Paneer tikka masala is a dish full of flavor. Best paired with a butter naan or a tandoori roti or basmati rice. You can serve the paneer tikka as a starter. Later serve some of the grilled tikkas in the creamy tomato sauce for main course. Both are wonderful dishes with a fan-following of their own. There is something so magical about this dish that everyone says yes immediately after looking at it, in the restaurant menu. Trust me, you are impressing most of the guests by making tikkas in the starter.
Indian cottage cheese can be used to make various dishes too. Make an appetizer like paneer pakoras for the starter with cubes of paneer. Use fresh paneer and make a paratha for breakfast or restaurant style curry like bhurji. You can make use it to make matar paneer or palak paneer for mains.Use it to make baked cheese cake or chenna poda, rasmalai, rasgulla. It is the stalwart of Indian food. Gives a good run for money to any meaty option too.
These days you can get the paneer block even in Costco or supermarkets abroad. You must always check that it does not contain animal rennet. It should be made by adding citrus juice or apple cider vinegar to warm milk. This makes paneer cheese different from cheese like mozzarella, Parmesan, Gorgonzola, Pecorino Romano ,Gruyere ,Camberbert etc. where animal enzymes are added. I always check the cheese ingredients and try to avoid these types where animal rennet is added abroad as I am vegetarian.
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Ingredients
To cook paneer tikka masala dhaba style, you will need the dry Paneer tikka prepared. Read our recipe to make this .You can also make this withou the skewers and cook them inthe airfryer for an easy recipe.
For tikka masala sauce
- thick yogurt/ hung curd/ Greek yogurt
- ghee or oil
- onions
- tomatoes
Tikka masala spices
- garam masala
- ginger-chilli paste
- red chilli powder
- coriander powder
- cumin powder
- turmeric powder
- Salt as per taste
For garnish: chopped coriander leaves and kasuri methi / dried fenugreek leaves (optional)
Refer to recipe card for details.
How to make paneer tikka masala in air fryer? (recipe video)
Equipment
- Oven/Air fryer (for tikka)
- Frying pan / dutch oven
- Blender(for fresh tomato puree)
How to make quick paneer tikka in air fryer
1. Prepare the Marinade: In a mixing bowl, add yogurt, ginger-garlic paste, gram flour (besan), and spices like red chilli powder, turmeric, coriander powder, and garam masala.
2. Whisk the Marinade: Whisk everything together into a smooth, lump-free mixture to form a thick marinade.
3. Add Paneer & Veggies: Add paneer cubes, onion petals, and capsicum pieces into the prepared marinade.
4. Coat Evenly: Mix well until the paneer and vegetables are fully coated with the marinade.
5. Arrange in Air Fryer Tray: Place the marinated paneer and vegetables in a single layer on a parchment-lined air fryer tray or basket.
6. Air Fry the Tikka: Air fry at 180°C (355°F) for 12–15 minutes, shaking halfway, until the paneer is golden and the veggies are slightly charred.
How to make paneer tikka masala ?
Make the paneer tikka masala first, you can hhread them in a kewaerdouevery
- Heat oil over medium flame in a pan. Add ginger, chilly and finely chopped onion with salt. Cook until brown.
- Add the tomato purée to the onion and cook for few minutes
- Once the tomato has dried out a bit,add the spices and mix well.
- Add yogurt and cook for few minutes until the sauce comes together
- Keep stirring and add 2 cups of water.
- 5. Let it come to a boil and add the cottage cheese cubes to it.
- Garnish it with kasoori methi and chopped coriander leaves optionally.
- Serve with roti , naan bread or jeera rice.
Substitutions and Variations
- For vegan tikka : Make a tofu tikka and use vegan yogurt or coconut milk along with oil in the curry.
- Halloumi is also a close substitute of firm cottage cheese for vegetarian version, if latter is not available.
- Non-vegetarian: If you like your chicken tikka, you can make a chicken tikka masala in the same fashion. Cooking time will change according to the core ingredient.
- Add red chili powder or more green chilies if you like a spicier recipe. You may also add ginger garlic paste or increase a teaspoon garam masala according to your taste.
- You may also increase bell pepper /capsicums in the recipe if serving to more people. Just add after onions.
- You may use paprika/ Kashmiri red chilly powder if you like a milder version.
- Another variation you can do with the recipe of paneer tikka masala is to use Tofu instead of paneer.
- You may add less water to the gravy if you want to make the paneer tikka masala dry recipe
Related simple cottage cheese recipes:
Read the tandoori paneer masala recipe below
homemade paneer tikka masala | restaurant style paneer tikka masala recipe
Equipment
- pan / dutch oven
- Blender for tomato puree
Ingredients
- 400 gms Paneer tikka (refer to recipe in instructions)
- 2 tablespoon yogurt
- 2 tablespoon oil or ghee
- 2 onion medium, finely chopped
- 3 tomatoes medium, pureed
Tikka masala spices
- 1 teaspoon garam masala powder
- 1 tablespoon ginger & chilli paste
- 1 teaspoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- Salt as per taste
Instructions
Step 1 – Marinate Paneer & Veggies
- In a large bowl, whisk yogurt with ginger garlic paste, red chilli powder, turmeric, coriander powder, garam masala, kasuri methi, salt, and a little oil.
- Add paneer cubes, onion, and capsicum. Coat well.
- Cover and refrigerate for at least 30 minutes.
Step 2 – Cook Paneer Tikka (Two Methods)
- Skewers (Traditional): Thread marinated paneer and veggies onto skewers. Cook in a preheated oven or air fryer at 200°C (390°F) for 12–15 minutes, turning midway, until slightly charred.
- Quick Air Fryer Tray Method: Preheat air fryer to 180°C (355°F). Spread marinated paneer and veggies in a single layer in the basket or tray (no skewers). Air fry for 12–15 minutes, shaking halfway and brushing with oil, until golden and slightly charred.
Step 3 – Make the Gravy
- Heat oil in a pan. Add ginger, green chilli, and finely chopped onion with a pinch of salt. Cook until golden brown.
- Add tomato puree and cook until the mixture looks a little dry.
- Stir in turmeric, red chilli powder, coriander powder, garam masala, and kasuri methi. Cook until oil begins to separate.
- Add yogurt and cook for 2–3 minutes.
- Add 2 cups of water and bring to a boil.
Step 4 – Combine & Finish
- Add the cooked paneer tikka pieces with capsicum into the gravy. Stir well.
- Cover and cook for 10 minutes.
- Turn off the heat. The gravy will thicken slightly as it rests for 10–15 minutes.
- Garnish with coriander leaves and serve hot with naan, roti, or rice.
Video
Nutrition
Storage
You can make the curry and freeze a batch. Make fresh tikka and add to gravy whenever you wish to eat this recipe mid-week. You can also store marinated paneer for 2-3 days or freeze it for later.
FAQs
It is an excellent source of calcium so helps avoid osteoporosis. Promotes hair growth and is good for gut health as it is a probiotic.
Keep the paneer cubes immersed in water in an air-tight container. This will keep it moist and soft.
It is a great way of having proteins.
It is rich in vitamin D something vegetarians always have to worry about.
Great for gut as it is a good probiotic.
It promotes heart health and brain health too.
Refer to our details post on making paneer at home here
Conclusion: You can use the air fryer to make delicious traditional curries like Paneer tikka masala too. Just tastes awesome!
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