Restaurant-Style Paneer Tikka Masala Recipe – Creamy & Spicy

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Paneer Tikka Masala Recipe – Creamy & Spicy

Hey everyone! If you’re anything like me, you love a good Paneer Tikka Masala. That creamy, slightly spicy, utterly delicious gravy… it’s just comfort food at its finest. I remember the first time I tried to recreate this restaurant favorite at home – it was a bit of a disaster! But after lots of experimenting, I’ve finally perfected a recipe that rivals anything you’d order in a restaurant. And I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just a Paneer Tikka Masala recipe, it’s the Paneer Tikka Masala recipe you’ll turn to again and again. It’s packed with flavour, incredibly creamy, and has just the right amount of spice. Plus, I’ve included tons of tips and tricks to ensure your dish turns out perfectly every time. It’s a little bit of effort, but trust me, it’s SO worth it!

Ingredients

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

• 6 tablespoons hung curd (or Greek yogurt)
• 1 teaspoon ginger-garlic paste
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon garam masala powder
• 1 tablespoon cornstarch or gram flour
• 250-300 grams paneer cubes
• 1 medium onion (sliced)
• 1 medium bell pepper (cubed)
• 2-3 tablespoons oil
• 2 medium onions (for gravy)
• 3 medium tomatoes (for gravy)
• 2-2.5 tablespoons fresh curd (yogurt)

Ingredient Notes

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

• Hung Curd: This is a game-changer. Hung curd is strained yogurt, which means it’s thicker and tangier than regular yogurt. It creates a super tender marinade for the paneer. If you can’t find it, Greek yogurt is a great substitute, but drain it in a cheesecloth for a couple of hours to thicken it up.
• Kashmiri Red Chili Powder: Don’t skip this! It gives the dish a beautiful red colour and a mild, fruity flavour. It’s different from regular chili powder, which can be too harsh.
• Paneer Choice: For the marinade, I prefer using slightly softer paneer. It absorbs the flavours better. For everyday use, you can use the firmer variety that doesn’t crumble easily. I usually get my paneer fresh from the local Indian grocery store – it makes all the difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Paneer: In a bowl, whisk together the hung curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, garam masala powder, and cornstarch. Add the paneer cubes, sliced onion, and cubed bell pepper. Gently coat everything in the marinade, ensuring every piece is covered. Cover and refrigerate for at least an hour, or even overnight for maximum flavour.
2. Grill the Paneer: Thread the marinated paneer and veggies onto skewers. Brush lightly with oil. You can either oven-grill at 200°C (390°F) for 15-20 minutes, turning halfway through, or pan-fry in a little oil until nicely browned on all sides. Set aside.
3. Prepare the Gravy: In a large pot or deep pan, boil the onions and tomatoes until they’re soft. Let them cool slightly, then blend them into a smooth paste or purée.
4. Cook the Gravy: Heat oil in the same pot over medium heat. Sauté the onion paste until it turns golden brown – this is key for a rich flavour! Add the ginger-garlic paste and sauté for another minute. Then, add the tomato purée and spices (Kashmiri chili powder, turmeric, garam masala). Cook until the oil starts to separate from the gravy – this usually takes about 5-7 minutes.
5. Finish the Curry: Reduce the heat to low. Gently stir in the beaten yogurt, making sure it doesn’t curdle. Add the grilled paneer and veggies. Simmer for 5 minutes, allowing the flavours to meld together. If you like, stir in a tablespoon or two of cream for extra richness.

Expert Tips

• Don’t Over-Marinate: While marinating is important, don’t leave the paneer in the marinade for too long, or it can become mushy.
• Low and Slow: Cooking the gravy on low heat allows the flavours to develop properly. Patience is key!
• Preventing Splitting: Adding the yogurt off the heat and stirring constantly helps prevent it from splitting.

Variations

• Vegan Paneer Tikka Masala (Tofu Adaptation): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. Marinate and grill the tofu just like the paneer. Use a plant-based yogurt for the marinade and gravy.
• Gluten-Free Paneer Tikka Masala: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustments:
  • Mild: Reduce the Kashmiri red chili powder to ¼ teaspoon.
  • Medium: Use the recipe as written.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili to the gravy.
• Festival Adaptations: For Navratri, skip the onion and garlic. For Diwali, you can add a touch of sweetness with a teaspoon of sugar or honey to the gravy.

Serving Suggestions

Serve hot with naan bread, roti, or basmati rice. A side of raita (yogurt dip) and a fresh salad complements the dish beautifully. My family loves it with a sprinkle of chopped coriander leaves on top!

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 flavour actually gets better the next day!

FAQs

What is the best type of paneer to use for Paneer Tikka Masala?

I recommend using a slightly softer paneer for marinating, as it absorbs the flavours better. However, for everyday use, a firmer variety is fine.

Can I make the marinade ahead of time? If so, how long can it be stored?

Yes, you can! The marinade can be made up to 24 hours in advance and stored in the refrigerator.

How can I achieve a smoky flavour if I don’t have a grill?

You can use a charcoal grill pan on the stovetop, or even add a drop of liquid smoke to the marinade.

What is the difference between Hung Curd and regular Yogurt, and can they be substituted?

Hung curd is strained yogurt, making it thicker and tangier. Greek yogurt is a good substitute, but drain it for a couple of hours to thicken it.

How do I prevent the gravy from splitting when adding the yogurt?

Add the yogurt off the heat and stir constantly. This helps prevent it from curdling.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!