Paneer Tikka Masala Recipe – Creamy Kashmiri Chilli & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Paneer Tikka Masala Recipe – Creamy Kashmiri Chilli & Spice Blend

Introduction

Oh, Paneer Tikka Masala. Just the name conjures up images of cozy dinners and happy faces, doesn’t it? This is the dish I make when I want to impress, but honestly, it’s so flavorful and relatively easy, I make it for a weeknight treat too! I first stumbled upon this recipe trying to recreate a restaurant favorite, and after a few tweaks, I think I’ve nailed that creamy, subtly smoky flavor. Get ready to fall in love – this recipe is a keeper!

Why You’ll Love This Recipe

This Paneer Tikka Masala isn’t just another Indian curry. It’s a beautiful balance of flavors – the tang of yogurt and lemon, the warmth of Kashmiri chilli, and the richness of cream. The paneer gets beautifully charred, adding a lovely smoky note. Plus, the gravy is unbelievably smooth and flavorful. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this magic:

• 200 gms paneer, cut into bite-sized pieces
• 0.5 capsicum, cut into squares
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 0.25 cup curd (plain yogurt)
• 1 tsp Kashmiri red chilli powder
• 0.5 tsp Kitchen King Masala
• 0.5 tsp chaat masala
• 0.25 tsp roasted cumin seeds powder
• 1 tsp lemon juice
• 1 tbsp butter

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about color and a mild, fruity flavor. It gives the dish that gorgeous red hue without making it fiery. If you can’t find it, paprika is a decent substitute, but it won’t have the same depth of flavor.
• Kitchen King Masala: This is a North Indian spice blend that adds a unique savory depth. It’s a bit hard to find outside India, but you can often find it online. If you absolutely can’t find it, a mix of garam masala, coriander powder, and a pinch of amchur (dry mango powder) can work in a pinch.
• Paneer: Use fresh, soft paneer for the best results. If using frozen paneer, thaw it completely and gently squeeze out any excess water. I prefer using non-fried paneer for this recipe, but you can lightly fry it if you prefer a firmer texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the marinade. In a bowl, whisk together the curd, Kashmiri red chilli powder, Kitchen King Masala, chaat masala, roasted cumin seeds powder, and lemon juice.
2. Add the paneer and capsicum to the marinade, ensuring everything is well coated. Let this sit for at least 30 minutes – the longer, the better!
3. While the paneer marinates, let’s start the gravy. Heat a little oil or butter in a pan and sauté the chopped onions until golden brown. Then, add the ginger and garlic paste (about 1 tsp each) and sauté for another minute.
4. Next, add the chopped tomatoes and cook until they soften and release their juices.
5. Once the tomatoes are cooked, transfer the mixture to a blender and grind it into a smooth paste.
6. Now, back to the pan! Heat a tablespoon of butter and temper with a pinch of cumin seeds. Add the ground tomato-onion paste and cook for a few minutes, stirring constantly to prevent sticking.
7. Add about 1 cup of water and bring the gravy to a simmer. Stir in the cream (about 1/4 cup) for that signature richness.
8. In a separate pan, heat a little butter and pan-fry the marinated paneer and capsicum until lightly golden on all sides. You can also use a tawa for this.
9. Finally, add the cooked paneer tikka to the gravy and simmer for another 5-10 minutes, allowing the flavors to meld together.
10. Garnish with a swirl of fresh cream and a sprinkle of chaat masala before serving.

Expert Tips

• Don’t skip the marinating time! It really helps the paneer absorb all those lovely flavors.
• Cook the gravy slowly and patiently. This is where the magic happens.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• My Family’s Favorite: My kids love it when I add a handful of peas to the gravy.
• Spicy Kick: My friend, Priya, always adds a finely chopped green chilli to the marinade for an extra kick.
• Vegetable Medley: Feel free to add other vegetables like mushrooms or cauliflower to the tikka.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water.
• Use a plant-based yogurt for the marinade.
• Replace the butter with vegan butter or oil.
• Use coconut cream instead of dairy cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the label on your Kitchen King Masala to ensure it doesn’t contain any gluten-based ingredients.

Spice Level Adjustment

• Mild: Reduce the Kashmiri red chilli powder to ½ tsp.
• Medium: Use the recipe as is.
• Hot: Add ½ tsp of red chilli powder (cayenne or your favorite variety) to the marinade.

Festival Adaptations

This dish is perfect for celebrations!

• Diwali: Serve with naan and rice for a festive Diwali feast.
• Eid: A rich and flavorful dish that’s perfect for Eid gatherings.
• Parties: Always a hit at parties – make a big batch and watch it disappear!

Serving Suggestions

Paneer Tikka Masala is best served hot with:

• Naan bread (garlic naan is amazing)
• Jeera rice (cumin rice)
• Raita (yogurt dip)
• A side of salad

Storage Instructions

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration, so add a splash of water or cream when reheating.

FAQs

What type of paneer works best for Paneer Tikka Masala?

Fresh, soft paneer is ideal. It holds its shape well and absorbs the flavors beautifully.

Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator.

How can I adjust the tanginess of the dish?

Add more or less lemon juice to the marinade to adjust the tanginess to your liking.

What is Kitchen King Masala and can I substitute it?

It’s a North Indian spice blend. If you can’t find it, use a mix of garam masala, coriander powder, and a pinch of amchur.

Can I grill the paneer tikka instead of pan-frying?

Yes, you can! Grilling will give it a lovely smoky flavor. Just be careful not to overcook it.