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paneer tikka masala recipe restaurant style
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4.42 from 12 votes

homemade paneer tikka masala | restaurant style paneer tikka masala recipe

Paneer tikka masala and naan is an ultimate combo.The masala paneer tikka can be made with any leftover paneer tikka dry.Read below our simple paneer tikka masala recipe.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: grilled cottage cheese curry, paneer tikka butter masala, paneer tikka masala, recipe paneer tikka masala, tikka masala paneer
Servings: 4
Author: bhavana bhatia

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

Serving: 1g