingredients for Paneer Tikka:

Paneer (cubed) – 200–250 g
Thick curd (hung curd preferred) – ½ cup
Ginger garlic paste – 1 TSP
Kashmiri red chili powder – 1 TSP
Turmeric – ¼ TSP
Garam masala – ½ TSP
Lemon juice – 1 TSP
Besan (gram flour) – 1 TSP (roasted)
Salt – to taste
Oil – 1 TSP
Onion, Capsicum (diced) – ½ cup (optional for skewers)

Ingredients for the Gravy:

Butter – 2 TSP
Oil – 1 TSP
Cumin seeds – 1 TSP
Onions – 2 medium (chopped)
Tomatoes – 3 medium (pureed)
Ginger garlic paste – 1 TSP
Turmeric powder – ¼ TSP
Red chili powder – 1 TSP
Coriander powder – 1 TSP
Fresh cream – ¼ cup
Kasuri methi – 1 TSP (crushed)
Salt – as required
Water – as needed
Fresh coriander – for garnish

Easy Paneer Tikka Masala Recipe

Step 1

In a bowl, whisk curd, ginger garlic paste, red chili powder, turmeric, garam masala, lemon juice, roasted besan, oil, and salt.

Add paneer cubes and mix gently.
Let it marinate for 30 minutes to 2 hours for a deeper flavor.

Step 2

Thread paneer (and optional veggies) onto skewers or simply cook in a pan.

Grill, tandoor, or pan-fry until edges are charred and paneer is golden.

Step 3

Heat oil and butter in a pan. Add cumin seeds and let them crackle.
Add chopped onions and sauté till golden brown.
Add ginger garlic paste and sauté till the raw smell disappears.
Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt (cashews as per your preference, as it adds rich flavor to the gravy).

Cook until tomatoes become soft and mushy.
Turn off the heat and let the mixture cool slightly.
Transfer this cooked mixture to a blender and grind to a smooth paste.

Return the paste to the pan and cook again for 2-3 minutes (before you can also add some other masala including ginger garlic paste, clove, cardamom, and cinnamon in the pan, and when it starts to sizzle, you can add the gravy).
Add fresh cream and crushed kasuri methi. Mix well.

Step 4

Add the grilled paneer cubes to the gravy. Mix gently.

Add a little water for consistency if needed.
Simmer for 5 minutes so the flavors combine well.

Step 5

Garnish with fresh coriander.
Serve hot with naan, jeera rice, roti, or paratha.

Paneer Tikka Masala Recipe in Hindi | पनीर टिक्का मसाला रेसिपी हिंदी में

सामग्री:

पनीर – 200–250 ग्राम (टुकड़ों में कटा हुआ)
गाढ़ा दही – ½ कप
अदरक लहसुन पेस्ट – 1 बड़ा चम्मच
कश्मीरी लाल मिर्च – 1 छोटा चम्मच
हल्दी – ¼ छोटा चम्मच
गरम मसाला – ½ छोटा चम्मच
नींबू का रस – 1 बड़ा चम्मच
भुना बेसन – 1 बड़ा चम्मच
नमक – स्वाद अनुसार
तेल – 1 बड़ा चम्मच
शिमला मिर्च, प्याज़ – ½ कप (वैकल्पिक)

ग्रेवी के लिए:

मक्खन – 2 बड़े चम्मच
तेल – 1 बड़ा चम्मच
जीरा – 1 छोटा चम्मच
प्याज़ – 2 (बारीक कटे हुए)
टमाटर – 3 (प्यूरी बना लें)
अदरक लहसुन पेस्ट – 1 बड़ा चम्मच
हल्दी – ¼ छोटा चम्मच
लाल मिर्च पाउडर – 1 छोटा चम्मच
धनिया पाउडर – 1 छोटा चम्मच
ताजा क्रीम – ¼ कप
कसूरी मेथी – 1 छोटा चम्मच (मसलकर डालें)
नमक – स्वाद अनुसार
पानी – आवश्यकता अनुसार
हरा धनिया – गार्निश के लिए

बनाने की विधि:

सबसे पहले पनीर को तैयार मसाले में कम से कम 30 मिनट मेरिनेट करें।
मेरिनेट किए हुए पनीर को ग्रिल या तवे पर हल्का ब्राउन होने तक सेंक लें।
एक पैन में तेल और मक्खन गर्म करके जीरा डालें। फिर प्याज़ डालकर सुनहरा करें।
अदरक-लहसुन पेस्ट डालें और भूनें।
टमाटर की प्यूरी और मसाले डालें और तब तक पकाएं जब तक तेल न छूटने लगे।
क्रीम और कसूरी मेथी मिलाएं।
तैयार ग्रेवी में टिक्का पनीर डालें और धीमी आंच पर कुछ देर पकाएं।
हरे धनिए से सजाकर परोसें।

Pro Tips & Variations

You can add onions and bell peppers to make it more colorful and wholesome.
For smoky flavor at home, use the dhungar method – place a hot charcoal in a small bowl inside the gravy pan, pour ghee over it, and cover for 2 minutes.
For a healthier version, use Greek yogurt and skip the cream.
If using store-bought paneer, soak it in hot water for 10 minutes to soften.

FAQ

Can I make paneer tikka masala without grilling the paneer?

Yes! You can sauté paneer directly in the pan instead of grilling or use an oven/air fryer.

Can I use store-bought paneer?

Absolutely, just soak it in hot water for 10 minutes before using to soften it.

Is paneer tikka masala spicy?

It can be mildly to moderately spicy. Adjust red chili powder to your taste.

How long can I store this curry?

You can refrigerate for 2–3 days. Reheat gently and add a splash of cream or milk before serving.

Can I make this vegan?

Yes, use tofu instead of paneer and coconut cream or cashew cream in place of dairy cream.