Paneer Tikka Masala Recipe - Restaurant-Style | Phoran

Paneer Tikka Masala Recipe - Restaurant-Style | Phoran

phoran masala

Paneer Tikka Masala is one of the most ordered vegetarian dishes in Indian restaurants worldwide. And yet most home versions miss the one thing that makes it taste restaurant-quality: the two-step process.

Grill the paneer first. Make the gravy separately. Combine at the end. This is the technique that creates the smoky, charred depth in the paneer and the silky, complex gravy that defines the restaurant version.

Prep Time: 20 min | Cook Time: 30 min | Serves: 4

Ingredients

For the Paneer Tikka Marinade

For the Masala Gravy

Step-by-Step Method

Step 1: Marinate the Paneer

Combine all marinade ingredients. Add paneer, capsicum, and onion. Mix gently to coat. Marinate 20–30 minutes minimum — 1 hour is better.

Step 2: Grill the Paneer Tikka

Thread paneer, capsicum, and onion alternately onto skewers. Grill at 200°C for 15 minutes, turning once — or pan-fry in a very hot pan until lightly charred. The char is essential. Set aside.

Step 3: Build the Gravy Base

Heat butter in a heavy pan. Add onions, cook until deep golden (15–18 minutes). Add ginger-garlic paste, cook 2 minutes.

Step 4: Cook the Tomatoes

Add tomato puree. Cook 12–15 minutes until oil separates and the raw tomato smell is gone. This is the most important step for a rich, non-sour gravy.

Step 5: Add Spices

Add Kashmiri chilli, coriander powder, turmeric, and 1 tbsp Garam Masala. Cook 2 minutes in the oil.

Step 6: Add Cashew Paste and Cream

Add cashew paste if using, then fresh cream. Stir well. Add ½ cup water if too thick. The gravy should be deep orange and glossy.

Step 7: Add the Paneer Tikka

Gently add grilled paneer, capsicum, and onion. Simmer on low heat 5 minutes — just enough to heat through. Do not overcook or the paneer will become rubbery.

Step 8: The Finishing Touch

Crush kasoori methi between your palms and add. Add remaining ½ tbsp Garam Masala. Stir through. Garnish with cream swirl and fresh coriander.

→ Read: Why Kasoori Methi Is the Secret to Restaurant Curries →

Variations

  • Paneer Butter Masala: Increase butter and cream, reduce tomatoes slightly for a sweeter, richer gravy
  • Spicy Paneer Tikka Masala: Increase TikhaLal and add green chillies
  • Vegan Version: Use firm tofu instead of paneer, coconut cream instead of dairy cream
  • Methi Paneer: Add 2 tbsp fresh or dried methi to the gravy for a bitter-herbal variation

What to Serve With

  • Bread: Butter naan, garlic naan, roti, or paratha
  • Rice: Jeera rice (cumin rice) or plain basmati
  • Accompaniments: Raita, papad, pickle

Shop the Spices Used in This Recipe

More Recipes

FAQ

Q: What is the difference between Paneer Tikka and Paneer Tikka Masala?
A: Paneer Tikka is the grilled paneer starter — marinated and charred. Paneer Tikka Masala is the same grilled paneer served in a rich, creamy tomato-based gravy. This recipe makes the full masala version.

Q: Why does my Paneer Tikka Masala taste sour?
A: The tomatoes were not cooked long enough. Cook the tomato puree for at least 12–15 minutes until the oil clearly separates and the raw tomato smell is completely gone.

Q: Can I make Paneer Tikka Masala without grilling?
A: You can pan-fry the paneer instead of grilling. The char adds important smoky depth — use a very hot pan with minimal oil and let the paneer sit undisturbed until golden before flipping.

Q: Why does my paneer become rubbery?
A: Paneer is overcooked. Add it to the gravy at the very end and simmer for only 5 minutes — just enough to heat through.

Q: What is the best Garam Masala for Paneer Tikka Masala?
A: Phoran's Premium 17-Spice Garam Masala — the cardamom and clove intensity creates the restaurant-quality aromatic finish.

Q: Can I make this recipe vegan?
A: Yes — use firm tofu instead of paneer and coconut cream instead of dairy cream. The technique remains the same.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.