Paneer Tikka masala recipe

What Is Paneer Tikka Masala?

Paneer tikka masala is a beloved North Indian main course where marinated, grilled paneer (Indian cottage cheese) cubes are folded into a bold, spiced onion-tomato gravy that is finished with cream, butter and crushed dried fenugreek leaves (kasoori methi). It is the vegetarian counterpart of the globally famous chicken tikka masala and is a staple across restaurants in Delhi, Punjab and now worldwide.

The dish is a two-step recipe: first you make the paneer tikka (the grilled component), and then you build the masala gravy. These two elements together create the layered flavour that makes this dish so irresistible.

Known as paneer tikka masala (पनीर टिक्का मसाला) in Hindi, it is equally popular as paneer tikka curry in the South. The combination of charred paneer with a rich, tangy gravy makes it universally loved — whether you are eating it at a fine-dining hotel or cooking it at home.

Ingredients for Paneer Tikka Masala

For the Paneer Tikka (Marination & Roasting)

• 200 g paneer, cut into equal cubes (homemade or malai paneer)
• 1/2 tbsp Kashmiri red chilli powder — for colour without excessive heat
• 1/3 tsp cumin powder (jeera powder)
• 1 tbsp thick curd / hung curd (dahi)
• 1/2 tsp ginger garlic paste
• A pinch of turmeric powder (haldi)
• Salt to taste
• 1 medium green capsicum, cubed
• 1 medium tomato, cubed
• 1/2 tsp oil for tawa roasting

For the Onion-Tomato-Cashew Gravy Base

• 2 medium onions, roughly sliced
• 2 medium tomatoes, roughly sliced
• 2 tbsp cashew nuts (kaju) — this is what gives the restaurant-style richness
• 1/2 tbsp Kashmiri red chilli powder
• 1/2 tbsp ginger garlic paste
• 1 tbsp cooking oil

For the Masala Gravy

• 1 medium onion, finely chopped
• 1/3 tsp garlic, finely chopped
• A small pinch of whole cumin seeds
• 1/4 tsp dried fenugreek leaves / kasoori methi (crushed)
• 1/2 tbsp red chilli powder
• 1/4 tbsp coriander powder (dhaniya powder)
• 1/4 tsp turmeric powder
• 1/4 tbsp garam masala
• 1 small butter cube (for the restaurant finish)
• 2 tbsp fresh cream (malai or heavy cream)
• Fresh coriander leaves for garnish
• Salt to taste

A note on paneer tikka masala powder: You can use a store-bought paneer tikka masala powder (popular brands include Suhana, MDH, Everest and Badshah in India) as a shortcut for the spice mix. However, in a professional kitchen we always prefer fresh individual spices — they give superior depth and allow you to control heat and aroma precisely.

As a substitutes tofu can be used in this recipe, here is a detailed article on paneer vs tofu for Indian curries for your references. 

How to Make Paneer Tikka Masala — Step by Step

Step 1 — Marinate the Paneer

Cut your paneer into uniform cubes of about 1-inch size. Uniformity is key — uneven pieces roast unevenly and some will char while others stay soft. In a mixing bowl, whisk together the thick curd, Kashmiri red chilli powder, cumin powder, ginger garlic paste, a pinch of turmeric and salt. Always use hung curd or Greek yoghurt here — regular thin curd makes the marinade watery and the tikka will steam rather than char on the tawa.

Add the paneer cubes, capsicum and tomato and coat evenly. Let them marinate for a minimum of 15 minutes. For deeper flavour, marinate for 1–2 hours in the refrigerator. This is one of the most critical steps — the longer the marination, the more the spice penetrates the paneer.

Roasting paneer tikka on tawa — this grilling step is what separates a good paneer tikka masala from a great one

Step 2 — Roast the Paneer Tikka (Pan / Tawa Method)

Heat a flat tawa or non-stick pan on medium-high heat with half a teaspoon of oil. Once the pan is properly hot, lower the flame slightly and add the marinated paneer pieces — shaking off any excess marinade to avoid steaming. Leave them undisturbed for about 2 minutes until a golden crust forms on the base, then flip and roast all sides. The target is a golden, slightly charred exterior with a soft, warm interior. Remove and rest in a bowl. In the same pan, roast the capsicum and tomato cubes separately for 1–2 minutes with a little char — do not overcook them.

You can also roast the paneer tikka in an oven at 200°C (390°F) for 12–15 minutes, flipping once halfway. For the authentic tandoor effect at home, finish under the broiler/grill for 2 minutes. Read my detailed guide on how to make paneer tikka on tawa and oven for more tips.

Grilling capsicum and tomato cubes — adds a smoky note to the final dish

Step 3 — Make the Onion-Tomato-Cashew Gravy Base

This is the backbone of any restaurant-style paneer tikka masala gravy. Heat 1 tbsp oil in a heavy-bottomed pan. Add ginger garlic paste and fry until the raw smell disappears. Add the sliced onions and cook on medium heat until they turn light golden — do not rush this step, as properly caramelised onions build a sweeter, richer base. Add the cashew nuts and cook for 2 more minutes until they turn slightly golden.

Now stir in the red chilli powder (using Kashmiri chilli gives that beautiful deep red colour without making the gravy fiery), then add the sliced tomatoes. Cook uncovered on medium heat, pressing and stirring the tomatoes until they completely break down into a jammy, thick mixture. This usually takes 6–8 minutes. Cool down completely and then blend into a very smooth, lump-free puree using a mixer or high-powered blender. This smooth puree is what distinguishes homemade restaurant-style paneer tikka masala from a rough, rustic home version.

Cooked onion-tomato-cashew mixture before blending

Smooth onion-tomato-cashew puree — the richer and smoother this is, the better your gravy will be

Step 4 — Build the Masala Gravy

In a separate pan, heat a little oil and splutter whole cumin seeds. Add the chopped garlic and onions and fry until deep golden brown. At this stage, lower the heat and add all the dry spices — red chilli powder, coriander powder, turmeric and garam masala. Sauté for about 30 seconds, stirring constantly, so the spices cook in the oil and release their full aroma without scorching. This step is called "blooming the spices" and it is what gives Indian gravies their rounded, complex flavour.

Blooming dry spices in oil with onion — this is what builds the flavour foundation

Step 5 — Combine, Finish and Serve

Pour the prepared onion-tomato-cashew puree into the spiced onion base. Cook on medium heat for 2 minutes, adding a splash of water to get the right consistency. Beat a tablespoon of curd lightly and stir it into the gravy — keep stirring continuously for 30 seconds to avoid it splitting from the heat.

Folding roasted paneer tikka into the masala gravy — do this gently to keep the cubes intact

Gently fold in the roasted paneer tikka and the grilled capsicum and tomato. Add salt and stir to combine. Cook together for just 1 minute — you do not want to overdo it here or the paneer will become rubbery. Add the butter cube and stir until it melts. Pour in the fresh cream and stir through. Finally, crush the dried fenugreek leaves (kasoori methi) between your palms over the pan — this is the single most important step for that signature restaurant aroma. Finish with chopped coriander leaves, check seasoning and serve immediately.

Paneer Tikka Masala Gravy vs Dry — What's the Difference?

Paneer tikka masala gravy is the classic form — with the rich onion-tomato-cashew sauce making it a perfect accompaniment to naan, roti or rice. This is what you get at most restaurants.

Paneer tikka masala dry (also called paneer tikka masala sukha) skips the puree step entirely. After roasting the paneer tikka, it gets tossed in a thick, heavily spiced onion-capsicum masala on high heat until each piece is well coated with minimal to no liquid. This dry version is excellent as a starter dish, inside wraps and kathi rolls, or served as a side dish with dal and plain rice. The dry version is also easier to make and quicker — ideal when you want a fast, impressive starter at a party.

How to Make Paneer Tikka Masala in Instant Pot

The Instant Pot method is popular especially with home cooks in the USA looking for a hands-off approach. Here is how to adapt this recipe:

1. Set the Instant Pot to Sauté mode. Heat oil and fry the onions, ginger garlic paste and cashew nuts until golden. Add tomatoes and cook until soft. Add all dry spices and cook for 1 minute. Turn off Sauté mode and let the mixture cool slightly, then blend into a smooth puree and pour back into the pot.
2. Add 1/4 cup water and mix. Seal the lid and set to Pressure Cook on High for 4 minutes. Quick release.
3. While the pot is pressurising, roast the paneer tikka on a separate pan on the stovetop — do not skip this step, as the Instant Pot cannot create the charred tikka texture.
4. Open the Instant Pot, switch back to Sauté mode. Stir in the curd, fold in the roasted paneer tikka and vegetables. Add salt, cream and butter. Cook for 2 minutes, stirring gently.
5. Crush in the kasoori methi, garnish and serve.

Chef's note: Even with Instant Pot recipes, always roast the paneer separately. The whole point of "tikka masala" is the grilled paneer — cooking it raw inside the pressure cooker gives you plain paneer masala, not paneer tikka masala.

Paneer Tikka Masala vs Paneer Butter Masala vs Paneer Makhani — Key Differences

These three dishes are often confused. Here is a clear breakdown from a professional kitchen perspective:

If you love the butter masala flavour, check out my detailed paneer butter masala recipe for a complete comparison guide.

Paneer Tikka Masala Calories and Nutrition

Understanding the nutritional profile of paneer tikka masala helps you make informed choices — whether you are tracking calories or simply curious about what goes into this dish.

The values below are estimates per standard serving (approximately 200 g / 1 cup of the dish) of homemade paneer tikka masala made with the ingredients listed in this recipe:

Note: Restaurant and takeaway versions typically contain significantly more butter and cream, pushing the calorie count to 400–550 kcal per serving. Paneer itself is a high-protein, high-calcium food — making this dish a reasonably nutritious vegetarian option when made at home with moderate fat.

More Paneer Recipes You'll Love

• Paneer Butter Masala
• Paneer Makhani Recipe
• Chilli Paneer Recipe
• Palak Paneer Recipe
• Matar Paneer Recipe
• Paneer Tikka on Tawa and Oven
• Paneer Seekh Kebab Recipe
• Paneer Paratha Recipe
• Paneer Bhurji
• Paneer Pakora
• Easy Paneer Masala

Paneer Tikka Masala

By Chef Mobasir Hassan

Published: Dec 16, 2019  | Updated: Mar 10, 2026

★★★★★

(5.0 from 1 vote)

⏱️ Prep: 25 min | 🍳 Cook: 20 min | 🍽️ Serves: 2

🖨️ Print Recipe 📌 Pin

Paneer tikka masala is a rich, creamy and little bit tangy dish of paneer made by grilled or roasted paneer tikka in a tomato onion based gravy.

Ingredients

For paneer tikka:

• 200 g paneer, cut into 1-inch cubes
• 1/2 tbsp Kashmiri red chilli powder
• 1/3 tsp cumin powder (jeera powder)
• 1 tbsp thick curd / hung curd
• 1/2 tsp ginger garlic paste
• A pinch of turmeric powder
• Salt to taste
• 1 capsicum and 1 tomato, cubed

For onion-tomato gravy base:

• 2 medium onions, sliced
• 2 medium tomatoes, sliced
• 2 tbsp cashew nuts
• 1/2 tbsp Kashmiri red chilli powder
• 1/2 tbsp ginger garlic paste
• 1 tbsp cooking oil

For the masala gravy:

• 1 medium onion, finely chopped
• 1/3 tsp garlic, chopped
• A pinch of whole cumin seeds
• 1/4 tsp kasoori methi (dried fenugreek leaves), crushed
• 1/2 tbsp red chilli powder
• 1/4 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1 small butter cube
• 2 tbsp fresh cream
• Chopped coriander leaves for garnish
• Salt to taste

Instructions

1. Whisk together curd, red chilli powder, cumin powder, ginger garlic paste, turmeric and salt. Coat paneer, capsicum and tomato cubes. Marinate for minimum 15 minutes.
2. Heat tawa with a little oil on medium-high. Roast paneer tikka from all sides until golden-charred. Roast capsicum and tomato separately for 2 minutes. Set aside.
3. Heat 1 tbsp oil in a pan. Fry ginger garlic paste, add sliced onions and cook until golden. Add cashew nuts, red chilli powder and sliced tomatoes. Cook until tomatoes break down. Cool and blend into a smooth puree.
4. In a separate pan, splutter cumin seeds in oil. Fry chopped garlic and onion until golden. Add all dry spices and sauté 30 seconds.
5. Pour in the tomato-onion puree. Cook 2 minutes. Stir in beaten curd. Add salt.
6. Fold in roasted paneer tikka and vegetables. Cook 1 minute. Add butter cube, stir until melted. Add fresh cream and stir through.
7. Crush kasoori methi over the gravy, mix. Garnish with coriander. Serve hot.

Chef's Notes

• Use hung curd or Greek yoghurt for marination — regular thin curd creates steam on the tawa instead of a char. Drain curd through a muslin cloth for 30 minutes to get the right thick consistency.
• Kashmiri red chilli powder is your best friend for that gorgeous deep-orange-red colour. It has very mild heat, so it colours the dish beautifully without making it unbearably spicy. Read my guide on Kashmiri chilli powder for more details.
• Marinate longer — 15 minutes is the bare minimum. For authentic restaurant flavour, marinate for 2–3 hours in the refrigerator. The spices penetrate the paneer much more deeply and the tikka will have a fuller flavour.
• Do not skip the cashew nuts in the gravy base. Cashews create that smooth, creamy body that is signature to restaurant paneer tikka masala gravy — they are far more effective and flavourful than simply adding extra cream.
• Crush kasoori methi in your palms before adding to the gravy. The warmth of your hands releases the aromatic oils. This one ingredient is responsible for the distinctive restaurant-style aroma that home cooks often struggle to replicate.
• Add paneer at the very end and cook for no more than 1–2 minutes after adding it to the gravy. Overcooked paneer becomes rubbery and loses its soft bite.
• For an even more authentic smoky flavour, try the dhungar (coal smoking) technique: place a piece of burning charcoal in a small bowl in the centre of the dish, drizzle a few drops of ghee over it, and cover immediately for 2 minutes to let the smoke infuse the gravy.

📊 Nutritional Value

Nutrient	Amount
Calories	325 kcal
Protein	11 g
Fat	25 g
Carbohydrates	14 g

Course: Main Course | Cuisine: Indian

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Serving Suggestions

Paneer tikka masala is a semi-thick gravy dish and pairs best with Indian flatbreads. From my hotel kitchen experience, here is what works best:

• Butter Naan — the classic pairing. The soft, buttery naan soaks up the rich gravy beautifully. See my butter naan recipe.
• Tandoori Roti — for a lighter, less indulgent pairing. Here is my tandoori roti recipe.
• Laccha Paratha or Kulcha — the flaky layers of laccha paratha are wonderful with a rich tikka masala. Try my kulcha recipe.
• Steamed Basmati Rice or Jeera Rice — pour the gravy over plain steamed basmati or jeera (cumin) rice for a complete, satisfying meal.
• Homemade Chapati or Phulka — a healthier everyday option that works very well with the gravy.

Storage and Make-Ahead Tips

Refrigerator: Paneer tikka masala keeps well in a covered container in the refrigerator for up to 2 days. Reheat gently on the stovetop on low heat, adding a splash of water to loosen the gravy. Avoid microwaving on high heat as it can make the paneer tough.

Make-ahead tip: Prepare the onion-tomato-cashew puree (gravy base) up to 2 days in advance and refrigerate it. You can also marinate and roast the paneer tikka a day ahead. When ready to serve, just build the masala, add the puree and fold in the tikka — the whole final assembly takes under 10 minutes.

Freezing: The gravy base (puree) freezes well for up to 1 month. However, paneer does not freeze well in a cooked state — it becomes grainy and crumbly. If you want to freeze this dish, freeze the gravy separately and add freshly roasted paneer when reheating.

Frequently Asked Questions (FAQ)

What is paneer tikka masala?

Paneer tikka masala is a popular North Indian main course dish where marinated and grilled paneer (Indian cottage cheese) cubes are simmered in a rich, spiced onion-tomato gravy finished with cream, butter and crushed dried fenugreek. It is the vegetarian equivalent of chicken tikka masala.

What is the difference between paneer tikka masala and paneer butter masala?

The defining difference is the tikka step. In paneer tikka masala, the paneer is marinated in spiced yoghurt and grilled/roasted before being added to the gravy — giving it a smoky, charred flavour. Paneer butter masala uses plain paneer in a milder, sweeter, butter-forward tomato gravy with no grilling involved. The tikka masala is bolder and smokier; butter masala is creamier and more delicate in flavour.

How many calories are in paneer tikka masala?

A homemade serving (approximately 200 g) contains around 325 calories with 25 g fat, 11 g protein and 14 g carbohydrates. Restaurant portions typically have more cream and butter, bringing them closer to 400–500 calories per serving.

Can I make paneer tikka masala in an Instant Pot?

Yes — use the Sauté mode to build the onion-tomato base, pressure cook on High for 4 minutes, quick release, then fold in the separately pan-roasted paneer tikka. Always roast the paneer outside the Instant Pot for the authentic tikka texture — you cannot achieve charred grilling inside a pressure cooker.

What is paneer tikka masala powder and which brand is best?

Paneer tikka masala powder is a pre-blended spice mix that includes coriander, cumin, red chilli, turmeric, garam masala, dried fenugreek and other aromatics. Popular Indian brands include Suhana, MDH, Everest and Badshah. While these are convenient shortcuts, using fresh individual spices gives a more customised, vibrant flavour. Suhana paneer tikka masala and the Suhana paneer tikka masala packet are widely available and reliable for everyday cooking.

How is paneer tikka masala different from paneer makhani?

Paneer makhani is built on the makhani (butter) sauce — a sweeter, milder tomato gravy very close to the base used for dal makhani. It uses plain, uncooked paneer. Paneer tikka masala, by definition, requires grilling the paneer first — the smoky, charred character is central to the dish. If you removed the grilling step from paneer tikka masala, you would essentially have a version of paneer makhani or paneer butter masala.

How do I make paneer tikka masala dry?

For a dry version, skip the onion-tomato puree. After roasting the paneer tikka, toss it into a thick, heavily spiced onion-capsicum stir-fry on high heat. Cook until each piece is well coated with masala and slightly charred, with no liquid remaining. This works perfectly as a starter, inside wraps, or as a dry side dish.

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